This was last night’s dinner. I knocked off work early and as my husband was still busy I decided to bake something for dessert.
I didn’t manage a picture of the chicken, we were both ravenous by the time it was ready and devoured it before I even thought of a picture.
Needless to say it was good (else I wouldn’t bother to post it) not over powering in it flavour but tasty and easy enough to go into the ‘let’s do it again’ pile.
The date slice was somewhat reminiscent of sticky date pudding, without the sticky. It was lovely warm last night with vanilla ice cream and has been terrific today with coffee.
Grilled Garlic Chicken
2 Tbls olive or vegetable oil
1/4 tsp salt
1/8 tsp ground red pepper (cayenne)
1 clove garlic, finely chopped
4 chicken cutlets
Preheat oven to 180C
Mix oil, salt, red pepper and garlic; brush on chicken.
Place chicken in roasting pan and bake for 30 to 40 minutes, until juice is no longer pink when centres of thickest pieces are cut.
Serve with steamed vegetables and new potatoes.
1½ cups plain flour
1 level teaspoon baking powder
1 egg, lightly beaten
200 g dates, chopped
1 large Granny Smith apple, peeled and finely chopped or grated
250 g butter
1 level teaspoon nutmeg or mixed spice
1 cup brown sugar
Grease a slice tin.
Sift flour and baking powder into a bowl.
Combine the butter, sugar, dates, apple and spice into a saucepan and stir over a very low heat until butter has melted.
Continue stirring for a couple of minutes, but do not allow to boil. Remove from heat and cool.
Add egg and date mixture to flour, mix together thoroughly and spread into prepared tin.
Cook in a moderate oven for 20-25 minutes or until a skewer inserted into the center comes out clean.
Allow slice to cool completely in tin.