and making more jam, today's fruit - gooseberries and apricots
I got the idea for using these two fruits together from a book by Olia Hercules.
I bought this second hand book few weeks ago and it has been very useful so far.
It was a perfect summer day today, so I prepared the fruit early, sitting in the sunshine.
And tonight we have some more sunshine in the jars.
It is the first time I have made this jam and I must say - it is delicious!
There is another recipe from this book I would like to share with you, a very nice chicken dish, just right for summer days,
but rather unusual in the way it is cooked.
By the way, for UK bloggers, the same recipe is in the current issue of Waitrose Magazine.
You need some chicken thighs, bone in, skin on.
Although after the first time I made it, I stopped leaving the skin on, because I found the finished dish little too fatty.
But bones are important for keeping the meat together during cooking.
Heat little oil in a large, heavy frying pan, and fry the chicken (+ salt & pepper) for few minutes on both sides.
Turn the heat down to very low, add some butter and crushed garlic
( I leave this to your taste).
Cover with baking parchment/ greaseproof paper, and now you need to put some substantial weight on the top (another heavy frying pan or something like that) and again something heavy on top of that, a couple of cans of beans possibly.
This is my solution:
Cook on a very low heat for about 25 minutes, until the chicken is cooked.
In the meantime chop up a selection of herbs (use quite a lot) - dill, basil, tarragon, coriander, flat leaf parsley; it is up to you and your taste.
When the chicken is cooked, remove from the pan and add chopped herbs to the juices in the pan and cook for a couple of minutes.
Break up the chicken pieces, taking the bones out, arrange in a serving dish and pour meat and herb juices over the chicken.
I serve this with new season potatoes and summer vegetables.
It can be cooked in advance; it keeps well in the fridge overnight and re-heats well; I also popped it in the freezer for a couple of days, in the serving dish, and it tasted just as good as freshly cooked, when defrosted.
The recipe suggest using the chicken meat for buns or wraps; so handy for picnics.
Have a great Sunday!