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Post by antheat on Aug 3, 2007 11:13:40 GMT -5
I made this for dinner last night - I didn't have any sage so I used dried thyme instead and it was WONDERFUL! ;D www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34751,00.html?rsrc=search 1 large onion or 2 small onions 1/2 cup olive oil (not extra-virgin) 2 teaspoons English mustard 1 tablespoon dried sage Freshly ground black pepper 1 tablespoon Worcestershire sauce 1 lemon 1 (4-pound) chicken, jointed into 10 pieces 12 sausages 2 tablespoons fresh sage leaves, chopped Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days. Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade. Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly. Arrange the chicken and sausages on a large platter.
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Post by scottielass on Aug 3, 2007 12:26:21 GMT -5
YUM! Who wants to modify this for the T-Well?
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Post by treatmaker on Aug 6, 2007 15:22:16 GMT -5
Okay, I have one question before I make the chicken. Is it powdered english mustard or regular?
Treatmaker
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Post by berlyn on Aug 6, 2007 16:45:42 GMT -5
Okay, I have one question before I make the chicken. Is it powdered english mustard or regular? Treatmaker That stumped me too.
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Post by antheat on Aug 9, 2007 11:21:00 GMT -5
Its powdered, but you can use the prepared english mustard (coleman's is the brand I'm familiar with that our local grocery store carries) if that's easier to get. Just so long as its english mustard The sausages that I used were the fully cooked Pepino/Old World brand (think that's it, available at Walmart for around $3+ and its a package of 4, has a cardboard wrapper around the vacuum packed sausages) it is the blend with cheese in it, think its asiago and romano in it. There are a variety but I found this particular one to meld quite wonderfully.
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Post by berlyn on Aug 9, 2007 13:47:35 GMT -5
Anthea, Stupid question-dejour is English?? I know Jamey Oliver always uses dejour mustard in his dishes. I'm looking forward to you posting recipe's of your native homeland dishes. With pics of course, so I will know what it's suppose to look like.
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Post by damnoldhippie on Aug 9, 2007 14:21:34 GMT -5
Berlyn, I think that's "dijon" you're thinking of...and from what I understand "dijon" is prepared mustard that has white wine in it.
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Post by berlyn on Aug 9, 2007 14:35:16 GMT -5
Berlyn, I think that's "dijon" you're thinking of...and from what I understand "dijon" is prepared mustard that has white wine in it. Yep DOH, thanks for the correction. Is dijon and NOT dejour. Went and looked at my jar and yep it does have white wine. No wonder I like it!! So powered mustard is what we use in Nigella's recipe?? That I have.
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Post by antheat on Aug 10, 2007 10:28:44 GMT -5
Dijon mustard is a fairly strong flavorful mustard that stands up well to cooking.
True english mustard will burn your tongue off *g* so a little goes a long way and there is no horseraddish in coleman's mustard, its just the strength of the mustard seeds. My dad LOVED it freshly made up with some water in a thickish paste and then spread on bread with roast beef or ham. REALLY hot!
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Post by antheat on Aug 10, 2007 10:35:22 GMT -5
I'm looking forward to you posting recipe's of your native homeland dishes. With pics of course, so I will know what it's suppose to look like. You gots a deal! We will be wrestling with the kitchen cabinetry this weekend so we can get Ms CopperTone against the wall. We'll also turn off the pilots (broiler and stove top) Thinking about maybe turning off the t-well pilot so the only pilot I have lit is the oven. Have to figure out how to turn the BWAB pilot off as well (the manual arrived today, hoooray!). Its just so darn hot with this excessive heat that I'm worried about leaving the pilots on. I can always turn the t-well pilot back on in the winter, but for now, its so darn hot I really don't want to up our electric bill because the stove is keeping the kitchen toasty! I hurt my ankle yesterday, fell/tripped off the deck and twisted my ankle so my cooking this weekend will be a little bit limited. I'm dying to make some yorkshire pudding and roast beef or toad in the hole (english sausages in yorkshire pudding batter) served with gravy. I do have a nice roasting chicken I'm going to cook, will try the CWTGTO method , also need to make some roast potatoes, been craving those. At least these I can get ready and have hubby put in the oven for me. Also got a pork shoulder I want to turn into a soup with hominy and new mixico chillis, its a posole that I saw Sara make on foodtv and its very flavourful. AND a cake! Have to make an easy cake. Will make scones, complete with jam and cream when I can stand again BUT, I should be able to make flapjacks, on the griddle. Have to have hubby do that, that should be fun
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Post by berlyn on Aug 10, 2007 11:27:16 GMT -5
Anthea, When cooking in the T-well WTGTO the pilot must be on. I find with the insulation of the t-well lid the heat is not much of a problem unlike the stovetop. Of course with the pilot flame being properly adjusted.
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Post by antheat on Aug 10, 2007 11:48:12 GMT -5
Anthea, I find with the insulation of the t-well lid the heat is not much of a problem unlike the stovetop. Of course with the pilot flame being properly adjusted. hmmm... then I'll test it out this weekend, will leave the t-well pilot on and stick my handy dandy thermometer in there. The lid gets pretty hot though and the flame is adjusted as near as dammit without it going out. Willing to give it a test though. Boy, it sure does keep the kettle hot though!
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Post by chipperhiker on Aug 10, 2007 20:54:37 GMT -5
You could just light the pilot when you want to CWTGTO in the T-well, and then keep it off the rest of the time.
My stoves aren't functional yet, so no personal experience (sadly), but I don't think the T-well lid should be getting so terribly hot. This was touched on recently, but I can't remember which thread. Your T-well lid might not be doing its job adequately. There's also a thread where at least a handful of folks gave the temps that their T-wells run at with the pilots on, just to compare your own readings against.
I have 4 t-well lids on hand, and I can tell you that the weight varies, though none fail the obvious "shaker" test. One lid is particularly underweight, and I'm inclined to think it has inadequate insulation, since I hate to think that the other three are bad... Maybe it's denial on my part, but three bad lids would be a bummer.
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