Chicken Drumsticks in Mustard and Honey Marinade

Chicken, a member of the poultry family that includes turkey, duckling and goose, is one of Britain’s most bought meat products with an estimated 2.2 million birds eaten every day! That’s nearly half of all the meat consumed in the UK according to The British Poultry Council. So, once known as a predominantly red meat eating country, chicken looks set to have become the nation’s firm favourite for sandwiches, salads, starters and main meals.

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Ingredients

Serves 4

900g chicken drumsticks

1-2 tsp crunchy coarse mustard

3 tbsp runny honey

Method

  • In a medium sized bowl, mix the honey and mustard together. Add the chicken drumsticks and swish the honey mustard mixture about so that the entire drumsticks are coated in the googey goodness. Set aside in the fridge to allow the marinade to work its magic into the chicken, preferably overnight if time permits.
  • Grease a 2 litres ovenproof dish and place the prepared chicken drumsticks in it, cover with either foil or the dish’s lid if it has one and put in a pre-heated oven at gas mark 4, 180°C electric.
  • Cook for about 45-50 minutes until the meat is tender. Take the dish from the oven and remove the foil or lid, putting the uncovered dish back into the oven and cook until the chicken drumsticks’ skins become golden and caramelised in appearance.

Dawn: You can check the drumsticks are cooked by sticking a fork into the meatiest, thickest part of one or two and if the juices run clear, then they are cooked. 

For more recipes from the Cooking Dynamo, follow @Love_Food_UK on Twitter and follow this blog www.forfoodlovers.wordpress.comYou’ll also find us on Mumsnet Bloggers Network and Foodies100…oh, and did I mention Facebook at www.facebook.com/lovefood.forfoodlovers? See you there for more fab recipes and food chat!

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How to Make Coleslaw

Making your very own traditional coleslaw couldn’t be simpler and for the cost of a small pot in the shops, you can make 10 times more!

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Ingredients

Serves 4-6 generous helpings

1/4 of a whole white cabbage, heart removed, washed, then shredded

1 carrot, washed, peeled and grated

2 celery sticks, tops and tails removed, washed and chopped into chunks

200-250g no fat or very low fat natural yoghurt

Salt and pepper

Dawn: This is a great side dish for any time of the year and especially at summer time when thoughts turn to delightful outdoors eating and leisurely summer days enjoyed beneath clear blue skies lying on picnic blankets, enjoying some of your favourite foods. 

Method

  • Mix all the ingredients in a large mixing bowl, adding the salt and pepper to personal taste.

Dawn: And hey presto! It’s made! It really is that simple! You may wish to add a squeeze of lemon juice to the ingredients to add a zing to the flavours: personally, I simply adore this without any lemon juice. It makes a filling, lovely snack for mid afternoon as well as a fab accompaniment to main dishes and can keep in an airtight container in the fridge for up to two weeks – if someone doesn’t eat it before!!!

Not only is this delicious tasting and simple to make but the added beauty of this recipe is that the ingredients cost less than £1 to make a big bowl! And, what’s more, you know exactly what has gone into making it, too. A real winning combination!

For more easy to follow recipes that won’t break the bank, follow this blog at www.forfoodlovers.wordpress.com. For regular food chat, simply follow @Love_Food_UK over on Twitter by clicking this red @Love_Food_UK link as well as finding this cooking sensation over on Mumsnet Bloggers Network, Foodies100 and over on Facebook at www.facebook.com/lovefood.forfoodlovers.

Happy low cost, easy-to-make cooking, fellow foodies!