Apple Crumble and Red Chicken with Rice
Talking with my friend Shayne today, I told him how excited I was to have made an Apple Crumble, using organic, local apples at peak time. He went on to say his mother makes a crumble which she insists is a crisp. Now, I had to ask: What exactly is the difference?
According to Shayne, a crisp has a pie-like crust underneath, and a crumble only has a topping. Go figure.
Tonight I may or may not make the chicken I had planned (half an apple crumble does not do wonders for the appetite). But I'll include the recipe. It's sort of approximate and messy, but great with rice.
So here they are:
Apple Crumble-not-Crisp
Take 5 -8 medium small apples, peel and slice them, throw them in a deep, ten inch pie plate, like my new Jadeite* one I got for my birthday! Squeeze half a lemon over them.
In a bowl, mix:
2 handfuls of oats
1/2 cup of butter, grated (you'll need very chilled or frozen butter)
2/3 of cup of finely chopped walnuts
2/3 cup of brown sugar
1 dash of cinnamon
If you're wondering what a dash is, imagine taking the spice,and with a flourish of the arm, add a generous amount for as long as it takes to say "dash". I guess it's a couple of teaspoons, maybe a bit more...
Sprinkle the mix over the apples, and bake at 350 degrees until the kitchen smells like apples and the sides of the pie plate are bubbling with appley juices. Serve warm with cream. Please.
Red Chicken and Rice
In a pan place your chicken, thighs are good and cheap. Make sure it is a pan that you can bake and use on the stovetop.
In a bowl, mix
1/2 cup ketchup
1/4 cup vinegar
1-2 cups water or chicken stock, or a mix of both
2/3 cup brown sugar
lots of garlic, finely minced - at least a clove per person, and one for the pot.
The consistency should be about the same as tomato soup, so if you need more thickness, add ketchup. If you need more liquid, add a bit more stock.
Pour over the chicken.
Bake at 350, for between 45 minutes and an hour, turning the chicken once.
If the sauce is thin, bring it up onto the stove top and reduce it until it is the consistency of sticky gravy.
This dish simply has to be served with fluffy white rice and a good salad. It can be enjoyed with a lighter red wine, I had a chillean cab-sauv-merlot that did the job. I'd imagine a good shiraz would also do the trick.
Enjoy!
According to Shayne, a crisp has a pie-like crust underneath, and a crumble only has a topping. Go figure.
Tonight I may or may not make the chicken I had planned (half an apple crumble does not do wonders for the appetite). But I'll include the recipe. It's sort of approximate and messy, but great with rice.
So here they are:
Apple Crumble-not-Crisp
Take 5 -8 medium small apples, peel and slice them, throw them in a deep, ten inch pie plate, like my new Jadeite* one I got for my birthday! Squeeze half a lemon over them.
In a bowl, mix:
2 handfuls of oats
1/2 cup of butter, grated (you'll need very chilled or frozen butter)
2/3 of cup of finely chopped walnuts
2/3 cup of brown sugar
1 dash of cinnamon
If you're wondering what a dash is, imagine taking the spice,and with a flourish of the arm, add a generous amount for as long as it takes to say "dash". I guess it's a couple of teaspoons, maybe a bit more...
Sprinkle the mix over the apples, and bake at 350 degrees until the kitchen smells like apples and the sides of the pie plate are bubbling with appley juices. Serve warm with cream. Please.
Red Chicken and Rice
In a pan place your chicken, thighs are good and cheap. Make sure it is a pan that you can bake and use on the stovetop.
In a bowl, mix
1/2 cup ketchup
1/4 cup vinegar
1-2 cups water or chicken stock, or a mix of both
2/3 cup brown sugar
lots of garlic, finely minced - at least a clove per person, and one for the pot.
The consistency should be about the same as tomato soup, so if you need more thickness, add ketchup. If you need more liquid, add a bit more stock.
Pour over the chicken.
Bake at 350, for between 45 minutes and an hour, turning the chicken once.
If the sauce is thin, bring it up onto the stove top and reduce it until it is the consistency of sticky gravy.
This dish simply has to be served with fluffy white rice and a good salad. It can be enjoyed with a lighter red wine, I had a chillean cab-sauv-merlot that did the job. I'd imagine a good shiraz would also do the trick.
Enjoy!
posted by Jadie | 3:25 PM
3 Comments:
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Isn't it true how apple crumble and online dating go together - like apples and oatmeal?
Anyways I will have to try this recipe. I get on my knees for apple crisp.
Oops crumble not crisp heh heh.
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