Chomp With Bacon-Roasted Chicken With Potatoes
6 chicken thighs and 6 chicken drumsticks; 12 slices bacon; 1 kg small round potatoes; 1 onion, coarsely chopped; salt and black pepper to taste. Prepare the Seasoning Mix: 2 tablespoons dried chives; 2 tablespoons dried basil; 1 tablespoon garlic powder; 1 tablespoon oregano powdered; 1 tablespoon ground black pepper; salt to taste.
Preheat oven to 400 degrees F or 200 degrees C. Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a flat, large baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish.
Combine the Seasoning Mix in a small bowl, and sprinkle generously over the chicken and potatoes. Now set it to bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Serve hot with garlic bread.
250 gm blanched almonds; 250gm icing sugar; 1 egg white; finely grated zest of half a small lemon, unwaxed; 1 teaspoon rose water.
Sift the icing sugar. Grind the almonds with the sifted icing sugar to a fine flour. Add egg white, lemon zest and other ingredients of choice and knead well. Wrap the marzipan in plastic wrap and leave overnight in the refrigerator. You can use it for different recipes, as decoration or as an ingredient and make fun shapes with it too.
Cheers With Egg Nog
4 cups milk; 5 whole cloves; ½ teaspoon vanilla extract; 1 teaspoon ground cinnamon; 12 egg yolks; 1 ½ cups sugar; 2 ½ cups light rum; 4 cups light cream; 2 teaspoons vanilla extract; ½ teaspoon ground nutmeg.
Combine milk, cloves, ½ teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.