Smothered Chicken Thighs

Posted on October 19, 2012 by SarahJane

Smothered chicken thighs are a melt in the mouth, easy cook dinner for 2 or 3 people. 5 minutes preparation are all it takes. Serve with veges or steamed rice.

This recipe was originally published as Smothered Chicken Breasts from the Margaret Fulton Crock-Pot Cookbook, 1976)

Ingredients

2-3 chicken thighs

1/2-1 teaspoon of dried rosemary or tarragon

1-2 tablespoons of Worcestershire sauce

250gm/8oz can of mushrooms

Method

Turn your slow cooker or crock-pot to

Mix your herbs, Worcestershire sauce and mushrooms.

Put the chicken thighs into the crock-pot, pour the sauce on top and cook on low for 5 – 7 hours.

Black Cap Pudding

Posted on November 8, 2011 by SarahJane

A delicious sponge pudding dessert topped with a little black hat of currants and served with a sauce of your choice.

Ingredients

4 eggs

self raising flour

milk vanilla essence

2tbsp sugar

1/2 cup currants

butter or margarine for greasing your pudding tin

sauce of your choice, maple syrup, golden syrup, caramel sauce and orange sauce would all work well

This recipe makes 6-8 serves

Method

Grease your pudding tin and put the currants in the bottom

Whisk your eggs, add the sugar and add enough flour to make a thick batter.

Add the milk. Add enough to make it look like thick cream.

Add the vanilla.

Pour the batter into the pudding bowl.

Add the lid or secure a floured cloth over the top with string.

Put into a saucepan of boiling water and cook on the stovetop for one hour. Check every 15 minutes or so to make sure there is enough water.

Let the pudding cool down completely before removing the lid.

Serve with a sweet sauce or golden syrup.