Baked chicken with tarragon and muscat syrup
Ingredients
4 X 175g / 4X 6oz skinless chicken breasts1 medium onion
A small handful of fresh Tarragon
4 tbsps Muscat syrup
Lightly oil a dish big enough to hold the chicken.
Slice the onion finely and layer the bottom of the dish.
Place the chicken breasts on top of the onion.
Scatter the tarragon on top of the chicken and gently pour over the Muscat syrup so that the chicken is covered.
Cover the dish with tin foil and bake in an oven for 30mins on 180 or until cooked and the juices running clear.
Serve with potatoes and a seasonal vegetable and just enjoy!
Mediterranean roasted vegetables
Serves 4-6
Ingredients
1 Aubergine, cut in half and then lengthways into 3cm thick slices2 Onions cut into quarters
2 Peppers cut lengthways into 3cm thick slices
225g Mushrooms
2 Courgettes cut length ways into pieces
6 tbsps Muscat syrup
Lightly oil a roasting dish big enough to hold the vegetables.
Place the vegetables in the dish and pour over the Muscat syrup.
Now use your hands (or a wooden spoon for the faint hearted!) to ensure all the vegetables are coated with the oil and syrup.
Bake in an oven for approx 35 - 40mins at 180c stirring half way through.
Serve with potatoes and either Fillet Steak or Fish and enjoy!
Mackerel with ginger, chilli, lime & muscat drizzle
Ingredients
2 tbsp olive oil2 small mackerel, gutted and cleaned
For the drizzle
_ chilli deseeded and finely chopped
1 clove of garlic, finely chopped
_ inch piece of ginger, finely chopped
Juice of 1 lime
2 tbsp Muscat syrup
Handful of coriander leaves, finely chopped
Make the drizzle by whisking together 1 tbsp of oil and all the other ingredients together in a bowl and season to taste.
Score each side of the mackerel about 3 times. Brush with the remaining oil and grill for approx 4-5 mins each side until cooked.
Transfer the fish to a serving plate, spoon over the drizzle and serve!
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