Wednesday, January 13, 2010

Porridge Chicken

A step back in time Happy New Year - here's the first post of 2010 - and our 99th!

A while back somebody asked me what my favorite child hood food was. So up there with gammon steaks with pineapple, with mash and peas, was porridge chicken - maybe not the most attractive of names - but that is my mothers sense of humor.

I cooked a nice batch of this up and made it with bake potatoes and peas. Baked potatoes are good as they can cook along in the oven with the chicken.
Also this was one of the recipes I took in my old Home Economics copy when I left home to go to college. The list makes for some interesting reading including great classics - like Sheppard’s pie, spaghetti bolognaise, macaroni cheese, barbecue sauce, chicken and mushroom pie (mash topping of course) and Chocolate biscuit cake.


1oz of plain flour
6 tablespoons of grated cheese – cheddar or similar
4oz of porridge oats

4oz butter or margarine melted

6 Chicken joints – like legs and thighs are perfect
Salt and Pepper

Melt your butter your butter in a large ovenproof dish or tin. Pat your chicken pieces dry on paper towels and then toss in the melted butter to coat. In a separate bowl combine all the other ingredients and season. Toss each piece of chicken in the mixture before returning to the ovenproof dish.
Cook for 30 mins before turning and bake for a further 30 mins – till golden and crispy. Serve with baked potato and green salad or peas. I like to coat my baked potatoes in olive oil and some rock salt before baking to ensure a nice crispy skin – also don’t forget to prick your potatoes well before baking as they will explode – I can vouch for that!


ktpi said...

aaaaaaaah, crunchy delicious!!!! gimme!!

aoife mc said...

That is such a strange concept that I imagine that it would totally work! Porridge Chicken. Ha! Must give it a go. Welcome back to the flogosphere!