Culinary success

[wiseheart]

I've made pulled chicken for the first time in my life, and Mum liked it! Yay! It won't be on the menu too often in the future, either - I despise food that makes me spend five hours in the kitchen on principle - but perhaps now and then... we'll see.

I also gave Mary Berry's spiced whole orange cake a try, and it turned out very yummy. Not so pretty as the original, perhaps - I skipped the candied orange ring decoration - and perhaps a tad different in taste, as I use Cremequark instead of cream cheese, for financial reasons, but it is very, very yummy.

Consequently, I was pretty much raided for the rest of the day and decided to take it easy after lunch... which happend at half past four. It appears likely that we won't be eating much for supper. *g*

Comments

[meathiel]

The cake sounds lovely but ... too much work for my taste as well!

[wiseheart.livejournal.com]

It was interesting to give it a try, but in the long run I prefer simpler stuff.

[noadvertising.livejournal.com]

Didn't the chicken turn out dry? Because we do pulled pork now and then, but the meat has to weigh at least three kilos, for otherwise it will not be juicy when ready for consumption. That would be one hell of a chicken with a breast this heavy...

[wiseheart.livejournal.com]

I used chicken thighs — the upper parts of it — and put lots of marinade on them. Also covered the pan with tinfoil.

[beauty-forashes.livejournal.com]

That orange cake sounds like something Chris might like. What is "baking spread"? I've never heard of that before.

[wiseheart.livejournal.com]

Apparently some British substitution for butter. I used margarine.

[beauty-forashes.livejournal.com]

Ah okay. Thanks! :)

[curiouswombat.livejournal.com]

She means Stork margarine but is not saying so because it would be advertising!

It is designed more for baking than for any other use and is easier to cream than most margarines used to be. Some of the other 'softer' margarines use a higher water content to make them softer, and this unbalances recipes originally designed for either butter or hard, block, margarine but Stork avoids this problem :)

[beauty-forashes.livejournal.com]

Interesting! It must be similar to our "Sanella" brand of margarine, which is specifically made for baking. Thanks for the info! :)

[curiouswombat.livejournal.com]

It does sound as if it is much the same thing :)

[elwenlj.livejournal.com]

I love it when I manage to eat late. It often means that I only manage two meals per day, instead of three.

[wiseheart.livejournal.com]

Good point! :)

[curiouswombat.livejournal.com]

I haven't made a 'whole orange' cake for ages — I think the last time must have been about 3 Christmases ago as it was Nigella's flourless Clementine cake to use up some clementines and some almost out of date ground almonds — but it is a very different thing to Mary Berry's. I think I might be inclined to do Mary's cake in one tin and just eat it without the cream layers.

[wiseheart.livejournal.com]

I'm sure it would be great that way, too.