WITH only a few recipes to share before the end of the year and our beautiful family festive time begins, it’s very easy to become sentimental about people that have passed from our lives and stop a while to ponder what our days might be like if they were still here.
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As soon as the smell of mixed spice, ginger and cinnamon fills the kitchen, I close my eyes take a deep breath and think fondly of times past.
That to me is the best thing about cooking – exploring new recipes, changing old ones, and discovering smells that come from the oven or pot that put you in a different place.
I hope I have created these moments for my own boys so that in years to come they will walk in the door and smell once again the foods that make them feel happy and content!
This week’s recipe is one of sentiment and the soft aroma of apricot.
One of the houses I grew up in as a child had a beautiful apricot tree and whilst the stuffing made by my mother had just herbs, eggs and fresh breadcrumbs, I’ve changed the old recipe and added dried apricots, currants and pistachios to the fresh herbs to give it a festive twist to go with our cold chicken platters on Christmas day.
I also don’t place my stuffing inside the chicken.
I roll it in baking paper and foil and poach it in a water bath in the oven.
That way if I have gluten-free guests I haven’t excluded them from the chicken platter.
Stuff your chicken with a generous sprig of thyme and a whole lemon instead.
For the stuffing you will need to save your crusts over the next few weeks – just pop them into the freezer each week. That way you make your stuffing with leftovers!
Till next time, happy cooking.
Cheers, Mynette.
