So, we now find ourselves six months down the road and life is beginning to returning to normal… Hahahaha… Yeah right. Being neighbours with your home boy is awesome to say the least. For one we don’t even have to use our cars to pop in for a drink, although sometimes the 50 meters does seem a little too much ( yes we occasionally do drive).
It was at just such an impromptu gathering where this bandaged beauty was born. What was supposed to be a few drinks on a Friday after work turned into many, many more and it was in this clear state of mind that we hatched our modus operandi for the evening. The plan was simple yet brilliant… Both of us would simultaneously raid each others Kitchen to the value of one grocery bag within the allotted three. Once we had completed our mission we had to rendezvous at set rally point and empty both bags of our pillaged rations into one pile. We then had to make a three course meal using only what lay before us. Nothing could be left out. Luckily the right choices were made, or it could have ended badly.
Think of it like picking either just consonants or vowels and trying to make even a three letter word, with double word score in scrabble… it’s not going to happen. You could end up with something that Norman Bates wouldn’t even feed mother dearest. At the end of the day, we took a mundane cooking exercise and turned it into a mouth-watering cooking experience.
The final menu for the night turned out to be crumbed mushrooms for starters; mains consisted of our bad boy – sweet sticky chicken wrapped in bacon and puff pastry. This was accompanied with roast butternut filled with ostrich mince and baked broccoli in cheese sauce. To finish it all off we had Horny Creams.
Preparation Time: 20 mins
Cooking Time: 45 mins
Difficulty Factor: 3/10
Messiness Factor: 6/10
Taste Factor: 7/10
Visual Appeal Factor: 8/10
Cost Factor: 3/10
First off, preheat your oven to 180c.
To make the sticky basting marinade, take a bowl and liberally add melted butter, honey, mustard, chutney, soy sauce, balsamic vinegar and coke.
Play around with the mixture until you have a nice thick sauce.
Then we are going to take the chicken pieces and brown them in a frying pan with a little olive oil until they are lightly brown. You don’t want them cooked.
Seeing a little blood is a good thing, remember they still need at least 20 minutes in the oven, and there are but a few pet hates I have that top overdone and dry chicken.
Take the chicken and place it in the bowl of marinade and put it in the freezer for around 20 minutes. So now you want to take the puff pastry and roll it out on the surface that has been sprinkled with flour and using a sharp knife cut strips down the length of the pastry. You should be left with strips that are about 20-30cm long and 2cm wide.
Remove the chicken and fold two raw bacon rashes around each thigh, covering as much surface area as possible and brush more basting over the outside. This will maintain all the moisture inside the chicken.
Place the chicken on top of the end of a strip of puff pastry. Take the lose end of pastry and proceed to wrap it around the thigh. Neatness is not required here. We are going for the Imhoteb look as seen in “The Mummy” & “The Mummy returns” and whatever part three was called. Either way you get the picture, as you want portions of the bacon exposed while it is baking, place these wonders for the mouth on a baking tray and bake for a further 20 minutes and serve.