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Tuesday, April 23, 2013

Easy picnic sticky chicken drumsticks

The sun is shining, and even though it may only be ten degrees outside, the siren call of the picnic is upon us here at GTC. One of the easiest things to make is sticky chicken legs; you can take them in a sandwich bag so there are no dirty tupperware boxes to carry home, and as they are not a bread-based lunch it does not matter that the loaf you bought three days ago is blue with surprise mould.


For 6 servings you will need:
12 chicken drumsticks
3 tbsp soy sauce
2 tbsp olive oil
2 tbsp honey
1 tbsp Dijon mustard
1 tsp tomato sauce
salt and pepper

Place the chicken legs in a bowl and then stir all the other ingredients to make a marinade. Coat the chicken thoroughly then leave for an hour.

Heat the oven to 180 degrees. Tip the chicken into a baking tin and cook for 35 minutes until the skin is crispy and the meat cooked.

PS The upside of a Spring picnic is no ants/wasps (and also when you get so cold that your fingers will no longer clutch a carrot stick you can find the nearest pub for a hot chocolate and brandy).

Friday, April 19, 2013

Traveller’s banana pancakes


The Banana Pancake Trail is a loosely defined route which takes in all the most popular of backpacking destinations, from India, Indonesia, Thailand and Malaysia down to Bali, and where you are guaranteed to find this cheapest and most comforting of foods. Travellers often mistakenly think it is a local dish but in fact the tradition of cooking banana pancakes spread organically as western backpackers started to explore Asia, and yearned for sweet, sticky filling food. The recipe differs from guesthouse to guesthouse, and country to country, but the best ones always are drenched in some form of syrup, crisp and hot and golden and leave you needing a sleep.
 
Serves 2
1 cup of flour
1 pinch salt
1 egg
1 tablespoon caster sugar
1 teaspoon baking powder
1 cup of milk
3 small bananas, sliced or mashed
Oil
 
Sift together the flour, salt and baking powder, then make a well in the centre. Beat the egg and milk together, then slowly pour into the well, stirring all the while. Stir in the banana and leave to stand for ten minutes. Heat the oil in a small pan, and ladle in enough mixture to coat the bottom. When the top begins to dry out and bubbles form, carefully turn it over and cook the other side until golden.  Serve hot with maple or golden syrup, palm sugar or honey.
 
 
 
 
 

Thursday, April 18, 2013

Top travel beauty tips on a budget

Our first Youtube film!