I just have to share this cute picture of these two little guys delicately eating a potato crisp. They are using their paws just like hands!
We have a house guest this weekend. He is a friend of my son’s and has come to Hamilton for a weekend of miniature war-gaming (a favourite hobby of Son).
I made Baked Chicken Legs for dinner. It was a new recipe for me and so easy (recipe below).
I hope everyone is having an enjoyable weekend.
BAKED CHICKEN LEGS
Allow at least one chicken leg per person. Preheat the oven to 150 degrees Celsius.
Using butter (important), liberally grease a roasting pan or Pyrex dish.
Season each leg with any seasoning mixture you prefer (I used Lemon Pepper Seasoning). Whatever you use, it should contain some salt for the best results.
Place legs into the greased dish, skin side facing upwards, and dot with a good amount of butter.
Tightly cover the dish with tinfoil, then bake at 150C for one hour.
Remove the tinfoil, baste the chicken (that is, spoon some of the juices in the pan over the chicken), and return the dish to the oven. Turn the heat up to 200C and bake for 10 minutes.
Baste the chicken again and continue baking until the skin has gone crispy, about 10-15 minutes.
Serve hot with vegetables of choice (I used mashed potato, carrot rings, and Brussels sprouts), spooning some of the buttery juices over them.
Notes: it is the butter and the initial slow cooking which makes this dish so delicious – a little decadent maybe, with all that butter, but great for a special occasion.
HEADER PHOTO FOR MAY 2022
The autumnal mists are slowly rolling back from this farmland south of Te Awamutu township.
The photo was taken mid-morning about fifteen years ago, but the countryside still looks pretty much like it did then. The brown strip in the middle background is maize waiting to be harvested.