Muristek
Nigel Slater’s recipes for chicken and soy sauce, and for hazelnut trifle
Sweet glossy chicken and a coffee trifle for Valentine’s Day
There is treasure in the fridge. Pieces of chicken in a dark, sweet and salty marinade ready to roast; a bowl of trifle, its layers of sponge, cream and hazelnuts resting quietly – a treat for later – and a bottle of something sparkling for tomorrow. None of this is purely for practical reasons. Both the chicken and the trifle are all the better for a night in the cold. Time for the soy and mirin marinade to work its magic on the chicken; and the trifle, like many other puddings, always seems better when it has had time to think – the layers merging softly into one another overnight.
St Valentine’s Day (tomorrow in case you have forgotten) is hideously commercial nowadays, but it is what it is, and the middle of February feels like the perfect time to concoct a celebration. So there will be chicken, hot and glossy from the oven, tossed with lightly cooked purple spouting and very much the best of the vegetables around – followed by a bowl of trifle generous enough to also provide breakfast the following day.
Continue reading...