I found this is very pleasingly good, very enjoyable. Children loves it and they will lick their fingers too then you will know that is really nice. I think this a summer food that you can enjoying sitting outdoor with your friends and the children. Once you have these drumstick pile up it going to look like a feast, effortlessly to prepare and the kids is going to love you for that.
- Place the chicken drumsticks in a large freezer bag, and add buttermilk and 60ml of oil.
- Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.
- Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.
- Leave the buttermilk-marinated chicken in the fridge ideally overnight or our of the fridge for at least 30 minutes and up to 1 hour.
- Preheat the oven to 220ºC. Take the chicken pieces out of the bag, shaking off the excess marinade, and then arrange them in a roasting pan lined with aluminum foil.
- Drizzle over the 30ml remaining of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.
If you couldn’t find buttermilk you can use plain yogurt, the reason I add this ingredient is because it keeping the tender the meat. You may find I add maple syrup, it may sounds odd to have it, but it is simply to counter the tang of the buttermilk and it helps to bronze up the meat during the roasting, don’t worry the sweetness of the maple syrup it is not sweet, it sort gave bit of stickiness on the skin; by the time I finished the drumstick I felt like I am back to my childhood, I not even realized it until I licked my fingers. Oppps! That’s delicious.
I should really tell you the meal I had this evening is very much pleasing with the beurre blanc sauce over the fish. Albert Jack’s book said the beurre blanc sauce was discovered after a mistake from a chef. Here is the story.
“One of famous sauce, beurre blanc (white butter) apparently evolved from a mistake made by French chef Madame Clémence Lefeuvre towards the end of the nineteenth century while she was working in the kitchens of the marquis de Goulaine. On one occasion, the story goes, intending to make Béarnaise sauce for a pike dish, Lefeuvre ran out of eggs at the crucial moment and had to quickly improvise, using wine and lemon juice instead. Legend has it that her new sauce became so popular she opened her own restaurant, La Bubette de la Marine, on the banks of the Loire River near Nantes, on the strength of it with beurre blanc as her signature sauce”.
Here is my recipe for you to try it at home. It’s important that you have all of the ingredients for the sauce ready prepared before you start to cook the fish, or the fish will become dry and cold while you’re making the sauce.
Marinate for the fish
- 2 stalks of celery
- 50g sweet peas
- pinch of salt
Beurre Blanc Sauce
- 1 shallot, finely chopped
- 6 tablespoons of dry white wine
- 4 tablespoons white wine vinegar
- 4 tablespoons double cream
- 100g butter, cubed
- pinch of salt
- pinch of cayenne pepper
- Herb of your choice: mint, parsley, basil or tarragon
- Marinate the fish by putting all marinate ingredient into freezer bag and put the fish into the bag and give it a mix with the fish and set aside so that the flavours can infuse the fish. The fish can marinate in the bag for 1 hour in the fridge, or less if you’re in a hurry.
- Cut celery into bite size then set aside. Bring a pot of water to boil then add pinch of salt into boiling water, reduce the heat to medium and then add in the celery and let it boil for about 3 minutes and add in the pea to finish up to 5 minutes. After that drain it off, put on a lid and set aside somewhere warm.
- Heat up a frying pan to medium heat, place the marinated fish in the heated pan and pan fry until golden colour at the edge and is not pale in colour. Put the cooked fish on a warmed serving plate with the vegetable, and set aside somewhere warm.
- Simmer the shallot, wine and vinegar in a pan until reduced to 1 tablespoon, remove the pan from the heat and whisk in the cream followed by 1 cube of the butter at a time. Make sure to whisk energetically. If the butter isn’t melting, put the pan back on a very low heat. Once all the butter is incorporated, season with salt and little cayenne. Serve immediately by spoon it over the cooked fish. Chopped herbs, such as mint, parsely, basil or tarragon, make a nice addition.
Beurre blanc should taste creamy, frothy, light and tangy. This simple yet classic French sauce is probably the quickest way to add extra flavour to fish, meat, poultry and vegetable. It’s quite quick to make, apart from melting a little butter. Remember, this is for one portion, if you have a guest, you’ll need to double the ingredients., Bon appetit.