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On the road with
fine food to boot
With summer holidays time upon us, Clare Latimer
prepares some dishes to enjoy the moment you arrive
IF you go on holiday soon in this country and need a meal the moment you arrive, then here is the perfect answer.
Freeze two casserole-style meals then just take them from the freezer into the car and off you go – with meal intact to enjoy when you arrive.
The first to thaw is the deciding factor for your menu.
When I cooked for a Grand Prix team I always had to freeze two meals that would feed 30 people and then fly to some unknown track somewhere in the world.
The reason I did this was, first, because I did not know where to find food immediately when I landed.
Second, there were hungry mechanics, drivers and sponsors to feed on arrival.
Last, the team usually did not really want to risk foreign food in case their stomachs did not approve of the change of diet, and it was vital that everyone was in perfect health for the whole weekend as each person’s job was as important as the next person’s.
The dry goods – rice and flour etc – would go in the truck with the racing cars and then when I had a minute I would buy fresh fruit, vegetables and bread.
Chicken Majorca
If you are freezing this dish, remember to label it with the date it was cooked.
As a general rule, I would not keep it for more than one month as the flavour will diminish.
To give a fresh flavour you could add the orange segments when you reheat the dish and this will prevent them overcooking.
Ingredients
Serves 8
1 tbsp olive oil
1 onion, peeled and chopped
8 chicken quarters
2 tbsp flour
200ml milk
200ml white wine
1 tsp oregano
Salt and freshly ground black pepper
125g pitted green olives, halved
1 red pepper, cored, deseeded and chopped
2 oranges, peeled like an apple and segmented.
Method
Preheat the oven 180C / 350F / gas 4. Put the oil into a large casserole and add the onion. Fry gently for five minutes, then add the chicken pieces, four at a time, and brown on each side.
Set the chicken aside and stir the flour into the juices. Stir in the milk and wine to make a sauce, then add the oregano, seasoning, olives, pepper and oranges.
Mix well and replace the chicken pieces, making sure they are coated with the sauce.
Cover and cook for one hour or until the chicken is cooked through. Then keep in a very low oven until ready to serve, or cool down and freeze in casserole dish or plastic container.
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