I made the Christmas cake yesterday morning, after boiling the fruit up with sugar and butter and brandy on Saturday. It, thankfully, seems fine. However …
A chicken went in the oven to roast on a bed of vegetables. Roast potatoes went on top in another dish, as did a coconut and citrus cake (see later post).
Spuds were doing beautifully, but the cake caught, so I took it out. Chicken appeared to be done ((juices running clear) but bed of veg was not. Investigated.
1. Had put oven on wrong setting – top heat/grill, this is why cake burned
2. Had put chicken in upside down.
3. Discovered all this when everything else was done.
Then the kitchen ring blew …
Pete reset the ring, then we took the spuds out, set oven to correct incantation (bloody Neff – far too complicated), and returned the chicken to its roasting place. And we opened a bottle of wine.
Then, when it was cooked (and dinner was only forty minutes late), I bunged the cake back in the oven for twenty minutes, and it’s fine if we cut the burnt bits off.
I did make some scones for supper, and they were OK too, but it was a trying day.
Mirrored from Reactive Cooking.