Honey-Glazed Roast Chicken with Herbs
Ingredients:
1 whole chicken (3-4 lbs)
1/4 cup honey
2 tbsp olive oil
4 cloves garlic, minced
2 tsp fresh rosemary, chopped (or 1 tsp dried)
2 tsp fresh thyme, chopped (or 1 tsp dried)
Juice of 1 lemon
Salt and pepper to taste
Instructions:
Preheat your oven to 375°F (190°C).
Rinse the chicken and pat it dry with paper towels. Season the cavity and the outside with salt and pepper.
In a small bowl, mix the honey, olive oil, garlic, rosemary, thyme, and lemon juice.
Place the chicken on a roasting pan. Brush the honey mixture all over the chicken, ensuring it's evenly coated.
Roast the chicken in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat. Baste the chicken with the honey mixture every 20 minutes for extra flavor.
Let the chicken rest for 10 minutes before carving and serving.
Sautéed Brussels Sprouts with Bacon and Chestnuts
Ingredients:
1 lb Brussels sprouts, trimmed and halved
4 slices bacon, chopped
1/2 cup cooked chestnuts, roughly chopped (canned or vacuum-packed work well)
2 tbsp olive oil
1/4 tsp nutmeg
Salt and pepper to taste
Instructions:
Heat a large skillet over medium heat and cook the bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
Add olive oil to the skillet, then toss in the Brussels sprouts. Cook for about 8-10 minutes, stirring occasionally, until they start to caramelize and soften.
Stir in the chestnuts, bacon, nutmeg, salt, and pepper. Cook for another 2-3 minutes until everything is heated through and well combined. Serve warm.
Bannocks (Fried Scottish Oat Bread)
Ingredients:
1 cup rolled oats
1 cup all-purpose flour (plus extra for dusting)
1/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, melted
1/3 cup buttermilk (or milk with 1 tsp vinegar as a substitute)
Oil or butter for frying
Instructions:
In a bowl, combine the oats, flour, baking soda, and salt. Mix well.
Stir in the melted butter and buttermilk, mixing until a soft dough forms. If it’s too sticky, add a bit more flour.
Dust your surface with flour and roll out the dough to about 1/4-inch thickness. Cut into rounds or wedges.
Heat a griddle or skillet over medium heat and grease lightly with oil or butter.
Fry the bannocks for 2-3 minutes on each side until golden brown. Serve warm with butter or honey.
Mulled Cider (Optional Drink Pairing)
Ingredients:
4 cups apple cider
1 orange, sliced into rounds
2 cinnamon sticks
4 whole cloves
2 star anise (optional)
1-2 tbsp honey or brown sugar (to taste)
Instructions:
Combine all ingredients in a large pot and bring to a gentle simmer over medium heat.
Lower the heat and let it simmer for 20-30 minutes, stirring occasionally.
Strain out the spices and orange slices before serving. Serve warm.