Marinade and process for chicken thighs. A Nigel Slater recipe.

I have converted the recipe for the marinade to the TMX, from a recipe by Nigel Slater published in the Guardian.
He uses what we call Chicken Maryland. He bones them.  I used boned thighs with skin on or off.  1/2 to 3/4 kilo should serve 4.
Marinade
4 dessertspoons of White Miso Paste
2 dessertspoons  of Maple Syrup
3 dessertspoons Peanut oil
1 teaspoon of sesame oil

Mix together in TMX, 30 seconds, speed.
Tip over prepared chicken thighs

To prepare thighs
Skin on or off,
Flatten thighs by cutting through thick parts to flatten.
Place thighs in container with lid and pour over marinade.  Coat both sides.
Leave in fridge for a minimum of 2 hours.
Cover grill plate with foil. Place chicken on foil and grill 8 minutes.  Turn and grill other side until cooked. Chicken will develop charred spots.
                                                           
 


Serving suggestions.
As the marinade has a lovely delicate flavour, and the chicken is tender and juicy,  the accompaniments should not overpower.
With salad
In a small Lebanese Bun with salad
With mashed potatoes and veggies.

served

Tray baked under grill

Sour Dough crumpets with Malted Barley.

Conversation Starter, Malted Barley and Grain Bread

Recipe to come.

To make this spectacular bread, just replace 60 g of flour in your favourite recipe with ground Malted Barley. After grinding the Barley in the TMX, pour the hot water, ( the amount required for your recipe) and let sit until just warm.  Continue with recipe. 

I cooked this loaf in a Cast Iron pot, into a cold oven.  50 minutes, lid on, 10 minutes , lid off. 

Scones, mixed in TMX and cooked in AirFryer.

This recipe is based on the fab recipe from Nay Nay.  Baking time 12 minutes in pre heated Air Fryer.

Ingredients
250g Self Raising flour
1/2 teaspoon baking powder.
1 teaspoon sugar
125 g milk
100g cream.

Method.
Weigh all ingredients into TMX bowl and mix, speed 4 until mixture just comes together. About 5 seconds.
Tip on to floured bench. form into a ball and flatten into a flat circle.  1 1/2 cm thick.
Cut 5 scones with a 7cm scone cutter.  form a ball with remaining dough.
Brush a SS dish with cake release or oil or butter.
Place 5 scones around edge and formed one in the centre.
Preheat AF for 4 minutes.
Brush scones with milk or egg wash and place on wire basket.
Bake for 10 minutes on 200 degrees.
Remove dish from AF and run knife around edge.
Tip scones out of tin and return to tin upside down. if they separate just form back into a circle.
Bake for another 2 minutes at 200 degrees.
Tip out on to a wire rack.