Recipe(tried): Wednesday.....Supper..Cinnamon Chicken, Marinated Tomato Salad, Pear Tarte Tatin

Hi All,
Its turning Slightly cooler in the evenings here in S.Africa,which means there is a touch of Winter in the air.The garden looks wonderful as we,ve had so much rain its just keeping up with mowing the lawn thats become a challenge!!!!!We had supper out on the stoop(veranda) last night I don,t think we,ll be able to do it for very much longer but it really is one of my favourite places to eat I allways feel food tastes sooooo good outdoors.
This is what we had last night......CINNAMON CHICKEN
*******************
(this can be done on a barbecue too,its very aromatic!)

1 1/2 cups dry sherry
1/2 cup honey
1/4 cup freshly squeezed lemon juice
4 garlic cloves, minced
1 tablespoon ground cinnamon
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 (2 1/2- to 3-pound) chicken, rinsed, patted dry, and cut into 8 serving pieces
2 tablespoons olive oil

1. In a large bowl, mix sherry, honey, lemon juice, garlic, cinnamon, salt and pepper. Add chicken and toss to coat evenly. Cover and refrigerate at least 8 hours or overnight.

2. Preheat oven to 350 degrees.

3. Remove chicken from marinade, shaking off excess, and set aside on a plate. Pour marinade into a small saucepan and bring to a boil. Boil until it is reduced to about 1 cup and begins to thicken, 5-10 minutes. Set aside.

4. Heat oil in an oven-proof skillet over medium-high heat. Sear the chicken until golden on all sides. Pour the reduced marinade over the chicken and place in the oven. Bake about 20 minutes, or until cooked through.

4 servings With it I served large Jacket potates with a filling of creamy blue cheese and this really flavourful tomatoe salad..Marinated Tomato Salad
************************

MARINADE:

1 1/2 cups tarragon or white wine vinegar
1/2 tsp. salt
1/4 cup finely chopped shallots
2 Tbsp. finely chopped chives
2 Tbsp. fresh lemon juice
1/4 tsp. ground white pepper
2 Tbsp. extra virgin olive oil
SALAD:
6 plum tomatoes, quartered
2 large yellow tomatoes, sliced
16 red cherry tomatoes, halved
16 small yellow pear tomatoes, halved

Combine marinade ingredients (except oil) in large bowl and stir until salt is completely dissolved. Slowly whisk in oil until smooth and well blended.

Add tomatoes to marinade and toss well. Cover and let stand at room temperature 2 to 3 hours.Then we finished with ...........Pear tarte tatin
******************

1,25 kg (6 - 8) fresh pears
100 g(4 ozs) unsalted butter
250 ml (1 cup) castor sugar
200 g(8ozs) frozen puff pastry, thawed
Serves 6 - 8
Preheat oven to 200oC(400f). Peel, core and quarter pears lengthways. Melt butter in a heavy-based 25 cm diameter stainless-steel frying pan. Add sugar and simmer until golden. Stand pears upright in pan, side by side, tightly packed. Cook over low heat until sugar and juice turn a caramel colour. Transfer to oven and bake for about 15 minutes. Remove and cool for 10 minutes. Roll out pastry into a round slightly larger than frying pan. Prick with a fork. Cover pears with pastry and turn in edges. Bake for 20 - 25 minutes, or until pastry is cooked and golden. Remove from oven and allow to rest for 10 minutes. Place a plate, larger than frying pan, upside down over tart. Invert plate and pan quickly and remove pan. (Take care: the juices and caramel are very hot). Serve warm with cinnamon or vanilla ice cream.

Hope you all have a great day
love Julie