Wrapped in Winter

Words had been exchanged, frankness hung in the air. Perhaps it was the impending mortality of some old friends of thirty years' standing that had fuelled the fire for some direct criticism of some things that seemed beyond my control. The next morning dawned with lying ice shelves, and buckets of Baltic Rain marring the trip to the Mall to get the weekly shop. 

While there I discovered two chicken breasts. The first was to be cooked for the Dogg's birthday tea while I decided to pep the other up a bit for a tea of my own. The weak winter sun, that had made my Cauliflower Seeds germinate and helped banish a portion of the unwanted lying snow, faded into an inky night.  

The album on the player was Scott Walker's first real foray into the world of the Avate-Garde with his 1995 record "Tilt". Unlike later efforts "The Drift" "Bisch Bosch" that veer towards loud sounding nothings, "Tilt" has enough melody, structure and cohesiveness to be compelling. It features the pleading, plaintive "Farmer in the City" and much industrial brightness plucked from the darkest corners of the psyche in all parts of the record. If you're feeling brave take a listen at: Scott Walker - Tilt (1997)Album - YouTube 

The ingredients to make the wrapped chicken recipe I tried out are:

One Chicken Breast

One hundred grams of Wensleydale and Cranberry Cheese. I sourced mine from the wonderful Stretton Hall Farm Shop. Check them out at: Stretton Hall Farm Shop | Facebook

Six Fresh Rosemary Leaves.

Three Slices of Parma Ham

One hundred grams of Walnuts.

One Carrot, topped, tailed and slice widthways. 

Quarter of a pint of Red Mine. I used a Chilean one called Casillero Del Diablo Merlot. 

The flesh of two Cox's Apples that's been cubed. 

I was inspired to make this from a wrapped chicken recipe two kind and generous fraternal friends served up during a visit to there's in brighter times. 

The method goes like this: 

1. Pre-Heat the oven to Gas Mark 5.

2. Fry the Chicken Breast in Sunflower Oil on a high heat on all sides for five minutes.

3. Stuff the Chicken with the Wensleydale and Cranberry Cheese and three quarters of the Rosemary Leaves. 

4. Wrap the Parma Ham round the Chicken to keep the filling in place. 

5. Place in a high-sided baking tray and decorate with the Cox's Apple pieces, Walnuts, Carrot and remainder of the Rosemary Leaves. 

6. Bake in the oven for thirty minutes. 

Cranberry Cheese with Chicken and Fresh Rosemary is something that goes together well as a complete flavour package. The Red Wine meanwhile gave a richness that coupled with the mixture of Carrot, Apple and Walnut made for a revitalising mid-winter meal.