Madey Edlin

Archive for August, 2009|Monthly archive page

Simple Chicken With Blackberry Reduction

In Chicken, Dinner, Fruit on August 28, 2009 at 5:42 pm

This is the essence of what I want my recipies to be like, simple and bursting with flavor. The slightly salty chicken with the sweet berry sauce sing together in this simple dish, that is sure to be a crowd pleaser.

Enjoy this original Madey Kay recipie!


  • 8 chicken thighs, bone in skin on
  • salt and pepper
  • about 1 pint of fresh blackerrys
  • 2 tablespoons sugar
  • water

Place the berrys, and sugar in a small sauce pan and put about a 1/2 inch of water in the pan. Let cook on low for about a hour, or until it becomes a thick syrup. (check every once in a while to make sure it’s not burning, but other wise you can leave it alone).Sprinkle the chicken with salt and pepper, place on broiler pan and boil for about 45 minutes, or until cooked though. Remove the chicken from the bone and skin. Place on servings of rice and pour blackberry reduction over it. Bon appetite! Serves 4-6.

(original recipe by MAKA, original photography MAKA pics)


Wholemeal Piklets, With Butter, Lemon, and Sugar

In Breakfast, Health on August 23, 2009 at 2:13 am

Ok, so when I said I love bill I wasn’t kidding. Here is another recipe from him, but this is completely unaltered, straight up bill.

It seems to me that pancakes have a bed reputation. Most of the time slathered in butter and cheap, fake syrup. But these pancakes are so refreshing and out of the ordinary, it’s great; not to mention minimum fuss.

  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 2 tablespoons raw sugar
  • 1 egg lightly beaten

To serve

  • 1 oz butter
  • 1/4 cup raw sugar
  • 2 lemons

Sift the flour and baking powder into a bowl. Add sugar, and stir together. Add the egg, and milk and whist until smooth.

Heat a large non-stick fry pan over medium heat and brush with butter, being careful not to burn the butter. Spoon tablespoons of batter onto the pan and cook for about 2 minutes, or until bubbles appear on the surface. Turn and cook for a further 30 seconds.

Serve hot from the pan with extra butter, sprinkle of sugar, and a squeeze of lemon. Makes 12.

(bill’s food, page 30, bill granger) (Image by MAKA pics::

Peach Tart

In dessert, Fruit on August 15, 2009 at 9:44 pm

This tart is amazing. I mean it. I was taking the images for this post and my dad came home from work and tried a “bite”, well in a matter of about 2.5 seconds the tart was gone.

The original recipe is by Bill Granger, he is one of my all-time favorite chefs, also great “maximum flavor minimum fuss” kind of guy. This is my own spin of his recipe, “Mango Tart” from his book “Bill’s Sidney Food”.



  • 1 recipe sweet short crust pastry (see below)
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 6 egg yolks
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3/4 oz butter
  • 4 fl oz cream, lightly whipped
  • about 4 peaches thinly sliced

On a lightly floured board roll out the pastry to 1/4 inch thick. Lightly press the crust into individual tart pans (the kind that you can take the bottom out of). And freeze for 30 minutes. Preheat oven to 350.

Remove the pastry from freezer and line with parchment paper and fill with pie weights or rice. Bake for 10 minutes. Remove the weights and paper and bake for a further 10 minutes or until dry and golden. Leave to cool.

Place milk in a saucepan over medium heat and heat until just before boiling. Add vanilla. Remove from heat.

Place egg yolks and sugar in a bowl and whisk until fluffy-like and pale. Add the cornstarch and milk mixture (be careful to mix consistently while you add the hot milk so you don’t end up with scrambles eggs).

Return to a clean saucepan over medium heat, stirring, for about 15 minutes. Until it thickens, about 15 minutes. Bring to a boil and cook for a further 2 minutes. Remove from heat and add the butter. Strain the mixture into a bowl refrigerate until cold. Fold cream into custard. Remove the tart shells from the pans and spread a layer of custard onto each one. Arrange peach slices on top. Serves 5-6.

The Pastry

  • 2 cups flour
  • 1/4 cup icing (powdered) sugar
  • a pinch of salt
  • 6 oz butter

Place flour, salt, and sugar in a bowl. Add butter and blend with a pastry blender until it looks like coarse breadcrumbs. Add 3 tablespoons water mix with a knife and shape into disks, wrap in plastic wrap, and chill for 30 minutes.

(Image by M.E.)

Balsamic Marinated Beef Tenderloin With Grilled Grapes

In Beef, Dinner on August 10, 2009 at 2:26 am

  • 1 cup good quality balsamic vinegar
  • 1-2 tablespoons rosemary
  • 1/2 onion coped
  • 1/3 cup red wine, or red wine vinegar
  • A good amount freshly ground salt and pepper
  • Olive oil to taste
  • 6-7 cuts of beef tenderloin

Mix all the ingredients together in a bowl. Add the tenderloin. Marinade for about 30 minutes. Grill for about 3 minutes a side. Serve with, grilled grapes (see below), crusty bread, and a green salad. Serves 5-6.

Grilled grapes.

Cut little bunches of red grapes, lightly brush with extra virgin olive oil, lightly salt and pepper. Grill for about 5 minutes of until warm through, and skin is slightly shriveled.

(original recipes by m.e.)

About Maximum Flavor Minimum Fuss

In Note on August 6, 2009 at 3:55 am

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Maximum Flavor Minimum Fuss will post a new recipe every Monday. Check every Monday for a great recipe to try with the new week staring you in the face.