Ingredients For the chicken About 2 tbsp olive oil
6 chicken drumsticks - I use no skin
Small shallot, chopped
½ can lager
½ tsp brown sugar
½ tsp sherry vinegar
Small bay leaf
½ tsp fresh rosemary
½ tsp thyme
About 55 g button mushrooms
For the cauliflower ¼ large cauliflower
2 sliced bacon, cooked and crumbled
1½ tbsp chives, chopped
Less than ¼ cup mayonnaise
Less than ¼ cup sour cream
About ½ cup cheese, grated
Method For the chicken
Heat the oil and fry the chicken pieces until lightly browned.
Add the onnion and cook for a further minute.
Transfer the chicken to a plate and put the beer in the frying pan and bring to the boil.
Add the chicken back to the pan, and add the sugar, sherry vinegar, mushrooms and herbs, plus some salt and pepper to taste.
Bring this to the boil and cover and simmer gently for about 30 minutes.
I had too much liquid so took the lid off and cooked it a bit higher for another 10 or so minutes till the chicken was done.
For the cauliflower
Preheat the oven to about 185°/165° fan forced.
Boil the cauliflower for about 8 to 10 minutes, drain and let cool a bit.
Combine the sour cream, mayonnaise, half of the bacon, some of the chives, some of the cheese, mushrooms, and cauliflower, and mix well.
Place this mixture into a greased baking dish and top with the remainining cheese and bacon.
Bake for about 15 minutes or until the cheese is melted. Top with the remaining chives.