Two days ago, I received a notification that I am a finalist in the Irish Blog Awards which has both shocked and surprised me. This time last year, I was eagerly updating my blog; Frequently creating content, including recipes and reviews of eating establishments near and far, and just generally paying more attention to this blog. I worked really hard and only made the Award’s shortlist. This year however I have been so busy in other areas that I have simply neglected this blog. Planning a wedding from Dublin, that will be held in Melbourne, Australia has been interesting, plus all the rigmarole that comes with buying a house (and hopefully moving in soon) and as well as other challenges; This year has been a bit of a whirlwind! It came as a pleasant surprise that this blog has made the finals in two categories, given that I’ve only updated it five times this year, as opposed to last year’s 38 blog posts. Whether I get any further in the Food and drink recipe awards and the Food review awards is yet to be seen, but it’s nice to think that this little hobby of sharing recipes that I love, and reviews of the places I have visited, is actually liked by others regardless of winning awards. Once life quieten downs I’ll be back to posting more of the food that I love, which to me is all that matters. Until then, and just to show that I’m not completely neglecting Nik Nak Food, here’s one of my favourite easy dinners. Serves 4.
- 8 Chicken thighs, bone in, skin on
- 70mls (1/4 cup) maple syrup
- 215g Dijon mustard
- 1 tbsp rice wine vinegar
- 1 tbsp chopped rosemary
- Salt and pepper
- Preheat oven to 220C (200C fan forced).
- Combine maple syrup, mustard and vinegar, stir to combine.
- Place chicken thighs in a small roasting tin, in a single layer. Be sure to have the skin-side facing upwards. Pour over the maple mustard mixture, ensuring that the chicken thighs are well coated. Add a pinch of salt and pepper, as desired.
- Place the chicken in the oven and roast for 20 minutes, remove from the oven and brush the chicken thighs with the maple mustard mixture. Return to the oven and cook for a further 20 minutes.
- Remove from the oven and allow the chicken to rest for 5 minutes.
- Sprinkle with finely chopped rosemary, serve and enjoy!