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Aneurysmal bone cyst(health)

aneurysmal bone cyst (medicine) and Chicken with honey-roasted pumpkin and sage and onion sauce (recipes)


aneurysmal bone cyst (medicine)


aneurysmal bone cyst
<radiology> ABC, 10 - 30 yrs, 75% before skeletal maturity, sites: long bones; also, flat bones Findings: metaphyseal if unfused, metaepiphyseal after fusion, lytic, expansile, thin, continuous rim, thin internal bony strands


Chicken with honey-roasted pumpkin and sage and onion sauce (recipes)






Serves 4



Preparation time

1-2 hours



Cooking time

30 mins to 1 hour

















Ingredients



For the marinated chicken 4 garlic cloves2 sprigs thyme, leaves only3 tbsp white wine1 x 1.5kg/3lb 5oz free-range chickensalt and freshly ground pepper2 tbsp cold-pressed rapeseed or olive oilFor the sage and onion sauce2 tbsp cold-pressed rapeseed or olive oil2 medium onions, thinly slicedpinch salt1½ tsp flour20g/¾oz butter 4 garlic cloves, chopped4 tsp sage leaves, thinly sliced100ml/3fl oz white wine290ml/10fl oz/½ pint chicken stockFor the roasted pumpkin¼ pumpkin50g/2oz butter2 tbsp Tower Hill honey, or similar runny honeyTo serveboiled new potatoeshandful rocket1 tbsp lemon juice3 tbsp olive oil



Method



1. For the chicken marinade, crush the garlic cloves with the thyme leaves and a good pinch of salt in a pestle and mortar to form a smooth paste. Add the white Wine and stir to combine. 2. To prepare the chicken, slice between the breasts: cut so that the blade of the knife is touching the bone as you slice through the chicken. Keeping the knife close to the bone, carefully separate the flesh from the carcass. Bend back each of the legs until the bones pop out of their sockets. You will now have two halves of chicken, with a leg and a breast on each. Carefully cut out the leg bones (the chicken bones can be used for stock) and lay each chicken half into a butterfly-like shape in a shallow dish.3. Spread the marinade onto the open chicken pieces and fold them back into roughly their original shape. Leave to marinate for at least an hour, the longer the better.4. Preheat the oven to 230C/450F/Gas 8.5. For the sage and onion sauce, heat the oil in a saucepan and add the onions. Add a pinch of salt, and cook over a medium heat, stirring frequently, until the onions begin to caramelise and soften. 6. Once the onions become golden brown in colour (this will take 10-15 minutes), add the flour and stir.7. In a separate frying pan, melt the butter and add the garlic. When the butter reaches a light whisky-like colour, add the sage, before stirring the buttery garlic into the onions.8. Cook over a medium heat for a further minute or so. Then add the white Wine and the chicken stock. Let the sauce simmer gently for 15-20 minutes - if it gets too thick, add a little water.9. For the roasted pumpkin, peel the pumpkin with a potato peeler or a sharp knife. Halve the pumpkin, and with a tablespoon, scoop out the seeds. Cut the pumpkin into wedges.10. Heat the butter in a heavy, ovenproof frying pan or Baking tray, add the pumpkin and toss over a medium flame, so that the pieces colour on both sides. Pour the honey directly onto the pumpkin and stir. Put the pan into the hot oven and roast for 15-20 minutes. You will need to turn the pumpkin occasionally to ensure even Cooking.11. Meanwhile, to cook the chicken, heat the oil in a heavy-bottomed frying pan. Season the skin-side of the chicken, and when the oil is starting to smoke, place both pieces skin-side down in the pan. Reduce the heat and season the Other side of the meat. Turn the chicken over and fry for 3-4 minutes, or until the skin is golden brown and crisp, then transfer the pan to the hot oven if it is ovenproof - alternatively transfer the chicken to the oven on a Baking tray if it' s not ovenproof. Roast for 15-20 minutes, until the chicken is cooked all the way through (the juices will run clear when the flesh is pierced at the thickest point with a skewer).12. When the chicken is cooked, remove from the oven and rest in a warm place for 3-5 minutes. Try not to waste any juices released by the chicken while resting - they can be poured into the sauce.13. Slice the chicken into thick pieces and arrange on a warm serving dish. Serve with the honey-roasted pumpkin, boiled new potatoes, a handful of rocket dressed simply with lemon juice and olive oil, and the onion and sage sauce.