Griddle

There are some cooking implements which become venerable and my griddle pan is one. It came from a shop called Aladdin's Cave in Catford where I bought the contents of my kitchen. Besides the griddle, I found a red engine oil can which, for a while, served as an olive oil dispenser.

The griddle itself was square, made of cast iron, with a wooden handle. Now it is coated with the residue of many meals. Probably I have used it most often to make a Nigel Slater recipe: chicken thighs with balsamic vinegar and lemon juice.

Ingredients:
4 fat chicken thighs, skin on
Olive oil
Sea salt
One lemon, juiced
About 4 tablespoons balsamic vinegar

Rub the chicken thighs with olive oil and salt. Get the griddle pan really hot and slap the thighs on, skin side down, so they stick to the ridges of the griddle pan. Leave them to smoke and resist the temptation to keep turning them. After about five minutes, turn. The object is for them to be golden brown, particularly on the skin side. When they are cooked, pour over the lemon juice and balsamic vinegar. There will be smoke, even, possibly, flames if the oil catches, followed by furious bubbling. Turn off the heat and the sauce will continue to reduce. Eat.

I once cooked this in a dressing gown which caught fire at the final stage. I live to tell the tale.