The Holy Island of Lindisfarne is well known for mead. In the medieval days when the monks inhabited the island, it was thought that if the soul was in God's keeping, the body must be fortified with this elixir of herbs and honey, the wine bequeathed to posterity as Lindisfarne Mead. The monks have long vanished, but their spirit lingers in this aphrodisiac whose exact recipe remains a secret of the family still producing it. The word 'honeymoon' is derived from the ancient Norse custom of having newly-weds drink mead for a whole moon in order to increase their fertility and therefore chances of a happy and fulfilled marriage.
4 Chicken joints 2 Tablespoon Olive oil Knob Butter 1 Small Onion, chopped 100 Gram Mushrooms, chopped (4 oz) Fresh parsley, finely chopped 1 Teaspoon Lemon juice 150 ml Lindisfarne mead (1/4 pint) Salt and black pepper to taste
Preheat the oven to 190 °C / 375 °F / Gas 5.
Fry the chicken joints in the oil and butter until browned. Put them aside in a casserole dish.
Make a sauce by adding the chopped onion to the oil and butter in the pan and fry for 2-3 minutes. Add the mushrooms, parsley, lemon juice, mead and seasonings. Stir well and cook for a further 3 minutes before pouring the sauce over the chicken joints.