Tag Archive | "Chicken"

Roast Chicken

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Simple flavoursome chicken roast

Posted on 17 August 2010 by admin

Roast Chicken

Roast Chicken

Ingredients:
1 Whole fresh chicken ethically reared
Four whole onions
White potatoes with hardly any skin (m&s do great potatoes)
Broccoli
Spring greens
Garlic
Butter, seasoning & gravy granules

Cook:
Start your oven, on 180• wash your chicken and trim it’s backside. While washing it, push your palms down on it’s back to break it’s bones and flatten it slightly,this aids an even cooking process and allows more flavour. Slather some vegetable oil all over the tin and heat on hob for a few moments. Put your chicken in the centre of your roasting tin face down and sear on the hob for a few seconds to seal the skin then turn it over and place in oven,setting your timer for 1.15hrs cooking time. This is about average for a good sized chicken and for it to be moist. Lovingly peel your potatoes and as opposed to cutting in half cut them in half longways. It’s more attractive on the plate to have generous sized pots. Par boil the potatoes for about 8mins, drain the spud water into a vessel for later. Drench the pots in vegetable oil, add butter and a generous squeeze of garlic purée and season. Swirl around with a metal spoon until all potatoes are covered. Open the oven and place your glistening, delicious-smelling potatoes all around your chicken. Take your onions peel them and place around the tin.
Trim your broccoli end and then break into sprigs. I always chop the stalk and include this too believing that there’s nutrients in that bit. Place a quarter of water in the pan, cover and put aside. Take your spring greens, wash thoroughly, chop into slices and throw into your saucepan. DO NOT FILL WITH WATER! Biggest mistake people make is to drench their veg with water. Nooo!
Take about 3-4 cloves from a bulb of garlic, crush and throw into your greens. Slip a knob of butter beneath it all then season with coarse black pepper and rock salt. Cover and leave aside. Disappear for a bit, in my case sort out the rows over the gaming in the front room, seek out my 3yr old diva daughter and remove the expensive makeup from her hands and retrieve items shoved down the amenities. Put a stack of washing away then return downstairs to crack on with the Chardonnay. Oh! it’s only 5pm? What the hey! Chin chin!
Back to cooking…
With about 15 minutes till end of cooking time. Boil up your broccoli, bearing in mind there’s hardly any water in there it may sound like it’s dry boiling. Just keep an eye on it. When the water boils away, turn off the gas and let it cook in it’s own steam – steam = flavour. Turn on your greens, let them sizzle and get hot with the help of the butter. If they catch a bit, don’t worry it all adds to the flavour but turn the gas off after 3-4mins and cover. Your letting the garlic, butter and seasoning infuse the delicious al dente veg. When the cooking time is up, take your chick out, transfer onto a large plate and let her rest. Set out plates. When serving up, cut your chicken generously and in simple moves. My family is made up of three fussy herberts but luckily each likes breast or leg. Cut the leg first and literally cut the whole leg including some of it’s undercarriage as that’s where the tastiest dark meat is. When cutting the breast, again cut in one svelte move, you are serving up a whole side. Go close to its spine and cut in one move. Give the wings to whomever wants them. While doing this a lot of juices will have escaped onto the plate, pour these into a fresh saucepan, add your potatoe water from earlier and boil it up, and add your gravy granules to make a tasty gravy. Add as many or as little as you like depending on how thick you like it. Now, serve up your glorious green broccoli next to your chick, lay next to that your beautifully crisp and golden pots, then spoon up your garlic infused greens. Finish your dish by pouring over the steaming hot gravy with all those natural juices. Breathe in all those simple luscious flavours, perfectly cooked veggies and moist succulent meat. You’ll find this to be a hearty and reasonably healthy roast dinner, not just for Sundays I say!

Lou Prew

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BBQ Jerk Chicken

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Jerk Chicken or Pork

Posted on 08 August 2010 by admin

There will probably be loads of Jamaicans and West Indians kissing their teeth while reading this and saying things like “Dat kyan right” or “dis na bloodclaat Jerk”, because Jerk is not a recipe its a state of mind, a feeling from deep within the soul, it is the epitomy of soul food and even by sticking to a recipe you are not giving the Jerk the respek’ due.
So heres some guidlines for the Jerk beginner, feel free to add or subtract depending on your mood and feelings and by all means this is not limited to Chicken or Pork, you can use fish, prawns, goat, beef, sausage or even if you are a real saddo tofu….

Ingredients:
1 scotch bonnet chilli
3 cloves of garlic
1 thumb size piece of ginger
1/2 tsp salt flakes
2 tsp dried thyme
1 tsp ground all spice
1 tsp ground cloves
1/4 nutmeg, grated
1/2 tsp black pepper
2 tbsp malt vinegar
2 tbsp molasses or dark unrefined sugar
1 chicken or 1 kilo pork belly (or whatever you decide to “jerk”)
2 tbsp groundnut oil

Jerk Ingredients

Jerk Ingredients

Method:
In a pestle and mortar (or if your lazy like me use a spice blender) put the garlic, chilli, ginger, salt, thyme, spices and grind to a paste, then add the vinegar, oil and sugar and a few tbsp water until all combined and a smooth creamy paste.
Score the chicken (or whatever your using so as the paste penetrates deep into the meat) then put into a tupperware container or ziplock bag or a dish covered in cling film and allow to marinate – turning occasionaly for at least 4 hours – preferably overnight.

Jerk Chicken

Jerk Chicken

Cook on a barbeque preferably one with a lid, and for added flavour put some all spice leaves or bay leaves or thyme or all of the above on to the charcoal to create an aromatic smoke (there are pre made smoking chips you can get)

BBQ Jerk Pork

BBQ Jerk Pork

BBQ Jerk Chicken

BBQ Jerk Chicken

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il pollo stronzate formaggio di pasta al forno (or chicken pasta bake)

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il pollo stronzate formaggio di pasta al forno (or chicken pasta bake)

Posted on 25 June 2010 by admin

A wonderfully simple chicken pasta bake easily cooked by both amateur and professional cooks. Perfect as a main or in smaller portions as a starter, also an ideal following day lunchbox filler.

Pasta Bake

Pasta Bake

Ingredients:
Pasta (Penne or Macaroni)
Chicken (Jointed and boned)
Mushrooms (Whole)
2 Onions
1 Yellow Pepper
2 Cloves Garlic
Chopped Tomatoes
Basil
Oregano

Pasta bake ingredients

Pasta bake ingredients

Method:
Rinse and boil the pasta and brown off the chicken.

Boil Pasta while chicken frys

Boil Pasta while chicken frys

Slice dice and chop onions garlic and pepper.

Chop vegetables

Chop vegetables

Pre heat oven to 180 degrees while you soften your vegetables in a lightly oiled wok.
Place the cooked pasta in an oven proof dish with the tomatoes basil and oregano and add the chicken and vegetables and heavily garnish with cheese.

Oven Ready

Oven Ready

Bake in the oven for 45 minutes until golden brown and crispy around the edges. Then Eat.

Enjoy!

Enjoy!

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Chicken Teriyaki Skewers

Posted on 22 June 2010 by admin

Perfect for the barbecue or simply grill and serve as a starter

Ingredients;

For the marinade
120ml (8tbsp) soy sauce
2tsp toasted sesame oil
2tbsp orange juice
3cm (1in) piece ginger, peeled and grated
2 cloves garlic, crushed
4 large skinless chicken breasts
24 wooden skewers
2tsp sesame seeds
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For the dipping sauce
100ml (4fl oz) soy sauce
3cm (1in) piece ginger, peeled and grated
2 spring onions, finely chopped

Method:

1. Place all the marinade ingredients in a pan (except the chicken, skewers and sesame seeds) and bring to the boil. Remove from heat and cool.
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2. Cut each chicken breast into 6 long strips and thread onto skewers, place in a shallow non-metallic container. Pour the soy mixture over the chicken pieces and leave to marinate for at least 30 minutes.
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3. Make the dipping sauce by mixing the soy, ginger and one spring onion. Pour into a shallow serving bowl. Finely slice the other spring onion.
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4. Preheat grill to high and cook the meat for 3 minutes each side, basting with the marinade as you turn them over. Sprinkle with the sesame seeds and spring onions, serve with the dip.

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Chicken in creamy white wine sauce

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Chicken in creamy white wine sauce

Posted on 22 June 2010 by admin

A perfect dish to be eaten with pasta rice or even new potatoes.

Chicken creamy white wine sauce

Chicken creamy white wine sauce

Ingredients;

Chicken Breast,
Garlic,
Onion,
Red Pepper,
Mushroom,
Schwartz – Basil, Sun Dried Tomato & Apple,
Glass of white wine or sweet cider,
250ml single cream,

Ingredients

Ingredients

Method:
Fry onions and garlic in a little olive oil with 1tsp of Schwartz spice until onions are cooked – add chicken cut into bite size chunks and a further 2tsp of spice until chicken is cooked through and coated in spice.
Pour in the glass of wine to deglaze the pan and allow the wine to boil for 5mins. then add the cream and serve

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BBQ Chicken Skewers

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Nando’s Chicken Skewers

Posted on 21 June 2010 by admin

Perfect for summer barbeques, chicken skewers assembled in minutes and quickly cooked.

Chicken Skewers

Chicken Skewers

Ingedients:
Chicken Breast,
Nando’s BBQ rub,
Red Pepper,
Mushroom,
Onion,

Method;
Simply rub the chicken breast with the Nando’s BBQ rub, chop the vegetables into bitesize chunks and assemble on the skewers.

place on BBQ turning often until cooked through.

BBQ Chicken Skewers

BBQ Chicken Skewers

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Beer Butt Chicken – Barbeque

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Beer Butt Chicken – Barbeque

Posted on 21 June 2010 by admin

Beer Butt Chicken has to be a favourite for any self confessed carnivore, You can use any type of beer, lager, or cider or even spirits.
The general idea is that the alcohol in the tin evaporates into steam and cooks through the chicken, enhansing the flavours.

Beer Butt Chicken

Beer Butt Chicken

Ingredients;
1 whole chicken (Organic or at least Free Range)
1 can of drink (beer lager cider or a drop of whiskey or bourbon)
1 barbeque rub (this can be home made but Nandos do a good one)

Ingredients
Ingredients

 Method:

Rub the chicken all over with the “rub”, cut off the top of the beer can and fill half way with the chosen alcohol.

Place chicken on the barbeque – butt side down with the can inserted fully.

Whole Barbeque Chicken

Whole Barbeque Chicken

Place on the barbeque.

barbeque chicken

barbeque chicken

And cover (I use a metal bucket – but a barbeque with a lid like a webber is best)

- leave to cook for at least 2 hours depending on size of chicken, you know its done when you can pull a wing off with ease.

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