food for thought

by michelle

Archive for the ‘poultry and game’ Category

miso chicken with grapes and walnuts

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Another unexpected and delicious combination of flavours in this recipe from (of course) Yotam Ottolenghi.

In a large bowl combine 80g (2¾oz) of white miso paste, 40g (1½oz) of finely grated ginger, 4 tablespoons of mirin (sweet cooking sake) and 4 tablespoons of cider vinegar. To this add 8 bone-in pieces of chicken and mix well. Cover and allow to marinate for a few hours or, ideally overnight in the fridge. Before cooking the chicken peel 12 small shallots, place them in a small saucepan and cover with water. Bring to the boil and cook fo 5 minutes before straining, cooling and cutting them in half lengthways. Place the chicken pieces on a baking tray, skin-side up, with all the marinade and place under a hot grill for 10 minutes. Meanwhile heat 1 tablespoon of oil in a large pan and add the shallots, frying them on medium heat until golden brown. Add 2 tablespoons of cider vinegar, briefly cook to reduce then pour in 200ml (7fl oz) of white wine, 6 tablespoons of water, ½ teaspoon of salt and some white pepper and continue to cook for about 6 minutes. Add the chicken and all its cooking juices and stir gently. Bring to a low simmer, cover and cook until the chicken is just cooked through. Remove the chicken pieces to a serving dish and keep them warm. To the remaining liquid add 125g (4½oz) of walnut pieces, 80g (2¾oz) of unsalted butter, 1½ tablespoons of maple syrup and 250g (9oz) of small seedless red grapes. Continue to cook and stir for a few minutes until the butter emulsifies. Pour the sauce over the chicken and serve.

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Written by michelle picker

April 4, 2018 at 12:10 am

ginger braised duck

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Classic Vietnamese flavours, lots of ginger and a little chilli make this braised duck truly tasty.

Use duck legs, thighs or wings for this recipe. Start by browning 6 pieces of duck in some hot oil for a few minutes. Slice a generous amount of ginger into fine slivers and add it to the duck pieces. Continue to fry until the ginger is fragrant. Now add 1½ cups of hot duck or chicken stock, 3 teaspoons of oyster sauce, 2 teaspoons of Thai fish sauce and 1-2 teaspoons of Sriracha chilli sauce. Bring to a simmer and allow to cook uncovered over low heat for 1-1½ hours, checking occasionally to make sure there is still enough liquid. When there is hardly any liquid remaining and the duck is tender and falling from the bone, add some finely shredded carrot, green beans and cabbage. Cook for a further 5 minutes until the vegetables are just cooked. Serve with steamed rice.

Written by michelle picker

February 21, 2018 at 12:37 am

christmas 2017

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This year our Christmas lunch was a lovely eclectic mixture of food. Our guests brought the entree of antipasti.

For the main course we roasted butterflied chickens over charcoal with a garlic, sage and rosemary butter under the skin. We added oak chips from Chardonnay barrels to the fire for a smoky flavour. Our gravy was Chef John’s turkey gravy recipe made with chicken wings instead.

Side dishes included potatoes and heirloom carrots cooked in duck fat, a lovely fresh salad,

and a wonderful stuffing following this recipe.

My next post will be dedicated to our Christmas dessert.

Written by michelle picker

December 27, 2017 at 12:18 am

chicken in a chorizo and red wine sauce

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This wonderful recipe, from The Foods and Wines of Spain by Penelope Casas, is a family favourite. Serve it with crusty bread, a fresh green salad and a robust red wine.

This recipe is for a whole jointed chicken but any bone-in chicken will work. Season your chicken pieces with salt and freshly ground black pepper and dust them lightly with a little flour. In a large, heavy casserole dish heat some olive oil and brown the chicken pieces on all sides. Depending on how large your pot is, you may have to remove the chicken to a plate at this stage. Add 1 large finely chopped onion, 1 finely diced carrot, 2 minced cloves of garlic and 1 skinned and finely chopped chorizo sausage. Sauté this mixture until the onions wilt. Add 2 tablespoons of brandy and flame to remove the alcohol. If you have removed the chicken, return it to the pot with 1 finely diced pimiento (skinned sweet red pepper), 1 bay leaf, 1 teaspoon of finely chopped parsley, ½ of a teaspoon of fresh thyme, ½ a cup of chicken stock and 1 cup of dry red wine. Cover and simmer over low heat for 1 – 1½ hours until the chicken is falling from the bone.

Written by michelle picker

December 20, 2017 at 12:10 am

greek lemon chicken and potatoes

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Looking for a simple meal that’s enticing and delicious? Here is a wonderful version of this Greek classic from Chef John at Food Wishes.

Preheat your oven to 220ºC (425ºF). Cut a chicken into 6-8 pieces (I left the breasts whole as they cook more quickly) and place them in a large bowl. Season well with salt and freshly ground black pepper and add 1 teaspoon each of dried rosemary and oregano, some cayenne pepper to taste, 6 cloves of minced garlic, and ½ a cup each of freshly squeezed lemon juice and olive oil. Peel and quarter 3 large potatoes and add them as well. Mix well to coat everything with the marinade then place the chicken pieces and potatoes into a lightly oiled roasting pan, reserving the marinade. Pour ⅔ of a cup of chicken stock around the chicken and potato pieces then spoon the marinade onto the top of each piece. Roast in the oven until the chicken pieces are golden brown and cooked through, turning in the marinade now and then but leaving the skin side facing up. When the chicken is cooked, remove the chicken pieces to a serving platter. Toss the potatoes in their marinade again. Turn the oven to high or transfer to a grill (broiler) and finish the potatoes until they are golden brown and the marinade is a little caramelised. Remove the potatoes to the platter and deglaze the roasting pan with a little more chicken stock to loosen it. Taste for seasoning and pour it over the chicken and potatoes (you can strain it if you prefer).  Serve with a salad of greens and feta with a simple lemon and olive oil dressing.

Written by michelle picker

October 18, 2017 at 12:18 am

hainanese chicken rice

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Adapted from early Chinese immigrants from Hainan province in Southern China, Hainanese Chicken Rice is a popular street food in Singapore and Malaysia. There are many different cooking methods and the dipping sauces seem to be a personal choice. I chose to follow Rosemary Brissenden’s recipe from her book South East Asian Food.

The chicken is steeped rather than boiled and this gives a tender juicy result. First remove the 2 pads of fat from near the opening of your chicken and keep them. Boil a pot of water large enough to fit your chicken and fill enough to immerse it completely. When the water boils add the chicken, 2-3 cloves of crushed garlic, an equal amount of sliced ginger and ½ a brown onion. Boil for 2-3 minutes then take the pot off the heat and allow the chicken to steep for 30 minutes. Repeat this one more time and the chicken should be cooked. While the chicken is cooking you can make your sauces. I made a chilli/ginger sauce and a sweet soy sauce. For the chilli/ginger sauce, with a mortar and pestle pound 6 chopped red chillies with 3 chopped cloves of garlic and an equal amount of diced ginger until they become a paste. Season with salt to taste and a drizzle of white rice vinegar. If you need more moisture add a little of the chicken stock. For the sweet soy sauce, caramelise some sugar and add soy sauce to taste. While the chicken cooks you can also prepare some chopped coriander (cilantro) and spring onion for garnish as well as slicing some cucumber and tomato as an accompaniment to the meal. When the chicken is cooked remove it to a plate and drizzle with 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. Now take the chicken fat and in a saucepan fry it in some oil until the fat renders then remove the solids. Rinse and drain your rice and add it to the saucepan, cooking for a few minutes until coated with the fat and a little translucent. Add the chicken stock (for 2 cups of rice you will need 3 cups of stock) and some salt to taste. Cover and simmer over low heat for 15 minutes. Meanwhile season the remaining chicken stock to taste with salt and white pepper. Traditionally the chicken is  garnished with chopped coriander and spring onion and chopped then eaten with rice, cucumber and tomato, a small bowl of soup and the dipping sauces.

minced chicken salad

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Loosely based on Thai Larb, this minced chicken salad makes a tasty summer meal.

lao-style-chicken-salad

To cook the chicken you will need some Thai chilli paste in soya oil. Add 3 tablespoons of the paste and some of the oil to a saucepan and heat over medium heat. Add 450g (1 lb) of minced chicken thigh meat and cook, mixing well and breaking the mince into small pieces. If necessary add a little water. When the chicken is cooked set it aside to cool. In a bowl make a salad of finely shredded celery, finely sliced red onion, julienned carrot, plenty of chopped fresh coriander (cilantro) and mint, bean thread noodles (cooked for 2 minutes and shocked under cold running water), chopped cucumber, chopped tomatoes, finely chopped fresh red chilli and chopped roasted peanuts. When the chicken has cooled add it to the salad and season with fish sauce and fresh lime juice to taste.

Written by michelle picker

April 17, 2017 at 5:51 am