- 1 whole chicken or boneless whole chicken
- 1 sour dough cob loaf
- 3 or 4 potatoes, cut 1 thick slices
- Olive oil
- Butter – approx 50g
- 2 small lemons, stab skin several times with sharp knife or skewer
- Fresh Tarragon
- Fresh Thyme
- Fresh Basil
- Lots of garlic
- Grated Parmesan
- Salt flakes
- Fresh ground pepper
- Pre-heat oven at 230° C
- Lay the potato slices on an oiled roasting pan to make base trivet (alternatively use an actual trivet)
- Slice the top off the bread loaf to make a 2-3 cm thick trivet – place on top of potato slice trivet
- Sprinkle the bread with lots of tarragon, thyme & basil leaves and lots of garlic. Pour over oil and dollops of butter. Season all over with salt & pepper.
- Sprinkle all over with plenty of parmesan. It should look like you have made a thick bread crust pizza
- Fill the the chicken cavity with lemons and stalks of tarragon, thyme & basil & some garlic. Tie the drumsticks together.
- Lightly oil the skin and season all over with salt & pepper
- Place the chicken on top of the “pizza”
- Bake at 200° for 20 minutes – turn the oven down to 160° and bake another 45 minutes
- Break up the chicken – squeeze the cooked lemon over. The chicken will be yummy and moist – but the bread – OMG
- Bread – or you could used a French stick or several roll.
- Herbs – use any fresh herbs you like – I don’t think you can go wrong!
- Butter & oil – the original recipe used “tonnes” (80g butter & 300 ml oil) – it all gets absorbed in the bread and is yummm. BUT – it all gets absorbed in the bread and is yummm!!!
Stolen from Colin Fassnidge
- 1 Tbspn peanut oil
- 500 – 600 g boneless skinless chicken breast or thigh, cut in bite sized chunks
- 20 g butter or vege oil
- 4 tspn fresh ginger, grated of chopped very fine
- 2 tspn garam masala
- 2 tspn sweet paprika
- 2 tspn ground coriander
- ½ tspn chili powder (more or less to taste)
- ½ tspn cinnamon powder
- ¼ tspn cardamom powder
- 120 g tomato paste
- 300 ml vege stock (or chicken stock or water)
- 4 tspn sugar
- 1/2 to 1 cup plain yogurt
- upto ½ cup cream – optional
- 3 – 4 tspn lemon juice – to taste
- Heat oil in wok style high side fry pan. Stir-fry the chicken in batched for about 4 minutes until chicken is a nice colour. Set chicken and frying juices aside.
- Reduce heat and add butter or vege oil. Add all of the spices and stir-fry until fragrant – about 1 minute. Add the chicken frying juices to ensure kept liquid.
- Return the chicken to pan and stir to coat well with the spicy liquid.
Add the tomato paste, vege stock (or chicken stock or water) and sugar and simmer for 15 minutes – stir occasionally.
Note : Can be set aside or frozen at this point (See Note below)
Add the yogurt, cream (optional) and lemon juice and simmer for 5 minutes or until the sauce thickens a bit
- Serve over rice
- Serves 3 – 4 pax
Note : This dish can be set aside or frozen – leave the last step. To reheat, thaw then add contents to saucepan. Reheat gently, then simmer for 8 minutes – add the yoghurt, cream and lemon juice and simmer for 5 more minutes
Vegetarian – Leave out the chicken (& don’t use chicken stock). After 10 minutes (of the 15 minute sauce cooking) add 1 can of drained butter beans
This recipe need a Spirallizer
- 2 Skinless Chicken breasts, skin removed and cut into double bite size
- 3 or 4 Limes, juice all & zest of 1 or 2
- 4 to 6 cloves Garlic, minced
- 1 Tblspn Olive Oil
- 2 tspn Cumin
- 4 Zucchini
- 1/4 cup Corriander, snipped
- Cover the chicken lime juice – marinate for 10 minutes
- Heat olive oil into a large pan – add the chicken in single layer. Do not turn yet
- When the chicken has browned on the bottom sprinkle it with Cumin – allow it to cook to about halfway thru
- While chicken cooking – spirallize the Zucchini (don’t do too early)
- Flip the chicken and allow to cook a couple more minutes to brown and then reduce the heat – sprinkle in the garlic and lime zest. Stir it a little.
- Once chicken is cooked add lime juice and stir all up.
- Remove the chicken to a bowl and put a little more olive oil in the pan carefully and add in the Zucchini.
- Stir the Zucchini till it starts to brown a little – add more spices as desired.
- Put chicken back in the pan to mix it up and add Corriander
This recipe is very much a work in progress – it is pretty good now but not finished development yet
- 1 whole boneless chicken, skin on. Cut into 3-4 x bite size pieces (approx the size of a drumstick. Or you could use conventional bone-in assorted chicken pieces
- 250 ml butter milk
- 1 egg, well beaten
- 1 tspn salt
- Approx 1 cup fine panko bread crumbs – gluten free optional
- 2-3 Tbspn Non-EV Olive oil – or any frying oil
Spicy Coating Mix
- 3 tspn dried Oregano leaves (eg Italian Wild Oregano)
- 1/2 to 1 tspn chilli powder – depending on how hot you want
- 2 tspn dried Sage leaves (or 1 tspn sage leaf powder)
- 2 tspn dried Basil leaves (or 1 tspn basil leaf powder)
- 2 tspn dried Marjoram leaves (or 1 tspn marjoram leaf powder)
- 1 tspn ground pepper
- 2 tspn salt
- 3 tspn sweet Spanish paprika
- 1 tspn onion salt
- 1 tspn garlic powder
- [2 Tblspn chicken stock powder]
- Combine the salt, buttermilk and egg – marinate the chicken in the buttermilk/egg for 2 to 4 hours
- Pre-heat oven to 200° C
- Combine all of the Spicy Coating Mix ingredients in a food processor
- Gently mix the Spicy Coating Mix with the bread crumbs @ ratio of 1:2 (1 part spice to 2 parts crumbs)
- Drain the chicken of excess buttermilk – coat evenly with the spicy bread crumb coating
- Heat olive oil in a fry pan. Shallow fry the coated chicken until coating is golden brown – turn over once and fry other side
- Lay chicken pieces on a lightly oiled or parchment lined oven suitable roasting pan
- Roast at 200° For approx 20 minutes until chicken is just cooked thru
- 1 tspn ground ginger
- 1 tspn white pepper
- 1 tspn cinnamon
- 1 tspn nutmeg
- 1 tspn onion powder
- 1 tspn Chinise 5 Spice
- 1/4 tspn ground cloves
- 4 tbspn soy sauce
- 2 tbspn honey
- 1 tbspn olive oil
- Ice Berg lettuce leaves – prepared as “wrap shells”
- Spring onion, slices as soldiers or long rounds
- Cucumber , chopped into soldiers
- Hoisin sauce
- Mix the marinade in the mixing bowl – Coat the duck breasts with the marinade & leave for at least 2 hours
- Preheat the oven to 180 degrees.
- Place the breasts in a hot fry pan skin-side-down. Cover and allow the breasts to brown in the pan for about 5 minutes or until the skin begins to brown slightly. Turn the breasts and cook for five more minutes.
- Place the skillet in the preheated oven. Roast the duck for approximately 15 to 20 minutes if you prefer it to be cooked more on the well done side.
- Lay out individual plates of sliced duck, lettuce leaves, spring onion, cucumber & Hoisin sauce
- Grab a lettuce leaf – slop on some Hoisin sauce, duck slices, spring onion, & cucumber – roll up and eat
- 2 duck breasts – enough for 4 people
Hoisin Sauce – Gluten Free
- 4 tbspn gluten free soya sauce
- 2 tbspn peanut butter
- 1 tbspn molasses (alternative honey)
- 2 tspn rice vinegar
- 1 clove garlic – fine minced (grated or crushed)
- 2 tspn sesame oil
- ½ to 1 tspn hot sauce of some sauce eg Mexican chipotle or similar
- good pinch of ground pepper
- Put all stuff into a small saucepan. Gently heat and stir to “dissolve” the peanut butter.
- Push thru a sieve
- more garlic
- more or less hot sauce