Roast Chicken – “Irish Chicken Pizza”

Stuff

  • 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

Method

  • 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

Serve

  • Break up the chicken – squeeze the cooked lemon over. The chicken will be yummy and moist – but the bread – OMG

Variation

  • 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

Butter Chicken

Stuff

  • 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

Method

  • 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

  • Serve over rice
  • Serves  3 – 4 pax

Variations

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

Coriander Lime Chicken & Zucchini “Spagetti”

This recipe need a Spirallizer

Stuff

  • 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

Method

  • 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

“KFC” – Spicy Kentucky Fried Style Chicken

This recipe is very much a work in progress – it is pretty good now but not finished development yet

Stuff

  • 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]

Method

  • 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

 

 

 

Congee

Stuff

  • 1/2 cup rice
  • 4 cups water (or mild chicken/vege stock – not too strong)
  • 2 chicken breasts, thinly slice
  • 4 or 5 shiitake mushrooms, thinly sliced
  • 1 tblsn garlic, grated fine
  • 1 tblsn ginger, grated fine
  • 1 tblsn soy sauce
  • 1 tblsn oyster sauce
  • 1/2 tspn ground black pepper (to taste)

Method

  • Combine all stuff in a large saucepan – bring to the boil.
  • Cover and turn down to gentle simmer.
  • Simmer until all water is absorbed

Chicken Pasta Bake

Stuff

  • 2 chicken breasts, cooked, diced approx 2 cm
  • 3 tblspn olive oil
  • 1 onion, medium diced
  • 2 carrots, medium diced
  • 2 celery sticks, medium diced
  • 5 cloves garlic, fine diced or grated
  • 300 g dry orzo pasta or spaghetti broken into 3 cm long
  • 2 tblspn tomato paste
  • 2 cups vegetable stock
  • 1/4 cup fresh oregano
  • 200 g fresh mozzarella. dices approx 1 cm
  • 1 cup grated parmesan cheese
  • 3-4 tomatoes, sliced
  • 1 tspn dry oregano
  • salt and pepper
  • fresh chopped parsley – to serve

Method

  • pre-heat oven 200 degrees
  • Heat oil in large fry pan – cook onion, carrots & celery approx 10 minutes until just tender
  • Add the garlic – cook another 2 minutes
  • Add the pasta and tomato paste – mix well and cook another 4 minutes
  • Remove from heat – stir in the cooked chicken, stock, fresh oregano, mozzarella, parmesan cheese & plenty of salt and pepper. Mix well.
  • Transfer to an oiled baking dish. place sliced tomatoes on top and sprinkle with dried oregano
  • Bake for 45 – 50 minutes

Peking Duck – incl Hoisin Sauce (Gluten Free)

Stuff

  • 2 duck breasts

Marinade

  • 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

Method

  • 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.

Serve

  • 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

Quantities

  • 2 duck breasts – enough for 4 people

Hoisin Sauce – Gluten Free

Stuff

  • 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

Method

  • Put all stuff into a small saucepan.  Gently heat and stir to “dissolve” the peanut butter.
  • Push thru a sieve

Quantities

  • about ½ a cup

Variations

  • more garlic
  • more or less hot sauce