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Chicken and mushroom

June 20, 2015 in All Recipes, Course: Main, Cuisine: Poultry, Skill Level: Easy

1 clove garlic
1/4 cup butter
2 skinless, boneless chicken breast halves
1/2 cup flour
salt and ground black pepper to taste
4 ounces mushrooms, sliced 
20 capers, or to taste
2 tablespoons lemon juice
1/4 cup white wine
2 tablespoons chicken-flavored demi-glace, or to taste
1 teaspoon chopped fresh parsley, or to taste
2 lemon slices
In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you’re right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it’s an even thickness.
Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

General Tso’s Chicken

March 3, 2015 in Course: Main, Cuisine: Asian, Cuisine: Poultry, Skill Level: Moderate

For The Marinade:
1 egg white
2 tablespoons soy sauce
3 tablespoons wine
3 tablespoons vodka
1/4 teaspoon baking soda
3 tablespoons corn strach
1 pound chicken thighs, boneless and skinless
For The Dry Coating: 
about 1 cup flour
1 cup corn strach
1 teaspoon baking powder
1 teaspoon salt
For The Sauce:
3 tablespoons dark soy sauce
2 tablespoons wine
2 tablespoons chinies rice vinegar 
3 tablespoons chicken stock
4 tablespoons sugar
1 teaspoon sesame oil
1 tablespooncorn strach
2 teaspoons garlic
2 teaspoons ginger
2 teaspoons scallon, cut into 1-inch lengths
8 small dried red Chinese or Arbol chilies
To Finish:
1 1/2 quarts peanut, vegetable, or canola oil for deep frying
Steamed white rice for serving
For The Marinade: 
Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add chicken tp large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside. 
For The Dry Coat: 
Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until homogenous. Add reserved marinade and whisk until mixture has coarse, mealy clumps. Set aside.
For The Sauce:
Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.
Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don’t wipe out skillet.
To Finish:
Heat 1 1/2 quarts peanut, vegetable, or canola oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.
Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.
Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until chicken is cooked through and very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.
Add chicken to empty skillet and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately with white rice.

Super Sriracha Wings with Pickled Carrot and Celery Sticks

February 3, 2015 in Course: Main, Cuisine: Poultry, Skill Level: Moderate

For the Brine:
6 cups water
1/4 cup Kosher salt
1/4 cup superfine sugar
1/4 cup rice wine vinegar
3 pounds drumettes or cut wings (I prefer all drummettes)
Cooking spray, canola or olive oil
For the Pickled Carrot and Celery Sticks:
1 tablespoon Kosher salt
1/3 cup superfine sugar
Pickling spice: 1 teaspoon each mustard seed and coriander seed, 1/2 teaspoon allspice berries and red chili flakes, 2 thin slices ginger root, 1/2 cinnamon stick, 1 large fresh bay leaf, 2 to 3 cloves and black peppercorns
1 cup rice wine vinegar
1 cup water
4 carrots, peeled and cut into 3-inch sticks
4 to 5 celery ribs, cut into 3-inch sticks
For the Sauce:
3 tablespoons butter
4 cloves garlic, finely chopped
1 to 1 1/2 inches ginger, grated or finely chopped
Coarse black pepper, about 1 teaspoon
1/2 cup Sriracha hot sauce
1 cup tomato sauce
2 tablespoons dark soy sauce
2 tablespoons rice wine vinegar
1 tablespoon Worcestershire sauce
2 tablespoons light brown sugar
Toppings Bar:
Lime wedges
Chopped scallions, whites and greens
Toasted sesame seeds
Chopped toasted peanuts, almonds or smoked almonds
Horseradish Blue Cheese Sauce: 1 cup sour cream, 3 tablespoons prepared horseradish, 1/4 cup minced chives, 1/2 cup crumbled blue cheese, splash of cream, half-n-half or buttermilk, salt and pepper to taste
Combine brine ingredients in a 2-gallon plastic food storage bag. Add wings, store on bottom shelf of fridge overnight or several hours.
Preheat oven to 450°F.
Drain wings from marinade and pat dry.  Arrange in a single layer on parchment-lined baking sheets and spray with cooking spray. Bake 30-40 minutes, switching oven racks once, or until wings reach and internal temp of 165°F and are crisp.
For pickled carrots and celery, place all ingredients in a small pot and bring to a boil. Remove from heat and cool; transfer to a container and refrigerate overnight. Remove veggies from pickle juice to serve.
For the sauce, heat butter to foaming over medium heat. Add garlic, ginger and black pepper, and swirl a minute or two. Add hot sauce, tomato sauce, soy, vinegar, Worcestershire and sugar; simmer to thicken a bit.
Transfer sauce to large bowl, toss in hot, crispy, freshly baked wings to coat. Serve with toppings bar of lime wedges, scallions, sesame seeds, toasted chopped nuts and horseradish-blue cheese sauce, and pickled vegetables alongside

Piri piri chicken

January 21, 2015 in Course: Main, Cuisine: Poultry, Skill Level: Moderate

1.3 kg free-range chicken
3 sprigs of fresh thyme
4 cloves of garlic
1 teaspoon sweet smoked paprika
sea salt
freshly ground black pepper
olive oil
2 red onions
4 ripe tomatoes, mixed colours if possible
6 fresh chillies, mixed colours if possible
red wine vinegar
extra virgin olive oil
For the sweet potato wedges:
750 g sweet potatoes
1 teaspoon smoked paprika
2 tablespoons fine semolina
For the jalapeño salsa:
1 x 200 g jar of pickled jalapeños
1 bunch of fresh coriander
Using a sharp knife, carefully cut the chicken in half along the backbone. Pick the thyme leaves into a pestle and mortar, peel and add 1 garlic clove, then add the paprika and a pinch of salt. Bash to a paste, then muddle in 2 tablespoons of olive oil. Rub the marinade all over the chicken, making sure to get into all the nooks and crannies. Cover and place in the fridge to marinate for at least 2 hours, or preferably overnight.
When you’re ready to cook, preheat the oven to 180ºC/350ºF/gas 4. Place a large griddle pan over a high heat. Quarter the unpeeled onions and halve any larger tomatoes, then place on the hot griddle with the chillies and the remaining unpeeled garlic cloves. Grill for 5 to 10 minutes, or until charred all over, turning regularly. 
Remove the garlic skins and peel the onions, then add all the vegetables to a food processor with a splash of red wine vinegar and a good lug of extra virgin olive oil. Blitz until smooth, then add a splash of water to loosen, if needed. Season to taste.
Return the griddle pan to a high heat, add the marinated chicken and sear all over for 8 to 10 minutes, turning regularly. Transfer to a roasting tray, then pop in the hot oven for 45 minutes, or until cooked through. 
Meanwhile, cut the sweet potatoes into rough 2cm wedges. Combine with the paprika, semolina, a small pinch of salt and pepper and a lug of olive oil. Spread the wedges out onto two large baking trays, then place in the oven for 25 to 30 minutes, or until tender and crisp.
To make the jalapeño salsa, drain and add the jalapeños to a food processor with a splash of the pickling juice. Tear in the coriander (stalks and all) and add a splash of extra virgin olive oil. Blitz well until smooth. Serve the roast chicken with your piri piri sauce, sweet potato wedges and a little jalapeño salsa.

Epic roast chicken salad

January 5, 2015 in Course: Main, Course: Salad, Cuisine: Poultry, Skill Level: Moderate

For the roast chicken:
Olive oil
1 1/2 kg chicken, boneless
sea salt
freshly ground pepper
a bunch of thyme
1 lemon
400 g tomatoes
1 bulb of garlic
For the salad:
Olive oil
1 country loaf
6 rashers of smoked streaky bacon
200 g green beans, topped
1 tablespoon wholegrain mustard
cider vinegar
a bunch of flat-leaf or curly parsley, leaves picked
a bunch of mint, leaves picked
6 onions
Preheat your oven to 200°C/400°F/gas 6. Drizzle olive oil all over the chicken and sprinkle it with salt and pepper. Pick and scatter over the thyme leaves (reserving the stalks). Rub the flavours into the skin, then halve the lemon and put it inside the cavity along with the thyme stalks. Pop the chicken into a roasting tray (roughly 25 x 32cm) and cook in the oven for 1 hour. Meanwhile, halve the tomatoes, then smash up your garlic bulb and discard the papery white skin. After about 30 minutes, throw the tomatoes and garlic into the chicken tray, ideally holding the chicken up with tongs while you slush everything around and coat the tomatoes in the juices underneath. Put the chicken back on top, then return it to the oven for the remaining 30 minutes, or until the chicken is golden and the juices from the thigh run clear when pricked with a knife.
Transfer the roasted chicken to a plate, cover with tin foil and leave to cool. Tear the bread into the roasting tray in thumb-sized croutons, then toss them in all the cooking juices. Spread the croutons out in the tray and lay the rashers of bacon on top. Pop back in the oven for around 15 to 20 minutes, or until everything is crispy, golden and gorgeous.
Pile the meat into a large bowl and drizzle over any resting juices from the plate. Cook your green beans in boiling salted water for 5 to 6 minutes, until cooked but not squeaky when you bite them. Quickly drain and add them to the bowl of shredded meat, with 5 to 6 tablespoons of good-quality extra virgin olive oil, the wholegrain mustard and a few good swigs of cider vinegar. Chop up the parsley and mint leaves and finely slice the spring onions. Add them to the bowl. Toss everything together, then have a taste and adjust with more vinegar or seasoning if you like.
Once the croutons are golden, quickly tear the chicken skin into the roasting tray (skip this if you want a healthier salad) and put back into the oven just until it crisps up again. When it’s looking lovely, tip everything from the bowl into the tray or on to a large serving platter. Toss everything together and serve in the middle of the table.

Chicken Turkey

December 20, 2014 in Course: Main, Cuisine: Poultry, Cuisine: Turkish, Skill Level: Moderate

6.5-8 kg higher-welfare turkey
flavoured butter
2-4 clementines
a few sprigs of fresh herbs
1 sprig of fresh rosemary
2-3 carrots
3 onions, peeled
2 sticks celery
Get your turkey and use a spoon to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Pick up half of your butter and push it into the cavity you’ve created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side then rub any leftover butter all over the outside of the bird to use it up. If you’ve got any herb stalks left over, put them in the cavity of the turkey for added flavour as it cooks. Cover the turkey in cling film and keep in the fridge until you need it. 
Take your turkey out of the fridge a few hours before you are ready to put it in the oven so it has time to come up to room temperature. That flavoured butter will already be under the skin so you’ll only need a few tweaks to finish it off. Halve the clementines and pop them in the cavity with a few more sprigs of fresh herbs like rosemary, bay and thyme. The fruit will steam and flavour the birds in a really lovely way. Take the fresh rosemary, pull off the leaves at the bottom then spear that through the loose skin around the cavity to hold it together and keep it from shrinking back as the turkey cooks.
Open up the neck cavity and pack as much stuffing as possible in there, then carefully pull the skin back over the cavity, tuck it under the bird and pop it in the roasting tray. If you’ve already made your gravy like I’ve done, you won’t need a vegetable trivet, if not, do that now by roughly chopping the carrots, onions and celery sticks. Preheat your oven to full whack, get the turkey in the roasting tray and cover with foil. As soon as it goes in the oven, immediately turn the heat down to 180ºC/350ºF/gas 4. 
As a rough guide, you want to cook the turkey for about 35 to 40 minutes per kilogram, so a 7kg turkey will want about 4 to 4½ hours in the oven. But there are so many variables such as the sort of oven you have and the quality of your bird. Check on your turkey every 30 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 3½ hours, remove the foil so the skin gets golden and crispy. If you are at all worried just stick a meat thermometer in the thickest part of the breast. When the internal temperature has reached 65ºC for a good quality bird, and about 82ºC for a cheaper bird, it’s ready to come out. 
Carefully put a metal skewer in the cavity and use it to lift the bird and angle it over the roasting tray so all of the juices from the cavity run out. Move the turkey to a platter then cover it with a double layer of tinfoil and 2 tea towels to keep it warm while it rests for at least 30 minutes.

Chicken Gravy

December 10, 2014 in Course: Main, Cuisine: Poultry, Skill Level: Moderate

2 celery, chopped
2 carrots, sliced
2 onoins, peeled and chopped
5 fresh bay leaves
5 fresh sage leaves
4 springs of fresh rosemary
2 star anise
2 rashers of smoked streaky bacon, the best quality you can afford
8 chicken wings
Olive oil
Sea salt and pepper
4 tablespoons flour
2 heaped dessert spoons cranberry sauce, for finishing
Preheat the oven to 200 C.Put the veg, herbs and star anise into a tray.sprinkle the bacon on top .Break the chicken wings open then put them onto a board and bash the bones up with the end of a rolling pin; this will release more of their flavour. Put them in the pan, drizzle with olive oil, sprinkle over a few pinches of salt and pepper then toss everything together and put the tray in the oven to cook for 1 hour, or until the meat is tender and falling off the bone. 
take the pan out of the oven, and put it on a hob over a low heat and use a potato masher to really grind and mash everything up. Keep mashing, moving and scraping all the goodness from the bottom of the pan as you go. Gradually mix in the flour to thicken the mixture. The longer you let everything fry, the darker your gravy will be. When the flour is combined pour in 2 litres of hot water, turn the heat up and bring to the boil for 10 minutes, till thickened, then turn down the heat and simmer for about 25 minutes, stirring occasionally. If you want to add 60ml sherry or port for flavour, do that now. 
When it’s reached the consistency you’re looking for, check the seasoning then push it through a sieve into a large bowl. Really push and mash everything through so you get as much flavour as possible. Discard anything left behind. Once it has cooled down to room temperature put it into containers or freezer bags and pop it in your freezer. You’ll finish it off on Christmas Day. 
Finishing the gravy
To finish the gravy, take your it out of the freezer when you’re ready to cook your turkey. That way, it will defrost as your turkey cooks. When the turkey is perfectly cooked, put a carving fork inside the cavity and use that to pick the bird up and tilt it over the pan so all of the juices inside run out. 
Spoon away as much of the fat as possible, then pour your pre-made gravy into the pan with the rest of the turkey juices. Bring it to the boil over the hob and scrape all those flavourful bits and pieces from the bottom of the pan. Have a taste then add the cranberry sauce. It won’t taste sweet but it will add a wicked background flavour. 
Once your gravy is piping hot, strain it through a sieve and into a pan. Leave that on the lowest heat to tick away until you’re ready to serve. Skim away any fat that rises to the top and add any extra resting juices from the turkey before serving.

Chicken Soup With Pasta

December 9, 2014 in Course: Main, Course: Soup, Cuisine: Poultry, Skill Level: Moderate

About 1/2 pound penne
3 tablespoons olive oil
6 cup chicken stock
1 pound boneless, skinless chicken breasts
2 cup white wine
4 carrots, sliced 
1 onion, chopped
2 garlic, chopped
1 tablespoon thyme, chopped
1 rind Parmigiano Reggiano cheese for topping (optional)
1 cup peas
2 cup leaf parsley, chopped
1 small lemon
Salt and pepper
in a large pot bring water and heat until boil, add pasta and salt and cook until pasta is soft.
At this time, in a small pan, pour about 2 cups of chicken stock over the chicken to cover it. Add wine (over medium heat) until the chicken is cooked.
Meanwhile, in a Soup pot, heat olive oil over medium heat. stir carrots, onion, garlic and thyme, season with salt and pepper and cook for bout 10 minutes.after that add remain stock.
Remove the chicken and cut into bite-size cubes and add to the soup. Stir peas and parsley and pasta and let cook slowly. Design with cheese.

The Best BBQ Chicken

December 4, 2014 in Course: Main, Cuisine: BBQ & Grill, Cuisine: Poultry, Skill Level: Advanced

4 Chicken thights, boneless and skinless
1 chilli
For rub:
2 teaspoons fennel seeds
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon cumin seeds
1 teaspoon sea salt
1 teaspoon black pepper
For BBQ sauce:
2oo g soft brown sugar
200 g tomato ketchup
100 ml bourbon whisky
4 tablespoon vinegar
1 cup orange juice
First you must preheat the oven to 180 degrees C.
To make the rub, mix all ingredients until fine. Massage the chicken with rub well and place in the preheated oven for about 1 hour.
Meanwhile, start to make the BBQ sauce. place all ingredients into a pan over a high heat and whisk well to combine until bring to the boil. reduce the heat and to low and simmer for 10 minutes.
Remove the chiken from the oven and waite until reduce the temperature.  Place each piece of chicken into the BBQ sauce, placing them onto the baking rack as you go. Return to the middle shelf of the oven for around 10 minutes, or until turning lovely and sticky.
After that remove the chicken from the oven and dip each piece into the BBQ sauce once more. Return it to the oven for 10 or 15 minutes. Serve with sliced chilli on top.

Two Small Roast Turkeys

November 26, 2014 in Course: Main, Cuisine: Poultry, Skill Level: Advanced

2 10-12 pound turkeys
2 medium onions, roughly chopped
2 carrots, peeled and roughly chopped
3 ribs celery, roughly chopped
10-12 sprigs fresh thyme
4 bay leaves, fresh or dried
3 tablespoons grill seasoning (3 palmfuls), such as McCormick brand Montreal Seasoning
2 tablespoons poultry seasoning
Salt and freshly ground pepper
1 stick butter, very soft
Trussing string
Pre-heat the oven to 400°F.
Pat the outside of both turkeys with paper towels until they are relatively dry. Stuff the cavities of both birds with the onions, carrots and celery. Place five to six sprigs of thyme and two bay leaves in each bird. Season the outside of the birds with the grill and poultry seasonings, along with some salt and pepper. Rub the outside of each turkey with the soft butter, then place in a large roasting pan. Tie the ends of the turkey legs together with trussing string.
Transfer the turkeys to the oven and roast until a meat thermometer reads 160°F, about 2 1/2 hours. Remove the turkeys from the oven and let them rest, loosely covered with foil, for at least 20 minutes.