Entries in chicken (31)

Monday
Sep082014

chicken, fennel and courgette tagine

frankfurt’s summer vanished a couple of weeks ago but thankfully it seems to be back – sunshine and warm temperatures aplenty. having said that, this dish straddles the seasons nicely, being full of fresh summer flavours whilst also looking towards cooler weather when you know you want something warm and with a greater depth of flavour than the simplicity of a summer salad.

the recipe is courtesy of bill granger and flavours balance beautifully – harissa, honey and lemon; a few warming spices and fresh parsley leaves. i also really liked the lightness of the gravy.

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Friday
Jul112014

tahini slaw

 

i’ve never liked the traditional coleslaw that is often served at bbqs, buffets and delis – shredded cabbage and carrot with a creamy dressing, usually mayonnaise of some sort. despite liking the idea, it’s yet to get past being disappointing. i’ve tried making my own, thinking that last minute assembly and homemade mayo might be the key – it wasn’t. lightening the dressing with yoghurt or crème fraiche also failed to win me over so i stuck to slaws with non-creamy dressings.

however, this tahini and greek yoghurt combination really hit the spot. i think it’s the nuttiness of the tahini, which also creates a really nice texture to the dressing - its not grainy but its definitely not silky smooth either. the lemon and herbs also help keep things fresh.

i based this on a recipe that proposed using it to top a chicken “burger” but given i was feeling nervous about how it would be, i kept mine on the side; and then went back for seconds. delicious.

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Monday
Dec162013

crispy garlic chicken

 

this isn’t a particularly elegant looking dish but it was very delicious. the heart of it is nigel’s slater’s recipe for garlic-crumbed chicken which is inspired by a chicken kiev but adds cheese and bacon, whilst removing the risk factor that comes with needing to create a sealed pocket for all the garlic butter goodness. it’s also a great way of really packing flavour around chicken breasts, which can sometimes be a bit dull.

skinless chicken breasts are slashed and then stuffed with cheese that has been rolled in chopped parsley (the recipe calls for taleggio but i used mozzarella as that was what needed using up) then topped with a mix of breadcrumbs, garlic and pancetta that have been fried in butter, before baking through.

the end result is both fresh (from the parsley, which really does retain its flavour) and savoury (the garlic and bacon flavours really stand out) whilst also being fairly forgiving – assembling the dish is quick and easy and the topping of breadcrumbs hides any messiness in your preparation. i also think it would be a good standby option if you make a bigger batch of the fried breadcrumbs which could then be used from frozen. the other thing i’d think about for next time is adding some chopped rosemary to the breadcrumb mix.

we ate this with some tagliatelle which was tossed with mushrooms that had been sautéed in a little butter and then finished with some double cream and extra parsley. the contrast of the crispy breadcrumbs with the creamy pasta was particularly nice.

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Friday
Sep202013

pizzocheri

pizzocheri is a buckwheat pasta which has a rich nutty flavour that contrasts really well with mild creamy flavours. last time i made this i took a fairly traditional approach, pairing it with potatoes, spinach (cabbage seems to be used more commonly) and lots of cheese (taleggio and gruyere). this time i went a bit off piste, although it was the need to use up an oozingly ripe goats cheese camembert that was my starting point.

lots of butter is apparently also important with pizzocheri so i started this off by cooking some courgette in the aforementioned lots of butter.to this i added some leftover roast potatoes and roast chicken, both diced. a handful of basil, seasoning and some grated hard cheese (these were leftover from a cheeseboard, along with the camembert).

i placed half the mix in my serving dish, topped it with slices of the camembert and then added the rest of the mix before finishing it off with some grated cheddar. 15-20 minutes in the oven at 190c and that’s it – ready and delicious with a green salad.

Sunday
Jun232013

ofm top twenty: chicken with morels and sherry sauce

 

this raymond blanc recipe for chicken with morels has been published a few times and each time i’ve seen i’ve though i’d like to give it a try but have never got round to it, so it was nice to have the excuse of it being part of the ofm top twenty.

it’s often credited as a “maman blanc” recipe which perhaps explains its traditional french roots, which translate to a very rich, gently flavoured dish. so, how did i get on?

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