How about a Filipino twist on turkey? In the Philippines adobo is a method of cooking with vinegar which has been around since before the Spanish colonial era and was originally a way to preserve food. This amazingly flavourful cooking method is generally used with chicken or pork but these turkey thighs were delicious. Heat some vegetable…… Continue reading turkey adobo
Category: poultry
roast garlic and coriander chicken
Moroccan flavours of sweet poached garlic, coriander (cilantro), saffron and cumin are stuffed under the skin of this wonderfully moist roast chicken. From the fabulous cookbook MORO by Sam and Sam Clarke. For the stuffing break up 3 garlic bulbs, discarding any woody bits and place them in a small saucepan with skins on. Cover…… Continue reading roast garlic and coriander chicken
whole lemon chicken
Lemon chicken that’s reminiscent of the Cantonese classic but using the whole bird from Everything You Want to Know about Chinese Cooking by Pearl Kong Chen, Tien Chi Chen and Rose Tseng. Deliciously tender and tangy. Prepare a marinade of 2 tablespoons of brandy, 2 tablespoons of dark soy sauce and 2 teaspoons of salt.…… Continue reading whole lemon chicken
chicken and chick pea tray bake
Here’s a simple no fuss meal thanks to Julia Busuttil Nishimura via the ABC. Preheat your oven to 180˚C (350ºF). In a roasting tray add a drained and rinsed can of chickpeas, a roughly chopped chorizo, 200g (7 oz) of cherry or chopped tomatoes, 1 red onion cut into wedges and 3 sprigs of fresh…… Continue reading chicken and chick pea tray bake
Thai BBQ chicken
Two tasty Thai style chicken recipes for the BBQ. These chicken legs, from RecipeTinEats, are great served with with a green papaya salad. Add Thai chilli sauce for extra spice. For the marinade combine 4 cloves of finely minced garlic, 10 teaspoons of oyster sauce, 8 teaspoons of fish sauce, ¼ of a cup of…… Continue reading Thai BBQ chicken
white cut chicken
Classic Chinese comfort food. Velvety soft poached chicken served with a ginger and spring onion (scallion) sauce and chilli oil. Place the chicken in a saucepan with a little space around it and cover it with cold water. Add a few slices of ginger and slowly bring to a simmer. When the water simmers, turn…… Continue reading white cut chicken
pressure cooker roast turkey thigh
Here’s a quick and easy way to satisfy any Thanksgiving cravings. Sprinkle your turkey thigh with some salt and freshly ground black pepper. Melt a mixture of butter and oil in your pressure cooker or instant pot over medium heat and place the turkey thigh in, skin side down. Cook until golden brown then remove…… Continue reading pressure cooker roast turkey thigh
chicken with preserved mustard stems
A quick and saucy Cantonese style stir-fry which ticks all the boxes, from The Woks of Life. Cut 450g (1 lb) of boneless chicken thighs into chunks and place them in a bowl. Add 30ml (1 fl oz) of water, 3 teaspoons of oyster sauce, 1 teaspoon of soy sauce, 1 teaspoon of vegetable oil, 1 teaspoon of…… Continue reading chicken with preserved mustard stems
Japanese chicken meatballs
These chicken meatballs (Toriniku Dango) are an old favourite of mine and make a nice light meal. The recipe is by Kiyoko Konishi from JAPANESE COOKING CLASS COOKBOOK. Combine 450g (1 lb) of chicken mince with 2 teaspoons of sugar, 3 teaspoons of soy sauce and 1 egg. Sprinkle with 5 teaspoons of cornflour (cornstarch)…… Continue reading Japanese chicken meatballs
roasted turkey with fennel, orange and lavender
Turkey thigh is a great alternative to cooking the whole bird. It’s big enough to feed 4 and it’s all tasty dark meat (my preference). This one-pot meal combines classic fennel and orange flavours with lavender, a commonly used herb in French cooking. When cooked, lavender loses some of it’s floral notes but be careful…… Continue reading roasted turkey with fennel, orange and lavender
michelle picker cooks 