Here is our Summer solstice main course. Spiced roasted chicken served on a bed of home-made harissa and garnished with herbs and watercress. Lorraine chose this recipe from Karen Martini’s Where The Heart Is and cooked it to perfection. You will need Baharat, a Middle Eastern spice mix, for this recipe. If you can’t find it…… Continue reading spiced roast chicken with harissa + greek salad
Category: poultry
cooking in the fire
It’s winter here and when the wood-burning stove is going we take the opportunity to use it for cooking. Sadly, the previous owners who installed the stove didn’t buy one with a stovetop but cooking in coals is an age-old method and seasoned cast iron camp ovens (Dutch ovens) have been used for hundreds of…… Continue reading cooking in the fire
chicken and peanut stew
This African classic Huku ne Dovi comes from Zimbabwe where chicken is considered a delicacy. It’s always served with either rice or millet dumplings. An amazingly tasty dish despite the simplicity of its ingredients. This might be better with bone-in chicken but I only had 4 chicken thighs to hand which I cut into large…… Continue reading chicken and peanut stew
miso chicken with grapes and walnuts
Another unexpected and delicious combination of flavours in this recipe from (of course) Yotam Ottolenghi. In a large bowl combine 80g (2¾oz) of white miso paste, 40g (1½oz) of finely grated ginger, 4 tablespoons of mirin (sweet cooking sake) and 4 tablespoons of cider vinegar. To this add 8 bone-in pieces of chicken and mix well. Cover and allow to…… Continue reading miso chicken with grapes and walnuts
ginger braised duck
Classic Vietnamese flavours, lots of ginger and a little chilli make this braised duck truly tasty. Use duck legs, thighs or wings for this recipe. Start by browning 6 pieces of duck in some hot oil for a few minutes. Slice a generous amount of ginger into fine slivers and add it to the duck pieces.…… Continue reading ginger braised duck
chicken in a chorizo and red wine sauce
This wonderful recipe, from The Foods and Wines of Spain by Penelope Casas, is a family favourite. Serve it with crusty bread, a fresh green salad and a robust red wine. This recipe is for a whole jointed chicken but any bone-in chicken will work. Season your chicken pieces with salt and freshly ground black pepper and…… Continue reading chicken in a chorizo and red wine sauce
greek lemon chicken and potatoes
Looking for a simple meal that’s enticing and delicious? Here is a wonderful version of this Greek classic from Chef John at Food Wishes. Preheat your oven to 220ºC (425ºF). Cut a chicken into 6-8 pieces (I left the breasts whole as they cook more quickly) and place them in a large bowl. Season well…… Continue reading greek lemon chicken and potatoes
hainanese chicken rice
Adapted from early Chinese immigrants from Hainan province in Southern China, Hainanese Chicken Rice is a popular street food in Singapore and Malaysia. There are many different cooking methods and the dipping sauces seem to be a personal choice. I chose to follow Rosemary Brissenden’s recipe from her book South East Asian Food. The chicken is steeped…… Continue reading hainanese chicken rice
minced chicken salad
Loosely based on Thai Larb, this minced chicken salad makes a tasty summer meal. To cook the chicken you will need some Thai chilli paste in soya oil. Add 3 tablespoons of the paste and some of the oil to a saucepan and heat over medium heat. Add 450g (1 lb) of minced chicken thigh meat and cook,…… Continue reading minced chicken salad
red-cooked duck legs
Red cooking is a Chinese method of slow braising. Popular throughout most of northern, eastern, and southeastern China, the name is derived from the dark red-brown colour of the cooked items and their sauce. Here is a version using duck legs. First place your duck legs into a cold pan and turn the heat to medium.…… Continue reading red-cooked duck legs
michelle picker cooks 