A galantine of chicken is boned and stuffed before roasting. Only the very ends of the legs remain to stop the stuffing coming out. This one was an impressive first attempt by Tom who followed Jacques Pépin’s instructional video. For the filling cook some chopped onions and finely diced garlic in oil and butter until they are soft…… Continue reading chicken galantine
Category: poultry
braised quail
The latest addition to my cookbook shelf is Yotam Ottolenghi’s Jerusalem where I found this wonderful recipe. Take 4 large or 6 small quails and cut them in half along the breastbone and back. Place them in a bowl and sprinkle with ¾ of a teaspoon each of dried chilli flakes and ground cumin, ½ a teaspoon…… Continue reading braised quail
chicken and cabbage salad
Vietnamese food is so simple, clean and fresh and this chicken and cabbage salad (ga xe phai) is no exception. Poach 2 chicken breasts (or 3 thighs) by placing in just enough cold water to cover. Season with a little salt and slowly bring to boil over low heat. Allow to simmer until the chicken…… Continue reading chicken and cabbage salad
san choy bow
This is my own version of a classic. For serving, wash a head of iceberg lettuce and separate the leaves. For 700g (1½ lbs) minced chicken you will need 1-2 carrots, an equal amount of cabbage, 1 green pepper, 1 small can of water chestnuts , 5-10 diced button mushrooms and 1-2 onions. All of…… Continue reading san choy bow
chargrilled chicken 2
Once again my husband has combined some wonderful flavours from HOT PLATE Asian-Inspired Barbeque, a Spirit House Restaurant and Cooking School cookbook. To make the marinade for the chicken place 6 brown shallots, 8 long red chillies, 2 tablespoons of chopped ginger, 1 teaspoon of chopped fresh turmeric (½ a teaspoon if using ground turmeric), 1 tablespoon of roasted…… Continue reading chargrilled chicken 2
chicken and sweet potato massaman curry
A lovely sweet Thai style curry. For this curry I used a ready-made massaman paste. Fry 2-3 tablespoons of curry paste with 2 finely sliced kaffir lime leaves in a little oil until fragrant then add a large peeled and diced sweet potato and a little stock. Cover and cook on low heat until the…… Continue reading chicken and sweet potato massaman curry
chargrilled chicken
Some more delicious Asian-inspired barbeque from Spirit House Restaurant’s cookbook HOT PLATE Asian-Inspired Barbeque. My husband David cooked this one. The marinade is made by pounding 100gm (3½ oz) of white sugar, 3 birdseye chillies, a teaspoon of white peppercorns and the bottom of 3 stalks of lemongrass in a mortar and pestle with 2 tablespoons of oyster sauce…… Continue reading chargrilled chicken
chicken tagine
A wonderfully fragrant one-pot meal! In a tagine or a heavy saucepan, drizzle a little olive oil then place a layer of onion rings followed by a layer of carrot rounds. Now place the chicken pieces over these (I used drumsticks) and season with ¼ of a teaspoon of saffron, ½ a teaspoon of ground ginger, 2…… Continue reading chicken tagine
ginger chicken + vegetable stir-fry
Serve these two simple stir-fries with rice for a quick and delicious meal. This stir-fry was taught to me by a good friend and has only 4 ingredients: fresh ginger, sesame oil, chicken and oyster sauce. Cook shredded ginger briefly in a hot dry wok until fragrant. Next the sesame oil and then the diced chicken. When the chicken is…… Continue reading ginger chicken + vegetable stir-fry
spicy grilled duck breast
This wonderfully aromatic and spicy grilled duck breast, which I served with a tomato rice and grilled asparagus, is based on a recipe from Bobby Flay’s ‘Boy Meets Grill’ . The skin on the duck breast is first lightly scored and then rubbed with a dry spice mix made of the following: 1 tablespoon of Spanish…… Continue reading spicy grilled duck breast
michelle picker cooks 