What I really think about Chinese food is the wonderful mix of slightly sweet and salty soy, a little sour rice wine, some chilli and ginger bite, crisp vegetables tossed in delicious sauces and succulent melt in the mouth meats.
Garlic Roast Chicken -stuff the cavity with a big handful of fresh herbs tarragon, parsley, thyme and lots of oregano, add a lemon, then sprinkle with Jersey sea salt and a good twist of fresh black pepper from the mill and add lots of sliced garlic.
My last recipe for this year’s National BBQ Week is a simple sticky BBQ butterfly chicken breast ( no bone so no need to worry about cooking the meat through ) with a nice simple sticky Kansas city style BBQ sauce which can be used on ribs and other BBQ meats.
Now if I have a weakness for ‘junk food’ it is Southern Fried Chicken, I don’t have a pressure fryer like a certain well know high street chain, which is one of the secrets to producing a piece of crisp coated moist chicken but after a fair few attempts I do have an excellent recipe for well-seasoned coating and tender chicken. While Daddy’s Not-so-Secret Crispy Chicken Wings recipe doesn’t have anywhere near the 10 -12 herbs and spices in the famous secret Kentucky recipe**
Shish kebab is an English version of the Turkish words for sword and roasted meat. A Shish Kebab is a grilled skewer of marinated meat, normally lamb but chicken, beef, veal and even swordfish can be substituted. In Turkish cooking, the vegetables are normally cooked separately.
I love any food you eat you eat with your fingers, prawns in their shells, ribs, it is great fun and so tasty. No surprise then that I’m such a fan of chicken wings maybe with a Crispy Salt and Pepper Crust, American BBQ style Buffalo Wings with a cooling Blue Cheese Dip or Asian style hot Wings with Sesame Seeds.
Coq au vin an ideal dish for the slow cooker. A good coq au vin improves immensely if you marinade the chicken overnight and improves further if you leave it when cooked, overnight, in the refrigerator. If you cannot get a piece of bacon try to use the thickest rashers you can find so the lardons will not break up during cooking.
The best thing about this recipe is that it does not require the poaching in a water bath or bain-marie that you find in classic pâté and parfait recipes. Actually, make that the second best thing, the most important thing you need to know about this parfait is it is delicious, absolutely delicious. It is easily adapted, and you can fancy it up a little up by substituting duck livers for chicken and adding extra flavours like orange peel, tarragon, and Cointreau.