Za’atar Roast Chicken with Parsley

Za'atar Chicken, Parsley Tahini

Za’atar roasted chicken is served with homemade parsley tahini, parsley salad and lightly pickled red onion. Taken from a recipe by Ottolenghi.

Any leftover chicken makes a great salad and the tahini can be used as a salad dressing when mixed with a little rapeseed oil.

Za’atar Roast Chicken with Parsley
Serves 4

Ingredients:

For the Chicken: 1 Whole Chicken (Quartered and Backbone Removed), 3 Garlic Cloves (Bashed), 3 Red Onions (Thinly Sliced), Rapeseed Oil, 2tsp Ground Allspice, 1tsp Ground Cinnamon, 1/2tsp Grated Nutmeg, 1 1/2tbsp Ground Sumac, 1 Large Lemon (Thinly Sliced), 150ml Chicken Stock, 2tbsp Cracked Black Pepper, 3tbsp Za’atar, 1tsp Sea Salt

For the Tahini: 150ml Tahini, 2 Garlic Cloves (Finely Chopped), Large Handful Flat Leaf Parsley, 1tbsp Lemon Juice, 1/2tsp Sea Salt, 1tsp Honey

To Accompany: Large Handful Curley Parsley (Chopped), 2 Red Onions (Finely Sliced), Sea Salt, Toasted Pinenuts, Bread Wraps

Method:

1) Combine the chicken with the garlic, rapeseed oil, red onion, allspice, nutmeg, sumac, cinnamon, lemon, black pepper and sea salt in a large bowl. Cover and leave to marinade for at least 2 hours in the fridge.

2) Pre-heat your oven to 200c. Place the chicken in a deep baking tray and spoon over the marinade. Pour over the chicken stock and sprinkle with the za’atar. Roast the chicken in the oven for around 45 minutes or until cooked through.

3) Meanwhile, make the parsley tahini by combining all of the ingredients in a small food processor with 4tbsp water and blitzing to a fine paste. Set aside to serve.

4) Mix the sliced red onions with a little sea salt and set aside until ready to serve. When the chicken is ready, remove from the oven and slice from the bone (if preferred).

5) Spoon the marinade over the chicken and serve in wraps with the tahini, red onion, and chopped parsley. Great served with toasted pinenuts.

Enjoy!

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Thai Roast Chicken

Thai Roast Chicken

This quick and easy recipe for Thai roast chicken is packed full of flavour and makes a refreshing change from the traditional Sunday roast.

Thai Roast Chicken

Ingredients:

1 Whole Chicken (Around 1.6kg, Trussed), 5 Lemon Grass Stalks (Core Only, Chopped), 2″ Fresh Ginger (Peeled and Chopped), 5 Spring Onions (Chopped), 2 Garlic Cloves (Peeled and Chopped), 2 Birds Eye Chillies (Chopped), 2 Red Chillies (Chopped), 1/2tsp Ground Turmeric, 75ml Groundnut Oil, 2 Limes (Quartered), Sea Salt

Method:

1) Preheat the oven to 185c. Prepare the Thai paste by combining all of the ingredients (except the chicken, limes and sea salt) in a spice blender or food processor. Blitz the mixture to a fine purée.

2) Place the chicken on a roasting tray and baste liberally with the paste (reserving around half to baste later) and force some of the paste between the skin and breast meat. Push the lime quarters into the rear of the chicken. Sprinkle with a generous amount of sea salt. Cover the roasting tray with kitchen foil.

3) Cook the chicken in the oven for 1 hour. Remove from the oven and baste with the remaining paste. Return to the oven uncovered for a further 30-45 minutes or until cooked through.

4) Once cooked, remove from the oven and allow the chicken to rest for at least 20 minutes before serving.

Great served with jasmine rice or a rice noodle salad. Enjoy!

Chicken Liver Pâté

Chicken Liver Pâté

Homemade pâté is an incredibly satisfying dish. This subtle chicken liver pâté is very quick and simple to cook and tastes fantastic.

Great served with homemade melba toasts and pear chutney.

Chicken Liver Pâté
Serves 4

Ingredients:

400g Chicken Livers (Roughly Chopped), 1 Shallot (Finely Chopped), 175g Unsalted Butter (Cubed), 1 1/2tsp Fresh Thyme Leaves, 100ml Madeira, 65ml Double Cream, 1tsp Sea Salt, 3/4tsp Ground Mace, 1/2tsp Ground Ginger, Zest 1 Orange

Method:

1) Place a frying pan over a medium heat and add a little butter. Fry the shallot and thyme for 5 minutes or until soft. Turn up the heat and add the livers to the pan. Fry the livers, stirring frequently, until well seared but pink in the centre (around 3-4 minutes). Transfer the mixture to a food processor.

2) Place the pan back over a high heat. Add the Madeira and reduce until syrupy. Transfer the reduced Madeira to the food processor. Add the cream, sea salt, mace and ginger to the processor and blitz until fine. Add 100g of the butter and process until completely smooth.

3) Pass the mixture through a sieve and pipe into serving dishes. Top each dish with a little orange zest and a small sprinkling of sea salt. Melt the remaining butter and skim the impurities from the top. Spoon this butter over the pâté in the serving dishes to seal. Transfer to the fridge for at least 2 hours or until fully set.

Enjoy!

Jerk Chicken, Rice and Peas

Jerk Chicken, Rice and Peas

A bbq classic which can be enjoyed all year round. Chicken (on the bone of course!) is marinated in a fiery jerk seasoning before being oven baked then finished on the griddle.

Great served with rice and peas – this version omits the coconut milk for a lighter supper.

Jerk Chicken, Rice and Peas
Serves 4

For the Chicken/Marinade: 1 Whole Chicken (Quartered), 2 Scotch Bonnet Chillies, 1tsp Ground Cinnamon, 1tsp Nutmeg (Freshly Grated), 1/2tsp Ground Allspice, 1tbsp Fresh Thyme Leaves, 6 Spring Onions (Chopped), 1tbsp Dark Brown Muscovado Sugar, 1tsp Sea Salt, 1tbsp Dark Soy Sauce, 1 Garlic Clove (Crushed), Juice 2 Limes

For the Rice and Peas: 250g Long Grain Rice, 10 Spring Onions (Finely Chopped), 2 Medium Red Chillies (Finely Chopped), 3 Garlic Cloves (Finely Chopped), 1 Tin Black Eyed Peas, Vegetable Oil, Sea Salt

Method:

1) Place all of the chicken marinade ingredients (except the chicken) in a spice grinder/food processor and blitz to a fine paste. Place the chicken in a shallow dish and massage the marinade into the meat. Cover and place in the fridge to marinade for at least 6 hours or preferably overnight.

2) Preheat the oven to 200c. Place the chicken in a pre-heated baking tray and cover the tray with foil. Bake in the oven for around 40 minutes or until the chicken is cooked through.

3) Meanwhile, boil the rice according to instructions until cooked through, drain and set aside. Place a wok over a high heat and add a little vegetable oil. Fry the garlic, chilli, spring onions and black eyed peas for 3-4 minutes. Add the rice and stir fry with the other ingredients until piping hot. Season well with sea salt and keep warm.

4) Place a griddle pan over a high heat. When the chicken is cooked, remove from the oven and sear on the griddle pan for around 5 minutes each side – or until the skin is crisp and slightly blackened.

5) Serve the chicken with the rice and peas and a wedge of lime.

Enjoy!

Lemon Fried Chicken

Lemon Fried Chicken

A refreshing take on the takeaway classic. Crispy fried chicken breast is served with a rich lemon sauce spiked with fresh ginger.

Soggy batter and gloopy sweet sauces are banished in this recipe which is great served with homemade egg fried rice.

Lemon Fried Chicken
Serves 4

Ingredients:

For the Chicken: 2 Chicken Fillets, 200ml Milk, 200g Plain Flour, 2tsp Paprika, Sea Salt, Cracked Black Pepper

For the Sauce: Juice and Zest 3 Lemons, 2″ Fresh Ginger (Peeled and Finely Chopped), 2tbsp Light Brown Sugar, 200ml Vegetable Stock, 1tbsp Cornflour, Cracked Black Pepper, Sunflower Oil

Method:

1) Remove the inner fillets from the chicken fillets and cut each fillet in half on the horizontal. Cut each portion into two. Place all of the chicken in a small tub and cover with the milk. Allow to stand for 30 minutes.

2) Meanwhile make the sauce. Add the cornflour to a little water in a small bowl and mix to combine, set aside. Place the lemon juice and zest, ginger, light brown sugar and vegetable stock in a saucepan. Place the saucepan over a medium heat and bring to the boil. Stir continuously and slowly add the cornflour mixture until a thick pouring consistency is achieved. Season with cracked black pepper – you may need to add a little extra sugar to taste. Keep warm (add a little water if the sauce thickens).

3) Place a large non-stick frying pan over a medium-high heat, add enough sunflower oil to cover the pan by 1cm. Combine the plain flour and paprika in a large shallow dish and season well with sea salt and cracked black pepper, mixing well to combine. Remove each chicken piece from the milk and dredge in the flour mixture. Shallow fry all of the chicken in the hot oil for around 4 minutes each side or until golden brown, crisp and cooked through (you may need to do this in batches).

4) Drain the chicken on some kitchen towel and serve with the warm lemon sauce. Great served with egg fried rice.

Enjoy!

Chicken Milanese

Chicken Milanese

A delicious and comforting supper, chicken Milanese is a staple recipe in my kitchen and always goes down well.

Pounded chicken is coated in breadcrumbs mixed with cayenne, thyme, oregano and paprika before being shallow fried in rapeseed oil.

Best served with pasta bound with a simple tomato sauce.

Chicken Milanese
Serves 2

Ingredients:

2 Chicken Breasts, 4 Slices Stale Bread, 1tsp Cayenne Pepper, 1tsp Paprika, 1tsp Oregano, 1tsp Thyme, Small Handful Parsley, 1tsp Sea Salt, 1tsp Cracked Black Pepper, 1 Egg White, Rapeseed Oil

Method:

1) Combine the bread with the cayenne, paprika, oregano, thyme, parsley, sea salt and black pepper in a food processor and blitz to a crumb. Pour into a wide, shallow dish. Place the egg white in a second wide, shallow dish.

2) Remove the inner fillet from the chicken breasts and butterfly each breast in half. Place a slice of the chicken between plastic wrap and pound with a meat hammer or rolling pin until around 2-3mm thick. Repeat with the remainder of the chicken.

3) Heat a large non-stick frying pan over a medium heat and add enough rapeseed oil to cover the pan by 0.5cm. Dip each piece of chicken in the egg white then into the breadcrumbs – pressing to ensure each side is coated well. Place in the pan and cook for around 4 minutes each side until cooked through. Continue in batches until all of the chicken is cooked (you may need to refresh the oil between batches), keeping the cooked chicken warm whilst the remainder cooks.

4) Serve the chicken with some grated parmesan and lemon wedges. Also great served with pasta and tomato sauce.

Enjoy!

Chicken, Mushroom, Blue Cheese

Chicken, Mushroom, Blue Cheese

Chicken stuffed and rolled with pancetta, parmesan and mushroom duxelle, served with blue cheese cream sauce.

A delicious and impressive supper, full of earthy flavour from the mushroom and blue cheese. Wrapping the chicken tightly in kitchen foil before baking ensures it retains its shape.

This dish is best served with roast parsnip and sauté potatoes.

Chicken, Mushroom, Blue Cheese
Serves 2

Ingredients:

For the Chicken with Mushroom Duxelle: 2 Chicken Breasts, 25g Unsalted Butter, 150g Wild Mushrooms (Very Finely Chopped), 1 Shallot (Finely Chopped), 1 Garlic Clove (Crushed), 50g Smoked Pancetta (Diced), 1/4tsp Grated Nutmeg, Small Handful Parsley (Chopped), 2tbsp Grated Parmesan, Sea Salt, Cracked Black Pepper

For the Blue Cheese Sauce: 100ml Single Cream, 50-75g Blue Cheese (To Taste), 1/2tsp Worcestershire Sauce, Sea Salt, Cracked Black Pepper

Method:

1) Begin by making the duxelle. Heat a sauté pan over a medium heat and melt the butter. Add the garlic, shallot and pancetta and fry for 5 minutes until the pancetta is crisp. Add the mushrooms and sweat for 10-15 minutes until the majority of the moisture has evaporated from the pan – stir frequently. Add the parsley and nutmeg and season with sea salt and black pepper. Set aside to cool.

2) Pre-heat the oven to 200c. Place each chicken breast under some plastic wrap and bash out with a rolling pin or mallet until around 3-5mm thick. Season each breast with sea salt and black pepper. Divide the duxelle mixture in half and spread each half over the inside of the chicken breast – covering entirely. Sprinkle 1tbsp grated parmesan over the duxelle.

3) Roll the chicken breasts up tightly and place each in a large square of kitchen foil. Roll the kitchen foil tightly around the chicken and twist both ends until tight. Transfer to the oven and bake for 25-35 minutes until cooked through.

4) Meanwhile, heat the cream in a small saucepan over a medium heat. Crumble the blue cheese into the cream and simmer for 3-5 minutes until thickened slightly. Add the Worcestershire sauce and season with sea salt and black pepper. Stir to combine and keep warm.

5) Once cooked, remove the chicken breast from the foil. Slice in half and serve with the blue cheese sauce and accompaniments.

Enjoy!

Chicken Korma

Chicken Korma

Forget the bland korma from the local takeaway and opt for this fantastic, aromatic korma recipe which is simple to prepare and full of punchy spices! Great for a weekend supper with friends, this recipe can be easily multiplied.

Garnished with fresh ginger, red chilli and banana chips, this curry is best served with saffron rice and naan bread!

Chicken Korma
Serves 2

Ingredients:

2tbsp Vegetable Oil, 2 Medium Onions (Finely Sliced), 2 Garlic Cloves (Crushed), 2 Bay Leaves, 1 Cinnamon Stick, 4 Cloves, 3 Cardamom Pods, 1 Star Anise, 1/2tsp Cracked Black Pepper, 1 Green Chilli (Sliced)

2 Chicken Breasts (Diced), 1/2tsp Ground Turmeric, 1/2tsp Fennel Seeds, 1tsp Cumin Seeds, 1/2tsp Ground Cumin, 3 New Potatoes (Quartered), 1 Can Coconut Milk, 250ml Water

75ml Natural Yogurt, 2″ Fresh Ginger (Thinly Sliced), Juice 1/2 Lemon, 1tsp Sea Salt, 1 Red Chilli (Sliced), 2tbsp Dried Banana Chips

Method:

1) Heat the oil in a casserole dish over a medium heat. Add the onion and garlic and cook for 5 minutes until soft, stirring frequently. Add the bay leaves, cinnamon stick, cloves, cardamom, star anise, black pepper and green chilli and continue to cook for a further 3 minutes.

2) Add the turmeric, fennel seeds, cumin seeds, ground cumin and new potatoes and cook for 2 minutes, stirring continuously. Add 200ml coconut milk and all of the water to the pot and bring to the boil. Simmer for 15 minutes.

3) Add the chicken and continue to simmer for a further 15 minutes or until the chicken is cooked.

4) Once the chicken is cooked, add the remaining coconut milk, yogurt, sliced ginger, lemon juice and sea salt and bring to a simmer for 2-3 minutes, stirring well to combine.

5) Garnish the curry with the sliced red chilli and banana chips and serve with rice and naan bread.

Enjoy!

Chicken and Herb Tagliatelle

Chicken and Herb Tagliatelle

This is a great way of using up leftovers from a roast chicken and makes a great midweek supper – quick to prepare and delicious.

Tagliatelle is bound with homemade basil, garlic and parsley oil, roast chicken and a little parmesan.

Chicken and Herb Tagliatelle
Serves 2

Ingredients:

For the Pasta: 225g Dried Tagliatelle, 150g Roast Chicken (Diced/Stripped) (Heated), Small Handful Shaved Parmesan, Sea Salt, Cracked Black Pepper, 25ml Reserved Pasta Cooking Water

For the Herb Oil: 75ml Rapeseed Oil, 1/2 Garlic Clove, Large Handful Chopped Basil, Large Handful Chopped Parsley, 1/4 Green Chilli (Seeds Removed)

Method:

1) Bring a large pan of salted water to the boil and cook the pasta.

2) Meanwhile, make the herb oil by combining all of the ingredients in a spice blender or food processor and blitz to combine (be careful not to over blend).

3) Once the pasta is cooked, drain and return to the pan. Add herb oil to taste, the roast chicken, shaved parmesan, reserved cooking water and cracked black pepper (and a little sea salt if desired). Fold well to combine and serve.

Enjoy!

Chicken, Cabbage and Black Pudding

Chicken, Cabbage and Black Pudding

A delicious dish of chicken supreme, creamed cabbage with smoked bacon and black pudding bonbons!

Perhaps one of the most moreish foods ever made, black pudding bonbons are to die for!

Crisp skinned chicken supreme pairs perfectly with creamed cabbage. The black pudding bonbons also make a great canapé!

Chicken, Cabbage and Black Pudding
Serves 4

Ingredients:

4 Chicken Supremes (Skin On, Wing Bone In)
2 Garlic Cloves
2 1″ Slices of Black Pudding (Preferably Stornoway)
4tbsp Dried Breadcrumbs
1 Egg
1 Head Savoy Cabbage, Sliced
25g Unsalted Butter
50g Pancetta, Diced
4tbsp Single Cream
1tsp Grated Nutmeg
Cracked White Pepper
Sea Salt

Method:

1) Make the cabbage: Place a large saucepan over a medium heat, add the butter and allow to melt. Add the pancetta and cook for 5 minutes until crisp. Add the cabbage and stir until coated in the butter. Turn the heat down low and cook for 15 minutes, stirring frequently until tender. Add the cream and combine with the cabbage. Season to taste with salt, white pepper and grated nutmeg. Keep warm.

2) Meanwhile, cook the chicken. Place a large frying pan over a medium-high heat and add a splash of olive oil. Season the chicken supremes with cracked white pepper and sea salt. Fry the supremes skin side down for 10 minutes before flipping for a further 10 minutes or until cooked through – careful not to burn the skin. Allow to rest, covered, for 5 minutes.

3) To make the bonbons, preheat a fryer filled with sunflower oil to 190C. Cut the slices of black pudding into 8 equal pieces and roll into small balls. Coat the balls in beaten egg then breadcrumbs. Fry in the fryer for 1-2 minutes or until golden brown. Drain and keep warm.

4) Serve the chicken supreme with the creamed cabbage, black pudding bonbons and pan juices.

Enjoy!