Poultry

It’s hard to go past a good roast chicken. I usually roast a chicken in a moderate oven and it takes about 1 hour 15 minutes. However I was recently reading about the continuing popularity of roasted and/or rotisserie chickens amongst chefs. One suggested cooking the chicken much more slowly to retain the moisture and […]

At least once a week I like to cook something Japanese style and serve our meal in large noodle bowls. I really like the clean flavours and the simple ingredients. I add what vegetables I’ve bought at the market and add fish, chicken or meat and often an egg. I always have Japanese soy sauce, […]

I keep forgetting to cook with tamarind although I always have a block in the fridge. I love the taste which is both sweet and sour. I had planned to cook this on the BBQ but the weather wasn’t good so I used the oven. I’d also wanted to use chicken Marylands but my local […]

It seems that a few updated versions of classic French chicken recipes are back on menus and quickly becoming favourites. Chicken Fricassée appears most often. Nowadays the term ’fricassée’ is applied to lots of chicken dishes with a sauce of some sort. I did a little research on what it used to mean. Larousse describes […]

  In the last week or two it seems that many of the food articles I’ve read, whether online or in magazines, included recipes for all sorts of curries from several parts of Asia. On top of that Emma raved about a chicken and apricot curry from Rick Stein’s ‘India’ that she’d made last week. […]

This week’s recipe is a Spanish inspired chicken dish with subtle layers of flavour. It’s easy to prepare and as with most of my recipes you don’t have to be exact with ingredient quantities. The ground almonds add texture and help thicken the sauce. It’s not a pretty looking dish though and unfortunately my photo […]

The free range rotisserie chickens we serve in our bistro on Wednesday and Thursday nights are brined for 48 hours before we cook them. Brining adds moisture and flavour. The last two times that I’ve roasted a chicken at home I’ve brined them for 24 hours before cooking. It’s easy and definitely makes a difference […]

The fresh fig season will be over soon so we’re eating figs as often as possible. Here I serve them as a salad with garlicy roasted chicken pieces. This is very easy – cook it for Mother’s Day – preparation only takes a few minutes.   Ingredients (for 4) For the Chicken 4 chicken Marylands […]