Nuffnang

Saturday, February 21, 2015

Roast yogurt-marinated chicken

Although it's the Chinese New Year this week, but there's simply no reason not to cook anything for our weekly IHCC. This week's theme is Curds and Whey! And when this phrase 'Curds and Whey' surfaced, it definitely struck home with the Little Miss Muffett nursery rhyme. This rhyme I'm sure you all would know about too :)

In any case, I've bookmarked this recipe for sometime and wanted to try it because it's another easy peasy recipe from Diana Henry. For anyone who is always busy, it just takes abit of your time to marinate the chicken and then keep it overnight or at least 4 hours. And then take it out to bake. Viola!! Dinner is ready. I always welcome such recipes. You don't have to stand at the kitchen labouriously for hours only to cook it and then have it all 'cleaned' up within minutes. Though that obviously meant the food is good. All I'm saying is, your dinner can be as good even it's not cooked all day :)

This recipe is from The Telegraph, 23 October 2014 which is for 4 pax. See my modifications in blue.

Ingredients:

1.6kg (3lb 8oz) 1 packet of chicken midjoints which is about 900g to 1kg
250ml (9fl oz) 200g plain natural yogurt 
juice of ½ lemon
3 2.5 tbsp olive oil
4 garlic cloves, crushed 2 heaped tbsps minced garlic
1 tsp ground cayenne 1 tsp to 1 tbsp chilli powder (Cayenne isn't spicy enough for us ;P)

Dressing:

1 small garlic clove, crushed 
1 red chilli, halved, deseeded and finely chopped
¼ tsp ground cumin
1 tbsp white balsamic vinegar
½ tbsp runny honey
1 tsp pomegranate molasses
1 tbsp lemon juice
4 tbsp extra-virgin olive oil

Method:
  1. To spatchcock the chicken: Set the bird on your worktop, breast-side down, legs towards you.
  2. Using good kitchen scissors, cut through the flesh and bone along both sides of the backbone from the tail to the head. Remove the backbone and keep it for stock (freeze until you’ve gathered three or four).
  3. Open the chicken, turn it over, then flatten it by pressing hard on the breastbone with the heel of your hand. Remove any big globules of fat and neaten any ragged bits of skin. Now you have a spatchcocked bird. So you decided to use chicken parts like me, you can just eliminate all of the steps above and use the chicken parts as it is.
  4. Mix together the yogurt, lemon, olive oil, garlic and cayenne to make a marinade. Lay the chicken flat in a dish and make small incisions in the flesh on the underside. Pour the marinade over the chicken, lifting the skin so some can run in there too. Cover with clingfilm and chill for four hours or overnight. Turn the chicken a few times while it’s marinating.
  5. Preheat the oven to 200°C/400°F/gas mark 6. Whisk the dressing ingredients and season to taste. Set aside.
  6. Lift the chicken out of its marinade, gently shaking off the excess. Put into a roasting-tin, breast-side up, season and roast for 45 minutes.
  7. Slice the red onion very finely (a mandolin is ideal). Toss the salad leaves and coriander with the onion and dressing. Scatter with pomegranate seeds and pistachios and serve with the chicken – either whole or cut into pieces.
I was really looking for an easy peasy chicken recipe so I deliberately omitted using the dressing or the pomegranate salad Diana made.



Frankly, these midjoints can also serve as a snack instead of dinner. You definitely won't stop at one and don't say I didn't warn you, it's very addictive for sure!

I'm submitting this recipe to I Heart Cooking Clubs.


Wednesday, February 18, 2015

Nigella's Banana Bread

It's been a while since I last baked with bananas. You must be thinking, she is mad. She always bakes with bananas. Haha!! You have a point there. I think the moistness of the bananas always add to the baked product. This time, I've decided to bake a nice cake for Chinese New Year. And who else to turn to except for the trusted Nigella Lawson? Her recipes are easy and foolproof. You literally can't go bake wrong with her recipes.

This recipe is from Nigella's How to be a Domestic Goddess. As I wanted it to be purely a banana cake without any added ingredients, I eliminated alot of the ingredients Nigella added. Feel free to add them if you so wish.
Ingredients:
100 grams sultanas
75 ml dark rum (or Bourbon)
175 grams plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
125 grams unsalted butter (melted)
150 grams caster sugar
2 large eggs
4 small very ripe bananas (mashed)
60 grams chopped walnuts
1 teaspoon vanilla extract
Method:
  1. Put the sultanas and rum or bourbon in a smallish saucepan and bring to the boil.
  2. Remove from the heat, cover and leave for an hour if you can, or until the sultanas have absorbed most of the liquid, then drain.
  3. Preheat the oven to 170ºC/gas mark 3/325ºF 160ºC and get started on the rest. Put the flour, baking powder, bicarb and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well.
  4. In a large bowl, mix the melted butter and sugar and beat until blended. Beat in the eggs one at a time, then the mashed bananas. Then, with your wooden spoon, stir in the walnuts, drained sultanas and vanilla extract. Add the flour mixture, a third at a time, stirring well after each bit.
  5. Scrape into a loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches) and bake in the middle of the oven for 1-1¼ hours. When it's ready, an inserted toothpick or fine skewer should come out cleanish. Leave in the tin on a rack to cool, and eat thickly or thinly sliced, as you prefer.



I'm submitting this post to Cook and Celebrate: CNY 2015 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids


I'm also submitting this post to Best Recipes For Everyone Jan & Feb 2015 hosted by Fion of Xuanhom's Mom and co-host Victoria Bakes.


I'm also submitting this post to My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015) hosted by Miss B of Everybody eats well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

                                          

Sunday, February 15, 2015

Marbled butter cookies

Oh no!!! Chinese New Year is just next week? No, you mean this coming week?? Where has all the time gone? I have yet to bake this, that and that. With so little time left, I realised I need to make a strategic decision. That is to bake one more last cookie for Chinese New Year. Haha!!

Then I asked the sister if she wants to eat butter cookies. She said yes please even if she's on a diet. So you probably have an idea how good these cookies are. 

This time, I've decided to make a slight twist to these cookies after seeing some inspiration. The butter cookie recipe is not something new I've baked. You can see my earlier recipe from here.

However, this time, I've decided to make the butter cookies marbled with addition of some cocoa. Oohh I love it when cocoa is added. Suddenly I thought of oreo cookies. Ok that would be another post sometime later this year :) Yes, I'll definitely be making them for sure so stay tuned ;)

Let's focus on our marbled butter cookies.

This time, I've made the batter in two batches. One batch which is the usual butter cookie batter. The other batch is one where I sifted 20g cocoa powder together with the potato starch and plain flour. 

Take note that this cookie batter is really quite soft. I think some people would roll it up with plastic wrap and then let it firm up in the fridge for sometime before baking. My preference is to immediately bake the cookie to get that melt in the mouth texture.

Here's the trick for marbled cookies. I used 1/2 tsp butter cookie batter and 1/2 tsp cocoa cookie batter and combine them together to form a cookie each. You can use any kind of combinations to create different marbled looks as long as the proportion is even so that your cookie would be 1 tbsp each to ensure even baking throughout.


Amidst the baking, I dropped several cookies on the floor in my haste. Literally, the floor were visibly butter crumbles. This is definitely evidence of a melt-in-the-mouth texture even without tasting. Haha!!

Have fun with different marbled looks :) Psst, this is the time to utilise child labour if you have any on hand :P

I'm submitting this post to Cook and Celebrate: CNY 2015 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids


I'm also submitting this post to Best Recipes For Everyone Jan & Feb 2015 hosted by Fion of Xuanhom's Mom and co-host Victoria Bakes.


I'm also submitting this post to My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015) hosted by Miss B of Everybody eats well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

I'm submitting this to Little Thumbs Up - February 2015 organized by Zoe of Bake for Happy Kids and Doreen of my little favourite DIY and Grace of Life can be Simple.