Nuffnang

Wednesday, October 22, 2014

Chicken in Milk

Last week was a tiring week at work. I was pretty upset I didn't make that apricot and yoghurt dessert that I planned to do. Yeah, at times when things don't go according to plans, it's quite frustrating. In any case, I'm glad I'm in time for this week's potluck with I Heart Cooking Clubs.
 
This time, I decided to make a chicken dish after seeing this recipe and the raves about it. According to Jamie Oliver, he mentioned that this dish is slightly odd but really fantastic combination that must be tried. This recipe is from Jamie Oliver's Happy Days with the Naked Chef.

Ingredients:

1.5kg chicken
sea salt
freshly ground black pepper
1/2 stick cinnamon
1 good handful fresh sage, leaves picked
zest of 2 lemons
10 cloves garlic, skin left on
565ml milk (or half portion of milk and half portion of cooking cream)

Method:
  1. Preheat oven to 190 degrees celsius.
  2. Pat the chicken dry after removing all the innards. Season the chicken with salt and pepper generously.
  3. Find a pot that fits the chicken nicely, heat the pot over the stove and pour some olive oil into the pot.
  4. Fry the whole chicken in the pot on both sides till golden brown, put the chicken on the plate and throw away the oil in the pot.
  5. Put your chicken back to the pot with the rest of the ingredients and cook in the preheated oven for about 90 minutes. Baste the chicken with the sauce when you can remember. The lemon zest will split the milk, making a sauce that is absolutely fantastic.
  6. To serve, pull the meat off the bones and divide it onto your plates. Spoon over the juice and little curds.



I forgot how moist the chicken can be and wanted to use a kitchen scissors to tear the chicken up. When I lifted the chicken drumstick up, it just fell off the chicken carcass. Wow!!! Then when I tasted it, it did taste very moist. I tried the little curds of milk and it was yummy too. My blogger friend, Wendy suggested to add cream to the milk portion to make it tastier and I think I might try that another time when I make this again. All in all, Mr G really liked this dish since it also has creamy garlic cloves and the chicken is juicy and moist just the way he likes it.
 
I'm submitting this post to I Heart Cooking Clubs for our potluck this week.
 
Pot Luck Badge
 
I'm also going submitting this post to Cook-Your-Books #17 organized Joyce of kitchenflavours.
 
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I'm also submitting this post to Cooking with Herbs organized by Lavender and Lovage.
 
Cooking with Herbs for October: Scarborough Fair Herbs
 
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Sunday, October 12, 2014

Nasi Goreng

For the past half year, we had been cooking with Nigel Slater in I Heart Cooking Clubs. Although I didn't join my fellow peeps there, I had a great time cooking with Nigel Slater and I'm sure many of them would agree with me too.

To recap, the following dishes below were from Nigel Slater:




 

 


Of all the dishes above, I really love the sticky toffee pudding and the chicken with leeks and lemon the most. However, this doesn't mean I will stop cooking with Nigel Slater. I will definitely continue to cook or bake with him if I find a recipe of his that I love :)

Having said that, we at I Heart Cooking Clubs will be cooking with someone new - Diana Henry. Diana Henry is from Northern Ireland and is a cook and food writer with The Sunday Telegraph. Since the birth of her first kid, she began writing about food and has published 4 cookbooks todate. All of her cookbooks were great successes.
 
Diana Henry

In particular, this cookbook did impressed me - Cook Simple. This book tells us alot about the food that Diana cooks at home on a daily basis. In it, she also shows us that food cooked without much effort need not be lacklustre but instead it can be as yummy too, if not nutritious as well.

To welcome Diana Henry, I'm cooking her nasi goreng recipe which is from Food From Plenty: Good food made from the plentiful, the seasonal and the leftoverMaybe you also have your own nasi goreng recipe that you often cooked at home. But for those of you who don't, this is another versatile one-dish meal that you can eat on lazy sundays ;) You get the hint right? See my modifications in blue.

Ingredients:

2.5 tbsp groundnut oil olive oil
1 onion, finely sliced
1 red pepper, finely halved and sliced
200g tenderstem broccoli or broccolini, halved horizontally (You can also use cabbage, chinese bokchoy or chinese cabbage)
3 cloves garlic, finely chopped
1 or 2 red chillies, halved deseeded and sliced I used 2-3 heaped tbsp sambal belachan
350g cooked chicken sliced pork marinated with Korean bulgogi sauce
550g cooked rice, kept in the fridge overnight
4 spring onions, cut on the diagonal
4 eggs, beaten
100g cooked, shelled prawns
4 tbsp dark soy sauce
2 tsp soft light brown sugar
1 pinch salt and pepper
3 lime wedges to serve
1 4-inch piece of cucumber, halved, seeds removed and cut into little cubes
1 juiced lime
2 tbsp unsalted peanuts, coarsely chopped
1 handful coriander, coarsely chopped
 
Method:
  1. Heat 1 tbsp of the groundnut oil in a large frying pan, sauté pan or wok. Add the onions and cook over a medium-high heat until the onions have softened (though still have bite) and are golden. Remove with a slotted spoon and set aside.
  2. Beat the eggs and make an omelette in the oiled frying pan. Remove it from the frying pan and cut into strips when cooled.
  3. Add another tbsp of the oil, heat and stir fry the red pepper for 2 minutes. Now add the broccoli and stir fry for another minute. Add the garlic, chilli sambal belachan and chicken marinated pork and cook for another 1 ½ minutes.
  4. Toss in the rice and spring onions and mix everything together lightly - it's important not to press the rice or it will become stodgy - and cook till the rice is heated through, stirring occassionally.
  5. While you are frying the rice, quickly heat the remaining oil in a non-stick frying pan and add the egg. Cook this as if you are making an omelette, rather than scrambled eggs. Don't stir the egg but drag the bits which are set round the side into the centre then tip the pan to allow runny egg to set around the outside - keep doing this until it is all cooked.
  6. With a sharp knife cut the egg into thin ribbons. Add to the rice along with the prawns, soy sauce, sugar, salt and pepper and onions. Toss and heat through.
  7. Squeeze lime over the top, scatter on the cucumber, peanuts and coriander and serve with lime wedges.

 
I feel this dish from Diana Henry made it super easy and versatile where you can simply just add or deduct ingredients that you have in your pantry. That is good isn't it? Especially for lazy days when you don't feel like going out of the house for food. Mr G prefers even more sambal belachan as he likes his food really spicy. But overall, it has plenty of flavours - sweet, salty, spicy and it has vegetables, proteins and carbs. Perfect for a meal :)
 
I'm submitting this post to I Heart Cooking Clubs as our introduction to Diana Henry for this week.
 
grab button for I Heart Cooking Clubs
 
I'm also submitting this post to Cook-Your-Books#17 organized by Joyce of kitchenflavours.
 
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Link up your recipe of the week

Thursday, October 9, 2014

Pumpkin pork rice

It's October and at this time of the year, in many parts of the world, it's Fall already and on my side of the world, there isn't any seasons apart from rain and sun. If you consider haze to be a 'season' then yes that is also a season. Yeah at this time of the year, we do have hazy situations here. Ok, let's not go there now.

Lately, I've been seeing so many recipes with pumpkin, literally anything savoury or sweet with pumpkin often appears in my facebook feed.

I decided to make a simple one-dish meal with pumpkin which is made with just pumpkin, chicken (or pork) and mushrooms. This is a foolproof meal if you follow the steps correctly.

This would make for 4 pax but please adjust accordingly if you prefer more rice or more protein.

Ingredients:

2 chicken thighs (I used 500g pork belly, sliced)
500g pumpkin, skinned and cut into cubes
200g mushrooms (I used bunashimeji Jap mushrooms)
300g white rice, uncooked
a handful of chopped parsley

Marinade for the chicken:
 
1 tbsp light soya sauce
1 tbsp fish sauce
1 tsp sugar I omitted this
1 tsp cornflour
 
Method:
  1. You can choose to debone the chicken or use chicken parts or pork belly like I did. Marinate the marinade ingredients with the meat used for at least half hour or more.
  2. Wash the rice and note that as the pumpkin and mushrooms have high water content, add lesser water to your rice than normal. This would mean adding about 2/3 water that you usually use. For me, I used about 2.5 cups of rice so I added water to about the level for 2 cups of rice. Then you can turn the electric rice cooker to allow the rice to cook.
  3. After you removed the skin of the pumpkin and the seeds (you may bake this to make it a snack), cut the pumpkin into cubes.
  4. Cut off the ends of the mushroom roots and wash it to clean it from any dirt that might have been left. Alternatively, you may also use shitake mushrooms if you prefer them.
  5. Heat a wok over medium hot fire. Once the wok is heated, you may add about 1-2 tbsp oil and the meat.
  6. Stir the chicken/pork for about 1 minute till it's fragrant and add the mushrooms. After 1-2 minutes, scoop the meat/mushroom mixture and add it to the rice in the rice cooker and allow the rice to continue to cook.
  7. In the same wok, add the pumpkin and 2-3 tbsp water and stir fry the pumpkin with high heat. To this, I also added about 1 tbsp chopped garlic for more fragrance. Add this pumpkin/garlic mixture to the rice cooker and allow the rice to continue to cook.
  8. When the rice is finally cooked, you can fluff the rice up with a chopstick so that the ingredients are well mixed. You may taste to see if it's salty enough. If it's not, you may wish to add some dark soya sauce to make the rice look brownish and add taste. Otherwise, you may just add sambal chilli as a condiment to the pumpkin pork rice and it would taste just as good.

This dish is definitely a good one-pot meal and fuss-free too. It would go perfect with a piping hot bowl of soup or without as well.
 
 
I'm submitting this post to Little Thumbs Up organized by Zoe of Bake for Happy Kids, Doreen of my little favourite DIY and Eileen from Eileen's Diary.
 
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