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Asian Roast Spatchcock Chicken
Recently I’ve been working near a Tesco Express which I don’t often visit. This Chicken was £2.38 with their version of a Yellow Sticker. The left-overs are going in a Pasta bake this evening. Not bad going…..
Butchers tip:- Flip the bird over so the spine is at the top. Use sharp kitchen scissors to cut through the bones on either side of the spine and remove. Flip it back over and flatten it out. Spatchcock - Sorted. Or you can pay Supermarket prices of £5 plus for a tiny flattened bird, your choice I guess!
Ingredients:-
1 Spatchcock Chicken
1 Lemon Grass stalk, finely sliced
4 Cloves of Garlic, minced
5cm Piece of Ginger, minced
1 Red Chilli, chopped
50ml of Fish Sauce
3 Tbsp of Soy Sauce (Gluten free for us)
4 Tbsp of Honey
3 Tbsp of Oil (Sesame if you prefer)
1 Lime, juiced
½ Tsp of Chinese Five Spice
Salt and Pepper to season when ready to cook
Method:-
(1) In a Pestle & Mortar work all the ingredients excluding the Salt & Pepper into a paste. Therapeutic if you’ve had a frustrating day.
(2) Smear the paste over the Chicken and allow to marinade for at least 2 hours in the fridge.
(3) When ready to cook, season with Salt & Pepper.
(4) Roast covered at 160c for 1 ½ hours.
(5) After 45 minutes baste the Chicken with the cooking juices.
(6) After 1 ¼ hours uncover and baste again.
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- Written by Tony Carson
- Category: Recipes
We don’t do takeaways generally. Cost and the enjoyment of cooking ourselves make them a bit pointless. But sometimes we just fancy something snacky. The box of Chicken Drummers were loitering in the reductions, so…..
Ingredients:-
1 box of Chicken Drummers
1 tub of Buttermilk
Plain (Gluten free in our case) Flour
Chilli flakes
Garlic Salt
Onion Salt
Hot Paprika powder
Mixed herbs
Salt and Pepper
Method:-
(1) Season the Chicken with the dressing mix excluding the Flour and let it take on the flavours.
(2) Place in a bowl in the Buttermilk and refrigerate for a least 2 hours.
(5) Coat the Chicken in the seasoning mixture.
(6) Roast at 180C for about 30 minutes.
We had crispy coated Onion Rings using the same seasoning - deep fried, Potato Wedges, home made Gluten free Garlic bread, home made Coleslaw, home made Marie Rose sauce and a dressed Salad.
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- Written by Tony Carson
- Category: Recipes
Yes you read it right STANLEY KNIFE! It's just a tip. (But it's the tip that matters!)
When I worked in the butchers shop we generally asked if folk wanted their Pork rind scored. Geoff my grumpy old collegue used to offer this advice to those ladies who declined " Well if you want good crackling ask hubby to get the Stanley Knife out when you get back" - a bit sexist, but he was old!
Why a Stanley Knife? Well in the butchers shop we had the ability to sharped our knives right to the tip. At home you often find that the long edge of your knife is shape but the tip is quite hard to sharpen. A DIY type of knife blade is ground at the right angle for the steel it is made from and although they are intended to be thrown away when they are blunt, a new blaide is excellent for scoring the rind on Pork.
Rub a bit of Mustard powder, salt and oil into the cuts and start your roast off at 220C then turn it down. Fail safe crackling. BUT if your meat has been frozen you might still end up with shoe leather regardless!
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- Written by Tony Carson
- Category: Recipes
We had some left over Chicken, vegetables and mash Potatoes. To me that spells Bubble N Squeak. But that’s a bit boring really isn’t it?
So we blitzed a quarter of a Giant Yorkshire Pudding to make Gluten Free “Bread Crumbs”, Used a glass the press the Bubble N Squeak into disks and crumbed them!
Served with home made Marie Rose sauce as a bit of a dressing, jacket spuds and a bit of veg we had a very substantial meal for about £1 each!
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- Written by Tony Carson
- Category: Recipes
We had some of Susan Rimington's Kebda sauce left over from yesterdays virtual trip to The Yemen in the fridge. ( http://www.eatwellonuc.org.uk/index.php/recipes/153-yemeni-kebda ) With the addition of a couple of Carrots and Onions we've just had a pretty spectacular roast Chicken casserole.
We had ours with Mustard mashed spud and Red & Green Cabbage. It’s a Bubble and Squeak gig with the left over Chicken, mash and veg tomorrow, nothing goes to waste here!
- Details
- Written by Tony Carson
- Category: Recipes
We've had quite a few fairly complicated dishes recently. Generally within our £4 budget. But sometimes we just fancy something simple. It was my turn to cook the other evening and we had a leftover Turkey Drummer, so I threw this together. It's not "Big & Clever" but it did the trick on a warm evening.
Ingredients:-
- A Turkey Drummer cut into chunks with the ligament quills removed
- 2 hard boiled eggs
- Salad of your choice
- Grated Cheese
- Mayonnaise
- ¼ of a cooled giant Yorkshire Pudding (Gluten free in our case) broken up
Method:-
(1) Made your salad with the Salad, Turkey, halved boiled Eggs and Mayonnaise.
(2) Dress with the Yorkshire Pudding and Grated Cheese.
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