Category: Poutry

Chicken, duck and other bird recipes

November 22, 2016 4th of July Cookout, Barbecue, Breakfast, Cheese, Chicken Recipes, Main Courses, Mexican Recipes, Poutry, Sausage Making

How to Make Spicy, Cheesy Turkey Sausage – Full-Flavor Homemade Turkey Sausage!!!

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How to Make Spicy, Cheesy Turkey Sausage - Full-Flavor Homemade Turkey Sausage!!!
Author: 
Recipe type: Sausage
Cuisine: Mexican
Serves: 3kg
 
This spicy turkey cheese sausage is out of this world. Tender juicy ground turkey, spiced with Mexican spice blend and loads of mature cheese will have you guests lining up for more.
Ingredients
  • 2.6kg Turkey meat, cubed
  • 300g Well matured cheddar or Monterey Jack
  • 250ml Chilled water
  • 22mm Collagen casings
For the Spice Blend
  • 30ml Ground cumin
  • 30ml Ground coriander seed
  • 30ml Paprika
  • 30ml Oregano
  • 10ml Chilli powder
  • 10ml Garlic powder
  • 50g Salt
Instructions
  1. Starting with the spice blend, place the ground cumin, ground coriander seed, paprika, oregano, chilli powder, garlic powder and salt on a bowl and mix this until combined.
  2. Place the cubed turkey meat in a large roasting tin. You can use any part of the turkey, however the drumstick meat will yield the best result.
  3. Sprinkle the spice mixture over the meat and mix this in thoroughly.
  4. Transfer the pan to your freezer for 45 minutes to firm up. This is absolutely necessary as it aids your grinder to get a good clean grind with no fat smearing, resulting in a much better texture of sausage.
  5. Remove the meat from your freezer and and run it through the grinder with a 4mm plate fitted.
  6. Add the coarsely grated cheese to the meat and mix this in briefly.
  7. Pour in the well chilled water and mix everything together until all of water has been absorbed by the meat.
  8. Load the meat mixture into the hopper of your sausage stuffer.
  9. Fit an 18mm funnel to the stuffer and feed the 22mm collagen casing onto the funnel.
  10. Crank the stuffer until the meat reaches the end of the funnel, then twist off the casing.
  11. Apply gentle pressure to the casing at the end of the funnel and start cranking the handle.
  12. When the end of the casing is almost reached, stop cranking, remove the casing from the funnel and twist off the end.
  13. Continue with this process until all of the filling has been used.
  14. To make up individual sausages, crimp the sausage between your thumb and forefinger.
  15. Twist the sausage a few times, then snip it off in the center of the twisted section. Continue until all of the sausages are formed.
  16. Wrap the sausages and transfer them to your refrigerator overnight for the flavors to fully develop before cooking and serving.
  17. To cook the sausage, fry them gently in butter over medium heat until golden on all sides.
  18. Serve immediately with the accompaniments of your choice.

 

November 20, 2016 Chicken Recipes, Poutry, Thanksgiving

Thanksgiving 2016 – Turkey Drumstick Roulade – Simple and Quick Turkey Recipe

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Thanksgiving 2016 - Turkey Drumstick Roulade - Simple and Quick Turkey Recipe
Author: 
Recipe type: Thanksgiving Turkey
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
With Thanksgiving literally just days away, here is a quick and easy turkey drumstick roulade that is suitable for smaller or larger crowds of guests. Each roulade will cater for 2 to 3 people and this recipe is for 2 drumsticks. Simply multiply the recipe out if you have more guests.
Ingredients
  • 2 x 1kg Turkey drumsticks
  • 60g Butter, melted
  • Salt and cracked black pepper
For the Stuffing
  • 125ml Dried cranberries
  • Champagne (or sparkling white wine)
  • 2 x Canned pineapple rings
  • 750ml Cubed and dried Brioche bread
  • 2.5ml Dried sage
  • 100g Fermented, aged salami
For the Glaze
  • 60ml Honey
  • 10ml White wine vinegar
Instructions
  1. To start you need to debone the drumsticks and remove all the nasty tendons.
  2. Cut through the skin around the narrow end of the drumstick.
  3. Use a sharp scissors to cut through all the tendons underneath the skin.
  4. Locate the inside of the leg and slice through the flesh along the length of the drumstick.
  5. You will find one thick tendon running along the bone. Cut away the connective tissue to free the tendon.
  6. Use your scissors to cut down either side of the bone so that the flesh lies flat.
  7. Use the edge of your paring knife blade to scrape the flesh down the bone towards the joint.
  8. Use your scissors to cut around the joint to free the bone.
  9. Use your fingers to feel for the tendons in the meat.
  10. Lift each tendon and cut them free with your scissors.
  11. On the fat side of the drumstick, there are a number of tendons enclosed in the muscle. Cut the connecting tissue to separate the muscle and expose the tendons.
  12. Lift these up and trim them away and you're done.
  13. Continue with the other drumstick.
  14. For the stuffing, place the dried cranberries in a small bowl and pour in enough champagne to cover. Allow these to stand while you continue with the other filling ingredients.
  15. Slice 2 canned pineapple rounds into 8 wedges each.
  16. Measure out the dried brioche cubes, the dried sage and the salami.
  17. Place all of these in a mixing bowl and pour in the cranberries and champagne. Mix this together thoroughly, then let it stand for 30 minutes.
  18. Place one of the deboned drumsticks on your work surface.
  19. Spread half of the filling across the center of the meat and press it down firmly.
  20. Grind a liberal dose of salt and cracked black pepper over the whole lot.
  21. Lift the edges of the meat and roll them over the filling to meet in the center.
  22. Tie a single loop of twine around the center of the roulade to secure it.
  23. Tie a slip knot in the remaining twine and loop it around the narrow end. Pull it tight to secure this end.
  24. Run the twine up the length and use half hitch loops to secure the rest of the roulade.
  25. Loop the twine around the fat end, run it up the back of the drumstick and tie it to the beginning twine.
  26. Put this aside and continue with the remaining drumstick.
  27. Roughly chop an onion and scatter the pieces across the bottom of a medium size roasting tin.
  28. Place the 2 roulades on top of the onion.
  29. Brush the turkey liberally with the melted butter and give it another liberal grind of salt and cracked black pepper.
  30. Roast this in a preheated oven at 170c or 340f for 60 minutes.
  31. Remove the pan from the oven, turn the roulades over and give this side a good grind of salt and cracked black pepper.
  32. Return the pan to the oven for another 45 minutes.
  33. Remove the roulades from the oven and brush them liberally with the honey vinegar mixture.
  34. Allow this to stand for 5 minutes for the meat to relax.
  35. Pour all of the pan juices, including any solids that may have escaped from the roulades, into a tall jug.
  36. Use your stick blender to machine this to a smooth gravy.
  37. Cut away the twine from the roulades and slice them into 6mm slices. The meat is extremely tender and juicy, and it will not be possible to slice thinner than this.
  38. Serve immediately with a generous dose of the gravy, and the accompaniments of your choice.

 

 

November 5, 2016 Chicken Recipes, Cocktail Snacks, Finger Foods, Main Courses, Poutry, Snack Food

How to Make Deep Fried Buttermilk Chicken – Crispy, Spicy Homemade Buttermilk Chicken

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How to Make Deep Fried Buttermilk Chicken - Crispy, Spicy Homemade Buttermilk Chicken
Author: 
Recipe type: Chicken
 
Crispy, deep fried buttermilk chicken is outstanding. Succulent, juicy, spicy and super tasty, this will have your guests lining up for seconds.
Ingredients
  • 4 Large chicken thighs, deboned, skin on
For the Marinade
  • 250ml Cultured buttermilk
  • 15ml Dried onion flakes
  • 5ml Garlic granules
  • 5ml Salt (non-iodated)
  • 5ml Tabasco sauce
  • 5ml White pepper
For the Coating
  • 300g All purpose flour
  • 30ml Garlic powder
  • 30ml Dried onion flakes
  • 15ml Dried thyme
  • 10ml Dried sage
  • 10ml Hot smoked paprika
  • 20ml Salt (non-iodated)
  • 15ml White pepper
Instructions
  1. If your butcher is not kind enough to debone the chicken thighs for you, this is how to do it yourself.
  2. Using a sharp paring knife, cut away any excess skin and fat from the bind side of the thigh.
  3. Cut between the skin and the spine and dig in and free the oyster from the spine.
  4. Cut the skin back until the thigh joint is exposed.
  5. Use your shears to cut through the joint.
  6. Locate the thigh bone and cut through the flesh to expose it.
  7. Grab the knuckle of the thigh bone and cut the flesh away from the joint.
  8. Use the edge of the blade to scrape the flesh down the bone until you reach the other joint.
  9. Cut around this joint to free the bone and you're done.
  10. Continue with the remaining thighs, then cut each one into 4 pieces across the width.
  11. Lift the chicken pieces using an egg lifter and transfer them to a vacuum bag.
  12. To make the buttermilk marinade, stir the Tabasco into the buttermilk.
  13. Measure out the onion flakes, garlic granules, salt and white pepper and mix these into the buttermilk.
  14. Pour this into the bag with the chicken.
  15. To vacuum pack this, elevate the vacuum packer to avoid sucking liquid into the machine. If you don't have a vacuum packer, use a jiffy bag or simply submerge the chicken in the marinade in a bowl. If you go this way, the chicken will need to marinate for 12 hours, as opposed to 3 to 6 hours in the vacuum pack.
  16. For the coating, place the garlic powder, onion flakes, dried thyme, dried sage, hot smoked paprika, salt and white pepper in your spice grinder. Zap these to a fie powder.
  17. Combine this with the all purpose flour.
  18. Cut the vac pack chicken open and pour this into a bowl.
  19. Sprinkle a generous layer of the flour mixture over a large platter. This is where the coated chicken will set, and the flour prevents the chicken from sticking to the platter and damaging the coating.
  20. Working with one piece at a time, lift the chicken from the marinade and shake off the excess marinade.
  21. Dredge the chicken in the seasoned flour to get a good solid coating. Transfer the chicken to the platter to set.
  22. Allow the coating to set for 20 minutes.
  23. Continue until all of the chicken is coated.
  24. Half fill a wok or large frying pan with oil and heat this to 180c or 350f.
  25. Carefully drop 5 or 6 chicken pieces into the oil.
  26. Fry these for 4 to 5 minutes until crisp and golden. Use a slotted spoon to lift them from the oil and drain any excess oil on kitchen paper. Continue frying batches until all of the chicken is fried.
  27. And here it is... spicy, crisp and aromatic buttermilk fried chicken.

 

October 11, 2016 Chicken Recipes, Curries, Indian Recipes, Main Courses, Poutry

How to Make Curry in the Oven – Delicious Full Flavored Spicy Oven Curry

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How to Make Curry in the Oven - Delicious Full Flavored Spicy Oven Curry
Author: 
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Today we're making curry in the oven. So why would you do this? Sometimes the pot you normally use is in the refrigerator, or is being used for some other dish, then this trick is very useful. The added bonus is that making curry in this way is maintenance free.... there is very little stirring or hassle of any kind.
Ingredients
  • 4 Chicken drumticks
  • 4 Chicken thighs
  • 2 Potatoes
  • 2 Onions
  • ½ Green Pepper
  • ½ Red Pepper
  • ½ Yellow pepper
  • 60ml Chicken Masala curry spice blend
  • 500ml Chicken stock
  • 15ml Garlic granules
  • 15ml Ground ginger
  • 10ml Golden syrup
  • 15ml Chilli powder
  • Salt to taste
  • 30ml Tapioca flour dissolved in a little water
Instructions
  1. Use you kitchen sheers to cut the chicken legs and thighs into chunky pieces. Arrange the pieces in large roasting pan skin side up.
  2. Dice the onions and scatter this evenly over the chicken.
  3. Cube the potatoes and scatter these evenly across the pan.
  4. Roll-cut the carrots and scatter these across the pan.
  5. Cut the peppers into blocks and add these to the pan.
  6. Pour the chicken stock over the ingredients.
  7. Place the curry powder in a shaker bottle and dispense this evenly across the top of the pan.
  8. Cover the pan with foil and bake this in a preheated oven at 160c or 320f for 2 hours.
  9. After 2 hours, remove the pan from the oven and carefully remove the foil.
  10. Stir up the ingredients thoroughly.
  11. Add the garlic granules and stir this in.
  12. Return the pan to the oven for a further 60 minutes.
  13. Remove the pan from the oven and scoop all of the solid ingredients from the pan using a slotted spoon. Put this aside.
  14. Pour the sauce from the roasting pan into a frying pan.
  15. Heat the sauce over medium high heat and add the ground ginger, golden syrup and chilli powder.
  16. Dissolve the tapioca flour in a little water and pour this in.
  17. Adjust the seasoning with salt and stir this all together.
  18. Bring the pan to a boil, lower the heat and simmer for a minute until thickened.
  19. Pour the sauce over the chicken and serve immediately accompanied with sliced banana, fruit chutney, desiccated coconut and sambal.
  20. And there it is, an amazingly fragrant and spicy curry made in the oven.

 

August 4, 2016 Chicken Recipes, Main Courses, Mexican Recipes, Poutry, Spice Mixes

Chicken Enchiladas – Spicy Chicken Wraps with Melted Cheese, Sour Cream & Hot Salsa

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Chicken Enchiladas - Spicy Chicken Wraps with Melted Cheese, Sour Cream & Hot Salsa
Author: 
Recipe type: Chicken
Cuisine: Mexican
 
In today's episode we're taking a quick trip to Mexico to make some awesomely rustic, spicy chicken enchiladas. Filled with creamy, spicy chicken and jalapeños and topped with melted cheese, sour cream and hot salsa these enchiladas will have your guests lining up for more. This recipe will make 2 large enchiladas or 4 medium.
Ingredients
For the Hot Salsa
  • 2 Tomatoes
  • 1 Pickled Jalapeno
  • 10ml Garlic granules
  • Handful of fresh coriander
For the Filling
  • 3 Chicken thighs, deboned
  • ¼ each - red, yellow and green pepper
  • 1 Onion
  • 1 Pickled jalapeno
  • 30ml Mexican spice blend (see below)
  • 80ml Sour cream
For the topping
  • Shredded mature cheddar or strong Jack cheese
  • 160ml Sour cream
How to make Mexican Spice Blend
  • 15ml Cumin seeds
  • 15ml Dried coriander leaves
  • 15ml Paprika
  • 5ml Dried oregano
  • 5ml Cayenne pepper (mild) / 15ml (medium) / 25ml (hot)
  • 5ml Garlic granules
  • 10ml Salt
  • (Machine these all until fine in your spice grinder)
Instructions
  1. Starting with the salsa, chop the tomatoes and pickled jalapeños.
  2. Grab a handful of fresh coriander and measure out the dried garlic granules. You can also use fresh garlic, but I like the rounded flavor these granules give to the food.
  3. Heat a large frying pan over medium heat and add 30g of butter.
  4. Fry the fresh ingredients for about 90 seconds until wilted then add the garlic.
  5. Continue to fry this for another 60 seconds. Remove the salsa from the pan and keep it warm.
  6. Place the deboned chicken thighs on a large platter skin side up.
  7. Sprinkle half of the Mexican spice over the skin and rub it in.
  8. You can find the spice recipe included in the printable recipe.
  9. Flip the thighs over and sprinkle the remaining spice over the chicken. Put this aside while you slice the onions, dice the peppers and chop the pickled jalapeño. In addition measure out 80ml of sour cream.
  10. Return the pan to the heat and fry the onion, peppers and jalapeño for 2 to 3 minutes and onion is tender and translucent.
  11. Remove this from the pan and keep it warm.
  12. Add 30g of butter to the pan and add the chicken thighs skin side down.
  13. Fry the chicken for 6 minutes turning halfway through. The chicken should be well charred on the outside.
  14. Remove the chicken from the pan and chop it into thin strips.
  15. Return the chicken to the pan along with the onion, peppers and jalapeño and stir this briefly to warm it through.
  16. Add the sour cream and stir this in to combine.
  17. Remove the pan from the heat.
  18. Place a large tortilla on an oven proof serving platter. Spoon half of the chicken filling across the center of the wrap.
  19. Roll the wrap up to enclose the filling and use 2 toothpicks to secure.
  20. Drop a generous dose of mature cheddar or strong jack over the tortilla. Pick up any spillage and get it all on top of the enchilada.
  21. Repeat this with the second wrap.
  22. Place the enchiladas under the grill in your oven until the cheese is just melted.
  23. Remove these from the oven. Be careful, the plates will be very hot.
  24. Remove the toothpicks.
  25. Spoon the remaining sour cream over the enchiladas, followed by the hot salsa.
  26. Serve the enchiladas immediately accompanied with guacamole and fresh crispy salsa.

 

July 22, 2016 4th of July Cookout, Chicken Recipes, Cocktail Snacks, Finger Foods, Poutry, Snack Food, Starters

Panko Chicken Wings – How to Make Crispy Deep fried Panko Chicken Wings at Home!!!

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Panko Chicken Wings - How to Make Crispy Deep fried Panko Chicken Wings at Home!!!
Author: 
Recipe type: Chicken / Deep-fried
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
In the previous episode we made panko crumbs. Now we're going to use these to make amazingly crispy deep-fried chicken wings.
Ingredients
  • 6 Whole chicken wings
  • 125ml All-purpose flour
  • 15ml Salt
  • 15ml Cayenne pepper
  • 1 Batch Panko crumbs
Instructions
  1. To start, combine the all-purpose flour, salt and cayenne pepper. Place this in a container with a lid.
  2. Trim away the wing tips from the chicken wings and slice through the center joint of each wing, giving you a dozen winglets.
  3. Drop the winglets into the flour, put the lid on and shake them around to coat. Allow the winglets to stand in the flour for 10 minutes.
  4. For the panko coating, place the panko crumbs in a bowl, and whisk 2 eggs in another bowl.
  5. Before starting, spread a layer of panko crumbs over a large platter. This is where the coated wings will set and the layer of crumbs prevents the coating from sticking to the platter and getting damaged.
  6. Dip the winglets in the egg to wet all of the flour coating.
  7. Transfer the winglet to the panko crumbs to get a good solid coating all over.
  8. Transfer the winglet to the platter to set. Continue with the remaining winglets.
  9. Allow the panko coating to set for 10 minutes.
  10. Half fill a large pan with oil and heat this to 180c or 350f. Carefully drop the wings into the oil and fry them for 5 to 6 minutes, turning halfway through.
  11. Remove the wings from the oil using a slotted spoon and drain any excess oil on kitchen paper.
  12. And there we have it, a batch of amazingly crisp panko chicken wings.

 

July 21, 2016 Chicken Recipes, Curries, Indian Recipes, Main Courses, Poutry

TNK Stingray Barracuda Kitchen Multitool Review – Used Making a Quick Creamy Chicken Curry

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TNK Stingray Barracuda Kitchen Multitool Review - Used Making a Quick Creamy Chicken Curry
Author: 
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A couple of episodes back I featured 2 amazing kitchen multitools from the TNK Stingray range. In today's episode we're looking at the third kitchen multi tool in their range, the Barracuda. The unit is basically a scoop shaped nylon stirrer, making it great for stirfrying in non-stick pans and woks. The handle is good quality, well finished stainless steel with silicon grips. Pulling a loop at the end of the handle allows the handle to open revealing the Barracudas teeth. These allow you to pick food up and strain food in the pan, an absolute stroke of genius. To demonstrate the tool, I am going to make a super-quick creamy chicken curry.
Ingredients
  • 4 x Chicken breasts (deboned, skin off)
  • 30ml Curry powder (your favorite)
  • 250ml Cultured sour cream
  • 12 x Cherry tomatoes
  • Handful of fresh coriander
  • 50ml + 50ml Oil
Instructions
  1. To start, cut the chicken breasts across the grain into strips about 8mm or a third of an inch thick.
  2. Transfer the chicken to a mixing bowl and add the curry powder.
  3. Mix the curry in until well combined, then pour in the oil.
  4. Mix in the oil and put this aside while you cut the cherry tomatoes in half lengthways, and roughly chop the fresh coriander.
  5. Heat your wok until smoking hot then add the oil.
  6. Swirl the oil around the wok and add the chicken.
  7. Here you can see just how well the Barracuda works stir-frying and turning the chicken while in the closed position.
  8. Continue frying for 3 to 4 minutes until the chicken is cooked through.
  9. Here we see the Barracuda in a semi-open position being used as a strainer. I am lifting the chicken from the wok while the oil simply drains through the teeth of the Barracuda.
  10. Turn the heat down to medium low and add the cultured sour cream, tomatoes and coriander.
  11. Mix this all up until warmed through.
  12. Return the chicken to the wok and shovel this around until well combined with the sauce.
  13. Serve immediately with the accompaniments of your choice.
  14. You can find the full details of the Barracuda at this link - http://www.tnkbrand.com/?p=247&lang=en

 

July 17, 2016 4th of July Cookout, Barbecue, Chicken Recipes, Finger Foods, Jamaican Recipes, Marinades and Rubs, Poutry, Spice Mixes

Jamaican Jerk Chicken Kebabs – Jamaican Jerk Chicken Burgers – Jamaican Jerk Chicken Spice

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Jamaican Jerk Chicken Kebabs - Jamaican Jerk Chicken Burgers - Jamaican Jerk Chicken Spice
Author: 
Recipe type: Chicken / Poultry
Cuisine: Jamaican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Jamaican jerk chicken can be as mild or as hot as you like. You can adjust the heat by simply adding more or less cayenne and chilli flakes. The measurements in this recipe will give you a result on the milder side, but with tons of flavor. I am going to make jerk chicken kebabs and a couple of jerk chicken burgers using the TNK Stingray multitools feature in the previous episode.
Ingredients
  • 9-12 Chicken thighs, deboned
For the Jerk Spice
  • 15ml Onion flakes
  • 10ml Dried Thyme
  • 5ml Dried parsley
  • 7.5ml Whole allspice
  • 2.5ml Ground cinnamon
  • 5ml Whole black peppercorns
  • 2.5ml Cayenne pepper
  • 5ml Paprika
  • 2.5ml Chilli flakes
  • 1.25ml Ground cumin
  • 5ml Dried garlic granules
  • 10ml Salt
  • 1.25ml Ground nutmeg
  • 10ml Sugar
  • 10ml Dried chives
Instructions
  1. To make the spice blend, combine the onion flakes, thyme, parsley, allspice, cinnamon, black peppercorns, cayenne pepper, paprika, chilli flakes, ground cumin, garlic granules, salt, nutmeg, sugar and dried chives.
  2. Put this all into your spice grinder and zap it until fine. Transfer the jerk spice to a sprinkle bottle.
  3. Place your deboned chicken thighs in a large non-reactive pan, skin side down.
  4. Sprinkle a generous dose of the spice over the chicken. Generous can not be overstated... you want to use a third of the spice on this side.
  5. Turn the chicken thighs over and dose the skin side with another third of the spice.
  6. Cover the pan with cling wrap and place this in your refrigerator overnight.
  7. The following day, cut the chicken into cubes. I have held 2 thighs back to cook as jerk chicken burger patties.
  8. Thread the chicken cubes onto skewers and you're ready to rock.
  9. To demonstrate the larger of the 2 Stingray multitools, I am going to barbecue most of the chicken, saving some for the pan to demonstrate the smaller model.
  10. Heat a barbecue skillet over medium high heat and brush this with oil and add the kebabs and jerk chicken burger.
  11. Turn the kebabs every 3 minutes, remembering that they have 4 sides, giving you a total time of 12 minutes.
  12. Watch how well the multitools toothed edge lifts end turns the kebabs with absolutely no problem.
  13. Grill the jerk burger for 4 minutes per side. Here's a shot of the lifter mechanism at work turning the burger.
  14. Using the prong to lift the burger from the skillet is effortless, and you can see the true genius behind the launch mechanism that gently squeezes the chicken of of the prongs onto the plate.
  15. Remove the kebabs from the barbecue and serve immediately.
  16. Now across to the non stick pan. Heat the pan over medium high heat and add a little butter.
  17. Add the kebabs and jerk burger to the pan. Grill them for 12 minutes, or 3 minutes per side. Grill the jerk burger for 8 minutes, turning halfway through.
  18. Here we can see just how simply the multitool turns the kebabs. The toothed edge really does make a difference.
  19. And again, here is the lifter turning the burger.
  20. Remove the chicken from the pan and serve with the accompaniments of your choice.
  21. And there we have it.... beautifully spiced and flavor Jamaican jerk chicken kebabs and burger patties.

 

July 2, 2016 4th of July Cookout, Chicken Recipes, Main Courses, Marinades and Rubs, Poutry, Sauce Recipes, Xanthan Gum Recipes

Sticky Mocha Coffee Chicken – Amazing Sticky Coffee Chicken – Sticky Chicken with a Difference!!!

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Sticky Mocha Coffee Chicken - Amazing Sticky Coffee Chicken - Sticky Chicken with a Difference!!!
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Sticky chicken is awesome in any description, but this sticky mocha coffee chicken is at least a few steps ahead of the competition. A few episodes ago we introduced xanthan gum, the thickener of the future. This recipe owes its amazing stickiness and phenomenal mouth-feel to this simple ingredient
Ingredients
  • 150ml Light Soy sauce
  • 125ml Brown sugar
  • 60ml Sherry
  • 80ml Strong brewed coffee (at least double strength)
  • 60ml Olive oil
  • 8 Chicken pieces (drumsticks & thighs)
  • Salt and pepper to taste
Instructions
  1. Combine the light soy sauce, brown sugar, sherry, strong black coffee, and oil.
  2. Normally there would be no way to combine the oil with the rest of the ingredients, and this is where xanthan gum comes in. Xanthan gum is a strong hydrocolloid which with its bipolar nature will effectively bind the oil and water based ingredients.
  3. Add the xanthan gum and zap the mixture for 60 seconds using your stick blender. You can also do this in a regular blender.
  4. Place the chicken pieces into a vacuum packing bag. If you don't have a vacuum packer, use a ziplock bag and extract as much air as possible.
  5. Pour the marinade.
  6. If you're using basic front-loading vacuum packer, it is a good idea to elevate the machine. This allows you to extract the air from the bag without sucking liquid into the vacuum pump, which will almost certainly damage the machine.
  7. It it also a good idea to do second seal to ensure that the bag does not leak.
  8. Transfer the bag to your refrigerator and allow the chicken to marinate for at least four hours.
  9. After the marinating time, cut the bag open and empty everything into a tray or container of some sort.
  10. Heat a heavy non-stick pan or a well seasoned cast iron pan over medium high heat. Do not add butter or oil.
  11. Lift the chicken pieces fron the marinade and place them in the pan skin side up.... obviously with the drumsticks this could be a little confusing.
  12. Fry the chicken for 3 minutes per side. It may appear that the chicken is burning, but this is simply the marinade becoming super-caramelized.
  13. After both sides have had 3 minutes, turn the chicken pieces back to their first side and pour in the marinade.
  14. Turn the heat down to medium and allow the chicken to simmer for 15 minutes.
  15. At the 15 minute mark, turn the pieces over and continue simmering the chicken for a further 5 minutes.
  16. Make sure to shake the pan back and forward every minute to ensure that the chicken is well coated with the sticky sauce.
  17. Remove the chicken from the pan and serve with the accompaniments of your choice. As a hint these sticky chicken marvels go incredibly well with prawn crackers.

 

June 22, 2016 Chicken Recipes, Chinese Recipes, Main Courses, Poutry

Chicken with Orange and Star Anise – Spiced Citrus Chicken Roasted to Perfection!!!

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Chicken with Orange and Star Anise - Spiced Citrus Chicken Roasted to Perfection!!!
Author: 
Recipe type: Chicken / Poultry
Cuisine: Eastern
Serves: 3-6
 
Chicken with orange and star anise is outstanding with a magnificent spicy citrus flavor and aroma. The process is longer than most, however it is all really easy.
Ingredients
  • 6 Chicken thighs
  • Oil for frying
  • 1 Onion, diced
  • 1 Onion, cut into wedges
  • 30ml Grated ginger
  • 15ml Garlic, finely chopped
  • 4 Whole star anise
  • 5ml Dried chilli flakes
  • 1 Red pepper, sliced into strips
  • 6 Top slices butternut
  • 1 Whole head of garlic, cloves separated, skin on
  • 2 Oranges sliced
  • Asian noodles to serve
For the Sauce
  • 30ml Light soy sauce
  • 30ml Rice wine vinegar
  • 15ml Brown sugar
  • 50ml Freshly squeezed orange juice
  • 125ml Chicken stock
  • 10ml Cornflour
Instructions
  1. Heat a large pan over medium high heat and add enough oil to coat the base of the pan.
  2. Add the chicken thighs to the pan, skin side up and fry for 4 minutes until the underside is nicely colored.
  3. Turn the thighs over and fry for a further 4 minutes until the skin is golden.
  4. Remove the thighs from the pan and transfer them to a roasting pan, skin side up.
  5. Heat another pan over medium high heat and add a tablespoon of oil.
  6. Add the chopped onion and fry these until slightly translucent, about 2 minutes.
  7. Add the grated ginger and crushed garlic and stir-fry this until fragrant, about 30 seconds.
  8. Add the star anise and dried chilli flakes. Fry this for 60 seconds then remove the pan from the heat.
  9. Spoon the mixture over the chicken thighs.
  10. Add the onion wedges to the roasting pan along with the sliced red pepper, sliced butternut and garlic cloves.
  11. In a jug, combine the light soy sauce, rice wine vinegar, brown sugar, freshly squeezed orange juice and chicken stock.
  12. Stir until all of the sugar has dissolved and spoon half of the liquid over the chicken and vegetables. Put the other half aside.
  13. Cover the roasting pan with foil and bake in a preheated oven at 180c or 350f for 30 minutes.
  14. Remove the pan from the oven and scatter the sliced oranges over the top of the pan.
  15. Return the pan to the oven, uncovered, for 40 minutes.
  16. Remove the pan from the oven and transfer the chicken and vegetables to another pan and keep it warm.
  17. Pour the pan juices into a small saucepan. Dissolve the cornflour in a little water and add this to the sauce we put aside earlier.
  18. Pour this into the pan juices. Place the pot over medium high heat and bring this to a boil. Allow it to boil for 60 seconds until thickened.
  19. Serve the orange anise chicken on a bed of noodles accompanied with the vegetables, orange slices and roasted garlic.
  20. Spoon a healthy dose of sauce over the dish and serve immediately.

 

June 16, 2016 4th of July Cookout, Barbecue, Chicken Recipes, Finger Foods, Main Courses, Mediterranean Recipes, Middle East, Poutry, Spice Mixes

Spicy Moroccan Chicken Kebabs – Moroccan Chicken Kebabs with Ras al Hanout & Lemon

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Spicy Moroccan Chicken Kebabs - Moroccan Chicken Kebabs with Ras al Hanout & Lemon
Author: 
Recipe type: Chicken
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
 
This episode is the third in our short series on using the trademark Moroccan spice blend Ras al Hanout. These spicy chicken kebabs are succulent and tender and simply explode with flavor.
Ingredients
  • 9 Chicken thighs
  • Zest of a large lemon
  • 50g Butter for frying
For the Ras al Hanout Spice Blend (Grind everything until fine in your spice grinder)
  • 7.5ml Ground cumin
  • 7.5ml Ground ginger
  • 7.5ml Turmeric
  • 7.5ml Salt
  • 6.25ml Ground cinnamon
  • 10ml Whole black peppercorns
  • 5ml Ground white pepper
  • 3.75ml Ground coriander seed
  • 7.5ml Chilli powder
  • 7.5ml Whole allspice berries
  • 3.75ml Ground nutmeg
  • 2.5ml Ground cloves
Instructions
  1. To start you need to debone 9 chicken thighs. We have done this before, but here's a quick recap.
  2. Using a short sharp blade lift skin along the spine bone of the thigh.
  3. Cut underneath the oyster to free it from the bone.
  4. Continue to peel the skin back to reveal the hip joint.
  5. Using your chicken shears to cut through the hip joint.
  6. Flip the thigh over and cut away the connecting tissue to free the spine from the thigh.
  7. Slice through the flesh along the thigh bone.
  8. Grab the joint and use the edge of the blade to scrape the flesh down the bone.
  9. Cut around the lower joint to free the bone.
  10. Continue with the remaining thighs.
  11. Place the thighs in a large roasting pan skin side down.
  12. Sprinkle the ras al hanout liberally over the chicken. Don't be shy with the spice, it has to be well spiced.
  13. Turn the thighs over and give the skin a good coating of spice as well.
  14. Turn the thighs again and spice any spots you may have missed.
  15. Sprinkle the grated lemon zest over the thighs and transfer the tray to your refrigerator to marinate for at least 2 hours.
  16. After marinating, remove the chicken from the refrigerator and cut the thighs into bite-sized cubes.
  17. Pick up any lemon zest from the marinating pan and return it to the cubed chicken.
  18. Thread the chicken cubes onto 8 inch or 20cm skewers. You will need 6 skewers for this quantity of chicken.
  19. Heat a pan over medium high heat and add 50g of butter.
  20. When the butter is bubbling add the kebabs to the pan.
  21. Grill the kebabs for 4 minutes per side, remembering that they have 4 sides.
  22. The chicken will be beautifully charred and crispy with an aroma from heaven.
  23. Remove the kebabs from the pan and serve immediately with the accompaniments of your choice.

 

June 14, 2016 Chicken Recipes, Finger Foods, Main Courses, Poutry, Sandwiches, Snack Food

Grilled Chicken Mayonnaise Sandwich Meltdown – The Ultimate Grilled Chicken Mayonnaise Sandwich

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Grilled Chicken Mayonnaise Sandwich Meltdown - The Ultimate Grilled Chicken Mayonnaise Sandwich
Author: 
Recipe type: Sandwiches / Grills
Serves: 2
 
I don't think I have ever met anyone who doesn't enjoy a good toasted chicken mayonnaise sandwich. Here is recipe for this old favorite that gives a whole new definition to this classic. I call it the grilled chicken mayo meltdown. It just looks better and it really tastes better.
Ingredients
  • 2 Roasted chicken quarters
  • 1 Onion
  • 120g Tangy mayonnaise
  • Salt and pepper to taste (or the seasoning of your choice)
  • 8 Slices square loaf bread
  • Butter
  • 8 Slices mature cheddar / Jack
  • 4 Cocktail tomatoes
Instructions
  1. Strip and shred the meat from 2 roasted chicken quarters, including the skin.
  2. Add a diced onion and the tangy mayonnaise. Mix this all until everything is well coated.
  3. Season liberally with salt and cracked black pepper, or the seasoning of your choice. Mix this in thoroughly.
  4. Lightly butter 8 slices of bread and arrange the slices in pairs with buttered surfaces face to face.
  5. Divide the chicken mixture evenly among the 4 sandwiches.
  6. Heat a large pan over medium heat. You can test the readiness of the pan by flicking a little cold water onto the surface. If it bubbles instantly, the pan is ready.
  7. Lift the top slices of bread and place them in the pan. Top these with the bottom slices. Now the buttered faces are on the outside of the sandwiches.
  8. Grill the sandwiches turning them every couple of minutes until they are golden and crispy. Make sure to square up the slices after every turn.
  9. Once you are happy with their color, remove the sandwiches from the pan and continue with the following 2.
  10. Place the sandwiches on a chopping board. Use a sharp thin blade to cut through the sandwiches along the diagonals.
  11. Flip the sandwich triangle onto their crusts and arrange them in a line.
  12. Drive a 25cm or 10 inch skewer through the sandwich triangles to hold them together. Repeat this with the other 2 sandwiches.
  13. Transfer the sandwiches to a foil lined baking sheet.
  14. Place the cheese slices along the apex of the sandwiches. Press them down gently to make contact with the hot filling. This secures them in place.
  15. Grill the sandwiches under a preheated grill in your oven until the cheese has melted completely, but not browned.
  16. Remove the sheet from the oven and transfer the meltdowns to serving platters.
  17. Press cocktail tomatoes onto each end of the skewers and serve immediately with the accompaniments of your choice.

 

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