Salt-crusted roast chicken with tarragon vinaigrette
There really is something exciting and magical about this recipe. You start by wrapping up a chicken in a layer of salt, you may think it’s too much salt but trust in the recipe, it works. Once cooked, crack open the warm salt crust, and the smell of salt and tarragon steams out from the shell, to reveal a delicious tender chicken. Mmm, yum!
Traditionally, this Fujian dish from the Qing Dynasty comprises up to 30 ingredients, including chicken, ham, taro, mushrooms and shark’s fin. Our recipe features more accessible ingredients, while maintaining a high-protein hotpot. The origins of this dish’s name are debatable. One story describes how the meal’s rich aroma could tempt even Buddha to stop meditating and jump over a wall to find it.
Mexico's most defining ingredient is the chilli and there are over 100 varieties used in Mexican food. In this recipe, I have used chipotle paste which is made from the chipotle, a smoke-dried jalapeño chilli. The chipotle chilli imparts a mild heat, yet earthy and smoky flavour, and the paste is readily available in supermarkets along with the jalapeño chillies in the Mexican section. The black bean guacamole is made with a classic avocado mix and the addition of black and kidney beans. It…
“‘In Malaysia this claypot rice recipe is always cooked outdoors and over charcoal,’ says Cheong. ‘The flame and the smokiness from the charcoal goes into the flavour of the rice… the smokiness permeates into the ingredients you’re cooking with. You get a crust on the bottom of the rice and my grandma would pour some Chinese tea over it and that’s what they’d have for supper.’ “Cooking icon Cheong Liew loves a claypot. While it costs next to nothing in Asian supermarkets, you can create…
Chicken, ginger and miso patties with a sticky ponzu glaze (tsukune)
A common izakaya (pub) bar snack in Japan, tsukune come in all different shapes and sizes. The one common element is the sweet, sticky glaze brushed over the patties as they cook. When following the recipe, try to let the glaze caramelise a little before basting again.
Pasta ribbons with chicken liver sauce (tajarin con fegatini)
Tajarin is the Piedmontese dialect name for tagliolini or tagliarini (thin ribbons of pasta). They are particularly connected with the town of Alba – where this recipe, with its sauce of chicken livers, is also known as tajarin all’albese, where a topping of the famous local white truffle is added. Tajarin are served with many sauces, and one famed for its simplicity is sugo di arrosto, the drippings left over in the pan from a Sunday roast.
Yucatan-style chicken fricasse (fricase de pollo al estilo yucatan)
This chicken dish is based on a recipe that’s popular in Yucatán, Mexico and uses ingredients familiar to both Mexican and Puerto Rican cuisines. This particular version, however, is based upon a sofrito of onions, spices and tomato paste, making it distinctly Puerto Rican. Fricasé is a common South American cooking technique whereby the meat is browned first before being simmered over low heat.
Japanese style crispy chicken, dashi and egg omelette over rice (oyakodon)
Flavoursome and easy to prepare, oyakodon is a satisfying, 30 minute meal that requires little effort. If crispy skin isn’t your thing, simply shred the cooked chicken, skip the frying step and proceed with the recipe as normal.
Chicken with Champagne and mushroom sauce (poulet au Champagne et champignons)
Stage 6 – Arras/Reims: The extraordinary sparkling wines of the Champagne region are famous and loved the world over. In cooking, these wines impart delicate flavour to a dish. This lovely recipe, featuring Champagne partnered with chicken and small mushrooms, is easy to make but fancy enough for a special occasion.
Traditionally cooked over a charcoal grill, these chicken skewers can also be cooked in a chargrill pan. In Korea, the ends of the chicken and vegetables are trimmed after cooking to make a uniform shape. Try other ingredients than suggested in this recipe, such as beef, seafood or shiitake mushrooms seasoned with soy sauce, sesame oil and sugar.
“It’s said the aroma of jerk being cooked in the warm air of Jamaica is partly the allspice (pimento) wood it’s cooked over and partly the heady spice mix of allspice berries and cloves, ginger and garlic. Essential to the mix are the adored beautifully spicy scotch bonnet chillies, which add heat and flavour. Jerk refers to both the dry rub/wet marinade and the finished result. This recipe works with chicken or pork and is exotic, delicious and easy.” Maeve O’Meara, Food Safari Fire
White sauce chicken originated at Big Bob Gibson BBQ in Decatur, Alabama, back around 1925. Bob generously shared his white sauce recipe and the style has since spread state–wide. I like to finish my chicken over some hot coals to ensure the skin is not flabby, but this is an optional step.
This recipe can be adapted for beef, lamb or goat. Simply substitute these for the chicken. For an extra-rich meat stock, first roast the bones in the oven for about an hour. You can use bones from a leftover roast chicken, buy them from a poultry supplier at the market, or use chicken necks. All are cheap and will result in a good, rich stock. Add stock to recipes for stews and casseroles.
A little jewel of French family cuisine. Again the success of this recipe depends very much on the quality of the ingredients. Try to choose free-range or organic chicken and also a good red wine vinegar, the best I’ve found was red wine cabernet sauvignon vinegar from Waitrose. The cooking time will depend entirely on the sourcing of the chicken, factory produced will take 15–20 minutes, free-range/organic 30–40 minutes. Planning ahead: The dish can be prepared 1 day in advance and then…
This dish was most likely invented in English kitchens by chefs from the subcontinent - either Pakistan or Bangladesh - though no-one seems entirely sure. Spicing varies from recipe to recipe, but the use of tomato, cream and nuts, working to thicken and enrich the sauce, is consistent. Strictly speaking, the chicken pieces should be cooked in a tandoor oven, but grilling works just as well. The same ingredients and method can be applied to lamb and fish as well.