PH Cooking Competition - Chicken
Discussion
5 years since we had a "chicken competition", lets see what you lot can come up with.
Cheap and mass produced or best of organic rare breed, its up to you. Any dish, starter, main, any cuisine, doesn't matter as long as chicken is the main ingredient.
3 photos including one of the finished dish posted up by midnight Sunday 22 Jan with voting closing same time on the 29th.
Good luck!
Cheap and mass produced or best of organic rare breed, its up to you. Any dish, starter, main, any cuisine, doesn't matter as long as chicken is the main ingredient.
3 photos including one of the finished dish posted up by midnight Sunday 22 Jan with voting closing same time on the 29th.
Good luck!
21TonyK said:
Where did you get the skewers?
Think it was ebay or amazon.https://www.amazon.co.uk/Wooden-handle-Barbecue-sk...
Jer_1974 said:
21TonyK said:
Where did you get the skewers?
Think it was ebay or amazon.https://www.amazon.co.uk/Wooden-handle-Barbecue-sk...
I have seen something that I would like to cook for this, but I can't find one of the ingredients. Would anyone object if I was to post the recipe and ask for alternative suggestions for the ingredient I can't find? It will not make a difference to the picture of the finished dish but I want it to taste good.
No problem, I'm sure we're all happy to help each other, unless it's a recipe I'm planning to cook of course, ho ho. http://www.pistonheads.com/gassing/imgs/4.gif
Its a chicken gumbo, not going to win any prizes, but I need an alternative for andouille sausage as I can't find it anywhere.
http://www.marthastewart.com/340565/half-hour-chic...
The link suggests a rotisserie chicken, but im thinking of pot roasting mine with some veg. Im hoping that will keep the meat moist to shred for the gumbo and use the veg and bones for soup. Clean the pot, then add the shredded chicken and ingredients back in for the gumbo.
http://www.marthastewart.com/340565/half-hour-chic...
The link suggests a rotisserie chicken, but im thinking of pot roasting mine with some veg. Im hoping that will keep the meat moist to shred for the gumbo and use the veg and bones for soup. Clean the pot, then add the shredded chicken and ingredients back in for the gumbo.
Edited by Cotty on Monday 9th January 16:07
JKRolling said:
I think smoked polish keilbasa would be the best alternative.
Looks a nice recipe, good luck
Even better would be the Hungarian (gyulai) kolbasz in any chicken dish but equally difficult to get hold of. when I am back in hungary, all the Germans but this up to take back to Germany! Looks a nice recipe, good luck
not quite the same but you could try this:
http://www.waitrose.com/shop/ProductView-10317-100...
Edited by arguti on Monday 9th January 16:05
BigJonMcQuimm said:
Don't suppose you have a recipe?
For the chicken Cut into cubes add salt, pepper and lemon juice marinade while you do the next step. (Red food coloring optional).
Toast some coriander and cumin seeds chuck in a blender with root ginger, garlic, chilli powder and a splash of water. I also used fresh green chilli, tomato puree and gram flour as I normally just read a few recipes and adapt them. Blitz then add to a pot of yogurt, mix with chicken and leave over night. Suppose you could use cumin and coriander powder and possibly ginger.
Basmati Rice
half an onion chop and fry
Add teaspoon cumin seeds stick of cinnamon, salt, 2 black cardamon and two bay leafs while frying onion.
Add a cup of rice and cup and a half of water. I do it in my Instapot so cook for eight minutes but just do it how you cook rice.
Sauce has loosely based on a Makani massala but used coconut milk instead of cream and added loads of green chilli and fresh coriander.
O.K., I cook a bit but never posted much on here so thought give it a go.
Karaage Japanese Fried Chicken thighs with chilli accompanied by Edaname, baby sweetcorn and chilli 'salad' with a side splash of tomato sauce (The Japanese love the stuff).
There are some slight recipe changes as I have made this a few times and always change it, so more ginger, lemon juice, red and green chillies, a splash of vinegar and flour used instead of potato starch. I fry the chicken twice as well. I use the juice from the 4 hour marinated chicken in the 'salad' as well.
Photos not so good and forgot to use the broccoli in the salad.
Karaage Japanese Fried Chicken thighs with chilli accompanied by Edaname, baby sweetcorn and chilli 'salad' with a side splash of tomato sauce (The Japanese love the stuff).
There are some slight recipe changes as I have made this a few times and always change it, so more ginger, lemon juice, red and green chillies, a splash of vinegar and flour used instead of potato starch. I fry the chicken twice as well. I use the juice from the 4 hour marinated chicken in the 'salad' as well.
Photos not so good and forgot to use the broccoli in the salad.
Edited by The Spruce goose on Wednesday 11th January 02:11
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