Photo of your dinner (vol 2)
Discussion
Joint a whole chicken for saute leaving everything on the bone reserving the wing tips and remaining carcass
Cut the top half of two sticks of celery into battons, keep the bottom halves and trim for your marinade
Peel and batton 3 large carrots, keep the trimmings for your marinade
Make up a marinade/brine, bring to the boil and allow to cool
Chicken carcass, tips etc
4 garlic cloves
4-5 Sprigs of thyme
2 bay leaves
6 peppercorns
Celery trimmings
½ onion chopped
carrot trimmings
500ml cheap/cooking red wine
1000ml water
8g salt
Marinate chicken in cooled brine for at least 6 hours
Remove the outer leaves from a savoy cabbage, core and finely shred. Blanch and refresh in heavily salted water. Do the same with the inner leaves but they will need less time to cook than the outer leaves. Blanch and refresh the celery battons.
Check the cooking water for salt, let it cool a little and add the carrots and simmer gently until al dente. Remove and allow to cool.
Gently simmer new potatoes in salted water until cooked but still firm. Remove and allow to cool
Refrigerate all you veg until you are ready to cook the rest.
Remove the chicken from the marinade, bring the marinade to the boil skimming as necessary Taste and fortify with stock cubes as necessary (bearing in mind it will intensify as it reduces). Place the chicken pieces skin side up on a rack, dry and coat with oil. Brown under a medium grill.
While the chicken is browining saute lardons, garlic, ½ sliced onion and button mushrooms in a cassole dish (I used roasting dish). Add the browned chicken pieces and the strained marinade. Cover and place in a medium oven for 45-50 minutes.
Once cooked remove the chicken and thicken the cooking liquor with a little cornflour, return the chicken to the tray along with the cooked carrots and celery.
Return the chicken to the oven.
Meanwhile reheat the potatoes in butter and parsley. Heat a handfull of frozen peas in butter, once defrosted add the savoy cabbage.
That’s it.
JKRolling said:
Good grief, many thanks for that Tony. I think I will try it when i have a sabbatical lol. In all seriousness it sounds brilliant so I will give it a go this weekend. Thanks again.
It's not as bad as it sounds and if you do the veg prep before the chicken, marinate in the pan you make the marinade up in, grill the chicken over the roasting tray to catch the oil and juice. You end up with a couple of pans, a tray, rack, board and one knife to wash up.
ambuletz said:
what is the appeal of steamed/boiled veg? it seems so much more bland and inferioer to roasting some veg instead. the former just makes me think of OAP/hospital food.
Depends on the veg. I roasted the (homegrown) parsnips and beetroot and steamed the carrots, sprouts and savoy cabbage.
And here's another curry from tonight.
I have a subscription to 'The Spicery', and once a month I get sent a recipe and packets of herbs & spices.
I think they are great, but it is quite time consuming (I'm not an experienced cook and I am slow, and I do the washing up as I go) and it does take a bit of planning to get everything done in good time.
Anyway, it is (clockwise from top):
Karahi (marinated chicken, loads of spices, sliced onion, orange and red peppers, green chillies, lemon juice and wedged tomatoes).
Chilli and garlic chutney - fried garlic, chopped tomatoes,lemon juice, salt, water, fenugreek, chilli, ginger, kashmiri chilli and turmeric.
Raita - with toasted cumin, black pepper, coriander leaf, cumin, garlic and fenugreek.
Vegetable subji - Chopped courgettes, peas, corriander, cumin garlic, black cumin and funugreek.
Cauliflower rice, roasted with ground coriander, chilli powder and cumin.
On the side, home made naan breads - with ajowan, nigella and cumin.
Sorry for the blurry and underexposed photo, but it was better than the massively overexposed photo I took.
I have a subscription to 'The Spicery', and once a month I get sent a recipe and packets of herbs & spices.
I think they are great, but it is quite time consuming (I'm not an experienced cook and I am slow, and I do the washing up as I go) and it does take a bit of planning to get everything done in good time.
Anyway, it is (clockwise from top):
Karahi (marinated chicken, loads of spices, sliced onion, orange and red peppers, green chillies, lemon juice and wedged tomatoes).
Chilli and garlic chutney - fried garlic, chopped tomatoes,lemon juice, salt, water, fenugreek, chilli, ginger, kashmiri chilli and turmeric.
Raita - with toasted cumin, black pepper, coriander leaf, cumin, garlic and fenugreek.
Vegetable subji - Chopped courgettes, peas, corriander, cumin garlic, black cumin and funugreek.
Cauliflower rice, roasted with ground coriander, chilli powder and cumin.
On the side, home made naan breads - with ajowan, nigella and cumin.
Sorry for the blurry and underexposed photo, but it was better than the massively overexposed photo I took.
6th Gear said:
Slow cooked beef cheeks; braised in red wine and beef stock with celery, carrot, onions, leek, garlic, bay leaves. Served on tagliatelle.
I seared the meat and veg in a casserole pot, added the stock and wine, before placing in a pre heated oven set at 150 degrees for 3.5hrs.
First time I've had beef cheeks. Hands down the most tender meat I've ever tasted. What an outstanding cut for stews
I was inspired to order some beef cheeks from the butcher as a result of this, I have never cooked with them before (normally use skirt or shin).I seared the meat and veg in a casserole pot, added the stock and wine, before placing in a pre heated oven set at 150 degrees for 3.5hrs.
First time I've had beef cheeks. Hands down the most tender meat I've ever tasted. What an outstanding cut for stews
So will be attempting a similar slow cooked stew today - looking forward to it
digimeistter said:
I was inspired to order some beef cheeks from the butcher as a result of this, I have never cooked with them before (normally use skirt or shin).
So will be attempting a similar slow cooked stew today - looking forward to it
I did similar last weekend. It was great and very authentic italian.So will be attempting a similar slow cooked stew today - looking forward to it
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