Category Archives: Chicken

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Roasted Bone Marrow Bacon and Chicken Liver Pate

Chic-Liver-Pate-1-webI just love the sweet buttery flavour of bone marrow and with the addition of some rosemary oil  during the roasting for me is a perfect combination.

Roasted Bone Marrow

Ingredients

1/4 cup fresh rosemary leaves, plus 2 rosemary sprigs
1/4 cup extra-virgin olive oil, plus more for brushing
Twenty or so 50mm (2-inch) centre-cut beef marrow bones (ask your butcher)
4 rashers smoked streaky bacon, cut into 10mm (1/2in) pieces
Salt and freshly ground pepper

Methodbeef-BM-Pate-web 

In a mortar, gently pound the rosemary leaves with the 1/4 cup of olive oil to flavour the oil. Transfer the oil to a large bowl. Add the marrow bones and toss to coat. Season the bones with salt and pepper, cover with plastic wrap and refrigerate overnight.

Preheat oven to 180C (390F)

Wrap the marrow bones in foil in 2 packets and add bacon pieces to each and arrange them on a large tray and cook in the oven for 30 minutes. Open the foil packets, stand the bones on their ends on the tray and continue to cook for an additional 15 minutes until the marrow is warmed throughout and starting to sizzle.

Carefully remove the bones from the oven and let them cool down. When cool enough extract the marrow to the bowl of a food processor.

Chicken Liver Pate

Ingredients 

100g (8 oz) butter
1 onion, chopped
1 garlic clove, crushed
1 tsp fresh thyme leaves, chopped
400g (1 lb.) chicken livers, trimmed and cut in half
1/4 cup of dry Madeira, Sherry or brandy
salt and freshly ground black pepper
1 bay leaf 

Method 

Remove and discard any sinew or unpleasant-looking parts. 

Melt 100g (4 oz) or half of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured. 

Add the garlic, bay leaf, thyme and chicken livers and fry the livers until golden-brown all over and cooked through, season well with salt and freshly ground black pepper. 

Add the Madeira to the pan and boil until reduced to a couple of tablespoons. Remove the bay leaf and place the liver mixture and 5og (2 oz) of the remaining butter into a food processor along with the bacon and bone marrow. Blend until smooth. Season, to taste, with salt and freshly ground black pepper and give it another pulse to combine.

Place the puree into six 100g (4-oz) ramekins or 1 serving terrine and smooth the top. Melt the remaining butter and pour on top of each ramekin or serving terrine, then refrigerate until set. Approximately 30 to 40 minutes.

Roasted Beef Bones

I use the roasted beef bones to make a stock. 

BBQ Mexican Chicken Wraps

Chk-Wrp-webI cook this recipe and then slice the chicken and make wraps. Yummy and full of flavour.

4 – 6 chicken legs separated into thighs and drumsticks
Half cup of extra virgin olive oil
½ onion, peeled and finely chopped
4 cloves garlic, peeled and crushed
Juice of half a lemon
Splash of wine vinegar
1 teaspoon sugar
¼ teaspoon ground cumin
¼ teaspoon chopped dried chilli
½ teaspoon paprika
½ teaspoon pepper
½ teaspoon salt

Method

In a medium sized bowl mix all of the herbs and spices together.

Add the sugar, lemon juice, onion, garlic, vinegar and olive oil, mix well. If it’s a little dry add a little white wine and mix.

Add the chicken and ensure a good covering. Leave to marinade in the fridge for at least 2 hours.

Pre-heat your BBQ (Grill) to medium.

Bring chicken to room temperature and BBQ (Grill) for around 20 – 30 minutes turning once after 15 minutes until cooked through.

Honey Turmeric Chicken Skewers

chicken-skewersServes 4

Ingredients

6 chicken thighs cubed, deboned, skin-on
2 cloves garlic, minced
2 tbsps fresh lemon juice
2 tbsps honey
½ tsp cumin
Scant 3/4 tsp turmeric powder
Pinch of cayenne pepper
Salt and pepper to season
1 tbsp oil of choice
8 bamboo skewers
Method

In a medium sized bowl add the garlic, honey, lemon juice, spices, pepper and salt. Combine well and then add the chicken and turn to cover all the chicken pieces. Cover and rest in fridge for 2 hours.

Soak bamboo skewers in water for 1 hour. About 30 minutes before heating the grill, remove the chicken from the fridge and let sit at room temperature.

Thread the chicken on the skewers, packing tightly together. Grill on bbq over medium heat, turning occasionally until cooked through, about 10 to 15 minutes.

Chilli Honey Roasted Chicken

Chilli-Roasted-Chicken-webIngredients

1 lemon, plus 3 tablespoons freshly squeezed lemon juice
4 tablespoons olive oil
2 ½ teaspoons salt
3 tablespoons freshly squeezed orange juice
1 ½ tablespoons whole grain mustard
3 tablespoons honey
1 bay leaf
½ to 1 teaspoon crushed red pepper (chilli) flakes, to taste
Black pepper, to taste
1 size 16 or 18 chicken (3.3lb), cut into 8 pieces
3 cups sliced carrots (10mm 1/2in thick slices)
1 onion, halved and thinly sliced
⅔ cup sliced dates
1 tablespoon fresh thyme leaves
¼ cup chopped parsley, for garnish
2 spring onions, thinly sliced, for garnish
¼ cup chopped toasted pistachio nuts, for garnish (optional)

Method

Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.

In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.

Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably covered overnight in the refrigerator.

Heat oven to 200 degrees C (400F). Transfer all ingredients, including marinade, to a baking dish with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking).

When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.

Spoon carrots over chicken and top with parsley, spring onions and pistachio nuts.

Roasted Chicken Legs with Honey and Curry Glaze

Curry-honey-legs-webIngredients 

6-8 chicken legs

4 tbsp Honey (1/3 cup)

Juice ½ lemon

3 pealed cloves of garlic

1 tbsp curry powder

Salt and pepper 

Method

Preheat oven to 175C. (350 F) 

Mix the curry, garlic, lemon juice and honey into a paste.  

Pat the chicken legs dry and then season with salt and pepper. 

Baste the chicken legs all over with the honey-curry mixture. Place in a baking tray  in the oven and cook for 20 minutes and baste again.

Cook for another 20-30 minutes till the legs are cooked through. 

Once cooked cover with foil and rest for 10. 

I love to serve these on a bed of homemade red cabbage slaw as a brunch.

Tangy Chicken Nibbles with Blue Cheese Dip

A great starter and one that I have been making for years and love with a passion. If blue cheese is not something you like use a fine grated strong cheese in its place.  

Ingredients

1kg chicken wings or chicken nibbles

3 tsp paprikaTangy-Chicken-Wings-web

2 tsp coarsely ground black pepper

1 tsp sea salt

½ tsp cayenne pepper

1 tbsp fresh thyme leaves

Tangy Chicken Wing Sauce

1 tbsp of good olive oil

5 tbsp tomato sauce of choice

2 tbsp honey

1 tbsp Tabasco

1 teasp. Dijon style mustard

Juice of ½ a lemon

Blue Cheese Dip

75g blue cheese, mashed

100ml Greek style natural yoghurt

Cut the wing tips off each chicken wing and discard.  Then cut each wing in half through the main joint.  In a large bowl mix together the paprika, black pepper, salt, cayenne pepper and fresh thyme.  Add in the chicken wings and toss until coated the spices.

Heat the oven to 200˚C (400˚F).

Mix together the tomato sauce, oil, honey, Tabasco, mustard and lemon juice.

Cover and rest for 30 minutes and then add the sauce and mix well to coat evenly.

Line a large roasting tin with tin foil then spread the wings over the foil.  Place in the preheated oven and cook for 30 minutes, turning the wings half way through.

Mix the blue cheese into the yoghurt and serve with the wings, celery sticks and a green salad.

Passionfruit Hot Sauce

Passion-chilli-sauce-webPassionfruit works well with large chillies in this sauce and I use this recipe as a dipping sauce with BBQ’d or grilled chicken skewers, nibbles or wings. Its great as a starter and you can add the level of chilli for hotness that suits you. 

I also use this recipe as a baste to finish a roast chicken, basting for the last 30 minutes of cooking. 

The sauce colour will vary depending on the colour of the chillies you use. 

Ingredients 

1 ½ cup of fresh passionfruit juice/pulp or concentrate

3-5 fresh large chillies, green or red (moderate amount to your taste)

1/3 cup olive or avocado oil

Juice of 1 lime

Zest of ½ a lime

Salt to taste 

Method 

Simmer the whole chillies in water for about 10 minutes and then drain and cool in cold water. 

Remove the skins, seeds and veins and place in a blender with the passionfruit juice, oil, zest and lime juice and pulse until you have a smooth sauce. 

Season with salt to taste. 

Place in a jar and rest for a few hours before using or store in the fridge for upto 3 days. 

Note: The sauce has a slight sharp edge due to no added sugar. If you want a sweeter sauce add some honey, 1-2 tbsp to the ingredients before you blend.

Roasted Chicken with Passion Fruit Gravy

Roast-Chicken-Passionfruit-With winter on the way and a cold snap heading up the Island roasts are the order of the day for me. 

This recipe for me produces a slightly fruity flavour to the roast with the balance coming from the soy which brings a salty/sour balance to the sweet 

Ingredients 

1 large roasting chicken, size 20 is ideal, thawed if frozen
3 tbsp fresh rosemary leaves, crushed
1 tsp powdered cinnamon
4 tbsp soy sauce
1 cup passion fruit juice (fresh or from concentrate)
1 cup water
2 tbsp melted butter
1 tbsp honey
4 tbsp toasted sesame seeds

Gravy

Pan juices from roast
2 Tbsp cornflour
1/2 cup passion fruit juice
salt and pepper to taste 
seeds of one passion fruit (optional)

Method 

In a small bowl, combine the rosemary, cinnamon, soy sauce and passion fruit juice, honey and blend well. Put the bird in a large zip-loc bag, pour the marinade mixture over the bird, press out excess air and seal the bag. Marinade the bird in the refrigerator overnight, turning the bag over once or twice during this time.

Take the bird out of the refrigerator about 1/2 hour before beginning to roast it. 

Preheat oven to 190C. Put the bird in a large roasting pan, pour the marinade over and around it, and brush the skin of the bird with the melted butter. Put the bird in the oven and roast it, basting from time to time with pan juices. Roast for about 20 minutes per 400g or until the internal temperature reaches 75C. Remove from oven and let stand for 15 minutes, loosely covered with aluminum foil.

For the gravy, stir the cornflour into the passion fruit juice. Heat the juices remaining in the roasting pan, using a wooden spoon to scrape up any solid bits stuck to the roasting pan. Add the passion fruit juice, and bring all to a boil. Reduce heat and simmer until the gravy has thickened. Season with salt and pepper and add passion fruit seeds if desired. Pour gravy into a warmed jug.

Carve the chicken and serve with steamed or roasted vegetables of choice.

Easy Chicken Liver Pate

Chic-Liver-Pate-1-webMaking pâté sounds intimidating, but it’s honestly one of the quickest and easiest restaurant dishes to make at home and you can serve this fancy treat without breaking the bank. Plate it up on tasting spoons for smaller portions with pickled red onions and thyme leaves to garnish. 

I used Bostock’s Organic Free Range Chicken in this recipe and what wonderful flavour. 

Ingredients 

100g (8 oz) butter

1 cup of milk

1 onion, chopped

1 garlic clove, crushed

1 tsp fresh thyme leaves, chopped

400g (1 lb.) chicken livers, trimmed and cut in half

1/4 cup of Madeira or Sherry

salt and freshly ground black pepper

1 bay leaf 

Method 

Remove and discard any sinew or unpleasant-looking parts. In a bowl, soak the livers in the milk for 2 hours. Drain well. 

Melt 100g (4 oz) or half of the butter in a pan over a medium heat, then add the onion and fry until softened, but not colored. 

Add the garlic, bay leaf, thyme and chicken livers and fry the livers until golden-brown all over and cooked through, season well with salt and freshly ground black pepper. 

Add the Madeira to the pan and boil until reduced to a couple of tablespoons. Remove the bay leaf and place the liver mixture and 5og (2 oz) of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Chic-Liver-Pate-2-web

Place the puree into six 100g (4-oz) ramekins or 1 serving terrine and smooth the top. Melt the remaining butter and pour on top of each ramekin or serving terrine, then refrigerate until set. (Approximately 30 to 40 minutes)

Chinese Five Spice Chicken Legs

5spice-chic-legs-webIngredients 

1/2 cup honey, warmed

1 teaspoon Chinese five spice powder

1 garlic clove, crushed

2 tablespoon GF soy sauce or coconut aminos for paleo

16 (2kg) chicken drumsticks

¼ cup fresh mint leaves 

Method 

Combine warm honey, five spice, garlic and soy sauce in a jug. 

Place chicken in a large, shallow glass or ceramic dish. Add honey mixture, turn to coat, cover and refrigerate for 2 hours. 

Preheat oven to 200°C (400F). Line a baking tray with baking paper. Remove chicken from marinade, reserving marinade. 

Place chicken in a single layer on the prepared tray. 

Place in the oven and cook chicken, basting with reserved marinade halfway through cooking, for 40 minutes or until chicken is golden and cooked through. 

Add the mint leaves when basting ½ way through the cooking 

Serve with desired sides.

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