Results tagged “chicken”

Coq au vin

Coq au vin is traditionally made with a one-year-old cockerel - full flavoured and perfect for the stew pot.  If you can get a real coq, brilliant (a few good butchers supply them - in London try the Ginger Pig, delivered to your door by Hubbub).  Otherwise use the legs of regular chickens - one per person.  Legs have more flavour than breasts, and are more suited to slow cooking.

smcockerel.jpgTo get 10 pieces from the bird:  Cut out the spine and save for stock.  Take the legs off and divide into thighs and drumsticks.  Take the wings off, remove the wingtips and save them for stock.  Remove the breast plate and cut the breast in half, then divide each breast piece into two.  You should have 10 pieces.  Or ask your butcher to do it.

Secret Kitchen menu, 27th October 2012

old birds

Bourbon, calvados & thyme cocktail
Chicken liver paté with quince

Chicken heart soup

Coq au vin,
celeriac pommes Anna and kale

Chocolate espresso cup

Homemade liqueur

Chicken liver paté

france, italy
This recipe was inspired by the one I learnt while working briefly at Zibibbo - a fantastic restaurant in Florence.  There they make it with lots of capers, which balance the rich creaminess of the livers, and serve it with toasted brioche and blood orange zest and port syrup.  Yum!

This recipe makes a fair bit, so if there are just a few mouths to feed you could do a half batch.


Hubbub Cooks Chicken workshops, 4th & 5th Feb 2011

HUBBUB_STRAP_red.png‘Hubbub Cooks’ is a series of cooking classes I am running in collaboration with Hubbub - a fantastic little company that delivers top quality food from my local independent shops - butcher, fishmonger, cheesemonger, deli and more.  The classes are open to anyone, and will be for just eight people at a time so everyone will get plenty of action.  10% off if you book three classes!

Smcuttingupachicken0003.JPGChicken workshops
Let me show you how much you can do with a whole chicken!  A very hands-on workshop in which you will learn how to cut up a chicken, braise and roast the legs, stuff and pan-fry the breasts, make stock & soup with the carcass, and creamy paté with the liver.  Even the fat can be used for delicious roast potatoes. Using the whole chicken works out very economically, and is a lot of fun!  You’ll enjoy some of your cooking for lunch with wine and be able to take some home too.

Date:  Friday 4th, repeated Saturday 5th February 2011

smbraisedchicken0001.JPGTime:  10am - 3pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £80. 
10% off when you book three or more Hubbub Cooks classes. 

To book:  Email Hubbub
, call them on 020 7354 5511 or book online on their website

Andalucian pinchitos morunos

These spicy kebabs are popular in Andalucia and originate from the era when the Moors occupied Spain.  It works superbly with pork, chicken or lamb.  Marinate the meat as far in advance as possible.  This recipe is adapted from one in the fantastic Moro restaurant cookbook.

Chicken couscous with onion relish

This recipe is based on one given by Clifford Wright, an expert on Mediterranean cuisines and their histories.  I have made some changes to reflect my own culinary experiences in Morocco and personal taste.  This is not a quick or easy dish, but fantastic for feeding a crowd.  The chicken, vegetables and relish look magnificent piled on top of a vast mound of steaming couscous in the centre of the table.  Serve it with rose harissa sauce, for a fragrant chilli kick.

smchickencouscousplated0003.JPGClifford tells us that couscous might have a sub-Saharan origin, and that the origin of the word may be Berber.  Having seen couscous cookery in Senegal and Mali, I can believe this.  One of its benefits is that it can be steamed over your pot of stew, so you only need one fire, which need not be a roaring hot one.  So it is practical and economical, not to mention delicious.

Chicken, lemon and olive tagine

This is such a great dish - you must try it!  In Morocco we probably had it at least five times.  My first tagine instructor was the lovely Fatna, who helps our friend Maggie in Tangiers.  Fatna likes to keep the olives separate and use them as a garnish, having cooked them with minced garlic, preserved lemon, parsley and coriander (cilantro).  I have simplified; one of the wonderful things about most tagines is that you can put everything in together at the start and then leave it to work its magic largely undisturbed.  It couldn’t be easier.


And the nominations are ...

burkina faso
Smetreburkinabe.JPGTen minutes into Burkina Faso, and we knew it was going to be a dead cert for that most coveted of awards: Most Friendly Border Guards Anywhere Ever. The Malians will be disappointed, I know, after a very strong showing indeed, but the Burkinabés trumped them from their very first "Bienvenue!". This is the way to welcome new arrivals to your country -- friendly, enthusiastic, helpful, interested and generally very correct. UK Customs and Immigration could certainly stand to learn a thing or two ...

Smsoumbalapounding.JPGAnd now that we've spent a (too too short) while here, that's not the only award it's been nominated for. It's up for the hotly contested Chef Most Generous With His Time prize, is the bookie's favourite for Most Surprising Yoghurt-Offal Combination, has several entries in the extremely competitive Tastiest Street Food category, and is way out in the lead in the (admittedly less competitive) Most Impressive Cross-Town Inter-Generational Search For An Obscure 70s Funk Album.

Let's open those envelopes, and find out just what they won ...

Roast chicken with courgette and parmesan stuffing

"This recipe ... seems to be possessed of a multitude of virtues, the ease of its preparation and the beauty of its presentation being not among the least; the breasts, moreover, being both protected from the direct onslaught of heat and nourished by the melting fats of the stuffing, remain moist and are delicately perfumed; the skin, basted from within as well as from without, crispens evenly to a rich golden brown, a miracle of beauty and flavour; it is elastic and, unlike stuffed flesh, will not shrink in contact with the heat, splitting beneath the presence of a swelling forcemeat."

These are the words of Richard Olney, an American food writer who lived in Provence and whose recipe I'm sending you an adaptation of this week.  If they aren't enough to tempt you I don't know what is.  Richard died in 1999.  He became a bit of a cult figure and had a reputation for enjoying a colourful lifestyle within France’s gastronomic social circles.

Smallroastchick0001_1.JPGYou can make the stuffing with other vegetables too, such as sautéed wild mushrooms, parboiled peas, or roasted aubergine, and the addition of little bacon, pancetta or prosciutto pieces can only be a good thing.

Sorry for the delay in getting you this week's recipe.  After our Thanksgiving cooking extravaganza weekend in the redwoods I was torn between too many things to write up for you.  You nearly got seared scallops with orange tarragon beurre blanc, or navarin of lamb with herby polenta, or tarte tatin with spicy crème anglaise, or green beans with ginger butter, or sweet yams with pancetta, or celeriac lasagne, or ....  Maybe another week.



Culinary Anthropologist