Tag: parsley

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Barbecued Chicken

barbecuing over charcoal

I have done this method of barbecuing a whole chicken a few times now and each time, the end result has been delicious tender moist chicken full of smokey and chargrilled flavours.

The first part of the process is to spatchcock the chicken. I don’t have a pair of poultry shears so I usually use a big cook’s knife to cut out the backbone. I also don’t use skewers to secure the legs or keep it flat, but you just have to be more careful when turning the chicken.

I usually marinade the chicken, lemon and parsley (with some diced onion) I find works well. Adding some white wine adds more depth of flavour.

As for the barbecue, the key here is to avoid cooking the chicken over a direct heat. After lighting the charcoal, once the flames have died down, and they are covered in grey ash you can start to cook. However the first thing you need to do is to move the coals to the sides of the barbecue leaving the middle empty, the chicken will be placed over this empty zone. Moving the coals can be tricky as they will be really hot, but the aim is to create a circle of hot coals around a clear area. This will allow the chicken to be cooked via in-direct heat without overcooking or burning.

The chicken is placed down on the grill carcass side down. I then use a wok lid to cover the chicken. This creates an oven effect and helps to stop the chicken drying out. You could of course if you have one use the lid on your barbecue.

barbecuing over charcoal

Turn the chicken after 15-20 minutes and cook the skin side. Take care when turning the chicken, especially if you like me didn’t use skewers. Add any remaining marinade to baste the chicken. Re-cover with the wok lid.

Check the chicken is cooked and then remove from the barbecue.

We served it with salad and some crispy fried (well actually roasted) potatoes. No I don’t add any barbecue sauce!

Another time I am thinking of using a similar method to cook beef or pork.

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Herb Roasted Chicken

Take some fresh herbs and mince finely. I used flat leaf parsley, rosemary, sage and basil (basically what I had available).

Add to a bowl of chicken thighs and drumsticks, add olive oil and back pepper. Though you can use a spoon, generally your hands work better, mix the chicken in the oil and herb mix until all the chicken is coated. Leave for at least ten minutes, thirty is better.

Roast on a bed of root vegetables for about 30-40 minutes.

I served the chicken with roasted potatoes and steamed broccoli.

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Risotto

Risotto

In a large frying pan, place some olive oil and butter. Then add some finely chopped onion, red pepper, courgette and pancetta.

Soften the onions.

Bring up the heat.

Add the risotto rice and ensure that the rice is coated in the oil and butter.

Add a splash of white wine.

Now add some chicken stock.

Keep topping up with stock to ensure that the rice doesn’t dry out.

Once the rice is virtually cooked, add a large handful of grated parmesan, some chopped parsley and some freshly ground black pepper.

Serve, garnish with a few slices of lemon.

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Pork Medallions with Apple

This dish went down very well with the family and is quite quick and simple to make.

Pork Medallions with Apple

Take some pork medallions (slice some pork tenderloin in 1″ slices or ask your butcher) in a hot frying pan, panfry on both side and then let rest.

As you cook the pork, soften half a diced onion with some pancetta in another pan.

Once you have removed the pork, add some butter to the pan and cook some apple slices, until they are soft and brown.

Remove the apple.

Turn the heat up, add some sliced mushrooms, once they are cooked, add the cooked onions and pancetta.

Add some spoonfuls of creme frache and freshly chopped parsley to make a sauce.

Slice the pork, add to a plate with the apple.

Add the sauce and serve with rice.

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Pasta in Tomato Sauce

This is a very quick and easy dish with a lovely piquant tomato sauce.

Pasta in Tomato Sauce

In a large frying pan, cook off some pancetta, then in the same pan soften a finely chopped onion and red pepper.

When the pancetta, onions and pepper are nearly cooked, add a good splash of balsamic vinegar, then as this boils add a blended tin of tomatoes (or you could use passata if you want to). Add some tomato puree and sliced mushrooms. Leave to simmer for at least twenty minutes and preferably a little longer. Towards the end add some chopped fresh parsley.

When you are nearly ready to eat, cook the pasta. With a tomato sauce I much prefer to use a dried pasta (and use fresh pasta with a cream based sauce). With this recipe I used De Cecco Fusilli.

When the pasta is cooked, drain and toss the pasta in the sauce.

Serve with freshly grated parmesan and ground black pepper.

If you like to you could add some black olives or anchovies to the sauce, I prefer not to due to the saltiness of these ingredients.

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Pork with white wine and pancetta

Last night I cooked a very nice meal and it only took 15 minutes from scratch.

Ingredients

Pork medallions (or you could use loin steaks, pork chops or tenderloin)

Olive oil

Black pepper

Rice

Green beans

For the sauce

Pancetta

Onion

Parsley

Flour

White wine

Creme frache

So first boil the kettle with fresh water to cook the rice and the green beans.

Whilst the kettle is boiling put two pans on for the pork and the sauce. Add a dash of olive oil to both pans. When the oil is hot, add the pork (ensure it is dry) to one and the pancetta to the other.

Ensure the rice is washed, I now use basmati rice all the time, in the main as it cooks easily without sticking and only takes ten minutes. Put separate pans on for the rice and the beans. Time the rice for ten minute, the beans should be cooked after ten minutes as well.

Once the pancetta is cooked, add the onion, finely chopped.

Check the pork, turning if needed.

Once the onion is softened add a spoonful of flour to the pancetta and onion and stir well, then add a good dash of white wine. When it starts to thicken take off the heat.

When the pork is cooked, remove to a warm plate and allow to rest, this will make it tender.

Deglaze the pork pan, by adding a good dash of white wine. Add the pancetta and onion sauce and a couple of large spoonfuls of creme frache, add the parsely and freshly ground black pepper.

Stir.

Put the rice on the plate, you can just spoon it on, if you have more than fifteen minutes then I use a ramekin, spoon the rice into the ramekin and then upturn onto the plate, looks neater than a spoonfuls of rice.

You can either leave the pork whole, or slice depending on what you prefer.

Cover the pork with the sauce.

Serve with the green beans.

Fifteen minutes from entering the kitchen to on the table.

Sorted.

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Chicken, Red Pepper and Mushrooms in a Cream and Saffron sauce with Gnocchi

This is a dish I made.

Chicken, Red Pepper and Mushrooms in a Cream and Saffron sauce with Gnocchi

Take some chicken thighs, add olive oil to a hot pan.

Brown the chicken in the pan, then remove.

Add chopped onion and red pepper to the pan.

Cook on a low heat until soft.

Add chopped mushrooms.

Meanwhile soak some saffron in a little hot water.

Once the mushrooms, onions and red pepper are cooked, add the chicken.

Add some freshly chopped parsley.

Add the saffron.

Add a couple of large spoonfuls of creme frache, you could use double cream, but I prefer creme frache.

Serve with some freshly cooked gnocchi.

Done.