Garlic and chicken are wonderful partners.  They go together beautifully.  Just think of Chicken Kiev and you will know what I am talking about. 


 
This is not chicken kiev . . .  this is tender moist chicken breast fillets, pounded and breaded with  seasoned and herbed bread crumbs, and then browned until golden brown all over and cooked through  . . .


Then napped with a lucious garlicky, cheesy sauce . . .  

 
Every mouthful bringing you a delicious mix of crispy moist and tender chicken . . .  and some of that beautifully rich and creamy sauce . . . 

This may not look like much  . . . its just rice after all, but don't let the simplicity of it fool you into thinking it isn't very special!  This is a fabulous side dish!

 

I was recently sent some Stella Artois Cidre Raspberry and challenged to come up with a recipe using it.  As you know I love nothing more than a challenge, especially when it is a challenge which involves food and recipes.  This was particularly challenging as, being a Latter Day Saint . . .  ie. Mormon, that means I do not drink alcohol, which meant that whatever I used it in would have to be cooked so that the alcohol would cook off.



Stella Artois Cidre Raspberry is made using a Belgian recipe, for a sophisticated taste. Hand-picked apples are pressed and combined with crushed raspberries to create a cider bursting with fruit flavour.

"The new Stella Artois Cidre Raspberry has been carefully crafted according to a unique Belgian recipe, which uses hand-picked, crushed raspberries to deliver a sophisticated fruit cider with a refreshing, crisp tast." 

I decided to try something savoury . . . and since we eat a lot of chicken in this house, chicken was the natural choice for me to choose to work with.

This is my final post about the set of Balsamic Vinegars and Olive Oils from  Vom Fass that I received recently, this time showcasing the Mango Balsam Vinegar which they sent.   Produced in Germany this is a fermented vinegar made from concentrated Carabao-Mango mousse added to white wine balsam vinegar to create a fine and fruity vinegar. It has a rich and strong flavour with a good balance between acidity and sweet flavours, rich and exotic. I thought it would be the perfect match for some really nice Cod Loins which I found at the fish mongers.



Several years ago I was lucky enough to visit Utah and went to a Brazilian grill restaurant when I was there called Tocanos.  The food was fabulous, but my favourite dish was the Cod with Mango Sauce.  I loved it so much that 5 years later I am still thinking about it!  That's when you know something is really good!



As soon as I saw the Mango Balsam Vinegar from Vom Fass, I knew that I wanted to try to recreate that beautiful dish.  This came pretty close.  I am sure theirs was a cooked sauce, but mine is a raw sauce, which has fresh fruity flavours with a touch of heat from chipotle chilies.



Cod is a really sweet mild fish and goes perfectly with this delicious sauce.  The cod is simply dusted with some seasoning and flour . . . and then pan fried in butter until it is just beginning to fall apart, but is still moist and succulent.  It's a sin to overcook fish.  It really is.  My timings are perfect for a piece of cod that is about one inch thick.



The sauce is fruity with a hint of tang from the vinegar and some mild heat from the chipotles . . .  which of course you can adjust by using more or less as you wish.  Altogether this was a fabulous entrée.   It was very simple to make, and yet at the same time this is something I would not hesitate to serve to my guests.  I think you will love it.  We sure did!



fine sea salt and freshly ground black pepper to taste  

I recently received a lovely hamper from the people at Knorr, in honor of their new Flavour Pots.  Oh what a lovely hamper it was . . .



There was a lovely variety of fresh ingredients . . .  kale, peppers, okra, a pineapple, fennel, a coconut, radishes . . .



Chickpeas, anchovies, chocolate . . .



And of course several packs of their new flavour pots.  Developed by Knorr, the creators of Stock Pots, the new range of flavour pots are set to revolutionize the way we use herbs and spices.  They come in five unique varieties, each infused with all of the fantastic flavours of fresh herbs, but with the convenience of dried.  Knorr Chef, Cameron Healy as captured these fresh flavours by working them into a paste and then adding a drop of oil to retain their natural aroma, colour and flavours.

The Green pack is Mixed Herbs -  With its combination of thyme, oregano, rosemary and basil, this versatile pot is a store cupboard essential and will ensure your herby flavours are perfectly balanced.  Use to complement your cottage pie and perfect your pasta.

The Pink Pack is Garlic - Packing a punch, this pot will deliver perfect results every time and enhance an array of dishes from spaghetti carbonara to stuffed chicken.  Simply stir in and savour the flavour.

The Red Pack is Mixed Chillies -  This pot is crammed with vibrant chillies that will liven up your meals and  leave your taste-buds tingling with a hint of heat.  You can use this pot to add a subtle kick to your stir fries and pasta sauces.

The Yellow Pot is Curry - This complex combination of 13 traditional spices including cumin, cardamom and cloves will definitely add a special something to your curry.  Use when you want to impress, for a Korma that never tasted so good.

The Purple Pot is 3 Peppercorn -  This mix of 3 peppercorns will add a depth of flavour to your dishes.  Whether used in a straightforward steak sauce, or a luxury pork stroganoff, this little pot will instantly add a touch of indulgence to your meal.

There are a multitude of delicious recipes that you can create using each Knorr Flavour Pot, from aromatic Indian curries and rich Italian pasta dishes to zingy Chinese stir fries and sumptuous French sauces.  For more recipe inspiration and ideas visit www.knorr.co.uk.  

Flavour Pots are available at Asda, Tesco, Morrison's, Waitrose and Sainsbury's with an RRPof £1.59



With the flavour pots I created a fabulously delicious chicken dish, filled to the brim with fresh  Mediterranean flavours . . .  I used one each of the garlic and the 3 peppercorn pots . . .  combining them with a variety of dried spices and fresh herbs and a tin of tomatoes  . . .



Dried turmeric, cumin and sweet paprika  . . .  pickled caper berries, sliced green olives . . .  chopped coriander and flat leaf parsley . . . lemon zest and lemon juice . . .



I used chicken thighs because their succulence makes them perfect for oven braising in just such a gorgeous and rich sauce such as this.  It was also so very simple to execute.  You just mix everything in a shallow casserole dish, rolling the chicken around in it . . . and then place it into the refrigerator to marinate for anywhere from a couple of hours to 8 hours, which makes it the perfect dinner party dish as you can throw it together early in the day, ready to bang into the oven later on.



The flavour pots were the perfect addition and added a beautiful depth of richness to the dish . . . with the subtle hint of 3 peppercorns and lots of sweet garlic . . .  it smelled fabulous when it was baking.  The end result was beautifully tender pieces of chicken in a fabulous sauce, which was herby, and spicy  . . .  with a piquancy from the capers and green olives . . . and to be honest just wonderful spooned over the rice I cooked to go along with it, and the leftovers were even more delicious warmed up the day after!   You will want to serve some crusty bread along side so that you can mop up all of that fabulous sauce!

 

*Mediterranean Herb Baked Chicken*

I am rather fond of cherries . . . when we lived down South in Kent, during cherry season the roads and byways were filled with local sellers plying their wares . . . fresh English cherries, served up warm in paper bags.   I could never get my fill.  Half of each bag purchased always disappeared in the car on the way home . . . as if by magic.



Normally I would only eat these tasty little babies in season . . . I am a lover of seasonal eating, because usually these types of things really only taste wonderful when they are in season . . . the way they were meant to be eaten.   But when I received the latest and last installment of the  Ultimate Cookbook from the Sunday Times, I couldn't resist one final foray into cherry-indulgence for the year.   The Cherry Clafoutis recipe by Gordon Ramsay (from his book, Sunday Lunch) was screaming my name and I just had to make it.



Over the past three weeks, and finishing this week, The Sunday Times has been  publishing a pull out Ultimate Cookbook as part of the Incredible Edibles Food Series, dedicated to food and dining.   This final week's focus is on the Dinner Party,  and you can get your copy of The Sunday Times Ultimate Cookbook:  Dinner party this weekend, on Sunday the 8th of December, featuring a wonderful variety of the finest and most delicious Dinner Party recipes brought to you by a great ensemble of celebrity chefs and restaurants from  here in the UK.



I love Dinner Parties.  They are the perfect opportunity for you to really bring your culinary and entertaining skills to the forefront!  This lovely little pull out cookery book is filled to overflowing with delicious recipes . . . impossible to resist . . . and for the most part simple to prepare, because as we all know, part of the fun of entertaining is being able to enjoy the evening with your guests in comfort, knowing that you have done your best to plan and provide for them a delicious repast, from beginning to end . . . free from stress and pressure.



You can pick from such tasty delights as Rowley Leigh's Parmesan Custards with Anchovy Toasts and Gizzie Erskine's delicious looking Beef Wellington, which is not as difficult to make as one would imagine!  Each recipe looking more fabulous than the last, it was really difficult for me to choose just one to prepare to show you . . . but I do have a rather sweet tooth and so the Cherry Clafoutis won out!



Preheat the oven to 190*C/375*F/ gas mark 5.  Butter four individual oven dishes, or one large shallow oven dish, really well.   Dust the base and sides with icing sugar.   Scatter the prepared cherries amongst the dishes, dividing them equally.   Give the chilled batter a stir, and then pour it over the cherries in the dish(es).  Stand the dish(es) on a baking sheet and bake in the preheated oven for 20 to 30 minutes, until golden brown and risen.  Check to be sure the clafoutis have set in the middle.  If they haven't, then bake them for an additonal five minutes.   Allow to stand for 5 to 10 minutes before adding a dusting of icing sugar and serving warm. 

Don't forget to pick up your copy of The Sunday Times Ultimate Cookbook:  Dinner |Parties this weekend, on Sunday the 8th of December 2013, the final installment in a four-part series.  Featuring a selection of the finest recipes of the celebrity chef era.  The Ultimate Cookbook is part of  The Incredible Edibles Food Series dedicated to food and dining.  Many thanks to The Times for allowing me to participate in presenting this fabulous series to you.

Visit thesundaytimes.co.uk to subscribe and to find out more details about exclusive Times + chef events hosted at some of the country's best restaurants.

Roast the tenderloins for 30 minutes in the heated oven, until the pork is cooked through and the crusts are golden brown.  Cover lightly and leave to rest in a warm place.

For the sauce heat the olive oil in a shallow pan.  Add the shallot and soften, stirring frequently.  Add the chicken stock or wine and bring to the boil.  Reduce by 1/2.  Whisk in the lemon juice and olives.  Taste and adjust seasoning.   Tip any juices accumulated into the roasting pan into the sauce and whisk in.

This week all of our friends across the pond in America will be gathering together with loved ones to celebrate  their annual Thanksgiving holiday.  We don't do Thanksgiving over here in the UK, but it's a holiday that even the Toddster wishes we would adopt over here in the UK.  An annual day of Thanksgiving would be really nice.  They have a harvest festival in a lot of churches . . . but as a whole . . . I think this country could use a day of Thanksgiving as, despite all that may be wrong in our country . . . we still have a LOT of things right, and to be grateful for.

I thought I would share some of my tips for cooking turkey with you, after all I am the UK Turkey Blogger of the year  (Still pinching myself over that one!)

I like to purchase a top quality bird for my holiday feasts, be it Thanksgiving or Christmas.  This is the one time of the year I will splurge and get a higher cost bird, and it goes without saying that I always choose free range and fresh if I can get it.  I may eat turkey minced, or in bits the rest of the year . . . but it is only this once a year that I cook the whole bird, so it is a real treat for us! (Christmas for us.)

I always remove all of the wrapping from my bird and let it sit in the refrigerator for at least 24 hours unwrapped to help dry the skin out well.  That makes it a lot easier to rub any butter on and helps for nicely browned skin.  I also take it out at least an hour before cooking, which brings it to room temperature.  A cold bird put into a hot oven is a bit of a shocking experience and tightens up the tissue . . . we don't want a tough bird.  Moist and succulent is the order of the day.

To ensure a nicely moist turkey, I  like to rub a lot of butter into the flesh beneath the skin, and on top of the skin.  Now you can add seasonings and herbs to it, like I have done here today, which also adds extra flavour.  Sometimes I just slip a few sprigs of thyme, some salt, pepper and sage in with the butter, which works well also.  A bit of broth in the roasting tin and a few aromatic veggies and Bob's your Uncle.  Put that tasty bird over top of it all on a rack and start roasting!

I like to start mine off at a high temperature to assist in the browning, but after that I reduce the temperature to as low as it is safe to go and slow roast, basting it every 15 to 20 minutes with broth and more butter, or the pan juices.  (I know . . . but it's Thanksgiving/Christmas!)  If it starts to get too dark, I will tent it with some foil. 

It's really important that once your bird is done you set it aside, keep it warm and allow it to rest, so that all of those tasty juices will be absorbed back into the bird.  If you start to carve it right away, you're going to lose all of that moistness.  It will run out all over your cutting board.  Be patient.  Wait.  You'll be rewarded with an incredibly tasty and moist bird.

 

A lot of people swear by Brining . . . and others by dry brining.  I have tried both . . . and to be honest, I want my  turkey to taste like a turkey.    Dry brining with salt preserves the integrity of the bird . . . and in all honesty it doesn't end up being really salty.  Every wet brined bird I have ever cooked ended up tasting like the brine.  Not my cup of tea.



This is an excellent video which gives some great instructions on dry brining.

You would be right in thinking that this bird I am showing you here today is not a turkey.  It's a chicken.  I'll be cooking my turkey at Christmas, but I did want to share a recipe with you that is fabulous when roasting a turkey, but also equally as delish when used on a chicken.


 (This is a large free range roasting chicken.)

It involves creating a delicious butter rub which you rub into the flesh beneath the turkey breast, beneath the skin . . . flavoured with a balsamic and maple syrups, shallots, thyme, seasoning salt and . . . lotsa butter!  As the turkey cooks that butter melts into the breast meat, flavouring it . . . moistening it, making it all scrummy.



Don't be afraid of butter . . . you're going to skim it off all of the juices anyways . . . and it does help to keep that tasty bird moist and delicious!

 

I don't stuff my birds with stuffing . . . not a chicken nor a turkey.  I like to cook the stuffing separately in a covered dish.  It's too iffy . . . you can never really  tell if it's cooked properly, and it can keep your turkey from cooking properly as well.  Best to be on the safe side and cook it separate.  You can flavour your bird from the inside out with other things . . . in this case some orange and onion.  I have even shoved bunches of herbs inside the bird with great success . . . but not stuffing.  Trust me on this.



However you choose to season your bird . . .  if you follow these few  tips, you are in for a real treat. (Start with a  QUALITY room temperature bird and hot oven,  lotsa butter beneath the skin, sear in the oven on high and then roast on low, baste, baste, baste . . . and let it rest before you cut into it!)  I want to wish all of my American Friends a very Happy Thanksgiving.


 

 *Roasted Turkey with a Balsamic & Maple Rub*
Serves 10 to 14
Printable Recipe
A moist and deliciously different turkey.  This rub works wonderfully  with a roast chicken as well.

one 5-7kg Turkey, rinsed and
patted dry with paper toweling

For the rub:
2 shallots, peeled and minced
3 TBS pure Maple Syrup
1 TBS Balsamic Glaze (a thick mixture created by boilig
Balsamic vinegar until it becomes thick and syrupy.  Use a good
quality.)
1 TBS dark soy sauce
2 tsp dried thyme
1 TBS seasoning salt
4 ounces of butter, at room temperature (1/2 cup)

You will also need:
1 large orange, washed, unpeeled and cut into eighths
3 onions, peeled and coarsely chopped
2 carrots, peeled and sliced
2 cups of chicken or turkey stock (may need more)

Take the turkey from the refrigerator and allow to stand at room temperature for at least an hour before cooking.  (To insure a really dry skin surface, I remove it from the wrapping the night before cooking and pat it dry inside and out with paper towels.)

Make the rub by stirring together all of the ingredients until well blended.  Taste and adjust seasoning as required.

Preheat the oven to 225*C/425*F/ gas mark 7.  Have ready a large roasting tin.

Put the carrots and 3/4 of the chopped onions in the bottom of the roasting tin.  Pour the stock over all.

Take your turkey and carefully loosen the skin around the main body cavity, sliding your fingers carefully inside to loosen it all over the breast.  Take care not to tear the skin.  Take the rub and push 3/4 of it under the skin, massaging it into the meat as best as you can.  I sometimes find this is easier to do by putting the butter under the skin and then massaging it down the breast from the outside of the skin.  Rub the remainder of the mixture on the outside of the turkey.  Place the remainder of the onion and the orange wedges inside the cavity of the turkey along with some salt and pepper.  Tuck the wings underneath as best as you can and tie the drumsticks together over the opening with some kitchen twine.  Place the bird on  a rack over top of the vegetables in the roasting pan, breast side up.

Roast in the centre of the oven for 20 minutes.   Reduce the oven temperature to 160*C/325*F/gas  mark 4 and roast for a further 4 hours, basting every 30 minutes with the pan juices..  When it is done the juices should run clear when the bird is pricked between the thigh and breast.  You may need to tent the turkey with foil if it begins to get too dark.  You may also need to add more stock if the pan becomes too dry.  When it is done, transfer the turkey to a large carving board and tent with foil.  Allow to rest for at least 20 to 25 minutes before carving.

Strain the pan juices, discarding any vegetables.  Use these juices to make your gravy.

Note - to cook a chicken in this manner, rub with the balsamic and maple mixture in the same manner on a 2kg chicken and roast at 225*c/425*f/ gas mark 7 for 20 minutes.  Reduce the temperature to 160*C/325*F/ gas mark 3 for a further 45 to 60 minutes until done and the juices run clear, basting every 15 minutes or so.  I don't bother with a rack in this case. I just roast the chicken right on top of the vegetables.