Recipe of the week…….Chicken

Sumac Chicken 

 

Barbecued chicken with sumac, pomegranate molasses and mograbiah

Here I use a whole chicken, butterflied, so it cooks evenly on the barbecue. Alternatively use chicken thigh joints and cook for 10-12 minutes each side.

Serves 4

1.75 kg free-range organic chicken

4 tbs extra virgin olive oil, plus extra to drizzle

1 tbs ground sumac

1 tsp ground cinnamon

2 tsp clear honey

2 tsp pomegranate molasses

1 garlic clove, crushed

juice 1/2 lemon

salad

200 g mograbiah or pearl couscous (see tip)

50 g picked watercress leaves

50 g dried cranberries

50 g blanched almonds, toasted and chopped

2 spring onions, trimmed and thinly sliced

2 tbs each chopped fresh mint and parsley

salt and pepper

Ask your butcher to butterfly the chicken for you. Combine half the oil, sumac, cinnamon and salt and pepper and rub all over the chicken. Leave to marinate overnight. Return to room temperature 1 hour before cooking.

Preheat the barbecue for 10 minutes until hot. Place the chicken skin side up on the barbecue plate, close the lid, reduce the heat to medium and cook for 20 minutes. Flip chicken over and cook for a further 10-15 minutes until the chicken is cooked through (to test skewer the leg meat, if the juices run clear it’s cooked).

Whisk together the remaining oil, honey, molasses, garlic and lemon juice and season to taste.

Transfer the cooked chicken to a board, chop into 8 large pieces (a meat cleaver or large knife is good for this) and place on a large platter with any juices. Pour over the dressing over the chicken and leave to rest in for 10 minutes.

Meanwhile, make the salad. Cook the mograbiah in lightly salted boiling water for 10-12 minutes until al dente. Drain, refresh under cold water and drain again, shaking off excess water. Place in a large bowl, add a glug of olive oil, stir well and leave to cool. Stir in the watercress, cranberries, almonds, spring onions and season to taste. Spoon onto plates and top with the chicken using the beautiful juices to dress the salad.

Tip: Mograbiah is a larger variety of couscous often referred to as pearl couscous and is used in the same way. It is great in salads or can be used to thicken soups and stews. It is available from most larger supermarkets or specialist food stores.

 


Asian noodles cook club

The first of my monthly Cook Club courses took place last week with great success. The concept of cook club is to offer people who live locally in SW France the chance to join me for a 4 hour cooking session and learn to cook dishes from around the world and craft their culinary skills with courses on all food subjects. Living here in France is great but occasionally we all yearn for something else and so we began with Asian noodles.

On the menu this week were Salmon and spring onion gyoza, Steamed scallop and chive dumplings, Green papaya, crispy pork and vermicelli noodle salad and a classic Prawn pad Thai (stir-fried noodles).We began by filling the gyoza wrappers and dumpling wrappers and made up their delicious but totally different sauces. Next came the green papaya salad which we left to one side, ready to assemble just before lunch, whilst we finished off prepping up the Pad Thai. After a full-on morning of cooking and learning about noodles we sat down together to enjoy the fruits of our labours……….. delicious!

RPS1796_P46 scallop dumplings copy 3

Steamed scallop and bean shoot dumplings

Serves: 2

125g shelled scallops (corals removed)

25g bamboo shoots, drained and chopped

1 garlic clove, crushed

1 tablespoon chopped fresh garlic chives/or chives

1/2 tablespoon light soy sauce

1 teaspoons oyster sauce

1/2 teaspoon sesame oil

12-16 wonton wrappers

a little sunflower oil, for cooking

shredded spring onions, to garnish

Trim the scallops, cutting away the grey muscle attached at one side and cut into small dice. Place in a bowl with the bean shoots, garlic, chives, soy sauce, oyster sauce and sesame oil and stir well.

Lay the wrappers flat on a board and place a teaspoon of the scallop mixture in the center. Brush around the edges with a little water and draw the sides up and around the filling pressing together to seal. Transfer each one to a baking tray lined with baking paper.

Pop the base of each dumpling in a dish of oil and transfer to a medium-sized bamboo steamer. Cover and steam over a pan of simmering water for about 8-10 minutes until firm and cooked through. Serve with the dressing, garnished with shredded spring onions.

Szechuan chilli dressing

Makes: 50ml

50ml sunflower oil

1 teaspoon dried red chilli flakes

1 tablespoons light soy sauce

1/2 tablespoon black vinegar

1 teaspoons caster sugar

¼ teaspoon Szechuan pepper

Heat the oil in a small saucepan until it just starts to shimmer, remove from the heat and stir in the chilli flakes. Set aside for 30 minutes and then strain through a fine sieve into a clean bowl. Stir in all the remaining ingredients and serve as required.

If you are making ahead of time omit the pepper, adding it just before serving


RPS1796_P56 Salmon gyozas copy

Salmon and spring onion gyoza

Serves: 2

125 g skinless salmon fillet, boned

1 spring onion, trimmed and thinly sliced

1/2 tablespoon Mirin

1/2 tablespoon light soy sauce

10-12 gyoza wrappers

1/2 tablespoon sunflower oil

pinch salt

black sesame seeds

Cut the salmon fillet into small dice and place in a bowl. Add the spring onions, Mirin and soy sauce and stir well to combine.

Using 1 wrapper at a time, lay flat on a clean board and place a spoonful of the salmon mixture on one half of each wrapper. Dampen the edges with water, fold in half and turn edges over, pressing together well to seal.

Heat the oil in a non-stick frying pan and fry the gyoza on one side until really browned. Add 100ml water and simmer, partially covered for 3 minutes until the water is evaporated. Fry for a further 1 minutes until crisp. Transfer to serving dishes and drizzle over the dipping sauce.

Noodle dipping sauce

Makes: 150 ml

100 ml dashi stock

11/2 tablespoons Japanese soy sauce

11/2 tablespoons Mirin

1/4 teaspoon caster sugar

Combine the dipping sauce ingredients together and chill until required. This will keep indefinitely in a screw top jar in the fridge.


RPS1796_Green papay salad copy 2

Green papaya and crispy panchetta salad

Serves: 4

150 g dried rice vermicelli noodles

150 g pancetta, diced

150 g green papaya, peeled, halved and seeded

1 cucumber, seeded and thinly sliced

a good handful fresh mint, coriander and Thai basil

125g grape cherry tomatoes, halved or quartered

2 tablespoons fish sauce

2 tablespoons palm sugar

2 tablespoons fresh lime juice

2 red bird’s eye chillies, thinly sliced and seeded if wished

4 tablespoons dry roasted peanuts, finely chopped

1 tablespoon roasted rice powder

crispy fried shallots, to serve

Place the noodles in a large bowl and pour over boiling water to cover. Soak for 20 minutes until just tender. Drain and then dry the noodles on a clean tea towel and place in a large bowl.

Dry fry the panchetta in a small frying pan over high heat until crisp and golden. Set aside to cool.

Thinly slice the papaya and cut into long thin strips or julienne. Add to the noodles with the cucumber, herbs, cherry tomatoes and panchetta.

Whisk together the fish sauce, sugar and lime juice and stir until the sugar is dissolved. Add to the salad, toss well and divide between plates. Top with the peanuts and powdered rice. Serve with crispy fried shallots.


Prawn Pad Thai

RPS1796_Pad thai

Serves: 1

90g dried rice stick noodles

6-8 medium raw prawns, peeled and de-veined

2 tablespoons fish sauce

1 tablespoons grated palm sugar

1 tablespoon white sugar

1 tablespoon tamarind water

4 tablespoons peanut or vegetable oil

125 g firm tofu, diced

2 red shallots

2 garlic cloves or 1 small bunch garlic chives

1 egg, lightly beaten

1 tablespoon dried shrimps (see Store Cupboard ID pages)

a pinch cayenne pepper

125 g bean sprouts, trimmed plus extra to serve

Garnishes

crushed peanuts,

lime wedges, to serve

coriander/garlic chives

cayenne pepper

Place the noodles in a bowl and cover with boiling water. Leave to soak for 20 minutes stirring to ensure they separate. Drain well. Prepare the prawns. Shell and remove the black vein from the back, wash and pat dry.

Place the fish sauce, palm sugar, white sugar and tamarind water in a small saucepan and stir over a low heat until the sugar is dissolved. Simmer for 2 minutes and then remove from the heat.

Heat 2 tablespoons oil in a wok, add the tofu to the pan and stir-fry for 4-5 minutes until crispy. Remove from the pan.

Add the prawns (with a little extra oil, if needed) and stir-fry for 2 minutes until pink, remove with a slotted spoon.

Add the shallots and garlic to the pan and fry over a medium heat for 30 seconds and pour in the beaten egg. Lower the heat and cook, stirring gently for 10 seconds until starting to set.

Return the tofu to the pan along with the cooked prawns, dried shrimp and noodles and stir-fry over a high heat until the noodles start top brown.

Add the sauce and a pinch of cayenne stirring constantly, until everything is heated through. Stir through the half beansprouts.

Transfer to a platter and sprinkle over the remaining beansprouts, peanuts, coriander and cayenne pepper and serve with lime wedges.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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