Lemon Chicken with Golden Onions and Green Olives: The Good Carbs Cook Book -Dr Alan Barclay, Kate McGhie & Philippa Sandall

Good Carbs Cookbook

 

Images and recipes from The Good Carbs Cookbook by Dr. Alan Barclay, Kate McGhie & Philippa Sandall Murdoch Books RRP $$39.99 Photography by Alan Benson

 

Lemon Chicken with Golden Onions and Green Olives

“With a nod to an unctuous Moroccan tagine, the spice mix is mild and the turmeric produces a gorgeous golden colour in the onions when the chicken is cooked. Ground ginger withstands higher cooking temperatures than fresh ginger, without changing its flavour.” p.56

 

Lemon Chicken Cooked In A Spice Paste With-Golden Onions And Green Olives

PREPARATION TIME: 25 minutes | COOKING TIME: 1 hour | SERVES: 6

3 garlic cloves, crushed
1 teaspoon ground cumin
½ teaspoon ground chilli
2 teaspoons ground turmeric
½ teaspoon freshly ground pepper
1 handful coriander (cilantro) leaves and stems, chopped, plus extra, finely chopped, to garnish
1 handful parsley, chopped
¼ cup (60 ml/2 fl oz) lemon juice
½ cup (125 ml/4 fl oz) olive oil
4 skinless bone-in chicken thighs
4 skinless bone-in chicken drumsticks
5 medium onions, thinly sliced
sea salt flakes
2 teaspoons ground ginger
1 lemon, thinly sliced
1 cup (250 ml/9 fl oz) water
1 cup (180 g/6½ oz) pitted green olives

 

Combine the garlic, cumin, chilli, turmeric, pepper, coriander, parsley, lemon juice and 2 tablespoons of the oil in a large bowl. Add the chicken and toss until evenly coated in the spice paste. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.

Heat 2 tablespoons of the remaining oil in a large sturdy heatproof pan over medium–high heat. Working in batches, add the chicken pieces and fry for about 10 minutes, turning once until golden brown on both sides. Transfer the chicken to a plate and cover loosely with foil to keep warm.

Put the onions in the pan with the remaining oil and add salt and pepper to taste. Cook for about 10 minutes, stirring occasionally, until the onions soften.

Return the chicken to the pan with the ginger, lemon and water. Bring to a lively simmer and then reduce the heat to medium–low and cook, covered, for about 40 minutes, or until the chicken is cooked through. Test by piercing the meat near the bone with a fine skewer and if the juices run clear, the chicken is cooked.

Remove from the heat and scatter with the olives and extra coriander.

Lovely served with couscous or brown rice.

 

Advertisements

Rosemary and Thyme Chicken Stew: Fast Your Way To Wellness – Lee Holmes

Fast Your Way To WellnessRecipes and Images from Fast Your Way to Wellness by Lee Holmes (Murdoch Books).

Rosemary and Thyme Chicken Stew

“If you’re really pressed for time in the evenings, throw all the ingredients in your slow-cooker in the morning and come home to a scrumptious dinner.” p. 228

 

rosemary-and-thyme-chicken

 

Serves 4

267 calories per serve (1118kJ)

 

145 g (5 oz/2 large) carrots, halved lengthways and sliced

4 small red onions (optional), peeled and quartered

2 leeks, white part only, sliced

2 lemons, quartered

2 garlic cloves

370 g (13 oz/about 2) skinless chicken thighs, halved

625 ml (211/2  fl oz/21/2  cups) chicken stock

400 g (14 oz) tinned diced tomatoes

2 bay leaves

a few thyme sprigs

a few rosemary sprigs

drizzle of apple cider vinegar

1 teaspoon sugar-free wholegrain mustard

Celtic sea salt and freshly ground black pepper, to taste

 

 

Preheat the oven to 180°C (350°F).

Put the carrots, onions (if using), leeks, lemons and garlic in a large roasting tin. Rest the chicken thighs on top of the vegetables, then pour in the stock and tomatoes and top with the herbs. Drizzle in the apple cider vinegar, then bake for 35–40 minutes, until the vegetables and chicken are cooked through.

Remove the chicken and vegetables from the pan and keep warm. Discard the bay leaf (and perhaps the lemon quarters if you prefer) and transfer the juices to a saucepan. Bring the juices to the boil, then add the mustard and boil for 5 minutes, or until slightly thickened. Season with salt and pepper.

Pour the sauce over the chicken and vegetables, then serve.

Tonga Chili Lime Chicken: Spice Health Heroes – Natasha MacAller

 

spice-health-heroes

‘Images and recipes from Spice Health Heroes by Natasha MacAller (Murdoch Books). Photography by Manja Wachsmuth. RRP $49.99’

MUSTARD, GINGER, GARLIC, CARDAMOM

TONGA CHILI-LIME CHICKEN

 

‘Created at a Tongan vanilla plantation using ingredients available on the plantation, including passion fruit, freshly juiced limes, fresh ginger and vanilla, which I made into a mustard, this dish easily adapts for parties by substituting the thighs and drumsticks with the same amount of chicken wings.’  p.158-159

.

SERVES 6

750g (1lb. 10oz.) chicken thighs and/or drumsticks, bone in, skin on

1 small handful coriander (cilantro) leaves, for garnishing

 

For the marinade:

2 garlic cloves, chopped

1 tbsp freshly grated ginger

1 tsp coriander seeds, toasted

½ tsp cardamom seeds, toasted

240ml (1 cup) grapeseed or vegetable oil

60ml (¼ cup) lime juice

½ medium onion (100g/3½oz.), chopped

120ml (½ cup) passion fruit juice (or fresh pineapple juice), or 4 passion fruit, pulped and seeded

1 tbsp coconut or brown sugar

¼ tsp salt

120ml (½ cup) seasoned rice wine vinegar

2 tsp Dijon mustard, or Vanilla Honey Mustard (see page 164) large pinch nutmeg

30g (1oz./½ cup) fresh coriander (cilantro) leaves, chopped

2 fresh red chilies, thinly sliced

 

Cut any excess fat off the chicken pieces and discard, then transfer the chicken to a medium-sized bowl or casserole dish.

Using a mortar and pestle, grind the garlic, ginger and coriander and cardamom seeds to make a paste. Transfer this paste to a food processor (or use a stick blender), add all the remaining marinade ingredients except the chilies, and whizz until smooth. Stir in the sliced chilies then pour the marinade over the chicken to coat. Cover the dish, or put everything into a zip-sealing bag, and chill for 2–8 hours.

 

Preheat the oven to 180°C (350°F/gas mark 4).

 

Drain the chicken from the marinade and set aside. Bake the chicken pieces for 25 minutes, or until juices run clear. Remove from the oven, transfer onto a serving plate, cover and let rest for 10 minutes.

To serve, reduce the leftover marinade and drizzle it over the chicken, then scatter the coriander (cilantro) leaves, and the chilies from the reduced marinade over all and serve immediately.

Recipes and food prep by Natasha MacAller. Props by Lianne Whorwood @ The Propsdepartment. Food styling by Manja Wachsmuth

Recipes and food prep by Natasha MacAller. Props by Lianne Whorwood @ The Propsdepartment. Food styling by Manja Wachsmuth

Fragrant Poached Chicken, Salted Daikon,Smoked Eggplant Cream, Sashimi Sea Scallops, Ginger Scented Milk Curd, Virgin Black Sesame : Organum – Peter Gilmore

organum_cover

Images and recipes from Organum by Peter Gilmore (Murdoch Books) $59.99

Fragrant poached chicken, salted daikon, smoked eggplant cream, sashimi sea scallops, ginger-scented milk curd, virgin black sesame.

SERVES / 8

 

“This is one of my most sensual and pure plays on texture. The yielding, fragrant masterstock chicken against the smoky, silky eggplant cream, contrasted with salted daikon and slippery sashimi sea scallops, has great interplay. For me, the perfume of this dish is what makes it so elegant: the ginger-infused milk curd and the intoxicating aroma of the Korean cold-pressed virgin black sesame oil.” (p.248)

 

01

Fragrant poached chicken 

3 litres (105 fl oz) chicken stock
(see Basic Recipes)

300 ml (10½ fl oz) dark soy sauce

300 ml (10½ fl oz) shaoxing rice wine (Chinese rice wine)

300 g (10½ oz) yellow rock sugar

7 star anise

4 pieces cassia bark, 10 cm (4 inches) long

1 bunch Asian spring onions
(white part only)

50 g (1¾ oz) ginger, thinly sliced

30 g (1 oz) garlic, sliced

1 orange, peel zested

1.6 kg (3 lb 8 oz) free-range chicken

 

Put all of the ingredients except the chicken into a 7 litre (245 fl oz) stockpot with a tight-fitting lid, bring to the boil and simmer on high for 10 minutes without the lid. Strain the liquid into another stockpot, discarding the solids. Bring the liquid back to a full boil then put the whole chicken—breast side down—into the pot. Immediately put the lid on the pot and turn off the heat. Remove from the heat and allow to stand for exactly 1 hour. Remove the chicken from the liquid and place on a draining tray. Refrigerate for at least 45 minutes or until required.

Note: with this cooking method the chicken flesh will appear slightly pink, but it will be cooked through. The flesh should give between your fingers: if it doesn’t, you will need to cook it a little longer.

 

02

Smoked oil  

500 ml (17 fl oz) extra virgin olive oil

1 small garlic clove

100 g (3½ oz) whole smoked eel, cut into 1 cm (3/8 inch) thick pieces

25 g (1 oz) flaked bonito

 

Put all ingredients into a cryovac bag and seal. Cook in a water circulator at 50°C (120°F) for 30 minutes. Allow the oil to cool for 10 minutes. Open the bag and strain the ingredients through an oil filter bag or layered muslin (cheesecloth). Discard the solids and reserve the oil.

 

03

Smoked eggplant cream

500 ml (17 fl oz) smoked oil

1/4 lemon, juice

1 garlic clove, finely sliced

2 small, firm, super-fresh eggplants (aubergines)

sea salt

 

Put the smoked oil, lemon juice and garlic into a large cryovac bag. Sit the bag inside a container with the ends folded over to allow easy access to the oil. Peel the eggplants one at a time and immediately dice into 2 cm (3/4 inch) square cubes. Put the eggplant cubes straight into the oil before they have a chance to oxidise. Repeat until all the eggplant has been used. When choosing the eggplant, freshness is imperative so that the seeds are very small and have not turned black inside the eggplant. If you cannot find super-fresh eggplants avoid using the more seeded parts of the eggplants. In this case you may need three or more eggplants. All these steps are important to keep the eggplant white.

When the eggplant is submerged in the oil, seal the bag then steam in a water circulator at 95°C (195°F) for 40 minutes until the eggplant is soft. Strain the eggplant away from the oil and process the eggplant in a blender. You may need to add a little of the cooking oil to obtain a smooth consistency. Pass through a fine drum sieve. Season and allow to cool.

 

04

Egg white pearls

4 egg whites

1 litre (35 fl oz) grapeseed oil

 

Strain the egg whites through a medium sieve and discard any material that does not come through the sieve with gentle pressure. Heat the grapeseed oil in a large heavy-based saucepan to 50°C (120°F). Put the strained egg white into a medium-size hypodermic syringe with a 0.5 mm (25 gauge) needle. In one slow but direct motion squeeze the egg white through the syringe into the hot oil. The eggwhite will form very small pearls. Allow to set for 1 minute then, using a rubber spatula, release the pearls from the bottom of the pan in a smooth motion. Allow another 30 seconds of setting, then strain the oil and the egg whites through a fine sieve. Place the egg white pearls on a tray lined with silicone paper. Reserve the oil and repeat the process until you have about 1 tablespoon of pearls (enough for 8 flowers).

 

05

Scallop pearl flowers 

1 sea scallop

1 tablespoon white soy sauce

1 tablespoon crème fraîche

1/2 daikon

 

Finely dice the sea scallops to 3 mm (1/8 inch). Dress the scallops in the white soy sauce and place on paper towel to dry.

Whip the crème fraîche to firm peaks.
Lay some plastic wrap on the bench and cut it into 10 cm (4 inch) squares. Place a plastic wrap square over a shot glass then put a small dot (1/8 teaspoon) of crème fraîche in the centre. Next put 1/8 teaspoon of diced scallop on top. Gathering the plastic wrap corners together, squeeze the scallops and crème fraîche to form a tight ball. Twist the plastic tightly and place each ball in the refrigerator to set for 30 minutes (or 5 minutes in a blast freezer). Repeat the process until you have 8 balls. Using the same method with plastic wrap and shot glasses, place 1/2 teaspoon of egg white pearls in the centre of each piece
of plastic. Spread out the egg white pearls to form a single layer roughly the size of an Australian 50-cent piece (about 3 cm or 1¼ inch diameter). Carefully unwrap the scallop and crème fraîche balls and place a ball in the middle of the egg white pearls. Gather up the corners of the plastic to form a pearl. Allow these pearls to set in the refrigerator until required.

Fold some sturdy aluminium foil into a long, V-shaped rest and sit it fold down in some rice to keep it steady, with the wider
part of the V upright. This will act as a rack
to hold your scallop pearl flowers in shape. Use a 2 cm (3/4 inch) diameter round cutter to stamp out a cylinder from the daikon. Use a Japanese mandolin to slice the cylinders into 1 mm (1/32 inch) thin discs. You need 56 discs
(7 discs for each of 8 flowers). Blanch these discs in boiling water for 10 seconds and refresh in iced water. Drain and pat the discs dry. Overlap 7 discs in a circular pattern—they will gradually form a point—making a small cone shape. Place these cones in the foil rest and set aside in the refrigerator until required.

 

06

Fragrant oil

100 ml (3½ fl oz) extra virgin Korean black sesame oil

50 ml (1¾ fl oz) extra virgin Korean white sesame oil

1/2 teaspoon jasmine tea

15 g (1/2 oz) ginger, thinly sliced

15 g (1/2 oz) long green spring onions,
white part only, thinly sliced

 

Put all of the ingredients into a cryovac bag. Heat in a water circulator to 40°C (105°F) for 30 minutes. Allow to cool. Strain and discard the solids.

 

07

Ginger milk curds 

45 g (1½ oz) ginger, thinly sliced

500 ml (17 fl oz) milk

sea salt

25 ml (1 fl oz) vegetable rennet

25 ml (1 fl oz) still mineral water

 

Put the ginger and milk in a saucepan and bring to 70°C (160°F) then remove from the heat. Allow to infuse for 30 minutes then strain and discard the solids. Season with salt.

Just before serving, make the ginger curds two at a time in eight ramekins with a capacity of 50 ml (1¾ fl oz) each. Warm 100 ml (3½ fl oz) of the ginger-infused milk to 35°C (95°F). Mix the vegetable rennet and mineral water together. Put 2 ml (1/16 fl oz) of the rennet mixture into a syringe, swirl the milk around in the saucepan and shoot the rennet into the warm milk. Working very quickly, fill two ramekins. Repeat this process three more times until all eight ramekins are filled.
Allow to set, which will take about 2 minutes.

 

08

TO FINISH

sea salt

10 large sea scallops, finely sliced into 1 mm (1/32 inch) thin discs

50 ml (1¾ fl oz) white soy sauce

12 salted daikon twists
(see basic recipes)

 

Remove the chicken breast meat from the frame and shred the meat with your fingers. In a bowl, dress the chicken liberally with the fragrant oil and season with salt.

Dress the sliced scallops with the white soy sauce and a little of the fragrant oil.
Dress the daikon twists with the fragrant oil.

 

09

TO PLATE

30 pea flowers

48 wasabi flowers

 

Place a generous spoonful of smoked eggplant cream in the centre of each plate. Spread out with the back of the spoon. Start layering the chicken breast, sea scallops and daikon twists. Make a space for the scallop pearl flower. Place the flower petal cone in first, then unwrap the scallop pearl and place the pearl in the centre of the cone the right way up. Using a dessertspoon, scoop half of the ginger milk curd carefully onto the salad. Dress with a little more fragrant oil then scatter the pea flower petals and wasabi flowers over the top. Serve.Poached Chicken

One-pot Spiced Chicken with Preserved Lemon & Green Olives -Delicious Every Day – Anna Gare

delicious-every-day

Images and recipes from Delicious Every Day by Anna Gare (Murdoch Books) RRP $39.99

One-pot spiced chicken with preserved lemon & green olives

  • SERVES 4 •

I know that for some people cooking is a chore, so I have included this fuss-free quick and delicious chicken one-pot wonder, which really does use just one pot and will always impress.” p.130

 

80 ml (2½ fl oz/⅓ cup) olive oil

1 large chicken, cut into quarters

2 red onions, quartered

4 potatoes, quartered

2 teaspoons ground cumin

2 teaspoons fennel seeds

1 teaspoon ground turmeric

2 teaspoons ground coriander

a few thyme sprigs

3 fresh bay leaves

2 tablespoons finely chopped  preserved lemon

175 g (6 oz/1 cup) green olives

3 coriander (cilantro) sprigs, leaves picked and roots finely chopped

125 ml (4 fl oz/½ cup) verjuice

 

 

Preheat the oven to 180°C (350°F).

 

Drizzle half the olive oil over the base of a large heavy-based cast-iron casserole dish. Put the chicken pieces, skin side down, in the dish and brown over medium heat until golden. Turn the chicken pieces over and remove the dish from the heat.

 

Poke the onion and potato around and underneath the chicken. Scatter over the spices, thyme, bay leaves, preserved lemon, olives and chopped coriander root.

 

Drizzle with the remaining oil, the verjuice and 125 ml (4 fl oz/½ cup) of water.

 

Cover with baking paper and the lid and bake for 1 hour.

 

Serve scattered with the coriander leaves.

 

one_pot_spiced_chicken

 

 

 

 

 

P

Sneak Peek: Delicious Every Day – Anna Gare

delicious-every-day

Delicious Every Day

Anna Gare

Murdoch Books

ISBN: 9781742663906

I received this inspiring book in the mail yesterday. The synopsis states :

Learn to cook delicious food every day with Anna Gare’s delicious new cookbook that is mostly healthy, always tasty.

One of Australia’s most popular television cooks, Anna Gare, knows a thing or two about balancing a busy life with the need to serve up delicious, healthy food for the whole family, every day. In Delicious Every Day, she shares her absolute favourite go-to recipes: food to feed a crowd and to keep you and the rest of the family ticking over. There are solutions to midweek dinner dramas, such as Japanese salmon with miso broccoli and brown rice, one-pot stars such as herby chicken casserole on pearl barley, and ideas for salads and easy sides that are so good they’ll steal the show. Then you decide whether to be naughty or nice when it comes to dessert: Mexican spiced chocolate torte vs banana chia and almond cake with honeyed labne? Including a chapter on full-flavour no-fuss ideas for party food, Delicious Every Day contains the family recipes you’ll come back to again and again.”

I agree- this is a keeper – a book to add to the kitchen library with many recipes that I will use again and again. (And a hint – this is the perfect house warming present for those new to cooking for themselves- the recipes are easy, scrumptious and there are ideas suitable for all occasions – salads to share, breakfasts, onepot meals, party tricks…).

Tonight I made (with the ingredients I had on hand) Chicken Provencale p.124  Seconds were required, it was so good – and the leftovers have already been allocated for husband’s lunch tomorrow !

Chicken Provencale

Chicken Soup: Baby Pip Eats – Amie Harper

Baby Pip Eats

 Recipes and Images from Baby Pip Eats by Amie Harper (Murdoch Books) available in all bookshops and online.

CHICKEN SOUP

C IS FOR CHICKEN

 

eat me from: 7–8 months (once chewing developed)
Source of: iron & Zinc
Serves: 1 baby & family of 4

 

Heat a non-stick sauté pan over medium heat and add 1 tbsp olive oil or butter. Add 1 washed and chopped leek (pale part only) and cook, stirring occasionally, for 5 minutes until soft. Add 2 diced carrots, 2 diced celery sticks and 2 tsp chopped thyme. Cook for a further 3 minutes. Add 1 kg (2 lb 4 oz) chopped chicken thigh fillets and cook, stirring, for 5 minutes. Add 1.5 litres (52 fl oz/6 cups) water or chicken stock (homemade stock is best as it’s less salty, or use a reduced-salt one) and bring to a boil, then reduce the heat to a gentle simmer and cook for 1–1½ hours. Alternatively you can transfer the mixture to a slow cooker after the stock has been added and cook for 4 hours on the fast setting or 6–8 hours on the slow setting. Remove the chicken from the soup and shred into small pieces. Return the chicken to the soup, stir through, then serve with bread and mashed pumpkin for dipping.

 

Chicken Soup

Try: You can use diced skinless chicken breast fillets instead of thighs; they don’t take as long to cook, so reduce the simmering time to 30 minutes (or until the chicken is cooked through and the veggies are soft). I don’t recommend using breast meat if you’re cooking this in a slow cooker, though, as the meat tends to dry out.