Search the nombelina.com archives
by peejeej on January 3rd, 2011
I made these chicken sausage rolls inspired by Masterchef AU. Ofcourse me being me, I skipped a lot of steps.
I seasoned the ground chicken meat with salt, pepper, garlic powder and a bit of paprika powder. Folded them in puff pastry and sprinkled sesame seeds on top. I’m not a big fan of egg washing puff pastry. Just don’t like the flavor, but they don’t need to be a deep golden brown for me to enjoy them.
by peejeej on March 31st, 2010
I wanted to try to make my own fried chicken. Plan was to fry the chicken pieces twice to make them extra crispy. As this was somewhat of an experiment I can’t give you exact measurements.
For the batter I used approximately 2:1 plain flour to corn starch to which I added cold water bit by bit to create a paste that would hold on to my chicken, but wasn’t too thick either. The flour mixture was seasoned with paprika powder, garlic powder, salt and pepper. My first try was a bit too wet so while coating the chicken I added a bit of extra flour. For the chicken I used boneless chicken thighs, thigh meat it much more succulent than chicken breast.
In a frying pan I added about an inch of oil. The amount at which my chicken would be nicely fried on one side. I don’t have a thermometer, but the oil was hot enough for the battered chicken to fry nice and slowly. I cooked 3 pieced together in my pan at a time. My theory is not to turn the chicken too often or too much oil will be absorbed by the batter. Remove from the oil when the crust has been cooked and slightly colored and put onto kitchen towel. The chicken (if not too thick) will have been cooked enough by now.
In the same oil I fried of some parboiled jacket potatoes cut into wedged. As a side dish I deseeded a cucumber cut it into thin slices and put those in a vinegar, sugar and water mixture.
Time for the 2nd frying. The oil can be slightly hotter now. The pieces of chicken have probably gone a bit soft after the first frying. Frying them the second time with fry off excess moisture and will turn the chicken pieces lovely and crispy. Fry until nicely golden brown.
This was so lovely and I think better than KFC or any of those places. I had some left over and the batter was still a bit crispy the next day.
by peejeej on September 21st, 2009
This chicken dish is one of the easiest and my most favourite chicken dish. I halved the chicken on the back and flattened it. To reduce cooking time and for flavour penetration I slashed the meaty parts of the chicken. Season the chicken with pepper, salt, garlic powder and thyme to taste (I ran out of fresh garlic forgive me). Then drizzle with lemon, cut what’s left of the lemon into pieces and lay on the chicken for extra lemon flavour. Leave this to marinate for as long as you got. I usually let it marinate for a couple of hours.
Skin the onions and cut into quarters. Put this on the bottom of your roasting tray. Place the chicken onto the onion, drizzle with olive oil and let it roast at about 190/200C. I have a gasoven so it takes a bit more time for the chicken to brown, I had it in the oven for about 2 hours while the chicken was still nice and moist. I could probably have upped the temperature and have it ready in maybe 1.5 hour.
Don’t cook the chicken in the marinade because the juices that come off the chicken will be way too sour.
My bf made the bulgur salad. Prepare the bulgur: usually pouring 1 cup bulgur wheat to 1.5 cup of boiling water (heat off). Cover for 15min. While the bulgur is getting ready, pan fry slices of eggplant, cut up the pepper into not too small bitesize pieces and chop the parsley.
Then comes the hard part. Mix the bulgur with feta, pepper, olives, eggplant, parsley, semi sundried tomatoes, artichoke and sprinkle with lemon juice to taste.
We had this yesterday and after I finished my plate I dipped some bread into the chicken juices. *drool* Don’t forget to do this or you’ll miss one of the best parts. To give some extra flavour to your bulgur you can also replace the water with some chicken stock.
by peejeej on August 20th, 2009
Take a plastic bag with 1kg of chicken thighs. Mix equal amounts of olive oil and lemon juice, add about 1.5 tbs of dried oregano. Pour into the bag and knead so the chicken is evenly coated. Leave in the fridge for a couple of hours.
Spread the chicken into a baking tray with a high edge, it will release some juices. Salt/pepper to taste. Cook at 190 Celsius/375 Fahrenheit for about an hour.
I made Asian style Chicken thighs before with a similar method. In the picture above we at the chicken with crusty bread and potato salad. The crusty bread was for dipping into the yummy yummy YUMMY juices that were released into the pan. I made a lazy potato salad with Kewpie mayonaise. I forgot to add garlic into the marinade. So if you have some, add that as well.
Works great with whole chicken too. I cut the chicken down the breastbone and spread it out into a butterfly. Then marinate it with olive oil/lemon/garlic/oregano. Cooking an entire chicken will release even more yummy, darker juices.
Don’t know what’s going on, but my photography skills have gone totally down the drain. But hey this is a cooking & eating blog.
by peejeej on August 16th, 2009
During the week I don’t feel like cooking most of the time. Especially now during this hot summer. So I got the idea of cooking some food in bulk during the weekend. I bought 2kg of boneless chicken thighs from a local Turkish supermarket. 9 euro’s for 2kg, way cheaper than chicken breast and much more succulent.
I split the chicken thighs into two plastic freezerbags. I made two types of marinade. One asian style and one mediterranean style. Might post the mediterranean one tomorrow. It’s still cooking.
This recipe is mainly an easy “just throw it together” thing. In a small bowl I combined 3 tbs Japanese soysauce, 2 tbs dark Chinese soysauce (not to much it’s really strong), 1.5 tbs hoisin sauce, 3 tbs ketchup, a sprinkling of garlic powder and about 1/2 inch of ginger (I keep a supply of chopped ginger in the freezer). Pour the marinade into the bag with the chicken and knead the bag to coat the chicken. Leave to marinate in the fridge for a couple of hours.
Spread the chicken into a baking tray with a high edge, it will release some juices. Cook at 190 Celsius/375 Fahrenheit for about an hour.
Such an easy, but delicious dish. We ate this with just some steamed rice and poured some of the juices over the rice. You could try this recipe with some chinese rice wine into the marinade, chili(sauce) or some fresh garlic.
Most popular posts on nombelina.com
Browse by category
Favorite food websites
Browse the nombelina.com archives
Browse nombelina.com by tags
