Archive for the ‘Peppercorns’ Category

Chicken with Vindaloo Spices (Madhur Jaffrey)

October 15, 2013

Chicken with Vindaloo Spices (Madhur Jaffrey)

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Triple-coated fried chicken (Dan Lepard)

October 8, 2013

Serves 2
One large chicken, jointed and skinned, with the breast meat cut from the bone
2-3 litres neutral-flavoured frying oil, such as rapeseed or corn

For the marinade
1 garlic clove, peeled and crushed
75g low-fat yoghurt
2 tsp caster sugar
1 tsp salt

For the batter
1 medium egg
280ml beer
175g plain flour

For the seasoned flour
175g plain flour
25g cornflour
1 tsp salt
One batch spice mix

For a general “herb and spice” flavour, I use 1 tsp each of ground black and white peppers, smoked paprika, ginger, mustard, coriander, allspice, dried thyme and dill, plus a finely crumbled chicken stock cube.

For a 5-spice blend, use 5 tsp each of five‑spice powder, ground ginger and smoked paprika and 2-3 tbsp sesame seeds. Also, whisk 3 tbsp sesame oil through the batter.

For a garam masala blend, use 5 tsp each of garam masala, ground coriander and cumin, 2-3 tsp chilli powder and 2-3 tbsp nigella seeds.

1 Prepare the chicken a few hours beforehand, or the day before. For the marinade, mash the garlic and place in a bowl or container with the yoghurt, sugar and salt. With the meat on the bone, slash deeply into the flesh with a sharp knife so the marinade penetrates better. This will also help it to cook more easily. With the breast meat, slice it in half horizontally so it will fry quickly. Place all the meat in the marinade, toss well, cover and leave in the fridge till needed.

2 Whisk all the beer batter ingredients together until smooth. If necessary, thin the mixture with a little water before you use it, until it reaches the consistency of single cream. It should coat the chicken only very lightly.

3 Fill a saucepan with oil to a third of its height, then heat to about 175C/350F. Have a tray ready covered with layers of kitchen roll.

4 Have the batter ready in a bowl, and the seasoned flour on a plate or bowl. Take a chicken out of the marinade, coat in the flour, then dip in the batter, then back into the flour. Pat the flour on to the chicken well, then fry for about 3-5 minutes (chicken breast meat), 5-10 minutes (thigh or leg bone), or 10-12 minutes (whole leg thigh joint), allowing the oil temperature to drop toward 150C/300F on larger pieces of meat. Drain on the kitchen roll, checking the meat is cooked through to the bone. Either cut to check the juices run clear, or use a temperature probe to prod the deepest part of the joint, which should reach 70C/150F when cooked.

Chicken, chorizo and pepper pies (Felicity Cloake)

October 4, 2013

Makes 6

For the pastry

225g plain flour, plus extra to dust
A pinch of salt
1 teaspoon smoked paprika
175g cold butter
50ml iced water
Vegetable oil, to grease
1 egg, beaten with a little water and salt

For the filling

4 chicken thighs
1 celery stalk, chopped
1 carrot, chopped
1 bay leaf
4 peppercorns
2 tablespoons olive oil
½ onion, chopped
½ green pepper, deseeded and diced
½ red pepper, deseeded and diced
75g cured chorizo, skinned and diced
75g creme fraiche

Sift the flour, salt and paprika into a bowl, and grate in the butter. Rub in with your fingertips, then add enough water to make a dough that comes cleanly away from the bowl. Wrap in baking parchment and chill for 30 minutes.

Put the chicken thighs into a large pan with the celery, carrot, bay leaf and peppercorns and cover with cold water. Boil, then simmer until the chicken is cooked (20 –30 minutes). Remove the chicken and set aside to cool, then bring the liquid to the boil and cook until reduced by half to make a stock. Strain, discarding the vegetables.

Preheat the oven to 220C/gas mark 7. Cube the chicken, discarding skin and bones. Heat the oil to medium and add the onion and peppers. Cook for five minutes, until soft, then turn up the heat slightly, add the chorizo and sauté until it begins to crisp and release its oil. Stir in the chicken, followed by 50ml of stock and the creme fraiche.

Lightly oil a six-hole muffin tray. Roll out pastry on a floured surface to about 7mm. Using a 9cm cutter, cut six pastry circles to line the holes, and smaller lids. Divide the filling between the pies and brush the rims with egg wash. Put lids on, and press down with the back of a fork to seal well. Snip a small hole in each lid to let out steam, and brush the tops with egg wash. Bake for about 25 minutes, until golden.

Mushroom Tarragon and Peppercorn Pie

October 4, 2013

Mushroom Tarragon and Peppercorn Pie

Mushroom Tarragon and Peppercorn Pie

October 2, 2013

Mushroom Tarragon and Peppercorn Pie

Vegetable Stock (Hugh Fearnley Whittingstall)

October 2, 2013

 

Vegetable Stock (Hugh Fearnley Whittingstall)

Spicy Merguez Oven Chips with Yoghurt Dip (Hugh Fearnley Whittingstall)

September 27, 2013

Spicy Merguez Oven Chips with Yoghurt Dip (Hugh Fearnley Whittingstall)

Rainbow Peppered Roast Beef

September 23, 2013

Rainbow Peppered Roast Beef

Kerala Lamb Stew (Madhur Jaffrey)

September 11, 2013

Kerala Lamb Stew (Madhur Jaffrey)

Slow Cooked Aromatic shoulder of Pork (Hugh Fearnley Whittingstall)

May 18, 2012