Put your hands up if you love crispy, crunchy, spicy chicken wings?
One of my favourite things to eat mostly as an act of undignified indulgence, but I’m usually left with Eaters Remorse afterwards for the oil slick that they usually come in, or the overbearing sickly sweet sauces. So I decided to give my own a go.
First things first, you gotta start with great quality chicken. Thankfully, I have my local friendly chicken farmer, affectionately known as “Chicken Dave” and he is the sharpest dressed farmer to be seen anywhere.
Continue reading “Buttermilk Baked Crispy Chicken”
There’s nothing quite like the fevered build up to the Electric Picnic. In amongst the hedonistic daydreams of dancing all day long in a field with flowers in your hair with an almost mystical ability to never get completely pissed on a diet of mainly pints of Heineken are the tempered practical and fear inducing thoughts such as “will it rain”, “will I discover a puncture in the inflatable mattress” and “what if all my beer smuggling techniques fail?”.
Despite all of this, when the day finally arrives and you are bombing it up the M8 to Co Laois, boogying in your seat to you specially selected “Festival Playlist”, literally nothing else bothers you except how quickly you can get there, get the tent pitched and crack open that first tinny to the massive bass rumblings of Trenchtown in the distance. You have arrived. Shaken off the shackles of the humdrum mundanity of the nine-to-five and for four sweet days you will be a different version of you whilst hanging out with your newly made Festival Friends.
Continue reading “My Electric Picnic Food – 2015”
It’s pretty hard to get primal about your precious din-dins when you live a comfortable suburban existence. But grabbing sticky, fiery drumsticks and ripping asunder; licking tacky fingers, wiping your mouth with the back of your hand and going back for more is about as close to being a caveman as you can get.
But then those cavemen didn’t have sweet chilli jam and Cashel blue cheese; napkins and hand wash…so on the whole I’ll plug for being a Suburban Cave
man person just so I can eat these beauties in the comfortable surroundings of my home.
Roaring open fire is optional. Heavenly enjoyment is compulsory.
Continue reading “Caveman Drumsticks and Awesome Blue Cheese Sauce”
Mondays hey….who’d have ’em? Well it turns out no matter what, there’s no avoiding them so we may as well just tackle them head on!
I am always looking for something tasty and quick to eat on a Monday, mainly because my tastebuds are still hungover from the weekend but I generally am lacking motivation to cook anything too taxing. So on Monday’s I raid my memory for a quick and tasty treat. On this particular Monday I went for good old Chicken Goujons! But not the cheap and nasty ones ready made from the chiller cabinet, but rather homemade from scratch with only a fraction of the calories of the shop bought ones by substituting oil thirsty breadcrumbs with a light dusting of semolina grain instead. Aside from the benefits of less fat and of course knowing exactly what you are putting on your dinner plate, there is also the added benefit of being able to change the flavours in the semolina mix to whatever you fancy or to go with whichever accompaniements you choose. The recipe below is for the classic combo of chicken with lemon and tarragon.
Please note: I am most definitely NOT talking about the wet semolina you get out of tin, but rather the grain form which can be found in the baking ailse!
Ingredients (serves 2 people):
Two skinless chicken breasts
A handful of semolina powder/grain
Freshly ground black pepper; sea salt flakes (to taste)
1 tsp of dried tarragon
Zest of one lemon
1 egg whisked (optional)
1 tblsp of olive oil.
Slice the back piece off of the chicken fillet, and then slice the rest of the fillet in three strips lengthways, and then slice each piece diagonally across. This should result is apx 7 goujon pieces per fillet.
Mix the semolina, tarragon, lemon zest, salt and pepper together in a bowl. Whisk the egg in another bowl on its own (optional, you can do this without the egg – the coating will be thinner but will still taste great – personally I switch between using the egg and not!)
Heat the olive oil in a frying pan over a medium high heat until very hot. Don’t put it on max high heat otherwise the chicken pieces will burn when you put them in the pan before cooking in the middle.
When the oil is hot enough, take the chicken and (if you are using the egg) dip the chicken in the egg mix and then coat in the semolina mix.
Place each piece in the pan – do this quickly in succession so that the chicken will all cook and be ready at the same time.
Do not move the chicken in the pan for the first 2 – 3 minutes or until when turning the semolina turns a nice golden colour. Turn and cook for the same amount of time on the other side.
After 6-7 minutes in total, give all chicken pieces a good shake in the pan to take up as much colour as possible.
Turn out onto some kitchen towel to take off any excess oil – although this will be minimal.
Serve up on a warmed plate with whichever accompaniements you wish, and Enjoy!
I do love a bit of jerk chicken – hot, spicy and aromatic, but I am also a lover of asian flavours especially as they are also hot, spicy and aromatic! And so, why can’t you make jerk chicken with asian flavours instead?
Continue reading “Asian Jerk Chicken and Veggie Soba Salad”
There is a craze at the moment for celebrating food that is, essentially, American. American food, like British Cuisine, is heavily influenced by the immigration of people from every possible country, background, ethnicity, faith and varying degrees of wealth or poverty.
Continue reading “Jerk Chicken Skewers”
This is a much lighter take on the classic American version of Chicken Parma, perfect for a late summers evening!
Continue reading “Chicken Parma with Corn Salsa and Baked Potato Chips”
Did you have a roast chicken for sunday lunch? I bet it was tasty! But maybe you have some meat left on the carcass and you’re wondering what to do with it instead of feeding it to the dogs or throwing it in the bin? Well, let me help you out with my quick and easy “throw it together” recipe for an awesome caesar salad!
Continue reading “Quick and Easy Chicken Caesar Salad”