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Poultry & Game

Baked Chicken Wings

1kg chicken wings, halved at the joint (keep the wing tips for a stock)

Make a marinade by combining the following:

1½ tablespoons olive oil
3 garlic cloves, peeled, smashed and finely chopped
1½ tablespoons cider vinegar
1 tablespoon Worcestershire sauce
3 tablespoon hot sauce of choice
1 tablespoon tomato purée
3 tablespoons runny honey
1 teaspoon celery salt
1 teaspoon crushed black peppercorns

Add […]

By |October 28th, 2016|Andalucia|0 Comments|

Taiwanese Three Cup Chicken (San Bei Ji)

San Bei Ji or Sanbeiji originated in China and was adopted enthusiastically in Taiwan. It relates to three cups – one each of sesame oil, soy sauce and rice wine although you can adjust these quantities to suit your own taste.

And as usual there are many variations of this dish but here is mine. […]

By |August 20th, 2016|Andalucia|0 Comments|

Dahi Wala Chicken Curry (Yoghurt and Tomato Chicken Curry)

This is a Punjabi style chicken curry best cooked in your outside kitchen during the hot Andalucia summer.

1 chicken breast
1 tub Greek yoghurt
1 red onion, roughly chopped
2 ripe tomatoes, roughly chopped
1 potato, peeled and roughly chopped
1″ piece ginger, peeled and finely chopped
1 small green chilli, chopped and deseeded if you wish
1 tablespoon cumin seed, […]

By |August 4th, 2016|Andalucia|0 Comments|

Herbed Faux-tisserie Roast Chicken

If you do not own a rotisserie, like me, then simply roast it this way in your oven.

One chicken about 2kg
2 tablespoons fennel seeds
2 tablespoons dried mixed herbs
1 tablespoon red pepper flakes
1 tablespoon black peppercorns
1 teaspoon sea salt
One lemon, sliced in half
2 carrots, roughly chopped
1 leek, roughly chopped
1 celery stick, roughly chopped
Couple potatoes, quartered
Several […]

By |July 23rd, 2016|Andalucia|0 Comments|

Chicken, Salsa Verde and Farfalle

1 tablespoon olive oil
250g skinless chicken breast,thinly sliced
200g dried farfalle or pasta of choice
For the salsa verde:
Bunch rocket, chopped
Bunch fresh flat-leaf parsley, chopped
Bunch fresh coriander, chopped
1 tablespoon drained baby capers, roughly chopped
1 garlic clove, peeled, crushed and finely chopped
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 bird’s eye chilli, deseeded, thinly sliced
Extra-virgin olive oil
Black […]

By |April 1st, 2016|Andalucia|0 Comments|

Old Delhi-Style Butter Chicken

Vivek Singh, born in West Bengal but now based in London, think The Cinnamon Club, is my hero and this dish is based on one of his recipes. If I ever get to meet Viv then I’ll have to ask him about the Delhi connection because I spent one week there a couple of […]

By |January 18th, 2016|Andalucia|0 Comments|

How to Avoid a Dry Bird

I didn’t cook turkey this year, in fact I cannot recall the last time that I did. I hate it when it is dry and I find the taste rather bland so I usually cook a fattier bird at festive time and this year I chanced upon a pularda, fattened hen, which had been […]

By |December 28th, 2015|Andalucia|0 Comments|

Pie Anyone? | Chicken & Leek Puff Pastry Pie

Serves 4 or more.

4 chicken thighs, bone in
Small onion, peeled and roughly chopped
Couple bay leaves
Handful black peppercorns
Sprinkle turmeric
Couple of garlic cloves, smashed but no need to peel
Milk (full fat) to cover above in a deep sided frying pan

Bring up to a boil then simmer for 30 minutes.
Remove the chicken to a plate.
Sieve milk into […]

By |December 2nd, 2015|Andalucia|0 Comments|

Payyoli Chicken Fry

This dish is named after the town of Payyoli in the South Indian state of Kerala where coconut often crops up in dishes such as this although it uses Kashmiri chillies which are grown in the far north.

Payyoli Chicken Fry

500g chicken thighs
1″ piece fresh ginger, peeled
1 garlic clove, peeled and smashed
½ teaspoon turmeric powder
1 […]

By |November 10th, 2015|Andalucia|0 Comments|

Chicken Crown with Ethiopian Berberé Spice

The crown is essentially the two breasts still on the ribcage with the legs and wings removed. Cooking meat with bone-in gives moister results, skin on and marinating helps too. This does all of those things.

One chicken crown
2 tablespoons Berberé spice
Olive oil
One carrot, peeled and diced
One small onion, peeled and diced
Small jar chick peas, […]

By |November 1st, 2015|Andalucia|0 Comments|