Displaying items by tag: poultry

The first real grand aioli I experienced was in a village in Provence, where everyone in the town contributed to the feast and we all helped ourselves to the star attraction: a magnificent garlicky dip. Le grand aioli is all about garlic ("aioli," in fact, comes from the French words for garlic and oil).

Although a traditional aioli is made with egg yolks and olive oil, I started mine with olive oil mayonnaise (not the light one) because egg yolks can be an iffy raw ingredient in the summer.

To make this into a "no cooking" meal, I buy lots of prepared ingredients so I never have to turn the stove on. However, you could boil your own potatoes or steam your own vegetables instead buying them or serve lots of raw veggies.

In a pinch, I have used canned beets cut in half and bottled green beans and asparagus. I once made it using beef carpaccio instead of ham and it was a big hit with my guests.

I have provided a lot of ingredient options, but you should pick and choose your favourites.

Adapt the quantities of each ingredient to your taste and requirements; mine are just a guide. Using good local garlic offers a smoother flavour if you can find it. The next day, you can slather leftover aioli on a baguette and top with ham for heaven in a bite.



2 cups mayonnaise

2 tablespoons finely chopped garlic or to taste

1 cup olive oil

1/4 cup lemon juice or to taste

Salt and freshly ground pepper

1 pound large cooked shrimp

8 ounces cooked ham or barbecued chicken

4 roasted artichokes

2 bunches baby carrots

1 or 2 bunches small radishes

2 bunches green onions

2 Belgian endives, broken into leaves

1 pint cherry tomatoes

2 red or yellow peppers

1 thinly sliced fennel bulb

1 baguette, sliced

Optional cooked ingredients:

6 hard-boiled eggs

1 pound steamed new potatoes

8 ounces steamed green beans

2 pounds steamed mussels


Place mayonnaise in a food processor and add garlic. Slowly add olive oil until incorporated. Stir in lemon juice and salt and pepper.

Pile aioli into serving dish and place in the centre of a large platter. Surround with seafood, raw vegetables and all the cooked ingredients you want.

Alternatively, give each person an individual bowl of dipping sauce and let them help themselves to the vegetables. Serves 6

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Miso, Japanese soybean paste, is healthy and low in fat. It gives a succulent taste to the chicken breasts, but use a light or white miso, as the darker ones are too salty for chicken.



¼ cup light miso

2 tablespoons sake

2 tablespoons mirin

1 tablespoon orange juice

1 teaspoon grated orange rind

2 teaspoons grated ginger


4 boneless skinless chicken breasts

1 tablespoon vegetable oil

Salt and freshly ground pepper

Sushi rice pilaf:

2 cups sushi rice

3 cups water

¼ cup light miso

2 tablespoons soy sauce

1/2 cup seasoned rice wine vinegar

¼ cup chopped pickled ginger

2 teaspoon wasabi paste

¼ cup chopped green onions


Combine miso, sake, mirin, orange juice, rind and ginger. Brush over chicken breasts and marinate for 1 hour. Brush breasts with oil and season with salt and pepper.

Preheat grill to medium-high. Grill chicken for about 7 minutes a side or until juices run clear.

Rinse rice with water. Drain. Place rice in a pot and add water. Bring to boil over high heat. Reduce heat to low, cover and simmer for 10 minutes.

Combine miso, soy sauce, rice wine vinegar, pickled ginger and wasabi paste. Use a spatula to fold ½ cup of seasoning mixture into rice, reserving remainder. Cover and cook another 5 minutes or until rice is tender. Stir in green onions. Slice chicken and serve over rice, drizzled with remaining seasoning mixture and the cucumber-radish salad (recipe below). Serves 4.


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The beets in this recipe provide the whole dish with a better balance of sweet and spicy tones. Prepare in advance.


Asian pickled beets:

2 bunches baby beets

1 teaspoon kosher salt

1/3 cup rice vinegar

¼ cup water

¼ cup sugar

2 lime leaves

2 small hot chilies

Rice and duck:

2 cups glutinous rice, rinsed

2 tablespoons vegetable oil

4 ounces (125 grams) shiitake mushrooms, stems removed and diced

1 cup diced red onion

1 cup green peas

2 teaspoons chopped ginger

2 tablespoons soy sauce

½ teaspoon sugar

Salt to taste

1 duck confit leg


To prepare the beets, place them in a pot of cold water and bring to a boil. Boil about 5 to 10 minutes or until crisp tender. Rinse with cold water and cut into thin strips.

Combine salt, rice vinegar, water, sugar, lime leaves and chilies in a small pot and bring to boil, stirring to dissolve sugar. Remove from heat.

Place beets in pickling liquid and let stand for 4 hours or overnight. Drain and serve with sticky rice and duck confit. Makes 2 cups.

To prepare the duck, preheat oven to 400 F. Heat 1 tablespoon oil in a non-stick skillet over medium-low heat. Add duck confit leg, skin side down, and cook for 4 minutes or until skin is slightly crispy. Turn over and place in the oven for 10 minutes or until heated through. Remove duck from pan, shred skin and meat and pour any fat from pan into a small bowl. Reserve.

To prepare the sticky rice, bring 2 cups of water to boil, sprinkle in rice and boil for 1 minute. Reduce heat to low, cover and cook for 10 minutes or until rice is tender. Uncover and remove from heat.

Heat reserved duck fat and remaining 1 tablespoon oil in a wok over medium-high heat. Add mushrooms, onions, peas and ginger and sauté for 2 to 3 minutes or until vegetables are softened. Add rice and stir to combine. Cook together for 2 minute or until flavours are combined. Season with soy sauce, sugar and salt to taste. Remove from heat, top with shredded duck meat and skin and serve with Asian pickled beets on the side. Serves 4.

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When I have a lot mint in the garden, I have dried some of it. I dry it by hanging it up in a bunch in the furnace room and leave it for three or four days. You can also try microwaving fresh mint to dry it. Serve the chicken with couscous and zucchini.


2 pounds (1 kilogram) boneless, skinless chicken thighs, trimmed

2 tablespoons lemon juice

1 teaspoon grated lemon rind

2 tablespoons olive oil

Salt and freshly ground pepper


1/2 cup low-fat plain yogurt

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

1 teaspoon hot smoked Spanish paprika

1 tablespoon dried mint

2 tablespoons olive oil

1/2 cup chicken stock

1/4 cup chopped fresh mint


Place chicken thighs in a large bowl. Add lemon juice, rind and olive oil; toss to coat and marinate for 30 minutes. Season with salt and pepper.

Whisk together yogurt, garlic, ginger, paprika and mint in a separate bowl. Reserve.

Preheat oven to 400 F.

Remove chicken from marinade and discard marinade. Heat oil in an oven-proof skillet over high heat and sear thighs until they are browned (about 2 minutes a side). Remove thighs and reduce heat to medium.

Add stock to pan and scrape up any bits on the base. Bring to boil, boil 1 minute, reduce heat and then stir in yogurt mixture. Return chicken thighs to pan and toss together with sauce. Place in oven and bake for 15 to 20 minutes, spooning sauce over once, or until chicken is juicy and just cooked through. Scatter with fresh mint. Serves 6.

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Although this chicken dish is a simple one, the sauce is made rich by the apples. Roasting chicken in a pot changes the texture slightly, but cooking it with the apples gives it a sensuality.

1 4-pound (2-kilogram) chicken, trussed

1 teaspoon chopped fresh thyme

Salt and freshly ground pepper

2 tablespoons butter

2 apples, peeled and diced (about 2 cups)

1 tablespoon cider vinegar

½ cup chicken stock

1 bay leaf


Preheat oven to 350 F.

Sprinkle chicken with thyme, salt and pepper. Heat butter over medium high heat in a Dutch oven or ovenproof pot large enough to hold the chicken. Brown chicken on all sides, about 2 minutes a side, until golden.

Remove chicken from pot. Add apples and sauté for 2 minutes or until lightly golden. Drain fat. Add cider vinegar, chicken stock and bay leaf and bring to boil. Return chicken to pot, cover and bake in the oven for 1 hour. Remove cover and bake another 15 minutes or until juices run clear. Cut chicken into 4 portions and serve with apples and sauce. Serves 4.

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I developed this recipe by mistake when I mistook ginger for garlic and only noticed when I tasted the pâté. The liver was less livery with the hint of ginger as a background note. I also added a teaspoon of curry paste to give the pâté a goose of flavour. If you don't like fruit in pâté, just omit the port and cherries. Serve on apple slices or toasted challah.


1/4 cup port

2 tablespoons dried cherries

2 tablespoons butter or chicken fat

1 cup chopped onions

1 teaspoon chopped ginger

1/2 teaspoon chopped garlic

1 teaspoon mild curry paste or powder

1 pound (500 grams) chicken livers, cut in half

Salt and freshly ground pepper


3 ounces (75 g) butter


Bring port to boil in pot. Immediately remove from heat and steep cherries while you make the pâté.

Heat butter or fat in a skillet over medium heat. Add onions and sauté for 2 minutes. Add ginger and garlic and sauté another minute.

Turn heat to high, add chicken livers and season with salt and pepper. Sauté for 5 minutes or until cooked but still slightly pink in centre.

Place mixture and juices in a food processor along with 75 grams of butter and curry paste and process. Season well with salt and pepper. Fold in the cherries and any port. Pack into a small terrine or mould and seal with rest of the butter. Serves 6.

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My son-in-law's friend made a version of this soup for us on our first night in the chalet. If you serve it without a pasta course following, add noodles to the soup to make it a meal in one.

4 cups good chicken stock, fresh or store-bought

1 cup parsnips, peeled and cut in rounds

1 cup carrots, peeled and cut in rounds

1 cup diced Spanish onion

8 ounces (250 grams) boneless, skinless chicken breasts, diced

2 cups baby spinach

2 tablespoons chopped dill

Salt and freshly ground pepper

Heat stock in a pot over medium high heat until simmering. Add parsnips, carrots and onion and simmer for 6 to 8 minutes or until vegetables are softened. Add chicken and simmer 4 minutes longer or until cooked through. Add spinach and cook until spinach is wilted. Add dill and season with salt and pepper to taste. Serves 4.

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Despite its name, my version of this dish doesn't contain any seaweed. Instead, I use kale, which becomes crisp and seaweed-like when fried. Winter kale is at its best right now. Use Tuscan or black kale if you can find it; it has the most flavour and gets crispy easily.


8 ounces (250 grams) boneless, skinless chicken breasts


1 egg white

1 tablespoon cornstarch

1 tablespoon water

1 tablespoon soy sauce

Seasoning sauce:

2 tablespoons hoisin sauce

1 teaspoon Asian chili sauce

2 tablespoons soy sauce

2 tablespoons white wine

1/4 cup orange juice

1 tablespoon sugar


1/4 cup vegetable oil

2 cups very thinly sliced kale leaves

1 teaspoon minced garlic

1 tablespoon minced ginger

1/3 cup pine nuts

1 teaspoon cornstarch mixed with 1 tablespoon water


Cut chicken into 1-inch cubes. Whisk together egg white, cornstarch, water and soy sauce. Add chicken and marinate for 15 minutes.

Combine hoisin, Asian chili sauce, soy sauce, white wine, orange juice and sugar in a bowl and reserve.

Heat 2 tablespoons of vegetable oil in a wok or small, deep skillet over high heat. When wok is very hot, begin adding kale in batches (warning: the oil will pop and spit). Add remaining oil as necessary and fry until crisp (about 1 minute). Remove immediately using a slotted spoon and drain on paper towels. Salt lightly.

Pour out all but 2 tablespoons oil from wok. Add drained chicken in batches and stir-fry for 2 minutes or until cooked through. Add garlic, ginger and pine nuts and stir-fry another 30 seconds. Pour in reserved seasoning sauce and bring to boil. Add cornstarch mixture and stir until sauce thickens slightly. Scatter in kale and serve immediately. Serves 2 (or 4 as part of a Chinese meal).

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Cape gooseberries have many names, including physalis and ground cherries. They are grown in South America (although were originally grown in South Africa) and are available here all year. I tend to buy them in the winter, when there is not so much choice of fruit for sauces. They make a pretty garnish with their papery brown cloak and they cook very well too. If you can't find cape gooseberries, you can substitute one small mandarin orange, thinly sliced with its peel. Add to the pan along with the onions. Serve with quinoa and sautéed dandelion greens.


4 chicken breasts, skin on, bone removed

Salt and freshly ground pepper

1 teaspoon fresh thyme

2 tablespoons olive oil

1 red onion, cut into rounds

12 cherry tomatoes, halved

1/2 cup cape gooseberries, papery skin removed

1 cup chicken stock


Preheat oven to 425 F.

Sprinkle breasts with salt pepper and thyme. Heat oil in a large oven-proof skillet over medium-high heat. Sear chicken skin side down for 2 minutes or until skin is golden; turn over and sear second side for 1 minute. Remove to a plate.

Reduce heat to medium low and add onions and tomatoes. Sprinkle with salt and pepper and sauté for 1 to 2 minutes or until just beginning to soften. Add cape gooseberries.

Return chicken to skillet skin side up and place in oven. Bake for 20 to 25 minutes, stirring onions and gooseberries occasionally, or until chicken juices run clear.

Remove chicken and place skillet on medium heat. Add chicken stock and boil until slightly thickened. Pour over chicken breasts. Serves 4.

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Use a medium curry paste for this recipe as it best balances the sweetness of the hoisin sauce. Mix the steamed bok choy into the dish or surround the dish with it.



2 teaspoons vegetable oil

2 tablespoons soy sauce

1/2 teaspoon sugar

1 tablespoon white wine

1 tablespoon cornstarch

1 teaspoon Asian chilli sauce

Final Seasoning Sauce:

1 tablespoon rice vinegar

1 tablespoon Indian curry paste

2 tablespoons hoisin sauce

1 tablespoon soy sauce

1 teaspoon sugar

1/4 cup chicken stock or water


12 ounces (375 grams) boneless, skinless chicken breast

1/4 cup vegetable oil

1 tablespoon chopped garlic

1 1-inch knob ginger, peeled and thinly sliced

1 cup onion, cut into large dice

1 red pepper, cut into large dice

3 tablespoons coriander leaves

4 cups packed baby bok choy, steamed


Combine vegetable oil, soy sauce, sugar, white wine, cornstarch and chilli sauce in a large bowl to make marinade. Reserve.

Combine rice vinegar, curry paste, hoisin sauce, soy sauce, sugar and chicken stock in a bowl to make the final seasoning sauce. Reserve.

Cut chicken into thin slices against the grain and place slices in marinade. Mix well and let sit for at least 15 minutes. Drain off any marinade before cooking.

Heat oil in a wok over high heat until very hot. Add chicken and stir-fry for 1 to 2 minutes or until almost cooked through. Remove from wok with a slotted spoon and set aside. Add garlic and ginger to wok and stir-fry for 30 seconds or until just golden, being careful not to burn. Add onion and red pepper and stir fry for 2 minutes or until softened. Return chicken and stir-fry for 1 minute or until just cooked.

Mix in final seasoning sauce, bring to boil, sprinkle with coriander and serve with baby bok choy over rice or noodles. Serves 4.

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