Flattened chicken cooks quicker than a whole chicken without losing that great roasted flavour. It is readily available at butcher shops or you can butterfly your own by removing the back and breast bones yourself. I saw this technique for roasting chicken under a weight in California and the juicy crispy product is a superb taste. Serve with creamy mashed potatoes and green beans with walnuts. Smaller chickens bake best. You can use the hot smoked paprika if desired.
I am learning not to overdo marinades . Always make sure there is oil and nothing sugar-based. This is also excellent oven-baked at 425 F for 45 minutes to 1 hour. Make sure the butcher takes off the backbone and the breast bone, too. Place some plastic wrap over the chicken and give it a big whack to flatten it. This will ensure it cooks more evenly.
This recipe features spicy chicken with the warmth of Brazil in it. Brazilian food has many outside influences, from Japanese to other Asian cultures, because of its wide immigration from other countries. It makes the food interesting and flavourful. The spice in this dish is jalapeno which gives a milder heat than other chilies. Serve with roasted sweet potatoes.
It’s that time of year where peas are growing in my garden: snow peas, sugar snaps and shelling peas. Once the peas are harvested, the branches the snow peas grow on are wonderful in salads. Mixed with duck confit, this easy salad can star as either a main course at lunch or a dinner appetiser. If you find the skin not crisp enough after roasting the legs, place the skin on a baking sheet and bake at 350 F until it is brittle. Pre-cooked duck confit is available at butcher shops and sometimes at the supermarket. Snow pea greens (or leaves) are available in Asian grocery stores.
Vietnamese food is fragrant and herbal with a tang of citrus. This chicken is wonderful served over rice or rice noodles, but for a barbecue it is so attractive served with lettuce leaves and herbs. If you can’t get boneless with skin on and don’t want to bone your own, use skinless boneless thighs and cook a few minutes less.
Breakfast in bed is an indulgence and an art; this hash lives up to the occasion. The sweetness of the potatoes is the perfect foil for the rich duck. (Do yourself a favour and buy ready-made duck confit at a gourmet prepared-food shop.) The microgreens add a burst of colour, but you can also swap them for your favourite herb. Serve it all with strips of toasted foccacia or my tarragon-fennel biscuits.