Displaying items by tag: chicken
We ate Chicken Kievs from Waitrose last night and when Scarlett served them up she gave the usual hot butter squirting in your eye health and safety warning, which made me think, has anyone ever really been blinded by a Chicken Kiev?
I made these succulent chicken kebabs, marinated in Indian spices and yoghurt for a budget saving barbecue supper last night. I used chicken thigh meat which is tastier and more succulent than the breast. Use less chilli powder or cayenne pepper if you prefer less kick, although the amount in this recipe won't have you gasping for water! If you do not have all the spices in your store cupboard, don't worry, just substitute all of the spices with curry powder.
It's a Sutton Hoo chicken, the slow grown one. They're big, or hooge as we say here in Suffolk and my challenge was to see how many meals I could get from one bird.
- first to portion up the chicken, the heart and liver kept for canapes. Neck and bone tips for gravy
- garlic butter sauteed heart and liver on toast served as canapes
- the crown stuffed with lemon wedges, rosemary and garlic
- roasted and served with a white wine gravy made with the deglazed juices from the pan, with the roasted garlic, lemon and rosemary added back in
- leftover breast meat in a delicious Club sandwich
- legs and wings served southern fried (see recipe book)
- stock made with the carcass
- finale of a chorizo and chicken risotto using the stock and with the last nuggets of cooked chicken from the carcass
They offered us another meal, we went back, it was much nicer.
The only table for four at this popular and crowded restaurant was at 5pm or 9pm so we went for the latter. I say crowded because it wasn't just busy - it was packed. We had to wait for our table so had a drink at the bar, which by 9pm you need to get in minutes, then nice starters (onion rings and Moons Green beer sticks, a delicious and great value biltong) Another wait for mains to arrive so that eventually we asked where it was, and then huge disappointment... (I think we were really a bit over-excited, Mark) Meat with little flavour, over-cooked chicken, a rare steak that was ordered as medium, so went back to be done again. A rare rib of beef (for two to three people) that we were told 'takes a long time to cook' and 'is best served medium to melt the fat marbling the meat', which I thought was gristle, but why not tell us that when we order? And the ensuing feedback to the concerned front of house staff that we feel will contribute, is embarassing and pointless for a restaurant of this calibre. Yes we like the cow in formaldehyde artwork but the meat could have come from the case hanging above us. The only good thing was the bill, at £35 a head it was a lot less than we expected. But then we're from Suffolk - where some of the steaks are proper good.
So what does the fastest man in the world eat every day?
Usain Bolt's Breakfast - Yams and fried green bananas or maybe saltfish and ackee
Usain Bolt's Lunch - Rice with pork or beef
Usain Bolt's Dinner- Rice with beef or pork
Usain Bolt favourite food - KFC but especially their Chicken Nuggets (oh dear...) but you can go to our recipes for HOME-MADE chicken nuggets.