Chicken Yakitori
Serves 5-6
Sweet soy marinade (for negima and tsukune; makes 4-5 skewers of
each)
30g ginger, peeled and sliced
1 red chilli, finely chopped
3 garlic cloves, crushed
3 spring onions, roughly chopped
75ml soy sauce
75ml mirin
75g demerara sugar
30ml vegetable oil
1 shiitake mushroom
4 cloves
Salt-flavour marinade (for shio; makes 4-5 skewers)
15ml vegetable oil
15ml sesame oil
¼ tsp salt
? tsp white pepper
4 shiitake mushrooms, halved
10g sesame seeds
1 Place all the ingredients in a saucepan a high heat. Once
boiled, reduce the heat continue to cook for 10 minutes until
slightly thickened. Discard the spring onions and allow to cool.
The marinade will keep the fridge for up to a week.
2 Thread the chicken pieces and baked meatballs onto skewers and
marinate for least 40 minutes, but preferably overnight.
3 Place under a hot grill, brushing with remaining marinade.
Cook for 2-3 minutes before turning and brushing again. Repeat for
10-15 minutes until cooked through.
1 Put all the ingredients in a small container and mix
thoroughly.
2 Thread the chicken pieces onto skewers and marinate for at
least 40 minutes, but preferably overnight.
3 Place under a hot grill, turning frequently for around 10-15
minutes until cooked through.
Yakitori is a type of Japanese marinated and skewered chicken.
In the recipes below, sweet soy chicken pieces, or negima, and
salted chicken pieces with mushrooms, or shio, each require 2
chicken breasts cut into 2cm cubes; sweet soy chicken meatballs, or
tsukune, require 250g of minced chicken mixed shallots and ginger,
made into 2cm balls, and baked for 15 minutes at 200°C/400°F/Gas
6.
Chicken Consommé Soup
Serves 6-8
3 chicken leg & thigh portions
35g leeks, finely chopped
3½ shallots, finely chopped
Leaves from 1 thyme stalk
Small handful parsley
3 egg whites
1.5 litres homemade chicken stock or good-quality ready-made
stock
2 baby carrots, thinly sliced
Sea salt and white pepper
20g peas
3 chive stalks, finely chopped
1 Remove the meat from the uncooked chicken portions (leg and
thigh) apart from one thigh, which should be set aside in the
fridge. Roughly chop the rest.
2 Put the chopped meat in a food processor. Add the leeks, 3 of
the shallots, thyme and parsley, and blend until fully combined.
Add one egg white and whizz again before adding the remaining two.
Blend the mixture again and then add the cold chicken stock. Whizz
one last time and pour into a pan.
3 Bring to the boil, then simmer for 45 minutes. Sieve until
clear - it should be a delicious golden colour.
4 Return the consommé to a clean pan. Add the ½ shallot, carrots
and the chicken thigh that was set aside. Continue to cook for
approximately 15 minutes.
5 Once the thigh is cooked, take it out and chop the meat into
1cm cubes before returning it to the pan.
6 Season the consommé with salt and pepper. Five minutes before
serving, add the peas and cook lightly. Serve garnished with
chives.
CHICKEN KIEV with herb salad
Serves 4
For the chicken Kiev
4 skinless chicken breasts, with fillets
50g butter, softened
1 tsp tarragon, finely chopped
2 tbsp parsley, finely chopped
2 sprigs of thyme leaves
½ tsp sea salt
¼ tsp white pepper
20g plain flour
1 egg, lightly beaten
70g fresh breadcrumbs
100ml groundnut oil
4 lemon wedges, to serve
For the salad and dressing
90ml olive oil
60ml lemon juice
1 tsp Dijon mustard
60ml white wine vinegar
15ml honey
1 garlic clove, finely chopped
Salt and black pepper
40g frisée
5g sliced red chard
Small handful flat-leaf parsley
10g alfalfa shoots
1 Remove the mini fillets from the breasts and set aside. Make a
4cm-deep slit along almost the whole length of each breast. Flatten
the thickest part of the breast with a rolling pin.
2 Place the butter in a small mixing bowl. Mix in the herbs and
seasoning. Make into a sausage shape and freeze for 10 minutes.
3 Slice the cold butter into 4 pieces and slot into each chicken
breast. Use the mini fillets to close up the breasts.
4 Dip the chicken breasts in flour, then egg, and cover with
breadcrumbs.
5 Cook in oil in a frying pan over a medium heat for around six
minutes, turning occasionally until the coating becomes golden and
crispy. Serve with a wedge of lemon.
1 Make the dressing by mixing together the olive oil, lemon
juice, mustard, vinegar, honey and garlic. Season with salt and
pepper.
2 Put the salad leaves, parsley and alfalfa shoots in a bowl and
toss with the dressing.
Classic Roast Chicken and Herby Roast Potatoes with
lemon and honey gravy
Serves 4-5
For the chicken
1 organic chicken, approx. 1.2kg
25g butter at room temperature
1tbsp sea salt
2 garlic cloves, crushed
Zest of half a lemon
1 lemon, halved
Black pepper
1 garlic, halved
For the potatoes
1kg potatoes, peeled and halved
10g butter
30ml olive oil
2 thyme stalks and leaves
1 sprig rosemary
Salt and pepper
For the lemon and honey gravy
50ml white wine
150ml water
1tbsp corn flour diluted with a little water
15ml honey
Salt and black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Place the butter, sea salt, crushed garlic, and zest/juice of
half a lemon into a bowl and mix to make lemon butter. Spread onto
the surface and under the chicken skin.
3 Place the chicken in a roasting tray with the halved garlic
and half a lemon. Season with black pepper and cook for around 1
hour 20 minutes until the juices run clear.
1 Parboil the potatoes in salted water for 10 minutes. Drain
them, then put them back in the pan and cook without water for
around 30 seconds, shaking the pan well. This makes them crispier
when roasted.
2 Preheat the butter and olive oil in a roasting tray for 10
minutes. Place the potatoes and herbs in the tray, season, and cook
for 40-50 minutes.
1 Remove all the juices from the chicken pan and pour into a jug
or gravy separator. Spoon off the oil from the top and put the
juices back into the tray.
2 Place the tray over a medium heat and add the white wine,
water, corn flour and honey. Stir frequently until the gravy
thickens. Season with salt and pepper.
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