Somewhere buried in the cookery books that I rarely open these days lies a recipe for Vietnamese Roast Chicken. Somewhere on the blog, I cooked it. That was a few years ago. It is a worthy dish packed with delightful authentic Vietnamese ingredients that give a real flavour punch to the delicious chicken. I thought that I might try to get the same level of flavour and all round deliciousness cooking some free range chicken thighs in the sous vide. You can cook it in a traditional oven, under a grill or on a barbecue too and the instructions are below for that too. This is how I got on and I can only recommend to to you.
If you have a crowd to feed…. What am I saying! Nobody has a crowd to feed these days. I got my chicken thighs on a 3 for 2 offer and ended up with more than I needed. Having said that, we ate this on the day we cooked it, the day after and also froze a few portions that got eaten a few days later. For simplicity, divide the recipe by three if you are feeding three hungry people, by two if you are feeding four and so on. Having said all that, I really do have to say “My, my that is one tasty thigh”. This is a really delightful recipe. Don’t be put off by the quantity and diversity of ingredients. It is really easy to prepare and diversity is good.
Is there such a thing as an authentic recipe for Chicken Tikka Masala? I doubt it very much. When I did my bit of research for this delight, I came up with a number of conflicting claims on the original. For many years, I thought that it was just some greasy, mild creamy muck that came in a jar from the supermarket. You know the type of stuff, hot colour, thin taste and a huge desire to drink lots of water later in the evening. There are claims that a Pakistani chef, operating in Glasgow, having run out of curry sauce, added some spice to his tomato soup and Chicken Tikka Masala was born. Others believe it to be an Indian original and I believe that England also lays a claim to its origins. In truth, most Chicken Tikka Masalas I have ever tasted didn’t merit anybody claiming the original.So, I thought I should try my own.
We recently got a steam oven at home. The oven has transformed our weeknight dinners Sous vide enthusiasts will know that one can cook sous vide in a steam oven too, depending on make, model etc. But, that’s for another day. During the week, we tend to eat a reasonable amount of fish with salmon being a once-a-week staple. In truth, it used to be a case of “Grilled salmon, it must be Tuesday”. This is not a good way to run your culinary life. The arrival of the steam oven has opened my mind to lots of different steamed dishes. High on the list of favourites is Sesame Ginger Chicken. It is a perfect partner to the egg fried rice I posted last week.
This was originally going to be “Thai Style Scotch Eggs”. I had a hankering for Scotch Eggs and wanted to do something different. My idea was to use chicken and classic Thai aromatics for the casing. To write this, I thought I should find out
I admit it. I’m a hoarder. Not one of those guys who lives in a clapperboard house, having to crawl through tunnels of old newspapers to get to the loo. But, not far off it. It’s the plates and bowls that have got me into trouble. I can’t help buying more and more plates that will “Look good in a shot”. They need to have a bit of style about them and they also need to be a bargain (I may be obsessed, but, I’m not stupid.). I did a quick count in my ‘blog room’. I have ninety six, yes 96 different plates and bowls. That’s an obsession, before we look at the glasses, knives and forks, chopping boards, decorative saucepans and table cloths, backdrops and so forth. With all this in mind, you would think that I would be able to find a suitable bowl for my take on Thai Style Basil Chicken. As you can see from the photo, I obviously can’t.
“Fancy a quick one?” There was a time when one could ask that without drawing the ire and raising the hackles of half the planet. It’s an innocent question. If it has been misinterpreted in your cesspit of a mind, that really is your problem, not mine.I’m talking about a Chicken and Broccoli Stir Fry. It’s really easy (You could misinterpret that too.) and quick. Try giving it a lash.
A tandoor is a type of traditional Indian oven that generates huge heat. Using a tandoor requires a deft touch and really accurate timing. Using my barbecue in the back garden is a lot more forgiving. I really enjoy a good Tandoori chicken. But, not being armed with the right equipment could be a handicap.
One other handicap many of us in the western world face when preparing ‘authentic’ Indian dishes is the pretty awful marinades and spice blends available. This is very often the fault of the sauce manufacturer’s marketing department (SMMD).
“I can’t believe he said that!” But, I did. I said it and I intended to. I know you are a sensitive soul and are easily offended. But, I just had to say it. I said it so you would recognise yourself and say “Yes, perhaps I am a ‘lazy B’. That’s why I don’t cook any of Conor’s lovely recipes. I like to look at the nice pictures and imagine how the food must taste. That’s satisfaction enough for me.” If you do, then this is a dish for you. I’ve even named it for you “Lazy Bastards’ Ginger Chicken“. It is simplicity itself to prepare and is a total delight. Who knows, it might make a cook out of you too.
I was visiting a new cook-shop in a local village. The proprietor, a pleasant enough young man gave me a good run down on the pots, pans, dishes and bowls. We were talking about food when he said “You write that blog, don’t you.” Flattered, I admitted that I do. he then said, almost to himself “Yeah, the style is very traditional home cooked type of stuff.” I muttered something in reply and left the shop. I was slightly miffed by the thought of my cooking being very traditional. So, I had a look at the blog. There are more than 50 oriental dishes and over 40 sous vide dishes hanging around. So, if that’s traditional Irish cooking, here’s what might be thought of as traditional Irish sous vide chicken ramen.