Comments Off on Smoked Chicken in a Creamy Apple, Bacon and Cider Sauce by BBQ Explorers
This dish is simple to create outdoors and packed with rich, comforting flavour. Smoking the chicken over applewood and cooking it on the BBQ adds a subtle depth that makes the whole meal. It’s a perfect one-pan recipe for a relaxed yet impressive outdoor cook.
For this recipe, Neal used our newest addition, the Stainless Steel Tri-Ply Chef’s Pan, which is ideal for outdoor cooking thanks to its durable BBQ-safe stainless steel build and excellent heat distribution. It handled the smoky BBQ heat with ease!
Ingredients
2 chicken breasts
4 rashers of smoked bacon, roughly chopped
1 medium-sized onion, thinly sliced
1 apple, thinly sliced
250ml apple cider
150ml dry sherry
150ml of double cream
1 tablespoon of fresh thyme
Salt & pepper
70g unsalted butter
Your choice of vegetables
Equipment
Stainless Steel tri-ply Chef’s Pan
Chopping Board
Cooking Method
Prepare your BBQ for indirect cooking and heat to 180°C.
Add the chicken breasts to the grill and pour a handful of wood chips directly onto the coals. We went for apple wood as it adds a delicate smoky flavour. Don’t cook the chicken all the way through. Probably to a temperature around 60°C. Remove from the grill and keep warm.
Add the bacon rashers to the grill and cook for a few minutes over direct heat, and remove.
Next, add the unsalted butter to the chef’s pan and heat over the coals.
Add the sliced onions and cook until soft. Next, add the dry sherry and cider, and cook until it has reduced by half.
Add the bacon, apple, and thyme, stir, and cook for one minute.
Stir in the double cream and add the smoked chicken. Let it simmer for a few minutes and remove from the BBQ once the chicken hits an internal temperature of 75°C.
Serve with your favourite vegetables. Neal went for parmentier potatoes, mange tout, and broccoli.
Comments Off on Braised Chicken with Asparagus, Peas and Charred Baby Gem
This Braised Chicken with Asparagus, Peas and Charred Baby Gem is singing with flavour and is just protein and vegetables so it is a great light lunch or dinner.
It is a super springtime dish because it celebrates great British produce. Asparagus season runs from St George’s Day to Summer Solstice and Britain’s pea season runs from June to August each year.
Quick and easy to make, this recipe only uses one pan which packs it full of flavour and saves on washing up! We used our new Stainless Steel Base Range for this dish and, if you haven’t already checked it out, then you can find more information and 7 things we love about it here.
If you want to make your cooking more sustainable then you can buy a whole chicken and use the carcass for the chicken stock and the thighs for the main meal… make this Braised Chicken with Asparagus, Peas and Charred Baby Gem part of your seasonal menu!
Serves: 4 Cooking time: 40 minutes
Ingredientsfor Braised Chicken with Asparagus, Peas and Charred Baby Gem
1 baby gem, quartered
2 tbsp olive oil
4 boneless chicken thighs with the skin on
1 garlic clove, peeled and crushed lightly
1 sprig of thyme
½ onion, finely chopped
75mls of dry white wine
150mls chicken stock
100g asparagus (4 spears), cut into 3 equal pieces
50g frozen peas
1 t sp lemon zest
Squeeze of lemon juice
1 tbsp of dill, tarragon and parsley, finely chopped
Season the baby gem with salt, pepper and olive oil. Heat the frying pan over a high heat and then place the baby gem cut side down for 30 seconds until it charrs on each cut side. Remove and set aside before wiping the pan clean.
Season the chicken with salt and pepper and then add 1 tbsp of oil back into the pan over a medium heat with the garlic and thyme. Fry the chicken skin side down until it is well browned and crispy (about 10 minutes). Transfer it skin side up onto a plate.
Add onion into the frying pan with a knob of butter over a medium heat and fry until soft, around 6-8 mins, scraping the bottom bits off the pan. Turn the heat up and then pour in the wine to deglaze the pan and cook off for 3-4 minutes. Next, add the chicken stock and return the chicken to the pan, skin side up to cook through for another 10 minutes.
Add the asparagus and peas in the last 5 minutes, then stir through the lemon juice, zest and herbs. Season well with salt and pepper.
Head Chef Brad Carter of Carters of Moseley has used our brand new Stainless Steel Multi Steamer to whip up these Korean inspired Fried Chicken and Kimchi Baos with a kick!
Brad used our Copper Tri-Ply range and you can see what we love so much about it here.
Here’s how you can make them yourself…
Equipment needed for the Fried Chicken and Kimchi Bao
18-20 dim sum papers or cut out circles of baking parchment
Ingredients
(For the Chicken)
500g Cotswold white chicken thighs, boneless, skinless, cut into bao sized pieces
200g plain flour
75g cornflour
25g rice flour
15g korean red chilli flakes
salt to season
rapeseed oil for frying
Ingredients
(For the Mayonnaise)
200ml kewpie mayonnaise
1 tbsp gochujang paste
To garnish
2 tsp toasted sesame seeds
4 spring onions, sliced ultra thin
Method (Kimchi)
Firstly start with the kimchi.
Cut the chinese leaf into quarters keeping the root attached, then rub in the salt.
Put the leaves into a container & pour over cold water just to cover, leave the cabbage at room temperature for 2-3 hours.
Drain the water away from the cabbage & ring the leaves out to remove as much of the water as possible.
Taste the leaves to see how salty they are, this will deter how much salt you add to the rest of the recipe.
Mix the remaining kimchi ingredients together in a bowl & add either 1 tablespoons of salt or the full 2 tablespoons depending on how salty the leaves were tasting, then mix everything into a paste, add to the chinese leaves, rubbing the paste all over the leaves & into the layers.
Add the leaves to a large kilner jar or vaccum pack bag (if you have the luxury!) and lay the quarters into the jar or bag, upright & add the excess paste, seal the jar or bag & leave to ferment at 28c-30c for around 10 days.
Method (Bao)
Fast forward 10 days & now it’s time to make the bao.
Mix all of the dry ingredients for the Bao dough together & add the water.
Knead for around 3 minutes, add it to a lightly oiled bowl, cover and let it prove for 2 hours at room temperature.
After 2 hours, roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide, you will probably have more buns than you need but don’t worry- you can freeze them if you do!
In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
Use a dumpling rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick.
Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
Lay out the dim sum papers or baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel or lightly oiled cling film and leave to prove in a warm place for 1 hr, or until doubled in size.
Set the buns aside to reheat later & the excess buns can be cooled & frozen.
Method (Chicken)
For the chicken, heat 2cm of oil in a deep sided frying pan to around 180c.
Season the chicken all over with the salt.
Mix together the flours & chilli flakes with a whisk then dredge the chicken pieces into the flour mix, fry the chicken in batches turning occasionally for around 5-6 minutes, remove the chicken with tongs & drain on kitchen paper.
Whisk together the kewpie mayonnaise & the gochujang in a mixing bowl & transfer to a squeezy bottle.
To assemble the bao buns, steam the buns for 1-2 minutes in the bamboo basket & remove.
Add the chicken to the bun & dress with an equal amount of kimchi alongside it, squeeze a healthy amount of mayonnaise over the chicken & sprinkle with the sesame seeds & the spring onions then shove it it in your big, drooling mouth.
Why not try it at home? Thanks so much for Brad for this amazing recipe. What are you waiting for? Head over to our online shop to purchase your Steamer now!
Comments Off on Spatchcock Chicken by Jane Devonshire
We are delighted to share this recipe with you from our goodfriend Jane Devonshire. It’s quick and easy to prepare. With just a few store cupboard ingredients, you’ll have a meal fit for a king in no time at all. Easily scaled up or down depending on servings required.
Kids in the Kitchen
Lemons – Juicing lemons can be lots of fun. First before cutting the lemons in half, roll them on the side with your hands to get the juices going. Cut and use a juicer of choice or squeeze the juice into a bowl. Scooping out seeds with a spoon before using.
Marinade – Measuring and count out the ingredients of the marinade and also crush the garlic together. When all ingredients are ready, mix well.
Recipe Courtesy Jane Devonshire MasterChef Champion 2016
1 1.8kg (4lb) chicken – ask your butcher if he can spatchcock it for you or follow this video
Olive oil, to drizzle
Lemon juice, to drizzle
For the marinade:
1 tbsp smoked paprika
2 tbsp lemon juice
3 tbsp olive oil
2 garlic cloves, crushed
1 tsp salt
50 g butter
Cooking Method
Combine all of the ingredients for the marinade thoroughly in a bowl.
Put the chicken on a baking tray, breast-side down, and smear on the marinade with a spoon. You probably need about 2-3 dessertspoons to cover it fully.
Turn the chicken over and use a sharp knife to cut into the breast diagonally. Make two cuts to each breast about two-thirds of the way through. Do the same on the thighs of the chicken, making 1 cut on each one so that the chicken cooks evenly.
Cover the chicken with the rest of the marinade, pushing it into the cuts of the chicken. You can do this with your hands but wear rubber gloves or your hands will be stained bright red!
Leave the chicken to marinate for 1-2 hours.
Preheat the oven to 200ºC (180ºC fan) gas 6. Dab knobs of butter on the chicken and cook for 1hr or until the juices run clear. You can barbecue the chicken or, if you are unsure of cooking times for a whole chicken, cook in oven for 45min, then remove and finish off on the barbecue.
Once cooked, drizzle a little olive oil and lemon juice on to the chicken and leave it to rest for 10-15min before carving or jointing. Serve with salad or Jersey Royal potatoes covered in butter and mint, which I love.
To Serve:
Serve with salad or Jersey Royal potatoes covered in butter and mint.
Comments Off on Simple One-Pan Roast Chicken by Jane Devonshire
Another simple yet delicious coeliac friendly one-pan recipe from Jane Devonshire. This recipe is very adaptable so use the food you have available and feel free to change the ingredients up as you please!
Kids in the Kitchen
Washing the Potatoes – this isn’t a step below, but you could let your kids wash the potatoes either in the sink or a washing up bowl. Let them use the veg brush though if you don’t have one you can use a clean small kitchen cloth. Things to talk about, do the potatoes sink or float? What other items/food/ingredients could you test to see if they sink or float?
Collecting Herbs – If you have herbs in the garden take the time to go outside with your kids to find the thyme and cut a bunch to bring in.
Recipe Courtesy Jane Devonshire MasterChef Champion 2016
Preheat the oven to 200°C/fan 180°C/gas 6. Remove the string from the chicken and put half of the garlic into the cavity with half of the thyme and lemon.
Put the chicken in a roasting pan, cover it with some olive oil and dot with butter. Season with salt and pepper and scatter the remaining thyme over. Roast in the oven for 45 minutes.
Meanwhile put the potatoes in a pan of salted water over a high heat and boil until tender. Drain and set aside.
Take the chicken out of the oven, remove it from the pan and set aside on a plate. Put the potatoes, red onion and the remaining lemon and garlic in the roasting pan and toss them in the juices, adding a little olive oil if they seem dry.
Put the chicken on top and return to the oven for 15 minutes, then take it out again and add the peppers. Return to the oven for 30 minutes. When the thighs of the chicken pull away from the body easily and the juices run clear, remove it from the oven, transfer it to a plate and leave to rest for 15 minutes.
Turn up the oven to 220°C/fan 200°C/gas 7 and put the vegetables back inside for 10 minutes until soft. Remove from the oven, lift the vegetables out of the pan and set aside with the chicken.
To make the sauce, use a spoon to remove the excess fat from the juices in the pan, then place the pan on the hob. Heat gently and add the crème fraîche, salt and pepper and lemon juice to taste, then bring to the boil. Remove from the heat and pour into a small bowl.
Return the vegetables to the pan and place the chicken on top, then serve with the sauce alongside.
Comments Off on Chicken and Apricot Bellotines with Mushroom and Tarragon Sauce by Great British Chefs
This is a wonderful way of jazzing up boneless chicken thighs and is sure to impress your guests. The mushroom and tarragon sauce combines beautifully with the chicken and apricot bellotines to create a delicious dinner party dish.
Start by making the ballotines. Lay the chicken thigh fillets skin-side down and place 2 dried apricots in the middle of each. Roll the chicken around the apricots, creating a cylindrical shape, then wrap each one in a slice of Parma ham, ensuring the ham covers the seal of the chicken.
Wrap each ballotine tightly in cling film, making them as neat and cylindrical as possible. Transfer to the fridge and leave for at least 1 hour to chill and set.
Meanwhile, place the dried porcini in a heatproof bowl and pour over boiling water. Leave for 20 minutes to rehydrate, then drain and reserve both the liquor and the mushrooms.
Place a sauté pan over a medium heat and add a drizzle of oil. Take the ballotines out of the fridge, unwrap and fry them until crisp – start by cooking the seam of the Parma ham, as this will help seal them, then roll them around until crisp all over. Once golden, remove from the pan and set aside.
In the same pan, add the button onions cut-side down and cook until golden, then add the garlic and porcini mushrooms. Cook for 3 minutes, then add the white wine and scrape up any stuck bits with a spatula.
Simmer the white wine until reduced by two-thirds, then add the ballotines back into the pan followed by the chicken stock, the reserved mushroom soaking liquor, any leftover apricots and the button mushrooms. Cover and cook for 20 minutes, then remove the lid and simmer for another 20 minutes.
Once the chicken has cooked through, remove them from the sauce and set aside. If the sauce needs reducing further then cook for another 5 minutes, then add the chard leaves and stir in the crème fraiche.
To Serve
Return the chicken to the pan, check for seasoning, finish with the chopped tarragon and bring the pot straight to the table with the cooked rice.
Comments Off on Sea Truffle Salt Baked Chicken by Carters of Moseley
We have been lucky enough to collaborate with Michelin Starred Chef Brad Carter and his team at Carters of Moseley to bring you this fabulous recipe.
Unsurprisingly there has been no compromise in selecting some of the best local ingredients for the recipe. Carters have used Caledcott’s Cotswold White free range chicken and Droitwich Sea Truffle Salt produced by Churchfields Saltworks.
Salt-baking the chicken helps it maintain moisture and results in an incredibly intense flavour. Combined with the black garlic mayonnaise, glazed offal and the leek and onion this dish is guaranteed to delight.
Carters have also taken the hassle out of finding a wine pairing to impress. Just as they do in the restaurant they’ve recommended natural, organic, bio-dynamic wines. Focusing on dry white wines from Austria they’ve recommended a wine for every budget:
For your chance to WIN the ProWare Stainless Steel Tri-Ply Roasting Pan, Droitwwich Salt and a beautiful bottle of Gut Oggau wine check out our COMPETITION on the Great British Chef website.
Preheat oven to 190°C. Remove the giblets from the inside of the chicken and discard the neck. Prepare the heart and kidneys by trimming away the sinew. Set aside, leaving whole.
Quarter the onions and push inside the chicken. Tie the chicken back up using cooking string and prepare to cover with salt.
Mix the egg whites with the Sea Truffle Salt. Make a chicken shaped pile of the salt mixture in the middle of the Proware Roasting Tray and place the chicken on top. Then evenly cover the chicken with the remaining salt. Put the chicken in the oven for 1 hour.
Remove from the oven and rest in the salt for around 20 minutes.
Next, prepare the leeks by cutting lengthwise leaving a little of the root attached to hold it together during cooking. Blanch in boiling water for 1-2 minutes. Refresh in the ice water, remove from the water and dry thoroughly. Set aside.
For the black garlic mayonnaise
Whisk together the egg yolks, mustard powder and vinegar until it thickens and becomes pale in colour.
Slowly start to add the oil at a steady stream whilst continually whisking.
Once all of the oil has been added and the mayonnaise has thickened, add the salt to taste and whisk in the black garlic puree.
Return to the chicken
Crack the salt crust away from the chicken and remove the whole bird from the roasting tray and place on a chopping board. Take the breast off the carcass followed by the legs and oysters. Carefully remove the leg meat from the bones, keeping the meat as whole and intact as possible. Remove the onions, flake into petals and set aside.
Fry the chicken in a dry frying pan to crisp up the skin then carve into 4 even portions. Keep warm.
Fry the onion petals until they colour on the edges. Put the frying pan on to heat until ‘medium hot’ then add the rapeseed oil. Fry the leek on the cut side down until it’s coloured golden brown. Remove and keep warm.
Add the offal to the frying pan and increase the heat. Seal on all sides then add the chicken stock and reduce by ⅔. Then add the soy sauce and reduce by ⅔ again to glaze the offal. Keep warm.
To serve
Place the leek onto the plates just off centre.
Place a piece of carved chicken next to the leek, followed by the onion petals.
Spoon over the offal glaze onto the leek and chicken.
Pipe a dot of black garlic mayonnaise onto the plate and serve with some of the Sea Truffle Salt on the side for dipping.
Find out more about Droitwich Salt and shop the range here.
This recipe is delicious! The creaminess of the sauce along with the sweet crispy topping of the apples is sure to be a crowd pleaser. Apples are pressed in the autumn in order to make cider, however the key to a good cider is waiting. You must wait until at least February to start drinking it, and the longer you wait, to say June or July, the better it will taste.
We’ve suggested using Dunkertons Black Fox Herefordshire cider in this recipe. A 7% ABV medium dry cider which has a light fizz to it. It has a mellow flavour that is followed by a slight bitter-sweet bite. We consider it one of the most honest/authentic ciders on the UK market.
The tenderness and flavour of the chicken is delightful. We hope you enjoy this recipe!
In the sauté pan, melt half the butter plus a little olive oil and gently brown the chicken thighs a few pieces at a time. When brown, remove from the pan and set aside on a plate until all chicken thighs have been browned.
Add the garlic and the leeks to the oil/butter remaining in the pan and cook very gently for 10 minutes, turning over from time to time until soft.
Turn up the heat slightly and addhalf of the apples to the pan with the leeks, just to brown the pieces a little bit.
Now add the flour to the pan, stir for a minute or so to absorb the juices. Gradually add the cider, stirring as you go, so that no lumps form.
Return the chicken to the pan and add 4 sprigs of thyme. Reduce to a very low heat, put the lid on and leave to cook on top of the stove for about 35-40 minutes.
Remove the chicken from the pan again and set aside on a plate. Then simmer the pan juices until reduced by a third. Add the cream and allow to gently heat through. Season to taste with salt and freshly ground pepper.
While this is heating through, peel and cut the second apple into chunks and sauté with the remaining butter in the small frying pan. Add the sugar to caramelise the apple pieces and cook until tender.
Return the chicken to the pan again and dot with the caramelised apple and the leaves from the remaining sprig of thyme.
Serve alongside some crusty bread, rice or potatoes and a side of vegetables, oh and you can’t forget a glass of lovely dry cider to wash it down with!
This is a great one-pot option for your Sunday Roast. A large stockpot with a tight fitting lid is essential when pot roasting.
The lid ensures the moisture is kept in, creating a steamy environment keeps the meat nice and tender. As with all meats you are likely to get tastier results if you buy outdoor reared produce from a reputable local supplier. You probably won’t use all the gravy but don’t discard it as it will make an excellent base for soup.
Serves: 4
Prep time: 10 minutes
Cooking time: 1 hour 20 minutes
Ingredients
1 whole Chicken (around 1.5-2kg)
60g unsalted butter
Sea salt flakes (to taste)
Freshly ground black pepper (to taste)
Drizzle of olive oil
½ Lemon
1 whole garlic bulb (this may seem like a lot of garlic but it will add depth to the flavour of the sauce and will not be overpowering once cooked)
100ml dry white wine
4 shallots peeled and cut in half
2 large carrots, peeled and chopped into chunky pieces
4 potatoes, peeled and cut into pieces about the size of a walnut (cutting the potatoes any smaller runs the risk of them ‘dissolving’ into the sauce)
2 sprigs (leaves only) of an aromatic herb such as sage, rosemary, or thyme
Oven gloves for handling the pan in and out of the oven and on the hob top. The handles of the stockpot will get very hot whilst in the oven and will retain heat for a long time, so be when careful when handling! Oven gloves are essential.
Cooking Method
Preheat the oven to 220°C.
Mix the salt and black pepper into the 60g of butter and rub it all over the chicken.
Place the half lemon inside the body cavity of the chicken. Chop the garlic bulb in half horizontally and place it into the stockpot along with the chicken.
Drizzle the cut garlic with a bit of olive oil then place the stockpot in the oven (without the lid) and allow the skin to crisp for 20 minutes.
Once the chicken has browned use the oven gloves to bring the stockpot onto the hob, transfer the chicken to a warm plate and add the wine to the stockpot to deglaze it, over a medium heat, getting any caramelised bits off the base of the pot. These will add flavour to the finished dish.
Put the chicken back into the stockpot and add the vegetables, herbs and just enough of the freshly boiled water to half cover the chicken. Place the lid on the stockpot and return to the oven using your oven gloves. Reduce the temperature to 190°C and cook for a further 50 minutes.
Once the chicken is fully cooked remove from the pot and cut into sections. Serve alongside the vegetables.
Thicken the sauce by mixing a dessert spoon of plain flour into a paste with the remaining butter and then whisk the paste into the sauce in the pan. The sauce must be boiled gently for a minute or so in order to cook the flour.
Serve the chicken pieces with the vegetables, potatoes and a splash of the gravy. We added a handful of watercress to the plate for a fresh summery taste.
This recipe is a quick & easy take on the light & fragrant Thai Green Curry. The curry paste at the heart of the recipe is versatile and can be prepared a few hours in advance. You could substitute the chicken for prawns or even use vegetables. Alternatively why not add some natural yoghurt to the paste & marinate the chicken for 1 – 2 hours before threading onto skewers & grilling or barbecuing. We’ve served it here with mixed grain basmati rice (mixed through with some coriander & finely sliced mushrooms which have been gently fried in toasted sesame oil ).
Toss the chicken cubes in flour mixed with chilli powder and set aside.
Blend the ginger, salt, onions, garlic and coriander in food processor until a smooth spice paste is formed. Add the water and blend again.
Fry the paste in 2 tablespoons of oil in the saucepan, stirring all the time until golden, then transfer to a dish and set aside.
Gently fry the chicken cubes in 2 tablespoons olive oil until pale golden brown in the pan.
Add spice paste mixture and cook on a low heat for 40 minutes.
Add creamed coconut and the juice and zest of one lime.
Adjust seasoning and add extra water if the curry appears dry. The chicken should appear well coated in a medium to thick sauce.
Sauté peppers, sultanas and almonds lightly until sultanas are plump and almonds lightly browned, stir in lemon zest and coriander, season and arrange on top of curry.
