Jamie Oliver’s Sesame Butterflied Chicken

Serves: 2

This is a magic dish and sans the chicken, it would make an amazing, healthy salad.

The magic is the sauce: yoghurt, peanut butter, ginger and lime juice. Plus more lime and soy for the slaw.

We were really surprised at just how tasty this dish was and I commend it to your run sheet for next week’s dinners.

Ingredients

100gm fine rice noodles
2 skinless chicken breasts
Vegetable oil
4 spring onions, finely sliced
1/2 Chinese cabbage, finely shredded
200gm sugar snap peas, finely sliced
1 red chilli, finely sliced
2 limes
1 tbsp light soy sauce
1 tbsp peanut butter
2 tbsp yoghurt
2 cm piece of ginger, finely grated
2 tsp sesame seeds, lightly toasted

Method

  1. In a bowl, cover the noodles with boiling water until they are rehydrated. Drain and set aside, ensuring they do not stick.
  2. Slice into the chicken breasts and open them out like a book. Rub with 1 tsp of vegetable oil and a pinch of salt and pepper. Heat a pan over a medium-heat and cook the chicken. Set aside to cool slightly.
  3. Combine the spring onions, Chinese cabbage, sugar snap peas and chilli in a bowl. Dress with the juice of 1 lime and the soy sauce.
  4. In a separate bowl, mix the peanut butter with the yoghurt, grated ginger and the juice of the remaining lime. Season.
  5. Slice the chicken and sprinkle with the sesame seeds.
  6. Divide the noodles between bowls, add the slaw, the sliced chicken and the peanut sauce.

Avocado Chicken Salad

Serves: 4

There was debate about whether this recipe should be typed up.

Not because it isn’t great or super healthy, though because it is just a bit too simple. It’s almost not a recipe.

(Plus Natalie had never had bacon and coriander and wasn’t sure if they went together, not withstanding that they obviously do because the whole salad tastes amazing.)

Anyway, it was the boys – Oliver and Tom – that pushed me to type this up. They loved the salad and wanted it somewhere so they could make it for their kids one day.

Make it fun like we did and put the ingredients in separate bowls: let people make their own unique salad, toss with the lime juice and olive oil and enjoy.

How good is healthy!

Ingredients

2 chicken breasts, grilled and shredded
2 ripe avocados, pitted and diced
1/2 cup corn, grilled and hulled
1/4 cup red onion, minced
4 rasher of bacon, chopped and fried
2 tbsp coriander leaves
2 tbsp lime juice
2 tbsp olive oil
Salt and pepper to taste

Method

  1. In a large bowl, add the shredded chicken, avocado, onion, corn, bacon and coriander.
  2. Drizzle with the lime juice, olive oil, season with salt and pepper and toss gently to combine.

(Tomato, cucumber and black beans would also compliment this salad.)

Duck Pie with Pomegranate and Walnuts

Serves: 6

Wow.

On so many levels, this Middle Eastern pie is as amazing as it is unique.

Starting with the most obvious: it’s a duck pie! Duck pies are made of duck which means they are automatically amazing.

They’re also rare so this is a treat. (I’ve only typed up one other duck pie at the time of writing this one up.)

You’re cooking with Pomegranate Molasses, something I am confident you’ve never cooked with. It is also amazing.

You make a custard with the rich, reduced stock that you’ve spent the previous 2 hours infusing with saffron, walnuts and duck.

You’re shredding the moorish meat of 8 duck Marylands. The same cut you use in Duck Confit. Amazing right?!

And you’re cooking the pie in buttered filo.

This technique behind this pie is unique and definitely feels Middle Eastern.

Though the effect is awesome.

It is just beautiful and served as part of a Middle Eastern feast, this is luxury.

Not cheap, not quick, though like any duck dish, spend the time and eat like the Kings that no doubt ate this pie 400 years ago.

Ingredients

50ml olive oil, plus extra if needed
8 duck Marylands (about 2kg)
1 large onion, finely chopped
1 garlic clove, finely chopped
1 cup roasted walnuts, rubbed in a cloth to remove skins, coarsely chopped
1 tsp ground ginger
A pinch of saffron threads, lightly toasted and crushed
1 tsp ground cinnamon
1 tsp ground cumin
1.2 litres chicken stock
1 tbsp pomegranate molasses
6 egg yolks
1/2 cup flat-leaf parsley leaves, thinly sliced
1/2 cup coriander leaves, thinly sliced
9 filo pastry sheets
150gm melted clarified butter
30gm pure icing sugar, sifted with 1tsp ground cinnamon

Method

  1. Heat the oil in a large, heavy casserole over a medium heat. Season duck and fry in two batches, skin side down first (6 – 8 minutes), then on the other side until golden (2 – 3 minutes). Drain fat leaving 2 tbsp in the casserole.
  2. Return all the duck to the casserole together with the onion, garlic, walnuts, ginger, saffron, cinnamon and cumin, stir to coat well, then adding the stock and pomegranate molasses. Bring to the boil, cover and then simmer over a low heat for around 1 1/2 hours and when the duck can easily be pulled off the bone.
  3. Strain, reserving the stock and duck mixture separately. Set the duck aside to cool.
  4. Skim off the excess fat from the stock (place paper towels on the surface, then remove and discard).
  5. Coarsely shred the duck meat, discarding the skin and bones. Bring the stock to the boil in a large saucepan and reduce by two-thirds to about 400ml. Transfer half the reduced stock to a bowl and whisk in egg yolks. Return to the saucepan with the remaining reduced stock and stir over a low heat until creamy and nearly set, as you would for an egg custard (5 – 7 minutes).
  6. Stir in the parsley and coriander, season to taste and set aside to cool completely. Fold the duck meat into the cooled mixture, refrigerating if not using immediately.
  7. Lay one filo sheet on a work surface, (covering the remaining filo pastry sheets with a slightly damp tea towel) and brush with melted butter. Repeat with another filo sheet laying it on top of the first to form a cross. Repeat with another 4 sheets, laying them at varying angles to form a circle of filo.
  8. Line a 27cm-diameter deep-sided non-stick frying pan with the filo circle, pushing it into the sides. Add duck filling, spreading evenly and brush surrounding filo with melted butter. Brush remaining 3 filo sheets with butter, fold in half and place on top of filling to cover. Bring pastry sides over filo on top to enclose and brush with butter.
  9. Preheat the oven to 180c. Place the pie in the oven and bake until golden brown (30 – 35 minutes). Remove from the oven and carefully place a large plate upside-down over pie and invert onto the plate.
  10. Wipe the excess butter from the filo and sift icing sugar mixture over the pie. Place a metal skewer on a naked flame until red-hot, holding the skewer with a tea towel. Burn a trellis pattern into the filo. Serve.

Middle Eastern Herb and Garlic Chicken

Serves: 4 – 6

Ok, so Nat got this Monday-night recipe wrong – originally from the NY Times – and it was so much better for it.

Like, amazingly better.

The yoghurt marinade – especially after grilling – made it creamy and soft: the fresh herbs and garlic added depth and flavour.

Grilled, boring, chicken it was not.

The opposite.

As far as a simple BBQ dinner goes, this could not have met the brief better. Seal and sear the chicken, have a handy salad ready and maybe some potatoes and boom, this is a weekday night super-success with possibly enough left for lunch.

Best mistake ever. And one I am happily typing up.

Ingredients

9 boneless, skinless chicken thighs
6 garlic cloves, minced
Juice and zest of two lemons
3 tbsp extra-virgin olive oil
2 tbsp minced flat-leaf parsley, more for serving
2 tbsp minced fresh mint
1 tbsp minced fresh thyme
1 tbsp minced fresh oregano
1 1/2 salt
1 tbsp sesame seeds, more for garnish
3/4 tsp sumac, more for garnish
2/3 cup plain Greek yoghurt
1/4 tsp ground black pepper

Method

  1. Roll the chicken thighs flat.
  2. Combine the remainder of the ingredients and add to the chicken. Marinate for 8 – 24 hours.
  3. Heat a grill over a high-heat and cook the chicken for 4 – 7 minutes each side until charred and cooked through. Set aside.
  4. Slice the chicken, sprinkling sumac, sesame seeds and a squeeze of lemon top.
  5. Serve with the yoghurt.

Middle Eastern Herb and Garlic Chicken

Serves: 4 – 6

Ok, so Nat got this Monday-night recipe wrong – originally from the NY Times – and it was so much better for it.

Like, amazingly better.

The yoghurt marinade – especially after grilling – made it creamy and soft: the fresh herbs and garlic added depth and flavour.

Grilled, boring, chicken it was not.

The opposite.

As far as a simple BBQ dinner goes, this could not have met the brief better. Seal and sear the chicken, have a handy salad ready and maybe some potatoes and boom, this is a weekday night super-success with possibly enough left for lunch.

Best mistake ever. And one I am happily typing up.

Ingredients

9 boneless, skinless chicken thighs
6 garlic cloves, minced
Juice and zest of two lemons
3 tbsp extra-virgin olive oil
2 tbsp minced flat-leaf parsley, more for serving
2 tbsp minced fresh mint
1 tbsp minced fresh thyme
1 tbsp minced fresh oregano
1 1/2 salt
1 tbsp sesame seeds, more for garnish
3/4 tsp sumac, more for garnish
2/3 cup plain Greek yoghurt
1/4 tsp ground black pepper

Method

  1. Roll the chicken thighs flat.
  2. Combine the remainder of the ingredients and add to the chicken. Marinate for 8 – 24 hours.
  3. Heat a grill over a high-heat and cook the chicken for 4 – 7 minutes each side until charred and cooked through. Set aside.
  4. Slice the chicken, sprinkling sumac, sesame seeds and a squeeze of lemon top.

Rigatoni with Chicken Ragù and Green Sauce

Serves: 4 – 6

I really didn’t see this one coming, though what a great – and unique – pasta.

This recipe from Gourmet Traveller is excellent and something you’d find in a good Italian restaurant. It has a quality, a richness and yet a dryness: it is hard to put your finger on why it is just so moorish: could be the butter, could be the contrast with the green sauce, could be that you’re eating pasta, something we don’t do as often as we would like.

We are always on the lookout for unusual, restaurant-quality pastas and this one definitely ticks that box.

As Nat put it, served alongside a red pasta, this would make for a really fun lunch.

So much so that Tom (7) asked us to make sure we typed this recipe up so he could have it handy for when he was cooking for his girlfriend in due course.

You should try.

(We upped the mince to 1kg and we’d do it again. And very minor changes to the original recipe which we have reflected below.)

Ingredients

2 tbsp olive oil
1 onion, finely chopped
1 baby fennel bulb, finely chopped
3 garlic cloves, finely chopped
600gm coarsely minced chicken
2 tbsp coarsely chopped rosemary
1/2 tsp ground nutmeg
250ml dry white wine
300ml hot chicken stock
20gm butter, diced
20gm Parmesan
400gm dried rigatoni
200gm kale leaves, roughly chopped

Green sauce

1 garlic clove crushed
1 tbsp coarsely chopped parsley
1/2 cup flat-leaf parsley, coarsely chopped
1/2 cup basil, coarsely chopped
Finely grated rind and juice of 1 lemon
2 tbsp olive oil

Method

  1. Heat the oil over a medium heat in a large saucepan and add the onion, garlic and fennel and sauté until starting to soften: 2 – 3 minutes. Add the chicken mince – increasing the temperature to high – and fry until starting to colour: 5 – 7 minutes.
  2. Stir in the rosemary, nutmeg and the wine and bring to a simmer; add the stock, reducing the heat to medium and simmer until slightly reduced: 5 – 7 minutes. You only want a little liquid remaining.
  3. Stir in the butter and Parmesan and season to taste.
  4. For the green sauce, combine all the ingredients in a bowl and season to taste.
  5. Cook the pasta in boiling water until al dente; a minute before finishing, add the kale to the pasta and wilt.
  6. Drain and combine the pasta and kale with the sauce.
  7. Serve, topped with the Green sauce and extra Parmesan.

Chicken Bouillabaise

Serves: 4

This is a classic, classic French dish and this version is superb.

It is from my mother and it is one I had as a child and have then cooked as an adult.

It is pretty impossible not to love and served with the aioli-buttered toasts and the boiled baby potatoes, this is a warm, rich dinner in.

I sometimes substitute chicken thigh for a jointed chicken, though this isn’t a substitute you should make in this instance. Cutting the chicken off the bone is half the romance of the dish, if that can in anyway be a romantic thing.

If you’re after a French theme, you can do a whole lot worse than a Bouillabaise.

Get jointing.

Ingredients

1 cup chopped leeks
1 cup chopped fennel
3 garlic cloves, minced
2 cups peeled and finely chopped tomatoes
1/3 cup white wine
1/4 cup Pernod (we used Ouzo)
6 sprigs thyme
Sea salt
Good pinch of cayenne
1 cup chicken stock
1/2 tsp saffron threads
Chicken pieces from jointed chicken (including skin)
Olive oil
Baby potatoes, boiled
Toasted baguette slices
Aioli

Method

  1. Bring the stock to a simmer, remove from the heat, add the saffron and set aside.
  2. In a large heavy saucepan, auté the chicken in a little olive oil over a medium heat until golden all over; remove and set aside.
  3. Pour off the fat, lower the heat and sauté the leeks, fennel and garlic until soft. Add the stock and saffron and deglaze the pan.
  4. Add the tomatoes, wine, Pernod and thyme, bring to a fast simmer and cook for 20 minutes.
  5. Return the chicken to the pan together with any juices and simmer for about 30 minutes or until cooked through.
  6. Lower the heat, season with salt and cayenne; add a little olive oil.
  7. Serve with the potatoes, baguette slices and aioli.