Spatchcock Chicken with Miso and Sesame Seeds

The marinade infused the chicken overnight with a deep and musky saltiness that is balanced with a faint sweetness from the miso.

1 tbs. vegetable oil
2 tsp. sesame oil
4 tsp. sweet white miso
1 tbs. soy sauce
1 tsp. fish sauce
1 tbs. finely grated fresh ginger
1 large garlic clove, peeled and finely grated
1 chicken, spatchcocked (approx. 3 lbs.)
2 tsp. sesame seeds

Mix the vegetable oil, 1 tsp. of sesame oil, miso, soy sauce, fish sauce, ginger and garlic in a small bowl.

Put the chicken into a large freezer bag and pour in the marinade. Squidge it about so that everything is coated and leave in the fridge overnight.

An hour before you want to roast the chicken, take it out of fridge and transfer the chicken and the marinade to a large roasting tin, sitting the chicken breast-side up. Leave to come to room temperature.

Heat the oven to 400°F, cover the tin with foil and roast for 45 minutes. Remove the foil, baste with the pan juices, then drizzle the remaining sesame oil over the top and sprinkle with the sesame seeds. Roast, uncovered for another 20 minutes. Let the chicken sit for 10 minute before carving into pieces to serve.

Serves 4-6

 

Salmon with Greens and Shitake Mushrooms

This is sure to become a favorite in your kitchen. The salmon can be grilled on the barbecue is the weather is dry.

2 skinned, salmon fillets
1 clove garlic, finely minced
2 tbs. vegetable oil
generous 1/2 cup shiitake mushrooms, stemmed and sliced or halved
1 3/4 cups roughly chopped bok choy, white stems and green leaves separted
3 tbs. soy sauce
1 tsp. sesame oil
pepper to taste

Cook the salmon fillets in a good, non-stick pan or griddle until done to your liking. Remove to warmed plates and set aside.

In a heavy-based pan, fry the garlic in the vegetable oil for a few seconds, then stir in the mushrooms and bok choy stems. Cover for 5 minutes or so, then add the bok choy leaves, the soy sauce and the sesame oil. Leave to bubble until the vegetables are tender.

Pile the mushrooms and boo choy next to the salmon and serve.

Serves 2

Sweet and Salty Peanut Cookies

To quote Nigella, “If greed alone were the spur and measure, these would be my favorite cookies”. That seems like a good enough recommendation for me!!

1/3 cup light brown sugar, plus more for dipping later
scant 1/2 cup butter, plus a little more for melting
scant 1/4 cup vegetable shortening
1 egg
1 tsp. vanilla extract
1 cup plus 2 tbs. self-rising flour
1/2 cup plus 1 tbs. or 4 1/2 oz. salted peanuts

Heat the oven to 375°F and line 2 baking sheets with parchment paper.

In a large bowl, combine the brown sugar, butter, shortening, egg and vanilla. Mix together well, then stir in the flour and then the peanuts. Drop the dough in rounded teaspoons onto the baking sheets about 2″ apart. Brush the bottom of a glass with melted butter, then dip in some brown sugar and gently flatten the dough.

Bake the cookies for 8-10 minutes, by which time they should be cooked through. Remove to a wire rack to cool.

Makes about 30

Pork Chops with Fennel Seeds and Allspice

Fragrant with savory spices, these pork chops are a jot to make and a joy to eat.

2 pork chops, not too lean
3 tbs. all-purpose flour
2 tsp. fennel seeds
1/2 tsp. ground allspice
1/2 tsp. celery salt
punch ground cloves
freshly ground pepper
2 tbs. garlic-infused olive oil
5 tbs. Marsala

Cut the rind and most of the fat off the pork chops. Mix the flour, fennel seeds, allspice, celery salt, cloves and a good grinding of pepper on a dinner plate. Dredge the pork chops in the mixture.

Heat the olive oil in a skillet that the chops will fit snugly in and cook the pork chops for 5 minutes on each side. Tip in the Marsala and cook the pork chops for 5 more minutes. Remove to heated plates and bubble the sauce until thickened. Pour it over the chops and serve.

Serves 2

Gingery-Hot Duck Salad

This sublime salad is a perfect recipe for duck. The citrus and ginger dressing is just right.

1 duck breast or leg and thigh
2 tbs. fish sauce
juice of 1/2 orange
juice of 1/2 lemon
1 small red chili, deseeded and finely chopped or 1/2 tsp. red pepper flakes
1/2″ piece of ginger, peeled and grated
few drops of sesame oil
2 green onions, sliced
handful greens such as spinach, arugula, watercress, etc.

Stir together the fish sauce, orange juice, lemon juice, chili, ginger and sesame oil. Set aside.

Grill or saute the duck, fat side down, if not removed, for 10-12 minutes, or until cooked through. Leave to rest on a cutting board for a few minutes, then slice into slices or pieces.

Pour any pan juices into the dressing. Arrange the greens on a plate, sprinkle with green onions, place duck on top and drizzle the dressing over.

Serves 2

Salt and Vinegar Potatoes

These will be your new favorite potatoes – guaranteed!!!

1 lb. baby new potatoes
3 tbs. olive oil
2 1/2 tsp. apple cider vinegar
1 1/2 tsp. sea salt flakes

Steam the potatoes until tender, about 20-30 minutes.

Heat the oven to 400°F. Tip the oil into a small roasting tin and heat in the oven for 5 minutes. Tip the potatoes onto a plate and crush them with a fork. Add to the tin and cook for 20 minutes. Turn them over and cook a further 10 minutes. Remove to a serving bowl or plate and drizzle with the vinegar and sprinkle with the salt.

 

Custard

So many desserts and better served with custard. No offense to Byrd’s, but freshly made is so much better!

1 tsp. vanilla extract or 1 vanilla bean, slit down the length
2 1/4 cups light cream
5 large egg yolks
1 tbs. sugar

Fill the sink with cold water. You will need this too cool the custard once cooked, or to plunge the custard in if it starts to split.

If you are using a vanilla bean, put it in a pan with the cream and heat until nearly boing. Take off the heat, cover and leave to steep for 20 minutes.

If not using a vanilla bean, pour the extract and cream in a pan over the heat. Beat the egg yolks and sugar together. When the cream is warm, slowly pour it over the egg mixture, beating all the while. Pour everything into the rinsed-out and dried pan and cook over a medium heat, stirring constantly until the custard has thickened, about 10 minutes.

Plunge into the sink of cold water for a minute or two to cool. You can eat it right away or make it in advance, keep it chilled and warm it over a pan of simmering water.

Serves 4

 

 

Garlic and Parsley Flatbreads

These are something between garlic nan and herby focaccia: dimpled, doughy and headily pungent.

3 1/2 cups white bread flour
2 1/4 tsp. rapid-rise yeast
1 tbs. salt
1 1/3 – 1 2/3 cups warm water
5 tbs. olive oil, plus more for pouring over the garlic and drizzling
3 heads of garlic
bunch of flat-leaf parsley
sea salt, for sprinkling

Combine the flour, yeast and salt in a large bowl. Pour in 1 1/3 cups warm water and the oil and mix to form a soft, but firm dough, adding more water if needed. Turn out onto a floured surface and knead until smooth and elastic, 8-10 minutes. Oil a bowl and place the dough inside, turning once. Cover with plastic wrap and leave in a warm place to double in size, about an hour.

While the dough is rising, heat the oven to 375°F. Cut off the tops of the garlic heads and place in a small, foil-lined baking dish. Drizzle with olive oil, season and pull up the foil to form a parcel. Roast until soft and golden, about 45 minutes. Unwrap the foil and leave to cool.

When the dough has doubled, punch it down and leave it to rest for 10 minutes. Divide in half and form each into a chunky oval. Place each on a parchment-lined baking sheet. Cover with plastic wrap and leave to rise for 30 minutes, or until puffy.

Meanwhile, squeeze the garlic out of the bulbs into a small food processor. Add the parley leaves, then pour in enough olive oil to make a paste. Set aside.

Heat the oven to 400°F. Poke your fingers all over the tops of the breads to dimple them, then spread the garlic paste over the tops.

Bake for 20 minutes, or until the breads are golden and the garlic paste is a darker brown. Drizzle with a little more olive oil and sprinkle with sea salt. Slice and serve.

One-Step No-Churn Coffee Ice Cream

This is the most brilliant ice cream ever! The addition of coffee liqueur insures that the mixture will not freeze completely, leaving you with a soft, instant-serve scoop of wonderment.

2/3 cup sweetened condensed milk
2 tbs. instant espresso powder
2 tbs. espresso liqueur
1 1/4 cups heavy cream

Put the sweetened condensed milk in a bowl and stir in the espresso powder and liqueur. In a separate bowl, whisk the cream until it reaches soft peaks. Fold the cream into the condensed milk mixture, then pour into an air-tight freezable container. Freeze for at least 6 hours before serving.

Tarragon Salmon

This retro sauce is quick to make and a delicious pairing with salmon.

60ml dry white vermouth
1 tsp. dried tarragon
1 tsp. dried chives
1 tsp. unsalted butter
2 tsp. garlic-infused olive oil
2 salmon fillets
60ml heavy cream
sea salt and pepper
1 tsp. chopped fresh tarragon or chives

Pour the vermouth into a cup and stir in the dried herbs, then set aside.

Heat the butter and oil in a small skillet into which the salmon with fit snugly. When it begins to sizzle, add the salmon, hump-side down, and cook for 2 minutes. Turn the salmon over, add the vermouth with the herbs and, once it comes to a bubble, cook a further 2 minutes.

Remove the salmon to 2 plates and stir in the cream. Season to taste with salt and pepper and stir in the fresh tarragon or chives. Bubble to thicken and serve over the salmon.

Serves 2