Tag: book

• 

  Sticky Soy Chicken Nibbles

  Oh boy these moist, sticky morsels of chicken are addictive. Just as well they are easy to make. 🙂 

  

  Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup raw sugar
  • 1/4 cup lemon or lime juice
  • 1/4 cup olive oil
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh ginger
  • 1 – 2kg chicken nibbles (wings and drumettes)

  Simply

  Mix all the ingredients excluding the chicken to make the marinade. Then pop everything into a zip-lock bag to marinate over night or for at least a few hours.

  

  Preheat your fan-forced oven to 200C and then add the chicken, marinade and all, into your baking dish.

  

  Cook for about an hour. More if you want a crispier skin.

  

  •  

  Serving

  If you are watching the game on TV with your mates, just pile them up on a platter and let your guests go to town. More often than not I am wolfing them down with the family along with rice and steamed or pickled vegetables. Fish sauce and Sriracha Hot Sauce at hand. 

  

  Enjoy,

  PK

  Here are some more chicken dishes and more easy to make meals: 

  Written by

  PK

  ·

  February 7, 2021

• 

  Cheese: Asiago

  Asiago is an semi-firm cow cheese from northern Italy. It has a mild but addictive taste. It is great for salads, sandwiches and pastas where you don’t need a cheese with bite. 

  I love munching on it by itself and find myself going to the fridge for a slice more often than I should.

  

  

  

  Milk

  Cow

  Origin

  Italy

  Aged

  Yes, often 3 months.

  Aroma

  Milky and mild. You can tell it is a cow cheese.

  Taste

  Milky and not particularly salty.

  Texture

  Young it is semi-firm and it becomes crumbly with age.

  Look

  Yellow interior with visible openness.

  Serving

  I love it as a table cheese and in toasted sandwiches. Asiago melts well so it is very versatile.

  Manufacturing and Salting Method

  Handmade/traditional cheese making methods are used. The curds are partially cooked, then  pressed into moulds, dry salted and finally brine salted prior to a short ageing process.

  Wine

  Your favourite red or white will go well. I like to pair it with a New Zealand or South Australian Sauvignon Blanc.

  Written by

  PK

  ·

  November 11, 2019

• 

  Chicken Breast

  Breaking down a whole chicken is a great way to save money and you know that you are making the best use of a precious resource.

  Here we are removing the breasts  from the body and practically getting the rest of the chicken for free 🙂 .

  The breast meat doesn’t do a lot of work during the modern chicken’s life so is very tender. They are very versatile and seem to be most people’s favourite. I use them a lot in my cooking except in curries and stews where the longer cooking can dry the breast meat out.

  Removing the breasts

  1. By now you will have taken the wings and legs off the whole bird (see links below showing you how to do that).
  2. Place the chicken in front of you, breast up and tail end facing away from you.
  3. Locate the breast bone that, just like in humans, is made of cartilage and runs down the middle of the chest.
  4. Slice along one side of the breast bone, keeping close to it and making careful cuts downwards, and the the breast will begin to fall off.
  5. Repeat on the other side.

  

  

  Removing the tenderloin

  1. You can go one step further and remove the tenderloin (a long thin tender muscle that runs the length of the breast) from each breast.
  2. Take your knife and run it along the natural seam (I have started in the picture below to show you where it is).
  3. Use tenderloins in stir fries etc or turn them into home-made chicken nuggets.

  

  

  Enjoy,

  PK

  More Chicken Cuts:

  [table id=chicken /]

  Related Links:

  • see all recipes using chicken here
  • go to the main page about chickens here
  • more home butchery posts
  • go to the main ingredients page here

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  Written by

  PK

  ·

  November 21, 2017