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I made a dinner for Bullet and myself this evening, and it was nice enough as far as it went, but it didn’t quite work.

The accompaniments were fine.

I did some Balkan braised carrots, cooked in butter with onions, demerara sugar and paprika. That always goes down well. And I did some baby potatoes, some sundried tomatoes and served the whole lot on a bed of rocket and tomatoes. Good.

But the rest just didn’t cut it. I did chicken breast coated in breadcrumbs, parmesan, basil and parsley with a hint of garlic.

The breadcrumbs were fine, but do you know what the chicken tasted like?

Polyurethane insulation, that’s what. The inside of a pillow. Memory foam. That’s what the fucking chicken tasted like.

As it happened, I bumped into a friend of mine this evening, a chef, and we fell to discussing this chicken problem. We agreed that a large fillet of chicken is very hard to flavour properly without stuffing, and therefore that’s precisely what I intend to do next time I make this dish.

The decision is what to stuff it with. Peppers? Cheese?

What do you advise?

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Readers’ Suggestions:

Jimmy Bastard: Unpasteurised stilton, a mere hint of garlic, a dash of black pepper. All draped in Palma ham and drizzled with a wee splash of extra virgin olive oil.

But for the love o’ god, keep it moist or it will wither and die before your very eyes.

C’est La Craic: You could always go down the Cordon bleu, Kiev but mix it up a little with your own ideas. A Cordon bleu with Mr. Bastards Stilton and Parma ham sounds quite nice but then I suppose it’s just a matter of taste

Sweet Pete: How about blending some grated red cheddar, egg yolk, creme fraiche, some Colman’s mustard, a little bit of chilli and garlic and a nice big spoonful of red pesto together? Makes a delicious, creamy filling.

King’s Bard: Try steaming the chicken breast, slice it thinly and pour over a Thai ginger sauce made from Yellow beans, garlic, root ginger, chillies, vinegar, sugar & salt. Put all ingredients into a blender and then simmer for 10 minutes – delicious. You can cook rice in the chicken stock.

the law: I know what you are missing: a gallon of porter and taco chips

Annb: May I respectfully suggest a marinade? The juice of 1 orange, some finely chopped garlic, a thumb of grated ginger, some chicken tagine spices if you have any to hand and a lug of olive oil. Cover dish and leave for a few hours before you cook – guaranteed to turn even a chicken breast from Kiev into a feast!

Gordo Ramsay: For a good chicken stuffing, I suggest anything that releases moisture when cooked, e.g cheese, butter, veg My favourite would be boulie goat’s cheese, globe artichokes (tinned), black pepper, and lemon juice minced together by hand.

17 replies on “More Cookery”

Unpasteurised stilton, a mere hint of garlic, a dash of black pepper. All draped in Palma ham and drizzled with a wee splash of extra virgin olive oil.

But for the love o’ god, keep it moist or it will wither and die before your very eyes.

You could always go down the Cordon bleu, Kiev but mix it up a little with your own ideas.
A Cordon bleu with Mr. Bastards Stilton and Parma ham sounds quite nice but then I suppsoe it’s just a matter of taste

Was your chicken free range ?
It makes the world of difference, Maybe that bit of freedom enhances the taste.
Most country markets have someone selling free range chickens, although EU rules try to prevent these areas of enterprise.
Don’t really trust the supermarkets version of “free range”

Above recipie sounds nice. I agree with Norma…….factory produced chicken tastes rubbish. They’re fed the same boring rations every day of their short lives and taste crap. The wilder the chicken, the better it tastes. Grow your own.

I remember when chicken used to taste like chicken. However I have not eaten it in years. It seems a lot of it is being imported from third world countries due to cost. Most likely raised in huge factory “farms”. Hence the mouth full of rubber effect. Perhaps the direct from the Irish farmer approach might work. The shop bought stuff could be covered in “Nectar of the Gods” and would still taste like crap. But there again I am getting old and nothing tastes as good as it used to.

Sometimes, factory produced chicken from abroad may be adulterated with beef enzymes in order to retain water and “bulk it up”.

How about blending some grated red cheddar, egg yolk, creme fraiche, some Colman’s mustard, a little bit of chilli and garlic and a nice big spoonful of red pesto together? Makes a delicious, creamy filling.

Try steaming the chicken breast, slice it thinly and pour over a Thai ginger sauce made from Yellow beans, garlic, root ginger, chillies, vinegar, sugar & salt. Put all ingredients into a blender and then simmer for 10 minutes – delicious. You can cook rice in the chicken stock.

I am reminded of an old Charley Chaplin Film where Charley , down on his luck, decided to cook an old boot. No matter what the preparation or method ,an old boot is an old boot. Kings should I leave the blender in to simmer too?

My apologies Kings it was a smart assed remark. Thai food burns my system. I can not take it. However it does sound good for people who like their food hot. As in spicy rather than temperature.

The problem is that these days chicken is pretty tasteless. This is the price we pay for factory farmed cheap food. Buy free range if you can. The dark meat is tastier than breast. Any kind of marinade helps (make it fresh to avoid nasty chemical aftertaste). A coq au vin might solve the issue.

May I respectfully suggest a marinade? The juice of 1 orange, some finely chopped garlic, a thumb of grated ginger, some chicken tagine spices if you have any to hand and a lug of olive oil. Cover dish and leave for a few hours before you cook – guaranteed to turn even a chicken breast from Kiev into a feast!

I might suggest that you use a free range chicken ( as suggested above) and remove the breasts. The rest of the carcass can be chopped up and used for a delicious curry.
Getting to know your local butcher on first name basis also would nt be a bad idea. Under the current climate,they will not sell you shite and are doing some great deals.
For a good chicken stuffing, I suggest anything releases moisture when cooked, e.g cheese, butter, veg….. my favorite would be boulie goats cheese, globe artichokes (tinned), black pepper, and lemon juice minced together by hand…..
Some useful information given by a swan headed welsh gimp……….. Done

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