Archive for » April 7th, 2008«
I made this the other night it is a zaar members recipe, I made this recipe with duck breast as I knew as soon as I read the ingredients to the sauce, it would go with duck perfectly. I did find the sauce a little to overpowering on the orange flavour so added a tablespoon of fig jam to mine to counteract this, after I did that it was perfect. I also blended my sauce as I prefer a smooth sauce as opposed to a chunky. If you want to read other reviews or see more recipes by this chef please click here.
Ingredients
4 Chicken leg-thigh, cut in two or 8 chicken thighs
Salt and pepper
1/4 Cup honey
1 Cup dry white wine
1 Pinch cayenne
1 Cup dried fig, stemmed and chopped
1 Teaspoon coriander seed
1/2 Orange, juice and zest of
1/2 Lemon, juice of, to taste
Method
1. Place broiler rack 4 to 6 inches from heat source, and turn broiler on.
2. Sprinkle chicken on both sides with salt and pepper, and place skin-side down in a pan.
3. Place honey in a 4- to 6-cup saucepan with one tablespoon water, and put on high heat.
4. Let honey boil for a minute or so, then carefully add wine, cayenne, figs, coriander, orange zest and orange juice.
5. Mixture should cook steadily; do not let it boil over.
6. Broil chicken until it begins to brown on skinless side.
7. Turn it over, then broil until it browns nicely and is cooked all the way through.
8. Total broiling time will be about 25 minutes.
9. Cook sauce until figs are very tender, about 15 minutes.
10. Add lemon juice, then taste, and add more salt, cayenne or lemon as needed.
I served mine with wild rice and asparagus spears with lemon and dill, another recipe from the same chef as this one. I am about to post that one now.
All photos taken by me unless otherwise stated.
I made this along with chicken margherita the other night they are delicious, but I thought there was maybe a bit to many flavours going on for one plate, so I have decided to make them as 2 posts. I think these would make a great lunch or starter topped with some smoked chicken.
Ingredients
23/4 Cups chicken stock
10g Butter
1 Tablespoon olive oil
1 Brown onion, chopped finely
2 Cloves garlic, crushed
1 Cup Arborio rice
100ml Dry white wine
1/4 Cup Parmesan cheese
2 Tablespoons fresh basil, finely shredded
1 Tablespoon Dijon mustard
1 Tablespoon sour cream
2 Tablespoons olive oil extra
Method
1. Place stock in a pan, bring to the boil, reduce heat and simmer covered
2. Meanwhile, heat butter and olive oil in a medium saucepan, cook onion and garlic, stirring, until onion softens. Add rice, stir to coat in onion mixture, add wine, cook, stirring until almost evaporated.
3. Stir in 1/2 cup stock, cook, stirring over low heat until liquid is absorbed. Continue adding stock, in 1/2 cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 30 Min’s or until rice is tender.
4. Stir in cheese and basil, remove from heat and allow to cool for 20 Min’s.
5. Once it is cool enough to handle, divide mixture into four portions, using hands, shape into patty-shaped cakes. refrigerate, covered, about 30 Min’s
6. Combine mustard and sour cream.
7. Heat remaining oil in a large frying pan, cook risotto cakes, until browned both sides and heated through.
To serve: Serve over greens topped with mustard mixture or for lunch top with some smoked chicken and a dollop of mustard mixture.
All photos taken by me unless otherwise stated.
