Supplies
Marinade for chicken thigh
- Salt and pepper
- Lemon zest and juice
- Garlic
- Dried Oregano
- Olive oil
Marinade for chicken drumstick
- Cumin
- Cinnamon
- Garlic
- Oil
Velveting chicken breast
- 1 tsp Bicarb of soda
- Salt
- Soy sauce
- Cornflour/cornstarch
- MSG
Pilaf
- 1 Onion
- 3 Garlic cloves
- 2 tsp Cumin seeds
- 2 tsp Coriander seeds
- 1 Cinnamon stick
- Basmati rice
- Stock
- Marinated chicken drum sticks
- Fresh coriander
- Almonds
Flatbreads
- Flour
- Yoghurt
Asian-Style Chicken
- Velveted chicken
- Sesame oil
- 2 Garlic cloves
- Thumb sized piece of Ginger
- Soy sauce to taste
- Peppers sliced
- Egg noodles cooked
- Sesame seeds
Steak
- Rib eye
- Salt and pepper
- Oil
Peppercorn sauce
- Brandy - splash
- Beef stock
- Green Peppercorns
- Double cream
Steps
Marinade for chicken thigh
- Mix together marinade for as long as possible
Marinade for chicken drumstick
- Mix together marinade for as long as possible
Velveting chicken breast
- Mix together marinade for 30 minutes and wash in water.
Pilaf
- Sweat off the onion for 1-2 minutes in plenty of oil, then add the garlic and the spices and fry for 1-2 minutes.
- Now add the rice and stock to cover, submerge your chicken, pop on a cartouche, tin foil or lid and whack in the oven 180c for 30-40 minutes.
- Finish with fresh coriander and almonds.
Flatbreads
- Mix to combine, season with salt, kneed until smooth then roll out and cook in a dry pan.
Asian-Style Chicken
- Fry the chicken in a hot pan for 1-2 minutes then thrown in the pepper, garlic and ginger and fry for 1-2 minutes.
- Add soy sauce, sesame oil and noodles.
Steak
- Room temp steak, oil on steak season with salt and fry on high heat 2-3 minutes each side. Leave to rest.
Peppercorn sauce
- Deglaze the steak pan with brandy, cook off until no boozey smell, add stock and reduce with peppercorns. Finish with double cream.