Tuesday, 22 July 2014

Stuffed Roasted Chicken Legs

This is my 'standby' meal.

I usually brine the chicken legs overnight  and then let them drain skin up in the fridge for the next day.

Stuffing: Basically, what you like but my standbys are:
           1                                                     2
  Chopped onion                              Chopped onion
  Chopped mushroom                       Chopped mushroom
  Chopped garlic                               Chopped Chorizo
  Herbs of choice
  Fresh Breadcrumbs                         Fresh Breadcrumbs
  Oil &/or butter                                Oil &/or butter
  Chili as desired

 1) Softly cook the onion then add the garlic and then the mushrooms. Cook on a low/medium heat until the mushrooms are well cooked but wet from the juices. Add hard herbs (if using) and cook a little more before adding the oil/butter and breadcrumbs. Make a mouldable stuffing.

Push your fingers under the skin on the chicken legs and manouver them to release it all the way round including the drum stick. Gently push the stuffing under the skin squeezing to get it over all the leg.

Roast for 35 to 45 minutes depending on size at 180c

If you only use a small amount of breadcrumbs, you can add a beaten egg which will result in a lovely formed stuffing when cooked.

Tuesday, 15 July 2014

Ways with potatoes

I'm going to do a continuous blog of different ways with potatoes - much as the standard chips, mash, saute etc are nice, it's good to have a variety of cooking methods.

   Small new potatoes with the skin still on. Lightly oil and season, and envelope in parchment paper with finely chopped onions and sprigs of thyme. Bake for 45 minutes at 180c.

COTTAGE FRIES from http://foodwishes.blogspot.com/2012/04/cottage-fries-americas-forgotten-fry.html
Preheat oven to 425 degrees F (220 degrees C).
Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Combine potatoes, salt, ground black pepper, cayenne pepper, and herbes de provence in a large bowl. Drizzle olive oil over potatoes and stir to evenly coat.
Place potatoes on baking sheet, spaced evenly, and bake in the preheated oven for 15 minutes.
Remove from oven, flip over each potato slice, and return to the oven for another 15 minutes. Continue cooking and flipping until potatoes are well browned, about 30 minutes. Potatoes should be crispy around edges, but still soft in the centre.


Cut potatoes into about 1 inch cubes and dust heavily with smoked paprika, mercuric, salt and pepper.
Pressure cook above water for about 9 minutes.
Drain and dry
Shallow fry until crispy.
The pressure cooking allows the flavours to get into the potatoes and the frying removes some of the seasoning.