British-style Pies with Pork Shoulder, Pork Belly and Bacon

Ingredients

Pastry

4 1⁄2 cups all-purpose flour, plus more
1 tsp kosher salt
2 sticks chilled unsalted butter, cut into cubes
1 large egg, lightly beaten, for brushing

Filling

3 tbsp vegetable oil
1 celery stalk, minced
1 small yellow onion, minced
2 tbsp minced flat-leaf parsley
1 tbsp minced sage
6 oz crustless white bread, cut into 1/2-inch cubes
1/3 cup chicken stock
1-1/2 tsp kosher salt, plus more
freshly ground black pepper
2 boneless, skinless chicken thighs, cut into 1-inch pieces
1 boneless, skinless chicken breast, cut into 1-inch pieces
1 lb pork shoulder, trimmed and cut into 1/4-inch cubes
4 oz skinless pork belly, cut into 1/4-inch cubes
4 oz slab bacon, cut into 1/4-inch cubes
1/4 tsp freshly grated nutmeg
1/4 tsp ground white pepper

Method

  1. To prepare the pastry, combine the flour with the salt and butter in a food processor and pulse until crumbly. Pour in 3/4 cup ice-cold water and pulse briefly until the dough begins to clump. Scrape the dough onto a work surface, knead until it just comes together, then mold into a ball. Halve the dough, with one piece slightly bigger than the other, and shape each half into a 1/2-inch-thick rectangle. Wrap each rectangle in plastic wrap and refrigerate for 1 hour.
  2. To make the filling, warm the oil over medium heat in a small saucepan. Add the celery and onion and cook, stirring, until very soft, about 16 minutes. Stir in the parsley and sage, then scrape into a bowl. Add the bread and stock, season with salt and pepper, and mix by hand until thoroughly combined. Add the chicken thighs and breast to the stuffing and mix until evenly combined. In another bowl, toss the pork shoulder with the pork belly, bacon, nutmeg, white pepper, and the 1-1/2 teaspoons salt until evenly combined.
  3. Heat the oven to 350°F.
  4. On a lightly floured work surface, roll the larger dough rectangle into an 18-by-14-inch rectangle, halve it crosswise and lengthwise to make four 9-by-7-inch rectangles. Fit the 4 rectangles into the bottom and up the sides of four 5-3/4-by-3-inch loaf pans lined with parchment paper. Divide the pork mixture among the pans and press it evenly into the bottoms. Divide the chicken and stuffing mixture evenly among the pans and press it evenly over the pork. Roll the second dough rectangle into a 16-by-12-inch rectangle, halve it crosswise and lengthwise into four 8-by-6-inch rectangles, and place each rectangle over the stuffing in each pie. Trim the edges of the dough to be flush with the pans and pinch together to seal. Poke three 1/2-inch-wide holes into the top of each pie and brush the tops of the pies with the egg wash.
  5. Place the pies on a baking sheet and bake until the crusts are golden brown and an instant-read thermometer inserted into the middle of each pie reads 160°F, about 1 hour and 15 minutes. Transfer the pies to a rack and unmold. Serve the pies with the chutney at room temperature, or chill for 4 hours and serve cold.

Makes 4 servings.

Source: BBC

Chinese Stir-fry of Chicken and Bell Pepper

Ingredients

160 g skinless and boneless chicken breast, cut into 1-inch cubes
1/2 green bell pepper, cut into triangles
1 red chili, cut into triangles
1/2 onion, cut into triangles
1 stalk green onion, cut into sections
2 cloves garlic, sliced
2 tbsp oil

Marinade

1/4 tsp salt
1/4 tsp sugar
1 tsp cornstarch
1 tbsp light soy sauce
1 tbsp water
1 tbsp oil
1/8 tsp sesame oil
dash ground white pepper

Sauce

1/4 cup water
1 tsp cornstarch
1 tsp dark soy sauce
1/8 tsp sesame oil

Method

  1. Mix chicken with marinate and set aside for 10 to 15 minutes.
  2. Mix the sauce ingredients in a small bowl.
  3. Heat oil in a wok. Add chicken and stir-fry until 80% cooked. Add the remaining ingredients. Toss to combine.
  4. Mix in the sauce and toss until the sauce thickens. Remove and serve.

Source: Hong Kong magazine

Chinese-style Baked Chicken in Salt

Ingredients

1 whole chicken, about 3 lb
2 tablespoons light soy sauce
4 lb sea salt or coarse salt

Filling

1 stalk green onion, chopped
1 teaspoon grated ginger
2 star anise, crushed
1/2 teaspoon salt
4 tablespoons Mel Kuei Lu Chiew (玫瑰露酒) or brandy

Dipping Sauce

1 tablespoon oil
1 stalk green onion, chopped
1 teaspoon chopped ginger
1/2 teaspoon salt
1/4 cup chicken stock

Method

  1. Rinse the chicken, drain, and remove any fat from the cavity opening and around the neck. Cut off and discard the tail. Blanch the chicken in a saucepan of boiling water for 2-3 minutes, then refresh under cold water and dry well. Brush the chicken with the soy sauce and hang it up to dry in a cool and airy place for a couple of hours, or keep it, uncovered, in the fridge.
  2. To make the filling, combine the green onion, ginger, star anise, salt and Mel Kuei Lu Chiew. Pour the filling into the cavity of the chicken. Wrap the chicken tightly with a large sheet of cheesecloth.
  3. Heat the salt in a large clay pot or braising pan very slowly until very hot, then turn off the heat and remove and reserve about half the salt. Make a hole in the center of the salt and place the chicken in it, breast side up, then cover with the salt removed earlier so that the chicken is completely buried. Cover the clay pot or braising pan and cook over medium heat for 15-20 minutes, then reduce the heat to low and cook for 45-50 minutes. Allow to sit for at least 15-20 minutes before taking the chicken out. (The salt can be reused.)
  4. To make the dipping sauce, heat the oil in a small wok or saucepan. Fry the green onion and ginger for 1 minute, then add the salt and stock. Bring to a boil, then reduce the heat and simmer for a couple of minutes.
  5. Remove the chicken from the casserole and unwrap it. Using a cleaver, cut the chicken through the bones into bite-size pieces. Arrange on a serving dish and serve hot or cold with the dipping sauce.

Source: The Food of China

French-style Braised Chicken Legs with Wine

Ingredients

6 chicken legs
1 cup diced bacon trimmings
6 shallots, peeled and roughly chopped
1 large carrot peeled and roughly chopped
1 leek, trimmed and roughly chopped
1 bottle (750 ml) of red wine
3-4 tbsp olive oil
sea salt and black pepper
1 head of garlic, halved horizontally
few thyme sprigs
1 bay leaf
1/2 tsp white peppercorns
5 tbsp brandy
5 tbsp port
splash of sherry vinegar
2 cups chicken stock
2 cups veal stock

Method

  1. Put the chicken legs, bacon, and vegetables into a large bowl and pour over the red wine. Cover and let marinate in the refrigerator overnight.
  2. Strain off the wine and reserve it for later use. Set the vegetables and bacon aside. Pat the chicken pieces dry with paper towels. Heat the olive oil in large cast-iron casserole. Season the chicken legs with salt and pepper and pan-fry for 2 to 3 minutes on each side until browned. Remove from the casserole and set aside.
  3. Add a little more oil to the casserole, if necessary, then add the vegetables and bacon. Sweat for 8 to 10 minutes over medium heat, stirring occasionally, until the vegetables are soli. Add the garlic, thyme, bay leaf, and peppercorns and fry for a couple more minutes.
  4. Deglaze the casserole with the brandy, port, and sherry vinegar. Let bubble until reduced to a sticky glaze. Pour in the stocks and reserved wine and return the chicken legs. Simmer for 30 minutes until the chicken legs are tender and cooked through, skimming off any scum that rises to the surface from time to time.
  5. Remove the legs to a plate and strain the stock through a fine strainer into a clean, Nvide pan. Boil it vigorously until reduced to a rich and syrupy sauce. Meanwhile, saute the bacon cubes in a dry skillet until crisp.
  6. When ready to serve, return the chicken legs to the reduced sauce. Warm through, then divide the chicken between warm serving plates. Garnish with the thyme sprigs, and wafer-thin slices of white toast if you like. Serve accompanied by vegetables of your choice.

Makes 6 servings.

Source: Gordon Ramsay’s Maze

Ethiopian-style Spicy Chicken Stew (Doro Wat)

Ingredients

4 tablespoons nit’r qibe (Ethiopian spiced butter) or unsalted butter
2 large onions, roughly chopped
1 tablespoon freshly chopped garlic
1 tablespoon peeled and finely chopped fresh ginger
1–2 tablespoons berbere spice mixture(to taste)
4 chicken legs
4 hard-boiled eggs
salt
injera, for serving

Berbere Spice Mixture

1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon fenugreek seeds
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
2 teaspoons salt
1/2 cup cayenne pepper
1/2 cup sweet paprika

Method

  1. To make the berbere, heat a large heavy pan. Add the ginger, cardamom, fenugreek, coriander, cinnamon, cloves, and allspice; roast over a low heat for two minutes, stirring constantly to prevent burning.
  2. Add the salt, cayenne pepper, and paprika and roast over very low heat for a further 10 minutes. Allow to cool and store in a sealed jar.
  3. Heat the butter over low heat in a large wok or deep frying pan. Add the onions and, stirring frequently for about 25 minutes, cook until caramelized.
  4. Add the garlic and ginger and cook for five to eight minutes, until soft. Add the berbere and 2 cups of water. Stir well.
  5. Season the chicken with salt. Add the chicken to the wok, cover and simmer for about 40 minutes, stirring occasionally, until well cooked.
  6. Uncover the wok and raise the heat to medium-high. Simmer until the liquid has reduced to a thick, gravy-like consistency.
  7. Add the eggs and stir to warm them through. Taste and season with more berbere and salt. Serve with injera and eat with your fingers.

Makes 4 servings.

Source: The World’s Best Spicy Food