This recipe comes via Blai’s mother and has become one of our favourites. It’s simple to put together, we almost always have all the ingredients lying about at home and the end result tastes fantastic with the tender chicken and almost caramelised onion and tomato pieces. The Catalans rarely roast chickens whole, preferring to cut them first into pieces; I like this – it gives each piece a chance to get its skin nice and crispy. The recipe can easily be scaled to feed more too.

Catalan Roast Chicken

We like to serve it with kale cooked in the Catalan way with raisins and pine nuts and either some good bread to mop up the delectable sauce or some fried potatoes or, even better, both. I’m also particularly fond of squeezing out the roasted garlic onto some bread. I know I’ll be serving this recipe up a few times over the Christmas season this year!

Catalan Roast Chicken
serves 3-4.

4 chicken legs, separated into drumstick and thigh
olive oil
salt and freshly ground black pepper
dried oregano
1 large onion, sliced thickly
2 tomatoes, sliced thickly
3-4 cloves garlic, unpeeled
3 bay leaves
1 cinnamon stick
about 100ml of white wine or cognac

Preheat your oven to 220 Celsius.

Arrange the chicken pieces skin side up in a roasting pan (they should fit in one layer). Rub them all over with olive oil and then dust with salt, pepper and dried oregano. Arrange the onion and tomato slices in between the chicken pieces. Snap the cinnamon stick in half and then also arrange that, the garlic and the bay leaves around the chicken. Drizzle olive oil over all and then splash on the wine/cognac.

Place in the oven and roast, turning twice throughout the cooking process (they should finish with their skin sides up), until fully cooked, skin burnished brown and much of the liquid has cooked down to a thick, almost gravy (this will take somewhere between 1 hour and 1.5 hours). Serve, spooning the sauce and the roasted onion and tomato over.

Chicken and waffles! This classic soul food combination could now be made in my home since I purchased a waffle iron in Hong Kong, a small stove top model that doesn’t take up any counter space. To avoid actual frying of the chicken, I looked towards an oven baked recipe. Amanda Hesser’s recipe for her mother Judy Hesser’s oven fried chicken had been on my to-cook list for ages and a craving for fried chicken and waffles had me finally try it out. It looked easy enough but what’s fried chicken without a cold buttermilk soak and so I adapted the recipe to include that. The result was delicious, moist on the inside, ‘fried’ chicken. It’ll never make up for proper fried chicken but it came close.

Oven Fried Chicken

Who was the first person to pair fried chicken and waffles though? There’s no one story on the Wikipedia entry but whoever it was, I tip my hat to them. A bite of salty, savoury chicken and then a forkful of waffle dripping with melted butter and maple syrup…well, I’ll just leave it at that.

Chicken and Waffles

The waffles. Oh, the waffles! I’ve made them more than once now. They are ridiculously simple and live up to their name of Insane Greatness. Do make them if you have a waffle iron. My cheap waffle iron meant that my waffles were not the most evenly cooked but they were still so good with crisp surfaces. Then yes, pair them with this chicken.

Stack o' Waffles

Oven Fried Chicken
adapted from Judy Hesser’s recipe.

8 chicken thighs
250 ml buttermilk
flour
salt, freshly ground black pepper
any other seasonings (I used paprika and Lawry’s seasoned salt)
3 tbsps oil

Place your chicken thighs into a large zippered plastic bag, pour over the buttermilk and add 1 tsp of salt. Zip up your bag, shake it all up well to ensure that all the chicken is coated, and place in your refrigerator for at least 8 hours to marinate.

Preheat your oven to 200 Celsius. Take a large roasting pan that will fit all the chicken in a single layer, add the oil and place in the oven to heat. In another large zippered bag, place some flour in (about 1/2 cup or so) and season well with salt, pepper and any other seasonings you fancy. Pull the chicken out of the buttermilk and pat dry. Toss them two at a time into the bag of flour and toss about under well coated with flour. Set aside.

Pull the now hot roasting pan out of the oven, place in the chicken thighs skin side down and in one layer only, and put it back in the oven. After about 40 minutes, check to see if the skin on the chicken is brown. If so, scrape the chicken off the bottom of the pan and flip and continue cooking for another 15-20 minutes.

If your chicken was like mine, all stupid and watery, line a baking sheet with foil and rescue your submerged chicken and flip them skin side up onto the baking sheet and continue baking. They’ll be fine.

I have paprika on the mind. We’ve just come back from a short trip to Vienna and I picked up a bag of a lovely paprika in the hopes of making a gulasch at home soon. Coincidentally, I had already had a go at making chicken paprikash prior to my trip, not knowing that I was going to a land full of this magnificent spice.

Chicken Paprikash

I’ll have my Vienna posts up soon (I love going through the photos) but first, the chicken paprikash recipe. It’s spicy and creamy and rich and everything I was looking for that day. I chose to use chicken thigh fillets, thus cutting down on the cooking time and making it very suitable for a weeknight dinner. We had ours on rice but buttered noodles would be good too (and more traditional) and even bread would be excellent to sop up the sauce. Try to use a Hungarian paprika if you can find it – it’s flavour is totally worth it.

Chicken Paprikash
serves 3.

6 skinless, boneless chicken thigh fillets
flour
salt and freshly ground black pepper
sunflower oil
1 tbsp butter
1 onion, chopped
1-2 cloves garlic, minced
1.5 tbsps Hungarian paprika, sweet or sweet-hot
2 tomatoes, chopped
350 ml chicken stock
50-100 ml sour cream

Heat about 200ml sunflower oil in a large saute pan over medium heat. Mix flour, salt and black pepper in a shallow bowl and dust the thigh fillets in this mixture. When the oil is hot, fry the thigh fillets on both sides until browned. When browned (but not necessarily cooked through), drain and set aside.

Drain all but about 1 tbsp of oil in the saute pan and melt the butter in too. Add the chopped onion and fry until softened. Throw in the garlic and continue sauteing until the raw smell of the garlic becomes the mellow sweetness of cooked. Add the paprika and chopped tomatoes and continue frying for another few minute. Pour in the chicken stock and stir thoroughly to combine. Place the chicken thighs back into the saute pan and bring the liquid to a boil. Reduce the heat, cover the pan, and let simmer for about 10 minutes, turning once halfway through. Stir through the sour cream (start with a bit and add more if you’re happy – I ended up using all 100ml as I felt like it!) and bring back to a simmer. Season to taste and serve on top of rice or buttered noodles or with bread.


At the end of June, I was asked if I’d like to take part in the shooting of an internet promo ad for the new Lenovo IdeaPad K1 Tablet. It sounded like fun – two days of filming and eating and just being myself really; it certainly did turn out to be fun and it was the production team who invited me to lunch at The Sportsman. A few days ago, the result was put up on YouTube. The video was made by the production team at HMX Media and filmed by Matt Uhry and it was terrific working with them all. A few of my photos from those two days can be found in this Flickr photoset.

This was my first attempt to recreate a Vietnamese curry that I loved in Vancouver; however, the curry from my memories had large meatballs while this is a more traditional cà ri gà – a chicken curry. Still, it was delicious and a relatively quick curry with a short ingredient list to make on a weekday; it really helped with my curry craving that day! We sopped up the gravy with a baguette, as is done in Vietnam (so I’ve read, I’ve not been) but you can also serve it with rice or noodles.

Vietnamese Chicken Curry

I didn’t have a proper Vietnamese curry powder (I found a photo of this brand but I have no idea what is available in London)and so, on the advice I found online, substituted a very yellow (yup, lots of turmeric) Malaysian curry powder (Yeo’s brand in the packet). If you need a bit more heat, add some chili paste in but check first if you’re using a Malaysian powder – most have some chilli powder in the blend. Do make sure you give it as long a simmer as you can; too short a time and you’ll still be able to taste the raw spices.

Vietnamese Chicken and Sweet Potato Curry
adapted from this recipe.
serves 2-3.

Approx. 500g chicken thigh fillets, trimmed and cut into large chunks
1 large orange-fleshed sweet potato, peeled and cut into large chunks
1 large carrot, peeled and cut into large chunks
1 large potato (floury), peeled
2 large shallots, finely chopped
2 cloves garlic, minced
1 stick lemongrass, left whole but smashed
a thumb sized lump of ginger, minced
4 tbsps curry powder
2 tbsps sunflower oil
160 mL coconut milk
1 tbsp sugar
2 tbsps fish sauce
salt
2 spring onions, finely sliced
a few sprigs of coriander

Mix the chunks of thigh fillet together with 2 tbsps of the curry powder and a good pinch of salt. Set aside.

Prepare all your vegetables. Cut the potato in half and then chop one half into large chunks and cut the other half into small pieces. These small pieces will help thicken the curry.

Heat a pot over medium heat and add the sunflower oil to heat. When hot, add the shallots, garlic and ginger and saute until the shallots are soft and the ginger and garlic are fragrant. Add the rest of the curry powder and the lemongrass and continue frying for a couple of minutes.

Throw in the chicken and cook until no raw bits appear. Add the coconut milk and then cover with water. Bring to a boil and then lower the heat and let simmer for about 10-15 minutes.

Add the vegetables, add water if required (to cover them all) and continue simmering – probably another 20-30 minutes. The vegetables should be soft and the smaller bits of potato disintegrating into the sauce. As well, there shouldn’t be a raw curry powder flavour to the curry; if there is, continue simmering, adding water if it gets too thick.

Stir in the sugar, fish sauce and salt to taste. Dish out into bowls and top with the spring onion and coriander.

Serve with white rice or noodles or a baguette on the side.

A fried chicken cutlet? Yes, please! But how about an Asian-style one, one that originated around where I was born? I cannot recall eating this Hainanese chicken chop when I was growing up in Malaysia or Singapore but it’s quite a well known local dish with a western influence. Other Hainanese dishes that have western origins include Hainanese mushroom soup, lamb stew, macaroni pie, and chicken pie – I like to call it all historical or traditional fusion! I don’t know much about the original Hainan cuisine from the island in China but I can already see that their most famous dish, Hainanese chicken rice, must have derived from Wenchang chicken.

But how did so much of the Hainanese cuisine in the Straits become so influenced by Europe? The story goes that during the British colonial era, there were many Hainanese cooks who ended up fusing the two cuisines into this modern one. Apart from combining with British cuisine, I even found a reference to Hainanese-Russian cuisine! From what I understand, other Hainanese dishes incorporate Nyonya ingredients and preparations too, bringing the two Asian cuisines together.

Hainanese Chicken Chop

The chicken chop is one such Hainanese-western dish and is a fried chicken cutlet topped with a thick Asian style gravy. I love how the ketchup and Worcestershire sauce are included in the sauce; they must surely be the Western ingredients! If you’re more partial to pork, you can make it with that too – that variant is also very common in Malaysia and Singapore. I’d recommend serving this with white rice or increasing the potato count to make it a meal in one.

Hainanese Chicken Chop

Hainanese Chicken Chop
adapted from Rose’s Kitchen and 3 hungry tummies
serves 2-3.

6 chicken thigh fillets
plain flour and salt
2 eggs
dry breadcrumbs
sunflower oil for frying

3-4 medium sized potatoes
1 tbsp sunflower oil
salt

For the sauce:
1 tbsp sunflower oil
1 medium onion
1 clove garlic, minced
350 mL vegetable stock or water
3 tbsps ketchup
2 tbsps oyster sauce
1 tbsp Worcestershire sauce
1-2 tomatoes or a handful or two of cherry tomatoes
a handful of frozen peas
salt and white pepper
2 tsps cornstarch/cornflour

Scrub and peel your potatoes and slice them into wedges. Either fry them or roast them – I did the latter. To roast, heat your oven to 200 Celsius. Place all your wedges into a resealable bag, pour in the tablespoon of oil and a few pinches of salt. Seal the bag and toss together to coat the wedges evenly. Pour out the wedges onto a lined baking tray and arrange into a single layer. Roast for about 20-30 minutes, until golden brown. Flip about halfway through cooking.

Set out three shallow bowls to prep your chicken. In one, add flour and season it well with salt. In another, beat your two eggs, Finally, in the third, pour in the dry breadcrumbs. Pound the chicken thighs flat – you want them of even thickness. Dredge in the flour, then dip in the egg, and finally coat thoroughly in breadcrumbs, pressing them on to stick.

Heat a frying pan over medium heat and add sunflower oil to a depth of about 1 cm. When oil is hot, shallow fry your chicken pieces. The oil should bubble around the chicken. Fry for a few minutes on each side, until the cutlet is brown. Drain on kitchen paper.

Time to make the sauce. Slice the onion thinly from top to bottom. Cut your tomatoes into wedges or cut your cherry tomatoes in half.

Either clean out your original frying pan or use another one. Heat it over medium heat and add the oil followed by the sliced onion shortly after. When the onion has softened (after frying for a couple minutes), add the minced garlic and continue frying for another minute. Pour in the stock/water and bring to a boil. Reduce the heat to bring it all to a simmer.

Add the sauces (oyster, ketchup and Worcestershire) and stir to combine. Add the tomatoes and peas and stir through. Let simmer for another 5 minutes. Season with salt and white pepper. Create a cornstarch slurry with the cornstarch and cold water and use to thicken the mixture.

Slice the chicken into strips and arrange on a platter with the potato wedges. Pour over the sauce and serve immediately.

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