Despite my 12.5% Italian ancestry and my lifelong adherence to the Azzurri I was a bit hesitant about including an Italian dish with people like Italian Foodie around the site. Still, Pollo alla Cacciatora is a great cold weather comfort casserole and a favourite that I cook regularly, so here goes… ‘Cacciatore’ means ‘hunter’. All
Forkncork.comErnie Whalley on food, wine & Irish restaurants |
RESTAURANT REVIEW: Ernie Whalley has chicken overload at ‘Crackbird’
The ‘pop-up restaurant’, a phrase I guarantee you’ll be hearing a lot more of, was conceived as a fly-by-night dining event where a chef with a background in fine dining takes over a restaurant or vacant space for a brief window. There’s an indie, even underground vibe to the concept. The menu changes daily
Pan-broiled French Chicken With A Pear And Morel Sauce
The breasts and legs from 2 St.Sever chickens. 5-6 ripe pears approx 3 tbsp butter, preferably unsalted 6 morels or other wild mushrooms, if dried, soaked in cold water. Each one sliced into three pieces 1 tbsp cognac chicken stock 1 tbsp cream or creme fraiche The night before your dinner party skin and joint
Chicken cataplana with Pedro Ximenez Sherry and Creme Fraiche
Pedro Ximenez is a single-grape variety sherry, thick, dark, unctuous and sweet with slight burnt caramel undertones. If you can’t get this, use any sweet sherry. I’ve also made versions of this dish using port, madeira, marsala and other fortified wines, and with pomegranate syrup. For this dish, I use one of my favourite cooking
Chicken Beausoleil
Named for the great Cajun band. When I devised this dish I had in mind to create something to rank alongside jambalaya or philly gumbo (whatever that is). However, after experimenting with the combination of spices, the favoured result was something a bit more East-West, a sort of ‘Bombay meets Baton Rouge’. No matter, it
Smoked Chicken
“Where can I buy smoked chicken?” a friend asked. I had to confess I didn’t know. But I do know how to make it. Try this, it’s easy and soooo tasty. But don’t forget to cover your oven tray with foil unless you have one of those posh ovens that self-cleans at the touch of
Roast Chicken
“How do you roast a chicken?” is the question food writers are most frequently asked. Considering the little cluckers have featured in our diet for so many years, you’d think people would know. My answer always starts with “first buy your chicken”, for the quality of the bird is the biggest factor in determining whether
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