Roast potatoes: cut 4 medium potatoes into medium square. 20 minutes after you put the chicken in the oven, you can start to boil the potatoes for 15 minutes. Drain the water and put boiled potatoes into a tray, sprinkle some duck fat and put on to the oven for 45 minutes. Normally, it’s gonna be ready at the same time with your roast chicken.
Gravy: put 4 heaped teaspoons of Bisto granules into sauce pan, add 280 ml of boiling water, and some juice from the roast chicken. Stir vigorously and continually until you get smooth gravy.
New recipe is coming! The chillies chicken drumsticks is one of my basic recipes using some basic ingredients (chillies, tomatoes, garlic, and onion). You can cook any meat with these basic ingredients that you usually have at home. It is very easy and tasty. If you’re not a fans of spicy food, this recipe is not spicy at all, but make sure you de-seeds the fresh chillies and add enough tomatoes.
2 Garlic cloves (minced)
1 medium onion (chopped)
8 chicken drumsticks
one pot of red chilli purée
2 red chillies (de-seeds and thinly sliced)
2 medium tomatoes (chopped)
1 lemon grass
2 lime leafs (optional)
Juice of half lemon
1 tbs of caster sugar
For serving: Rice or fried potatoes, cucumbers or pickles and salads.
Heat 2 tbs olive oil and cooking butter in a medium-high heat. Put the chicken drumsticks and cook it until brown, add some black pepper, stir again and set aside on a plate.
Use the rest of the oil and fat from the chicken to stir the onion, garlic, lemon grass, and lime leafs until you can smell the perfume
Add fresh red chillies, cook again for 2-3 minutes.
Add chilli purée, caster sugar and some cooking butter and stir it using the wooden spatula until mixed (make sure that the sauce does not dry at the bottom of the pan).
Add the chicken drumsticks and some chopped tomatoes, mixed it well, put the lead and let it cooked for at least 20 minutes, but don’t forget to stir it every 10 minutes.
Normally there will be some water from the juice of fresh tomatoes, turn the heat off when there’s no more water and add some juice of lemon.
Serve it with cooked rice or fried potatoes, cucumber and salads.
p.s. Chilli purée usually contains salt, so you do not need to add some salt.
It’s Saturday and I’ve been asking myself what’s for dinner tonight since lunch time. I thought about KFC but it would end up buying the whole bucket and eat that for two days. So, KFC was not a good choice and I was going to cook instead.
Today’s dinner recipe is beef ribs with homemade barbecue sauce. So far I can remember this is my first time cooking something with a homemade barbecue sauce. Since you know, you can get barbecue sauce easily from supermarkets or left over from your takeaway fast-food.
However, I’m just going to let you know how to make homemade barbecue sauce, and feel free to choose your own meat.
A slice of beef fat from the ribs
3 tbs olive oil
A bunch of thyme
2 garlic (chopped)
1 small onion (chopped)
1 cup of ketchup
1/4 cup of brown sauce
1/4 cup of sweet soy sauce
2 tbs of red wine vinegar
1 tbs of ancient Dijon mustard
1 tsp of paprika powder
1 tsp of ground cumin
Fresh ground black pepper
Heat the olive oil in a sauce pan over medium heat. Put thyme and beef fat for about 3 minutes. Add garlic and onion, cook slowly without colouring for another 5 minutes. Add the remaining ingredients, stir the sauce regularly, and turn the heat down. Cook the sauce for about 20 minutes to meld the flavours. Once the sauce is done cooking, set 1/2 cups of the sauce and reserve for serving with you grilled meat.
Use the remaining sauce for drizzling your meat before cooking.
There’s always be one day after work when you just don’t have time to cook, so here’s my quick meal idea.
Roquettes salad with olive oil and balsamic vinegar
Malt pickle (optional)
Homemade potato gratin
Ingredients for the gratin:
1 big potato (thinly sliced)
1 or 2 medium Parisian mushrooms (thinly sliced)
Some sour cream
Some milk (2 tbs for each ramekin)
Salt and pepper
First, melt the butter on a medium heat, put and stir the shallots until you smell the perfume, set aside. Melt the butter, put mushroom until it’s half cooked seasoned with black pepper. Put your potatoes and mushroom on top of each other in a ramekin, add shallots in between, pour the milk and sour cream, seasoned with salt and pepper. Sprinkle the cheese and bake in the oven with 200 degrees Celsius until cooked.