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Entries in chicken (9)

Friday
Sep012017

Buffalo wings with blue cheese sauce

Sometime, about a year ago, I discovered quite how easy my favourite chicken wings are to make. 3 litres of Frank’s Hot Sauce and an artery busting amount of butter later and I'm not sure if that's a blessing or a curse. Yep, that’s right. Buffalo sauce contains just two simple ingredients: Frank’s Hot Sauce and melted butter.

The blue cheese dip that inevitably accompanies them is another fantastically simple and calorific concoction – shop-bought mayonnaise and creamy blue cheese. No wonder America is the world’s most obese nation. This discovery has certainly added a few inches to my waistline.

I'm going to go with blessing in any case because sitting down to a plate of buffalo chicken, inhaling the saucy meat then sucking each bone dry before proceeding to run my finger (and sometimes tongue) around the plate to lick up every last speck of sauce is the true definition of finger lickin’ good.

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Thursday
Jul072016

Babatunde's jollof rice with chicken

I have an affinity for West African people. Whenever I find myself attracted to a person of African descent, they inevitably turn out to be (a) Nigerian or (b) Ghanaian. At the risk of making a sweeping generalisation based on the behaviour of 3 ex-partners, the downside of this is that they are near impossible to pin down for any kind of social arrangement. The upside is that when they finally do commit, there is bound to be jollof rice on the table. I can live with that.

Jollof rice is perhaps the most popular dish in West Africa. You will find it at every large social gathering and small ones too. In Nigeria, you can even get it as a side dish at KFC.

It is said to have originated in Senegambia and to be named after the Wolof tribe, but like any such claims when it comes to food, this is fiercely debated by other West African nations. I have heard a Ghanaian and a Nigerian argue for almost an hour about where jollof rice is really from and who makes it best (their mums, of course).

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Thursday
Aug062015

Gilpin's Chicken Tagine Thing

A few weeks ago some very dear family friends of mine all congregated at the Commonwork Farm in Kent to cook for the open day there. They have been doing this annually for many years now but in 2013 it gained particular significance. Our friend Gilpin, who used to be the head chef there, passed away very suddenly and unexpectedly of cancer. We were all left with a little less laughter in our lives. Gilpin was larger than life. We still have a lot of fun together, but we miss his presence keenly. 

A few months after his death the open day gave us all the opportunity to come together and say our goodbyes in an informal way in a place that Gilpin loved and where he was loved. Against the backdrop of bucolic English countryside – rolling hills, wild flowers and the smell of cut grass – we looked on as his wife, Gayle, trudged up and down over a neatly ploughed field scattering his ashes with the help of a ladle she had borrowed from the Commonwork kitchen (unbeknown to the new head chef). She read a goodbye poem to Gilpin and we all laughed and cried and sang and laughed some more. It was sad, it was funny, it was moving and it felt utterly appropriate.

 

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Sunday
Nov032013

Chicken, chorizo and chickpea stew

It’s that time of year again. I’m back at uni and this year is going to be even busier than the last. This is why it has been such a long time since I have written anything. I have barely had time for anything else, including cooking.

Last week, though, I cooked a proper meal for the first time in a while. It was my friend Amy’s birthday so we had her over for dinner. I cooked one of my favourites: chicken, chorizo and chickpea stew.

This is a variation on one of the early recipes on my blog.

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Tuesday
Jun072011

Tapas no.3: Pinchos from Movida Rustica

Updated on Monday, June 13, 2011 at 11:10AM by Registered CommenterVix

I lived in Seville for three months in 2008 and Granada for 3 months in 2002. One of my favourite of the tapas I ate while I was there were the adobos de pollo or "pinchos". Usually made with chicken, these salty, spicy skewers were served all throughout Andalucia with a piece of crusty bread to mop up the juices. I was over the moon when I found the recipe in Movida Rustica.

Now I have to admit that this recipe does not produce results as good as some I have tried in Andalucia, but I think that is because I love the ones I am used to and this is different. If you have ever tried to replicate a favourite dish you will know what I mean. I will try to play around with this recipe next time to get it closer to what I know, but in the meantime this is a very nice, if not quite right, rendition.

The recipe below makes 12 tapas or 6 raciones (larger portions). If you are only cooking for 4-6 people and serving the pinchos as part of a selection of tapas, I would recommend halving the recipe.

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