Text 16504, 111 rader
Skriven 2011-10-10 15:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: chicken/condiments 17
=============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I am no fan of yellow hotdog mustard either and only keep it in
 JW> the house to placate young ones who visit.

 ML> Strikes one that your particular young ones are amenable
 ML> to education.

They are at once both adventuresome foodies and stubborn with firm
opinions. "Yellow mustard is kid's mustard; I'm a kid."

They will try anything once but after they have decided whether they
like something or not they are adamant in their opinion and not
easily swayed.

 JW> We have decided to drive.

 ML> Certainly more adventuresome, and seeing Ray and the chickens
 ML> is probably worth a bit of a detour, but still the savings are
 ML> less than would appear at first glance.

The savings are modest and will be wiped out should I miss a single
new prospect who ends up with a co-worker. But a car on the open
road is all about a feeling of freedom whereas a plane flight is all
about regimented schedules and routes, lining up in queues and being
subjected to arbitrary security checks.

 ML> Real chickens do taste better, but they're often not
 ML> worth the price...
 ML> Store chicken 0.99 on special; organic up to $5. Stuff from
 ML> real artisanal farms - unavailable.

5 to 1 is a horrendous price difference that I wouldn't pay either.
2 to 1 is good value.

 ML> Today's effort at tarting up leftover overcooked chicken breast -
 ML> sauce of 1/4 c soy sauce, 2 Tb rice vinegar, 1 Tb sugar, a slice of
 ML> ginger just soaking in it for a while then discarded, a splash of
 ML> sesame oil. I would have strewn scallions over if there had been
 ML> any in the house.

A synergistic mixture of flavours, that works well on so many foods
(thinking about the trout you grilled for me some time ago.)

Soy, lemon and mustard work well together too...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Lemon Chicken, Potato Latkes & Honey Roasted Leeks
 Categories: Chicken, Grill, Potato, Pancakes
      Yield: 2 Servings
 
      1 lg Potato; peeled
      1 sm Onion; grated
      6    Baby leeks
      2 sm Chicken breasts; skin on
      2    Lemons
      2 tb Runny honey
      1 tb Whole grain mustard
      1 tb Soy sauce
      1 sm Egg
      3 tb Self-raising flour
           Sunflower oil; for frying
           Salt and black pepper
      1    Bag mixed leaves
 
  Preheat the grill. Coarsely grate the potato into a bowl and leave
  to sit for 10 minutes.
  
  Heat a large frying pan. Slash the skin of the chicken and seal in
  the pan. Place on a baking tray. Squeeze the juice of one lemon
  and mix with 2 tbsp honey, 1 tbsp mustard and 1 tbsp soy sauce.
  Cut the other lemon into wedges. Trim the leeks, halve and place
  around the chicken on a roasting tray. Add the lemon wedges to the
  tray. Pour the sauce over the chicken, lemons and leeks, and brush
  over the sauce until completely coated. Grill for 10 minutes until
  turning golden and crispy, and the leeks and lemons are browned
  and tender.
  
  Rinse the potatoes in a colander and squeeze to remove as much
  water as possible. Transfer to a clean mixing bowl. Stir the
  grated onion into the potatoes. Add the eggs, flour, salt and
  black pepper. Mix thoroughly.
  
  Check the chicken under the grill, turn the leeks and basting with
  the juices.
  
  Heat about 1/8" sunflower oil in a large frying pan over a medium
  heat. Drop tbsp of the latkes mixture into the oil. Cook for a
  minute each side until golden. As they are done, leave to drain on
  kitchen paper. Sprinkle with salt while hot.
  
  Remove the chicken from the grill and place on a serving plate.
  Pour over the pan juices and serve with the leeks, lemon wedges
  and potato latkes.
  
  Recipe by: Can't Cook Won't Cook
 
MMMMM


Cheers

YK Jim


... Cordon Bleu: fried chicken with ham and cheese. What's not to like?

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