Everybody loves chicken, especially chicken that’s moist and so tender that the meat just falls off from the bone and to achieve this isn’t that hard! Just takes a bit of time to cook and the end result is this:
The recipe’s quite simple, I found this in a forum I visit rather often and you’ll need the following:
1 whole chicken, get a bigger one, mine was about 1.5kg.
1.5 tbspn salt
1 tspn white pepper
1 tspn freshly cracked black pepper
2 tbspn hot paprika
1/2 tbspn cayenne pepper
1/2 tbspn chilli powder or flakes
1 tspn Mixed herbs (just the one in the shakers will do)
1 onion (cut into 6)
2 cloves of garlic
A meat thermometer, a digital one is great.
To make this all you need to do is:
1. The night before or at least 6 hours before cooking,
Mix all the dry ingredients.
Cut the onion into 6 chunks and flatten and halve the garlic.
Dry the chicken with paper towels, inside and out.
Stuff the inside of the chicken with the onion and garlic.
Rub the dry mix all over the chicken, get it as even as possible and make sure you rub all the joins.
Wrap the bowl/tray tightly in glad wrap and leave in fridge.
2. When you’re ready to cook, pre-heat the oven to 120 degrees Celsius.
3. Place the chicken in the oven and pour any juices in the bowl onto it.
4. Cook for approximately 4 hours,
Turn the chook every hour and,
Every hour after 2 hours, baste the chicken with the juices that come out.
You’ll want to remove the chicken once the internal temperature reaches about 74 degrees, my chook took about 3.5 hours.
5. Let it rest for 15 minutes, carve up and serve.
This is the end result all carved up:
With the juices in the tray you can also make a gravy, just add about 200 mL of water or chicken stock as well as the onions and garlic from inside the chicken and thicken up using starch or plain flour. Serve with a lemon and side with your favourite roast vegies and/or salad. Too easy.
I actually came across this from 9gag out of all places and thought to myself that this simply had to be done. They’re miniature pizzas made in cupcake containers. So how do you make these yummy looking things?
Well the hardest bit is the dough, it’s not hard to do, just a little time consuming, you can’t really go and buy a pre-made pizza cupcake base, so you gotta do it from scratch. The quantities below will be enough for a batch of 12 pizza cupcakes.
What you need:
190 mL warm water
1 tsp of dried yeast (half a sachet)
Pinch of sugar
300g/2 cups of plain flour
1/2 tsp salt
60 mL olive oil
Note: you could probably use self-raising flour instead of combining yeast with it, but I haven’t tried myself.
What to do:
Combine the warm water, yeast and sugar in a bowl, ensure the sugar is dissolved. Leave it for 5 minutes until it becomes foamy.
While you wait for the yeast to ferment, mix the flour and salt into a large bowl and create a well in the middle. Once the yeast mixture is ready, pour it into the well along with the olive oil.
Use a butter knife and combine the mixture using a cutting motion, rotate the bowl as you go until it’s pretty well mixed. Use your hands at the end to bring it all together.
Lightly flour a chopping board or flat surface and knead the dough until it’s a smooth consistency. It should also feel somewhat elastic.
Brush another bowl with some olive oil and place the ball of dough in it, rolling it around until it’s coated.
Cover in cling wrap and leave in a warm area so it rises to about double its size, should take about 30 – 40 minutes.
As you wait for the dough to rise, you’ll have the difficult task of choosing what toppings you’d like in your pizza, best bit is you can do it to however you please! At a minimum you will need a sauce for the base and some mozzarella cheese, I used the shredded variety as it makes it easier to fill the small cupcakes.
For mine, I had:
Tomato-based pizza sauce
Cubes of fetta cheese
Bit of basil
To make the pizza is simple:
Pre-heat your oven to 200 degrees
Take the dough that’s now risen and gently flatten and stretch it. Rip up pieces big enough to cover the cup cake tray and press it in. Your dough should not be more than half a centimetre thick. Repeat until you’re out of dough
Add the pizza sauce to the bottom, be very generous and line up the sides as well.
Add your toppings and stack them as high as possible. Add your cheese, covering as much as possible.
Place in the oven for about 15 minutes.
It’s a very simple recipe and tastes great, will definitely do this one again but with some garlic prawns, think it will be a perfect combo.
I’ve been trying to perfect my own steak recipe for a while now (well since my local Woolworths stock some nice juicy bone in rib-eye pieces!). I’ve been using a combination of oven and pan-frying to ensure the steak is evenly cooked in the center, yet charred and brown on the outside. A good piece of steak should require no marinade, all that’s required is olive oil, salt and pepper. Here’s the result of my steak (as you can see it’s served with a nice salad and roasted vegies), the steak itself is a perfect medium rare. The steak here was about 450grams, pretty big piece but Woolworths will occasionally have pieces up to 700grams!
The outside however is not the important bit, what’s important is the inside. Below is how a steak should be, first thing you’ll notice is that it’s pink, not red. Second thing you’ll notice is that the pink-ness runs right from the top to the bottom. Why is this a good thing? Firstly pink means it is cooked but not enough to turn it brown and chewy, being pink it remains super juicy and tender. The consistency of the pink-ness means that it’s cooked throughout and evenly, not like most steak places where the middle is actually red/raw and the outside is done.
So how do you get a steak this good? Firstly you need a good piece of meat, it’s gotta be thick and good quality, don’t bother doing this with a cheap rump or t-bone. Second trick is the oven, while this seams to go against everything for cooking a steak, an oven allows you to bring the internal temperature of the meat slowly without overcooking the outside. Finally, resting time, this is super important! Resting it will allow it to cook and soak up the juices so that when you cut it open, liquid doesn’t come oozing out.
Now this wasn’t a proper guide to how to do it, but I feel that I can do it consistently enough to do a proper write up and instructions. Next time I’ll take photos along the way to show you the cooking process.
Perhaps the next time I do this will be with a more expensive cut of beef, perhaps a well marbled Wagyu.
So for lunch tomorrow (and until I finish it) I’ll be having shepherd’s pie, was a bad idea starting it at 9pm as it took a lot longer than I had expected. Modified the recipe on taste a little bit to add some more veges and it turned out pretty good.
Doesn’t look too crash hot before the mash and going into the oven but it smelt pretty good.
After putting it in the oven, the final result is below, and I think it’s a success. Mash was nice and crispy on the top and just broke through when you dig in with a spoon.
Looked so good and tasted great, almost felt bad putting it straight into the fridge (well not before taking a big spoonful to ‘taste’).