Posts Tagged ‘roasted’
Friday, April 15th, 2011
Okay, this is to show you can do it with chicken packs too!
Right, street parties are about mass catering, but so often they consist of a load of sandwiches made from pappy bread, some bridge roles and rather tame chicken drumsticks – well, not at this feast!
I have already covered doing bread, now lets move onto chicken. Part of the trick of catering is not to do a thousand dishes, but do just a handful really, really well. And for something like this they should be easy. Like the bread recipe, you will need some volunteers for this one – mostly so you have use of lots of ovens. It is a really basic recipe – whole chickens or chicken pieces roasted with orange juice and butter to give a nice juicy dish. So, here we go:
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Tuesday, March 15th, 2011
Porcetta is a somewhat wonderful beast from the village communities in Italy. A superb family meal, it is often made from the entire belly of pork, boned, and roasted wrapped in foil, stuffed with herbs for hours in a wood oven.
The trouble is, the best thing about it is that all the fabulous fat that gives the roast so much flavour is a bit off-putting for the average British Pallet who appears to be stuck on “can I have something lean?” The compromise is to roast a loin of pork with enough fat to satisfy the chef but a lean enough inside to satisfy those who are determined to ruin a good idea.
Having said all that – this is rather delicious! Right, on with the recipe!
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Friday, June 11th, 2010
My local supermarket, much to my surprise, was selling three chubby little sea bream yesterday. Though not the freshest around, they looked pretty fine so I snapped them up. Sea Bream is a favourite of mine. It has a light, open flesh, but a taste reminiscent of more classy fish such as halibut. A small fish, around the size of a bass, it is easy to fillet with not many bones to pick out. The flavour is not very strong, but has a sweet, pleasing taste that works well with herbs and garlic, so that is what I went for! I served the fish with a light pasta tossed with a little butter, pecorino, pancetta and plenty of black pepper and some lightly steamed cabbage.
So, onto the recipe.
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