Wednesday, May 07, 2008


Tip: Save time by preparing poached eggs the hotel way: Fill a deep frying pan with water, when this is simmering, crack a fresh egg into a cup and slide this into the water. Repeat with as many eggs as needed. Cook at just simmering for 2 - 3 minutes (depending upon the size of the egg) until the whites have coagulated, but the yolk is still soft. Remove with a slotted spoon and immediately put into a bowl of cold water. Chill in the fridge overnight. To reheat, remove from the cold water and slide into a pan of hot water and leave to heat through for one minute only before serving.

Will finish today with a dish that can be eaten with the fingers, perfect for a lunch outdoors.
This recipe that makes good use of those chicken wings, often sold (and often given away) by butchers to make chicken stock (and excellent stock they do make).
Crispy Chicken Nibbles: serves 2 - 3 - 4
1.5 lb chicken winglets
4 tblsp olive oil
juice of 1 lemon
1 tbslp balsamic vinegar
1 clove garlic, peeled and crushed
1 tsp fresh strongly flavoured herb (thyme, sage, mint, etc)
rock or sea salt
Into a large bowl put the oil, lemon, vinegar, garlic and chosen herb/s. Using a sharp knife, slash the chicken wings in several places across the fleshy parts and dip each into the marinade, covering all parts of the chicken, stack on a plate, or place back into the bowl and leave to stand for at least an hour (or overnight in the fridge), before cooking.
Set a grill pan or wire rack over a roasting tin and spread the chicken wings over this. Roast for 10 minutes at 200C, 4ooF, gas 6 then reduce heat to 170C, 325F, gas 3 and cook for a further 10 - 15 minutes or until the chicken is golden and crisp.
Pile into a dish, sprinkling over a little salt and eat while still very hot. Goes well with spoonfuls of chilled salsa.