davegodfrey: South Park Me. (Default)
[personal profile] davegodfrey
Take a lump of dead bird. It doesn't particularly matter what kind of dead bird. Chicken generally works best, as its available in small enough lumps, and doesn't have a particularly delicate flavour that would be overwhelmed by what's about to happen to it. The only thing that is essential is that you have the skin still on it.

Get a roasting dish that's big enough for your chicken lumps, and plonk them in, skin side up. Squeeze an appropriate number of lemons or limes and add the juice to the pan. If cooking more than two you'll probably need more than one (and you'll almost certainly need more than one lime). You'll want a reasonable quantity sloshing around the dish. Sprinkle some salt over the skins (it helps them crisp up) and liberally dust with seasonings of your choice- paprika, chilli powder, etc. (This is exactly the right time for the Dave Lister chilli dosing technique). Roast in the oven for about 25 minutes or so (exact times will vary depending on size and type of poultry lump, and you may have to twiddle with the heat to get the skin to be properly crispy (although the salt helps in that respect).

Serve with a baked potato, and seasonal vegetables, and if you add as much chilli powder as I do, I'd suggest either an IPA or a good quality lager (Budvar, Peroni, etc) to cool you down afterwards.

At this point we face a dilemma. You can either discard the juices from the pan. Or you can use them to make really sour gravy that basically tastes of lemon juice and brown. If anyone has any ideas about how to solve this last problem I'd really like to hear it, because it ought to be a good base for a sauce.

JSA Stew

Jul. 5th, 2012 04:10 pm
davegodfrey: South Park Me. (Default)
[personal profile] davegodfrey
Called this because its even less authentic than UB40.

Chop a bunch of spring onions and gently fry them, with Jerk seasoning, chillies, ginger, garlic, etc, etc.  When a little softened add slices of chicken breast, and brown, add mango slices and fry for another minute or so. Tip this into a casserole dish. Deglaze the pan with coconut cream and add this to the casserole too. Stir in a dollop of tomato puree, and place in the oven on a lowish heat for as long as it takes to drain, move, refill and replant a 60L fishtank. (About two and a half hours or so). Serve with rice and callalloo.
credoimprobus: cheery cartoon chef (cooking nerd)
[personal profile] credoimprobus
Two entirely improvised apple dishes (the nigh-only times I cook from pre-existing recipes is when I'm making something I developed myself in the first place):

Fruit curry )

Apple salad )

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