Dayrecipe Food Community

Yes, this recipe is just for ” Garlic Fiends “! This recipe results in the most amazing chicken I’ve ever eaten ~ juicy & moist & flavoursome. My parents wouldn’t stop talking about this chicken for a month after they ate it for lunch with us!

Serves 4-8

INGREDIENTS:

Chicken

• 2 – 2.5  kgs  chicken
• 1 head of garlic
• 1 teaspoon salt
• 1 cup olive oil
•  1 large lemon, juice of
• 1/2 teaspoon sumac

Dipping Sauce

• 1 large egg, free range (& salmonella vaccinated if possible)
• 2 garlic cloves, thinly sliced (I use fairly large cloves)
• 1/2 teaspoon sea salt
• 1 pinch sumac, ground
• 1-2 tablespoon vinegar (I use malt)
• 1/4 cup olive oil
• 1 3/4 cups sunflower oil

DIRECTIONS:

1. Grind garlic & salt to a paste in mortar or small food processor. Work olive oil, sumac & lemon to create creamy consistency – similar to mayo.
2. Make plenty of deep cuts in the chicken pieces - right down to the bone.
3. Place the chicken pieces & garlic sauce in a large ziploc bag. Close the bag massage the chicken for a few minutes before placing in the fridge overnight.
4. Grill the chicken pieces over a medium heat until the juices run totally clear, 12 – 15 minutes per side. I often grill it on my griddle / grill pan then transfer to the oven on 200 C for 15 minutes.
5. Once the chicken is cooked, set it aside to rest & make the sauce.
6. In a blender, food processor, or a jug with an immersion / stick blender (I use a Kenwood Wizzard), whizz the egg, salt, sumac & garlic.
7. Once they are completely blended, slowly add the oil in as thin a stream as you can manage. I find it easiest to pour the oil from a jug with a small spout. Pulse until the mayo thickens to your desired consistency – usually after 1 3/4 to 2 cups oil has been added. You can thin with a little extra oil if you wish.
8. Add the vinegar to taste & mix well with a spoon – add one tbsp & taste then add more if you wish.

TIPS:

1. Use you favourite chicken pieces for this, I like thighs & bone-in breast etc.
2. For the best bbq you’ve ever had, use this chicken & cook until done!

Use two 6-mold nonstick mini-Bundt-cake pans or giant-muffin tins for these.

Makes 9.

INGREDIENTS

• sauce
• 2/3cup dried apricots, thinly sliced
• 3tablespoons chopped crystallized ginger1cup sugar
• 3tablespoons water
• 1tablespoon light corn syrup
• 1tablespoon salted butter
• 2/3cup whipping cream
• 1teaspoon vanilla extractcakes
• nonstick vegetable oil spray
• 2 1/2cups all purpose flour
• 4teaspoons ground ginger
• 2teaspoons baking soda
• 1 1/2teaspoons ground allspice
• 1cup hot water
• 1tablespoon instant espresso powder
• 1cup (packed) golden brown sugar
• 3/4cup (1 1/2 sticks) salted butter, room temperature
• 1cup mild-flavored (light) molasses
• 2large eggs
• 2tablespoons finely grated peeled fresh ginger
• 2teaspoons sugar

DIRECTIONS For sauce:Combine apricots and ginger in small bowl. Pour enough boiling water over just to cover; let soften 10 minutes. Drain; pat dry with paper towels.

Combine sugar, 3 tablespoons water, and corn syrup in heavy medium skillet. Stir over low heat until sugar dissolves. Increase heat; boil until syrup is deep amber color, brushing down sides with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat. Mix in butter, apricots, and ginger. Add cream and vanilla. Stir over low heat until caramel bits dissolve and sauce is smooth. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat before serving.)

For cakes:Preheat oven to 350°F. Spray 9 mini-Bundt molds with nonstick spray; generously butter same molds. Sift flour, ground ginger, baking soda, and allspice into medium bowl. Combine 1 cup hot water and espresso powder in small bowl and stir to dissolve. Using electric mixer, beat brown sugar and butter in large bowl until blended. Beat in molasses, then eggs and fresh ginger. Beat in flour mixture in 3 additions alternately with espresso mixture in 2 additions. Divide among 9 prepared molds. Sprinkle with 2 teaspoons sugar.
Bake cakes until tester inserted near center comes out clean, about 20 minutes. Cool cakes in pans 10 minutes; turn out onto baking sheet. (Can be made 6 hours ahead; let stand at room temperature. Rewarm in 350°F oven 8 minutes.) Serve ginger cakes warm with warm apricot sauce.

This recipe is an accompaniment for Chilaquiles in Chipotle Sauce.

Makes about 7 cups.

INGREDIENTS

• 1small white onion, peeled, quartered
• 5large garlic cloves, unpeeled
• 4pounds tomatoes (about 15 medium)
• 5canned chipotle chiles
• 2tablespoons canola oil
• 1teaspoon fine sea salt

DIRECTIONS Line heavy large skillet with foil; heat over medium heat. Place onion and garlic in skillet; cook until onion softens and blackens in spots, turning often with tongs, about 15 minutes. Transfer onion and garlic to medium bowl. Peel garlic. Place same foil-lined skillet over medium-high heat. Working in 2 batches, cook tomatoes in skillet until tender and skins blister and blacken, turning occasionally, about 20 minutes. Transfer to large bowl; cool and peel. Working in batches, puree tomatoes, onion, garlic, and chiles in blender until smooth. Heat oil in heavy large deep skillet over medium-high heat. Carefully add tomato puree to skillet (mixture will bubble vigorously). Stir in salt. Reduce heat; simmer gently until sauce thickens slightly, stirring often, about 15 minutes.

Active time: 20 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

• 1/4cup all-purpose flour
• 1/2teaspoon salt
• 1/2teaspoon black pepper
• 4whole chicken legs (2 lb total)
• 3tablespoons vegetable oil
• 3/4cup chopped shallots (2 large)
• 1/2cup dry white wine
• 1cup low-sodium chicken broth
• 2teaspoons whole-grain or coarse-grain mustard
• 1/4cup chopped fresh dill

DIRECTIONS Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a pie plate or shallow bowl. Pat chicken dry, then dredge legs, 1 at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total. Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.

Add shallots to skillet and sauté, stirring occasionally, until golden brown, 2 to 3 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits. Add broth, mustard, and remaining 1/4 teaspoon salt and pepper. Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes. Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes. Remove from heat and stir in dill, then pour sauce over chicken.

This easy-to-make lasagne evolved from a pasta dish that one of us
enjoyed on a trip to Portofino, Italy, some 30 years ago. Our version is even quicker, using won ton skins, which cook in a flash.

Active time: 30 min Start to finish: 45 min

Makes 2 (main course) or 4 (appetizer) servings.

INGREDIENTS

• 1garlic clove, minced
• 1tablespoon unsalted butter
• 1 3/4cups canned crushed tomatoes with purée (14 oz)
• 4tablespoons finely chopped fresh basil
• 1tablespoon fresh orange juice, or to taste
• 3/4cup whole-milk ricotta
• 1/4cup freshly grated parmesan
• 2teaspoons finely chopped fresh oregano
• 12won ton skinsgarnish: fresh basil

DIRECTIONS Preheat oven to 400°F.

Cook garlic in butter in a large heavy saucepan over moderate heat, stirring, 1 minute. Add tomatoes with purée and half of basil and simmer sauce over moderate heat, uncovered, stirring, 20 minutes. Stir in orange juice and salt and pepper to taste.

While sauce is cooking, stir together ricotta, parmesan, remaining basil, oregano, and salt and pepper to taste. Separate won ton skins and add toa saucepan of salted boiling water, then immediately transfer with a slotted spoon to a shallow dish filled with cold water.

Spread 1/2 cup tomato sauce evenly in bottom ofa buttered 13- by 9- by 2-inch glass baking dish. Arrange 4 won ton skins, drained briefly on a kitchen towel,in1 layer on top of sauce. Divide half of ricotta mixture evenly among squares in pan and top with 4 more squares, drained briefly. Spoon remaining ricotta mixture evenly on top of squares in pan and top with remaining 4 squares, drained.

Spoon several tablespoons sauce over each stack and bake, uncovered, in middle of oven until bubbling and heated through, about 10 minutes.