Wednesday, December 22, 2010
Simon & Alison Holst’s tried and true recipes for chicken.
And with mother and son team Simon and Alison Holst’s original chicken book being out of print this new book is filling that gap. 100 Favourite ways with Chicken has all their great recipes from the original book plus much more.
100 Favourite ways with Chicken is the team’s 26th book together, and all of their cookbooks quickly become best sellers. Recipes here include sensational soups, tasty salads, quick and easy techniques with the frypan or wok, barbecued delights, spicy treats, easy wraps, comforting casseroles, tender treats for your Slow Cooker, and roasts with all the trimmings that will please all age groups.
The Holst are two of New Zealand’s best known and most popular cooks and their cookbooks have sold more than 1,500,000 copies to date.
And I have made a couple of the dishes in their latest book which were both very well received and which the publishers (Hyndman Publishers) have agreed I can post here on the blog to give you a taste of the book which I must add is a bargain at $24.99.
Cooked outdoors on a barbecue, or inside under a grill, this chicken is easy to prepare and cooks without fuss.
For 4 servings:
4 large or 8 small bone-in chicken pieces*
juice of 1 lemon
¼ cup olive or other oil
1 tsp paprika, optional
2 cloves garlic, crushed
1 tsp oregano
* Choose chicken legs or quartered chickens for this recipe or thread wings or small pieces on skewers for easier turning during cooking. If necessary, break joints so pieces lie flat.
Put chicken with all the remaining ingredients in an unpunctured plastic bag. Leave to stand for 30 minutes, turning bag occasionally.
Preheat then lightly oil the barbecue grill, then arrange the chicken over a medium heat. Cook for 5 minutes per side over the grill, then transfer to the hotplate (if available) and cover with the hood, lid or a foil tent and cook for a further 8–10 minutes per side. The chicken is cooked when the juices run clear, not pink, when the flesh closest to the bone at the thickest part is pierced (or a meat thermometer inserted at the same spot reads 80°C or 180°F).
Serve hot or at room temperature with a Mediterranean or a green salad.
Tuscan-style Chicken Baked with Tomatoes & Olives
For 4 servings:
1 Tbsp olive or other oil
6–8 chicken thighs or assorted portions
1 medium onion, quartered and sliced
1 large clove garlic, chopped
1 medium red pepper, deseeded and sliced
2 x 400g cans diced tomatoes in juice
2 Tbsp balsamic vinegar
1 tsp dried basil
½ tsp salt
pepper to taste
½ cup Kalamata olives
grated Parmesan cheese, optional
Preheat the oven to 180°C. Heat the oil in a large non-stick frypan. Fry the chicken in batches until golden brown on all sides. Remove the cooked chicken and set aside while you cook the next batch. Arrange the browned chicken skin-side up in a single layer in a large non-stick sprayed casserole dish.
Return the frypan to the heat, then stir in the onion and garlic and cook, stirring occasionally, until the onion has softened. Add the red pepper to the pan and cook, stirring frequently, for 2–3 minutes further, then add the next six ingredients, and bring to the boil, stirring occasionally.
Pour the sauce over the chicken, sprinkle with grated Parmesan if desired, then transfer to the oven and bake, uncovered, for 25–30 minutes.
Serve over pasta, accompanied with a salad or vegetables, some crusty bread and a glass of wine.