I love chicken, duck and quail and always have some in my freezer for quick meals! They’re versatile, a great foil for other flavours, and suitable for any cuisine. Juicy flesh and crisp skin make them irresistible in these simple poultry recipes.
Spatchcock with Lemon, Garlic & Olives Like this recipe? You’ll love my online Greek cooking class Inspired by Janni Kyritsis! This baked spatchcock with lemon, garlic & olives is inspired by my Greek friend Janni’s classic slow-cooked lamb. The cooking isn’t as long and slow, but the same flavours – lemon, olives, oregano and garlic […]
Chinese Red-Braised Chicken Salad Like this recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! Red-braising is a classic Cantonese technique of cooking food in dark soy sauce and Shaoxing wine to give it a burgundy hue. Inspired by a recipe of Cheong Liew’s, I use those ingredients to marinate chicken […]
Duck Fat Potatoes Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! Duck fat potatoes are a delicacy in France. So whenever I have some rendered duck fat left over from frying duck breasts for salads or duck à l’orange (see video below), I save it to make them. They’re […]
Chicken Stock Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes A good chicken stock is the base for great soups, risotto, casseroles and many other dishes. Even seafood and red meat dishes often use chicken stock for its subtle flavour that adds depth without competing with the star ingredients. […]
Vietnamese Chicken Rice Soup Like this recipe? You’ll love my online Vietnamese cooking class inspired by Mark Jensen! Every culture seems to have a chicken soup that’s the universal panacea, and in Vietnam it’s cháo gà. Similar to Chinese congee, it’s sometimes called chicken rice porridge and is generally a breakfast dish, often served with […]
Chicken in Half Mourning Like truffles? Join me for a hands-on truffle hunting food & wine weekend! This is my version of poulet demi-deuil, a classic French dish made by placing shaved black truffles under the skin of a chicken, resembling the veil of a woman in mourning. It seems that the appearance is only […]
Hainanese Chicken Rice Like this recipe? You’ll love my online Singaporean cooking class! I’ve always loved this dish, especially the delicious ginger and green onion sauce, so I thought I’d give it a try and discovered it’s surprisingly easy (especially with a few tips from the brilliant Tony Tan). It takes a few hours, but […]
Duck à l’Orange Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! I love this easy version of the classic duck à l’orange. It’s inspired by Pierre Koffman’s recipe for wild duck in orange sauce in Memories of Gascony and is simpler than most because it doesn’t require stock, just […]
Chicken Avgolemono Soup Like this recipe? You’ll love my online Greek cooking class Inspired by Janni Kyritsis! Avgolemono is a classic Greek combination of egg (avgo), lemon (lemono) and stock to create a tangy soup or sauce. As a soup it’s usually made from chicken stock with rice cooked in it, a typical example of […]
Guinea Fowl Bisteeya Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! Variously written as bisteeya, bastilla, bestela, bastila, pastilla or pastila, this Moroccan pie has many variations but is traditionally an elaborately spiced preparation of pigeon, egg, almonds and warqa pastry, which is similar to Greek fillo pastry. […]
