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.
Black Pepper Butter Chicken This quick, tasty recipe is my version of a Punjabi dish, kali mirch murgh makhani (literally black pepper chicken with butter). It’s nothing like the fluoro-orange butter chicken of Indian restaurants (which I also love!), nor is it as spicy as the amount of pepper, garlic and ginger might suggest. The […]
Chicken Kiev I love this retro dish of deep-fried chicken breast wrapped around garlicky herb butter – it looks so impressive, but is really quite easy if you follow the recipe step-by-step. I use chives, parsley and tarragon because that’s what’s in the herb patch, but any combination of herbs works well. The traditional chicken […]
Chicken & Mushroom Crepes Serve these delicious chicken and mushroom crepes as a main course with a herb salad (I like butter lettuce and chervil) or individually as a starter. The filling can be made the day before, as can the batter or even the crepes, which makes this an easy dish to assemble and […]
Warm Duck & Orange Salad I started out wanting to make duck a l’orange, but it was too hot to have the oven on for long, so my recipe morphed into this warm salad, which is just as delicious! Duck breasts are surprisingly easy to cook, or pick some up from a Chinese barbecue shop. […]
Satay Chicken Some of my favourite memories from trips to Malaysia and Indonesia are of eating satay chicken skewers from street stalls – I tried all sorts of complicated recipes at home to recreate the flavour without success. Then I came across Ayam satay sauce – made in Malaysia from peanuts, coconut milk, lots of […]
Chicken Schnitzel At first glance chicken schnitzel looks German or Austrian, but it actually first caught on in Israel. Schnitzel arrived from Europe with Ashkenazi Jews, but initially veal wasn’t reliably available so chicken or turkey was often used. Today chicken’s become the most common meat for Israeli schnitzel. Keeping it multicultural, I love chicken […]
Chicken Minestrone Literally meaning ‘big soup’, minestrone is a hearty Italian dish half way between a soup and a stew. Vegetable-based, it was traditionally made from leftovers and whatever was in the garden or foraged nearby, so feel free to use this recipe as a guide for your own inspiration. Beans or pasta, often both, […]
Salami-stuffed Chicken Drumsticks These salami-stuffed chicken drumsticks are perfect picnic fare – easy to make a day ahead then throw in the car with a bottle of red, a couple of glasses and some serviettes and head out to some pretty spot that feels a million miles away from daily life. One of my favourites […]
Spatchcock with Chilli, Garlic & Lemon What does spatchcock mean? It’s a method of preparing any poultry or game bird for cooking by removing the backbone and flattening it out – butterflying in other words. So quail, duck, guinea fowl, and chickens large and small, can all be “spatchcocked”. Increasingly young chickens are referred to […]
Harissa-rubbed Quail For a long time, i thought quail would be too fiddly to cook – but when I finally tackled it I was surprised at how simple it is. Brining is a great way to add flavour to meat and poultry, it’s the original ‘marinade’, a word that derives from the Latin ‘mare’, meaning […]
