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 […]
Poussin with Preserved Lemon Salata Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! Poussins, French for chicks, are young chickens, sometimes called spatchcocks. They’re a good size to serve whole or halved, but you can also make this dish with a regular-size chicken and just increase the cooking […]
Spatchcock with Chilli, Garlic & Lemon Join my food & wine tour to Italy to discover more delicious Italian fare! 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 […]
