Recipe: Succulent Chicken Breast Rigatoni (aka Teriyaki Mac n Cheese)

by Simon Fernandez of ferdiesfoodlab

This recipe is really nothing more that a bit of chopping and mixing, simple and tasty. The key is succulent chicken and pasta a touch softer than al dente. You don’t want it to come out as if it came form a tin can, but make it too al dente and it all becomes to much effort to eat!!

Who likes sucking on a cross between a rubber bullet and a piece of chalk? Meh . . .  not so much! Who likes raw chicken? Nobody! 

So, the key to succulent chicken, is not to over cook it! 

Teriyaki Mac and Cheese is fast and simple comfort food, some soft cheese and some cured Mediterranean sausage and you’re ready for bliss!

ingredients (serves 2)

2 chicken breasts (cut into chicken tenders, and left to marinate)

400g rigatoni pasta (dry weight)

for the marinade

1 tbsp teriyaki sauce

1 tbsp medium peri peri sauce

1 tbsp chilli sauce

for the sauce

2 onions (diced and cooked translucent)

50ml EVO

50g italian salami (diced)

50g chorizo (diced)

200g soft cheese

2tbsp garlic onion reduction

for the spring onion vinaigrette (enough for 8)

250ml EVO

200ml cider vingar

1 tbsp sugar

4 spring onions (chopped into thin rings)

This dish is, as with most cooking (specially with pasta), all about timing! Definitely don’t want hard chewy chicken and soggy pasta. It’s about a smooth sauce with a little kick, succulent and tasty chicken, with morsels of Mediterranean cured meats, all mixed with a pasta that holds a little shape and plenty of sauce . . . . now we’re talking!!

Before starting put a kettle of water on to boil.

chicken

Pull the centre piece out of the breast, the kind of mini breast (the bit you make chicken tenders with), and cut the remaining breast into 3 slices the same size, put it all into a food bag or a take away box with the marinade, 30mins is fine, while you put the kids down or a have a glass of wine. Thinking about it the kids will love this recipe! When you feel the chicken is ready put the olive oil into a medium hot frying pan, and using tongs shake off the excess marinade and put it into the pan. Keep the excess marinade. Turn the chicken once to colour each side. The chicken pieces should be golden when you turn them and should be cooked on the outside. Put them on a plate to one side.

rigatoni

Add 2L of boiling water to a pot, add 1tbsp salt and bring the water to the boil. Add the pasta and boil for 9-10min, the pack I had said 12-14mins but if you put it in that long it would come out as mush at the end. Secondly it’ll be inedible if you keep it for lunch tomorrow. Whereas if it’s al dente, it will be fine for tomorrows lunch!! : )

sauce

Using the pan from the chicken, fry off the onions until translucent.

Then add the diced cured meat, and let it render a little fat into the pan. 

Add 2 tbsp of garlic onion reduction (alternatively 1/2 a crumbled chicken stock and a little garlic salt, and 200ml water). Then add the soft cheese and stir in until all the lumps have gone. Add a little water if it’s too thick. It should be the same consistency as cream. Turn the heat down until it’s bubbling lightly, then cut chicken tenders into 1/3’s with a pair of scissors add them to the sauce.

Leave for about 5 mins then turn off the heat and wiat for the pasta.

to serve

Once the pasta is ready drain it and add it to the sauce. Mix well. Serve immediately.

If it’s come out a little under seasoned you can grate some parmesan on it but it shouldn’t need it.

A touch of parsley for that retro garnish look? It’s up to you!!

Personally I went with a rather sharp vinaigrette and spring onion to balance the cheese sauce and compliment the spiciness.

Leftovers - Recipe: Duck & Date Pie

by Simon Fernandez of ferdiesfoodlab

I hate food waste, so very important to cook nose to tail! (Ahem - parsons nose to bill in this case!) 

I’ve been developing a couple of new duck dishes recently. Our ducks come with giblets, which includes neck, heart, liver, and kidneys. The liver and kidneys are easy to use, the wings and neck on the other hand? 

Well I decided to make a stock out of them, after about 2 hours of slow braising I pulled them out. 

Turns out there’s quite a lot of meat on duck necks!  The wings have bizarrely little meat on them because the muscle is in the breast obviously!!  If you’re roasting a duck, the wing dries out in the oven and becomes tough and chewy, if you braise them however you get a fair amount of meat form them!! Which is a good reason to cut the wings off before roasting. 

So from making the stock I got a great sauce and wing and neck meat, I picked them both, reduced the stock and turned them into pies!!!  And jolly good they were too!

I served them with a tangerine cauliflower cous cous - light and fruity - great combo!

ingredients (makes 8 pies)

for the duck stock

4 duck necks

8 duck wings

leftover carcass

1 tomato (diced)

1 onion (diced)

2 chillies (chopped into rings)

2L water

for the pie

duck meat (picked from the carcass, wings, and neck)

8 dates (copped)

2 onions (medium dice)

chilli sauce (to taste)

3cm ginger (peeled and fine dice)
180g haggis (cooked, crumbled)

for the pastry

700g flaky pastry

1 egg

duck stock

This is really simple, chuck all the ingredients into a pot bring to the boil, then set to simmer. Leave for 2 hours.

Then take out the wings, necks and any carcass and pick the meat from them once they’ve cooled a little but are still warm.

Sieve the remains of the stock and reduce it by half. A quick taste check to make sure it’s nice, if it needs more reduction to develop the flavour then crack on! If it’s too salty add some water to loosen it a little.

for the pie

Sweat off the onions until they’re translucent, add the duck and let them brown a little.

Add the ginger, dates and chilli, this should make a meaty pie filling!!

Next add enough of the reduced stock to give the perfect pie filling!

Finally mix in the haggis.

for the pastry

Get some flakey pastry (or make you own).

Dust the pie dishes with a little flour. 

Once you’ve line the pie dishes with pastry, put a piece of cling film or baking paper in them and fill them with ceramic beads or pulses of some sort. (lentils, chick peas, rice works too, as do coins!)

Put them in the oven, 180C 15mins.

Remove them from the oven and turn it up to 200C.

Remove the pulses and cling film from the pie cases and brush them with egg wash. This serves two purposes: to make them shiny and to water proof them - no soggy bottoms here!!  

Put the pie cases back in the oven for 5 mins @ 200C.

Fill the pies with the filling, then brush the rims with egg wash. 

Put tops on the pies and put them back into the oven for 15-20mins.

If you’re a perfectionist you should probably crimp them around the edges!!!

thinking ahead

These will freeze.  Re-warm from frozen, at 160C for 15-20minutes - AWESOME!

to serve

Since this is quite a naughty dish I served it with a tangerine cauliflower cous cous, which is cous cous made 50% out of cauliflower, really tasty an really healthy with a nod to that classic Duck L’Orange.

and I quote . . . . "Oooh, so sooo tasty!!"

I served it w/ tangerine cauliflower cous cous

Leftovers Recipe Experiment: Cauliflower & Couscous

by Simon Fernandez of ferdiesfoodlab

I was having a bit of a clear down in the kitchen last weekend and decided to clear out all the nearly empty sauce bottles, veg and bits that were on their way out. 

I find couscous is quite a good way to use up a load of veg! An onion, some chicken stock, roast veg and some couscous and you can usually make something acceptable!

Now given what I had, I thought a slight moroccan lean would be appropriate. Kinda!? A technique I’ve seen a couple of time recently is blended cauliflower! Just blitzed in a food processor! Anyhoo I thought I’d give that a try and mix it with the couscous a sort of  low carb couscous. And have a looksee how it came out.

As it turns out: Really really good!! 

It has the same texture as the couscous but a lot less carbs! 5% vs 25%! Really good substitute. 

Luckily I took notes  .  .  .   

: ) 

Quick note: I’ve put to a quick reference together for use int kitchen w/ tablets and phones here: Quick Ref

Includes Grains vs water ratios for types of couscous, and other grains.

ingredients (serves 6)

for the couscous

50g sultanas

75ml OJ

75ml apple juice

125g barley couscous 

220g boiling water 

1 chicken stock (dissolved in water)

1 cauliflower (blended)

2 onions (medium dice)

1 green pepper (medium dice)

6 dates (stoned, small dice)

20g almonds flakes

40g butter (melted for almonds)

3 tangerines (peeled, and segments cut into halves)

1/2 salted lemon (fine dice)

5g coriander (optional)

for the garnish

a little coriander (of course)

apparatus / equipment

food processor (I used the blender attachment for my stick blender)

or a grater (watch your knuckles)

method

Put the juices and sultanas in a small pot and bring to the boil. Then turn it off and put aside to soak.

Dissolve the stock cube in the boiling water and add it to couscous.

Remove the stem from the cauliflower, break it up into florets and blend it until it’s the same consistency as couscous, maybe slightly larger, but not much.

Sweat off the pepper, onion and dates and put aside when ready.

Melt the butter and toast the almonds in it.

Use a wooden spoon or fork to lightly break up the couscous so it’s light and fluffy then mix in the cauliflower until homogenous.

Prep the tangerines, salted lemon & coriander, and add it all to the couscous, including the sultanas and juice!!

Mix, garnish and you’re ready to rock!!

Cracking combo!

thinking ahead

You can make this in the afternoon, and serve it room temp, or microwave it to heat it up.

what could go wrong? (notes)

Water logged cous cous? 

For normal couscous use a ratio of 1 : 1.25  couscous : water by weight.

For barley couscous use a ratio of 1 : 1.75  couscous : water by weight.

Quick Ref for your phone, includes temperature conversion, couscous obvs, rice, meat doneness and more : )

Why Not Bookmark Me On Phone Or Tablet!?!

variations

If you want to eliminate the butter, you can toast the almonds under the grill.

You can use normal couscous too, just use a less water - 165g. 

Grains vs water ratios here: Quick Ref < bookmark me on phone / tablet!

You can get away with blending a little finer than this!!

Experiment - Recipe: Lamb breast / Belly cooked w/ a Cartouche & Topped Caramelised Veg.

by Simon Fernandez of ferdiesfoodlab

Originally this was and experiment, which explains why the images don't exactly match the pictures. The recipe is 3 experiments later, and seriously lush!! So simple to make, inexpensive and so tasty!

Makes a great Sunday dinner recipe!! Succulent, juicy

Cartouche? Probably better at preventing spitting than any other use, not sure it brings anything to this party! You’re welcome to post a comment on that if you feel strongly about the benefits of a cartouche!!

ingredients (serves 4-6)

for the lamb breast / belly 

  (roast:  150C/180min)

2 lamb bellies 

4 onions

2 leeks

4 cloves garlic

2 lamb stock cubes

2 pints / 1L water. 

for the sauce

1 pint skimmed milk

1 tbsp flour

200ml water

for the roasties

8 medium / large potatoes

7g thyme (bruised)

7g rosemary (bruised)

4 cloves garlic (peeled and squashed)

150ml olive oil

for the greens

broad beans

radish pods (optional)

for the garnish

a touch of parsley if you fancy it

apparatus / equipment

pyrex dish & lid

method

lamb breast / belly

Put all ingredients into a roasting tray.

Coat the skin of the lamb with oil, and sprinkle with salt (draws water out of the skin makes it crispy).

Roast for at least 3 hours.

If it needs it, top up stock with another pint after 2hours.

After 3 hours, remove lamb and cut off the butcher's string.

Slice the lamb belly rolls into 1 cm pieces, and lay out on a tray.

Drain the vegetables, and put the stock to one side in a tall thin container. This makes it easier to skim off the fat.

Spread the remaining onions leak and bits over the sliced lamb and return to the oven at 180C/60m 

After an hour the top with have for a caramelised crunchy gorgeous surface.

make the sauce

Skim off as much fat as desired - more fat more flavour - but also A LOT more calories (and it's saturated fat from this cut).

Add 1/2 - 1pint of milk - add enough so that the seasoning is balanced.

Mix 1tbsp of plain flour with water until smooth paste, then gradually add more water until you get to a cream liquid consistency.

Add the flour liquid mix to the jus, stirring vigorously to start,  and bring to the boil stirring continuously until the sauce has thickened and the flour is cooked out - about 5-10mins. Season if required.

potatoes

While the lamb is in the oven boil the potatoes in salt water, drain and leave them until they stop steaming.

Add the oil, salt and garlic and mix with a wooden fork until the potatoes have a fluffy coating of mashed potato.

Pour out onto a baking tray and roast 180C/45m - then turn them and return to the oven for another 15m.

Serve the lamb with roast potatoes, and Yorkshire puddings!!! Oh my goood, soooo good!!!

thinking ahead

This is great pre-movie fare. Stick it on while you making lunch for the evening viewing!! It really is as simple as chopping up a few onions and a squirt of anchovy paste, and into the oven with some stock. You can then claim 5 hours of cooking and hand the potatoes over to somebody else!!! : )

what could go wrong? (notes)

Not much, this is a pretty forgiving dish, just make sure it doesn't go dry! That, would be bad! Specially just before the movie!!

conclusion 

A must try lazy Sunday recipe! Don't forget the red wine!

Recipe: Salt and Pepper Fillet Steak Kebab w/ Green Peppers (Successful Experiment)

by Simon Fernandez of ferdiesfoodlab

I think the idea for this had been brewing in my subconscious after I was reminded the other day what a great combination of flavours peppers and steak are. I've been hankering for a (good) salt and pepper vibe, be it squid, ribs or prawns, but I've been sorely disappointed in my new hood. So the only way to remedy this . . . (dramatic pause) is to create my own! (evil villain voice) Whuar ha ha haaar!

keeping the mix pretty pure - one variable at time and all

Sooo goood . . . . so moist and juicy . . . that is a Saturday foodgasm!

My usual salt and pepper concoction contains ginger and various other things, but I wanted to get more of a handle on the flavour Szechuan pepper so I've tried to keep the mix fairly pure leaning heavily toward the Szechuan. (It could handle more!)

Left alone with this kebab, the temptation of it's rare and sultry nature, is simply too great - resistance is futile! The rewards to the taste buds? When you bite into that soft warm naan, and the flavour combo of the juicy steak and pepper, followed by salty heat and sharpened by the lime and coriander you will be in heaven! It’s out of control!

Not to be missed!

fresh ingredients = good kebab

ingredients (serves 1 - hungry type)

for the szechuan salt and pepper seasoning

25g salt

20g szechuan pepper

4 small chillies

10g black pepper corns

for the beef

1 large fillet or sirloin steak

for the vegetables

6 peppers (cut into rings) (capsicum anuum, aci sivri or charli)

1 onion (sliced into strips)

for the coriander and lime sauce

5g coriander (finely chopped)

1/2 lime (zest & juice)

30g mayo (or yoghurt)

use mortar or spice mill

for the naan bread

1 naan bread (buy or make you own)

for the garnish

coriander

apparatus / equipment

mortar and pestle or

spice mill

fine sieve

method

beef

Before anything make sure you've taken the beef out of the fridge so that it's at room temperature before you do anything to it.

Coat it in oil and salt and pepper mix.

Sear it in a hot heavy based pan (griddle pan if you like) until you have it cooked how you like, I like mine medium rare. There are some tips on how to cook a steak here.

for the szechuan salt and pepper seasoning

Collect the ingredients together and, either put them into a spice mill or a mortar and pestle. Mash 'em up until they for a smooth powder, then pass that through a fine sieve. Done

for the vegetables

Prep them, then dust them (heavy handedly) with the salt and pepper mix  and put them into a hot pan with a touch of olive oil.

Keep them going until they're charred on the edges to give you a really god char grilled flavour.

coriander and lime sauce

Mix the ingredients. If you do this first, (ahem, after you’ve taken the steak out) the flavour will develop more while you prepare everything else.

naan bread

Check out my previous post here on how to make really soft and delicious naan bread, or if you're feeling a touch lazy get some from the local store or kebab shop. You can try and get a kebab like this but, well, you wont! NO chance!






to serve

Lay out that naan, add a touch of mayo or yogurt, cover in vegetables, and sliced beef, give a squirt / dollop of coriander sauce.

Roll.

Devour.

what could go wrong? 

Some one steals it from you just after you're finished and you have to make another.

Don't let that mistake loop, you'll be there for days if the word gets out!

S N O R K!!! Sooo goood . . . . so moist and juicy . . . that is a Saturday foodgasm!

Recipe: Zero Fat Red Pepper and Spinach Soup - 10 minutes!

by Simon Fernandez of ferdiesfoodlab

I was after making myself something light for my lunch the other day - as in zero fat!

That’s a tricky business if you want something to taste even half decent. I think this one met the brief! Even better, it takes almost no time to make!! Less if you already have some cooked peppers in the fridge!

I had some enoki mushrooms and tobiko left over from some Japanese I’d made a few days prior, I was surprised how mush they brought to the party!! The tobiko is optional, the sesame seeds bring a similar texture and the fish sauce overpowers their subtle fishiness, I added them any way, quite nice!

ingredients (serves 1)

for the soup

1/2 pepper (cooked until soft and slightly charred)

100g spinach

1 chicken stock cube

600ml boiling water

dash soy sauce

dash fish sauce

1/2 lime (juiced)

30g enoki mushrooms (chopped)

for the garnish

1/2 tsp tobiko (optional)

sesame seeds (garnish)

chives (garnish)

method

Cook the pepper with a tiny amount of extra virgin olive oil, add water and put a lid on, cook until soft.

If the red pepper was already cooked, heat them through before adding them.

Once the peppers are ready dissolve the stock cube in boiling water in a jug

Add the red pepper & spinach straight away let it wilt a little.

Add a dash of soy sauce and a dash of fish sauce and season with lime.

Pour the soup into you favourite bowl and make a mushroom island in the middle and sprinkle with tobiko.

to serve

Garnish with sesame seeds and chopped chives. Serve immediately

It’s a big soup, fast to make, and fill you up!

Vegetarian @ Maida Hill Place 30th Jan

by Simon Fernandez of ferdiesfoodlab

Our next event is a vegetarian dinner at Maida Hill Place in support of their Vegetarian January (click to see other events) 

So due to popular demand, I've gone through our menu portfolio and have been doing some vegetarian development in the kitchen!!

Now all the dishes below can't be on the menu, but for those amongst you who have expressed an interest in a veggie night it should give you an idea of what to expect.

All comments welcome!! As are funky menu ideas!! : )

How to Book

palm of heart salad w/ beef tomato & shredded white omelette topped w/ egg yolk butter croutons & poppy seeds

snowburst nectarine w/ ultralight crepe served w/ grapefruit & basil syrup

vegetable soup w/ vegetarian haggis & poached egg 
topped w/ spring onion, black sesame and sesame oil

popcorn icecream & salted caramel fudge maple cookies w/ maple syrup

spicy arancini w/ poached egg, pea butter sauce on a bed of peas

cauliflower soup w/ gorgonzola, basil oil & parsnip crisps

chocolate delice w/ iced chocolate strawberry, white whiskey sauce & sesame & pistachio tuile

carrot cake (foodlab style) w/ carrot tuile & orange carrot and thyme ice cream

rosemary butter crostini

banana tatin w/ banana & whiskey creme, passion fruit & passion fruit sorbet

onion soup w/ basil crostini & spinach

pistachio oil cake w/ white chocolate & pistachio foil - petit four

hand crafted almond biscotti

smokey linguini

salted caramel & vanilla cake w/ black olive ganache & thyme & orange syrup

sage infused aubergine stacks w/ micro mushroom ketchup

sweet potato tortilla w/ oyster mushrooms noisette and rosemary bread

aubergine w/ cardamom spiced honey

roast sweet potato w/ spicy coriander dressing

vegetarian haggis w/ caramelised apple & thyme

dwarf snowburst nectarine w/ pistachio spears & basil served w/ black olive ganache - petit fours

cauliflower couscous w/ preserved lemon and medjool dates

thai basil & carrot salad w/ black sesame & cracker bread

asian style spicy orange sauce