Tomato, Mascarpone & Chorizo Pureed with Chicken, Herb Potatoes and Butter Beans

Tomato, Mascarpone & Chorizo Pureed with Chicken, Herb Potatoes and Butter BeansFor the last few weeks I have been waking up with chorizo on the mind – Weird! I know, however with the recent heat wave it’s a necessary ingredient to compliment the sunshine (well – for me anyway).

I have had an incredibly busy few weeks at the begging bowl recently, so I apologise for my brief break in content. I sometimes wonder if I am working in a small Thai restaurant in Peckham, or cooking for tourists on the busy streets of Bangkok- where do all the people come from?

Anyway back to my dish. The chosen flavour combinations are that of a traditional Italian meal, fresh, vibrant and bloody tasty. The key to this dish is simple complexity, think about every cooking stage and ingredient as part of a story, which all result in a deliciously happy ending. Each process adds something to the dish which contributes to the tale.

I decided to use the natural fat from the chorizo to roast my tomatoes as the infusion of flavour acts as nothing but a benefit when pureeing the two with mascarpone. It is also a must to use vine cherry tomatoes as, when roasted the flesh steams within the skin creating a sharp, sweet flavour making them a perfect addition to this smoky, creamy purée. Another little trick to retain the strong flavour of the chorizo is to add it to a sizzling hot tray straight out the oven, this will cause the meat to instantly release its fat (a suspicion of oil can be coated around the chorizo to help it out, however the less olive oil the better – we want to taste the chorizo fat). Then place the tomatoes in, still attached to the vine, vine side down in the chorizo fat then roast. This adds an amazing zingy freshness to the dish which cannot be obtained through only using the tomato. If you have never done it before, (I hadn’t until recently) hold the vine to your nose and sniff – it has an amazing smell which you would not have expected from something so commonly discarded as waste.

This recipe consists of some simple elegant flavours that, to me have to be eaten in the sunshine. If you are not fortunate to find yourself in this position, then shut your eyes and allow the taste to whisk you away to somewhere hot (or just forget about that crap and enjoy your dinner). That’s enough from me for now so read on and I hope you enjoy my recipe, as always I love getting feedback so please don’t hesitate to leave a comment or ask any questions.

(Serves 2, takes 30-40 minutes with spare herb oil)

Ingredients

-2 chicken breasts

-200g, chorizo, diced and lightly coated in olive oil

-250g, vine cherry tomatoes, on the vine

-60g, mascarpone cheese

-2 potatoes, diced into 1cm/1cm cubes

-25g, coriander, roughly chopped

-25g, mint, roughly chopped

-25g, basil, roughly chopped

-70g, white butter beans

– 1 garlic clove, peeled

-100ml, olive oil

-1 pinch Maldon sea salt

-1 pinch cracked black peppercorns

-20g, unsalted butter

Method

1. Firstly place a pyrex tray in a hot oven, pre-heated to 200 degrees. When hot, carefully remove from the oven and place the chorizo in the hot tray, then return to the oven for 2 minutes (this will render the fat from the chorizo so less oil can be used Remove from the oven once more and place the tomatoes into the hot fat, vine side down (to infuse the mixture with the freshness of the tomato vine). Lastly place the chicken breasts into the hot fat, cover with tin foil and return to the oven for a further 15 minutes. Lastly remove one last time, flip the chicken breasts, remove the tin foil and return to the oven for 5 minutes – check the chicken is piping hot throughout before serving.

2. Meanwhile make the herb potatoes. Bring a pan of water with a pinch of salt to the boil then turn down to a simmer. Place the diced potatoes in the water to blanch for 3 minutes, remove from the heat and refresh in cold water to stop the cooking process. Next heat a little oil on a high heat in a large base, non-stick frying pan, when hot add the potatoes and continue to move regularly until they start to turn golden brown (roughly 8-10 minutes). Once they are starting to colour toss with the butter, mint and basil until all potatoes are coated. Remove from heat.

3. For this dish the butter beans are to be cooked in coriander oil as the two flavours infuse in the pan, creating a great contribution to this dish. In a food processor add the salt, pepper, coriander, garlic 100ml olive oil the blitz until combine into a single mixture. Then heat a little of the oil (save some for a garnish) on a medium heat, not high or you will brown the coriander, when hot coat the butter beans in the herb oil in the pan then remove.

4. Lastly, make the puree. Take the tomatoes off the vine and add to a food processor with the chorizo and the mascarpone, then combine to a puree. The result will be a sweet, smoky, salty, creamy puree that is irresistible. Once complete place the puree on a plate with the herb potatoes and butter beans on top. Finish with the chicken breast, a good dollop of herb oil and some fresh herb leaves as a garnish – then enjoy.

Tomato, Mascarpone & Chorizo Pureed with Chicken, Herb Potatoes and Butter BeansThanks very much for stopping by at Articuleat and I hope you have enjoyed your stay. I always look forward to your feedback so please don’t hesitate to get in touch for any reason whatsoever – I will reply as swiftly as possible.

See you next time,

Eat Well,

Sebbyholmes

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Smooth Stir-Fried Chicken, Chilli jam and Green Mango Hot/Cold Salad

Smooth Stir-Fried Chicken, Chilli jam and Green Mango Hot/Cold SaladSo far, a few of my recipes have been inspired by my time at the begging bowl, as I have just reached the end of a seventy hour week in the kitchen, this week is no exception.

Despite being worked like a dog I remained loyal to Articuleat and squeezed in a cheeky recipe at work. This is quite an intricate dish to pull off but well worth the effort. I have always liked the idea of a hot and cold stir-fried salad, so I created this dish with a little inspiration from this thought.

In Thailand there are two types of chilli jam that are commonly eaten; grilled or deep-fried. For this dish I have chosen the latter, as it works as a rich base for this amazing salad.

Deep-fried chilli jam is an amazing product, it can be let down with stock or coconut cream to create rich salad dressings, glazes and sauces – however, it is not the easiest thing to make. It involves a lengthy, yet simple process of slicing, frying, drying and then combining with palm sugar, tamarind and fish sauce. To get the best results you need to cook the deep-fries individually as each vegetable cooks at a different rate.

The key to making an excellent deep-fried chilli jam comes in the consistency of the deep-fried ingredients. Every ingredient needs to be sliced wafer thin in order for them to cook at an even rate. A light golden crisp on the garlic, shallots, ginger, chillies and prawns comes together to create a rich, smoky, spicy base for the chilli jam. It is incredibly important to have a sharp knife in order to slice these ingredients thin enough. Slicing and cooking deep fries is a difficult game to get right as each stage takes a long time. Bear in mind that it can also go epically wrong at any moment if the oil gets too hot. – The last thing that you want is to burn your deep-fries (or fry your hands).

Although it takes a little effort to get the chilli jam made, you will certainly be pleased to have it in the kitchen. The palm sugar and oil act as a preservative, giving the jam a longer shelf life.

Many of the strange ingredients that are included in this recipe can be sourced from oriental supermarkets. The majority can also be found in most large supermarkets. Here at Articuleat I like to keep you on your toes, trust me once you have tried this dish you will run a marathon to have it on your plate again.

Anyway that’s enough from me for today and I hope you enjoy the recipe.

(Serves 2, takes 1 ½ hours, with plenty of spare jam)

Ingredients

(For the chilli jam)

-200g banana shallots, peeled and thinly sliced

-200g garlic cloves, peeled and thinly sliced

-1 knob of ginger, peeled and julienned

-100g dried long red chillies

-50g, dried prawns

-2 tspn gapi paste (fermented shrimp paste), roasted in tin foil on low heat until smelly

-60g palm sugar, roughly chopped

-100ml fish sauce

-100ml tamarind water (buy in packs and soak yourself)

-1 litre cooking oil

(For the stir-fry salad)

-2 chicken breasts, roughly chopped

-40g green beans, topped & tailed, halfed

-40g basil, washed and picked

-40g green mango, peeled and julienned

-40g ong choi (morning glory), roughly chopped

-2 pinch deep-fried garlic

-2 pinch deep-fried shallot

-20g coriander, washed and picked

-200ml chicken stock

-1 fresh long red chilli, thinly sliced into chilli’os

-1 pinch caster sugar

-1 pinch ground white peppercorns

Method

  1. Begin by deep-frying your chilli jam ingredients. Begin with the shallots as these have the highest moister content and therefore take the longest to complete. To do this, heat the oil to a high heat in a large wok (to test that the oil is hot enough for frying drop a few shallots into the oil – if they float and bubble it is ready). Using a fork stir the shallots in the oil making sure they cook evenly. When they are golden brown remove from the hot oil and drain on kitchen paper. To ensure no deep-fries are stuck together, pick them apart using two forks. Repeat this process with the garlic, ginger, dried prawns and the dried red chillies (bare in mind that the red chillies and prawns take less time as they have a low moister content).
  2. Once all the deep-fries are cooked take a pinch of crispy garlic and shallots and put them to one side for a garnish later. Using a food processor combine all the deep-fried ingredients with half the oil that was used for cooking (be sure to let the oil cool before using). Once combined place on a low heat and add the palm sugar and fish sauce. Keep stirring until the sugar caramelises, causing the jam to thicken and clump together. Lastly remove and add the tamarind water – the mixture should be sweet, salty, sour and hot, the magic is in the balance.
  3. Now that the chilli jam is made its time for the easy bit, making the stir-fry. In a hot wok heat a little of the excess oil from deep-frying (this can be kept as fragrant oil to cook with in the future). Throw in the chicken and wok until browned and hot throughout. Next throw in the green beans and morning glory and toss in the juices, then add the chicken stock. Once hot, add a heaped tablespoon of the fried chilli jam and toss – once combined, this will create a thick, flavoursome sauce that coats the stir-fry. Finish by adding the caster sugar and white pepper, then remove from the heat.
  4. Now for the cold ingredients. Toss through the basil, coriander and fresh red chilli and place on a plate. Finally garnish with the green mango, a little deep-fried shallot and garlic, then enjoy.

Smooth Stir-Fried Chicken, Chilli jam and Green Mango Hot/Cold SaladThanks very much for stopping by at Articuleat and I hope you have enjoyed your stay. I always look forward to your feedback so please don’t hesitate to get in touch for any reason whatsoever – I will reply as swiftly as possible.

See you next time,

Eat Well,

Sebbyholmes

Sticky & Rich Kecap Manis Barbeque Hunters Chicken with Herb Spiced Chestnut Mushrooms

Sticky & Rich Kecap Manis Barbeque Hunters Chicken with Herb Spiced Chestnut Mushrooms

Barbecue is one of the most commonly eaten sauces on the planet! This is in no way true but hopefully it got your attention. Since my childhood I have always had an insatiable thirst for barbecue sauce; so I figured it’s time for it’s debut appearance within Articuleat’ s early posts, so this one’s  for those of you that share my love for this fabulous condiment.

There are as many ways to make barbecue sauce as there are recipes to cook using it, however after much (and much, much more) experimentation this is my favourite so far. I found that lots of people use tomato ketchup as a base for there sauce to give it the correct flavour balance and consistency. However, here at Articuleat that just won’t do – I created this recipe using Indonesian sweet soy sauce (known as kecap manis) as the base for my sauce. Kecap manis can be found in any oriental supermarket and most large supermarkets.

For this recipe I have kept the barbeque sauce mild to not add any extra spice to the chestnut mushrooms. If you are into your heat however, do not be afraid to add a little chilli powder, or extra peppercorns to my recipe. The key to this sauce is in the balance; sweet, salty, sour and hot all play elements in making this sauce one to write home about.

The sticky and rich consistency is a perfect partner to some chestnut mushrooms lightly fried in herb oil. Despite this the BBQ season is upon us so why listen to me – why not marinate some meat in this sauce and throw it on the barbeque?

(serves 2, takes 1 hour)

Ingredients

(for the barbeque sauce)

-100ml, kecap manis, sweet soy (can be found in any oriental supermarket and most large supermarkets)

-20ml, balsamic vinegar

-20ml, Worcestershire sauce

-60ml, light chicken stock

-1tsp, cumin seeds

1tsp, pink peppercorns

-1tsp, Chinese five spice

-1tsp, fennel seeds

-2 heaped tbsp, palm sugar, crushed (soft brown sugar will do)

-1 white onion, finely chopped

-2 garlic cloves, finely chopped or crushed

-1 whole red chilli, deseeded and finely chopped

(for the herb spiced mushrooms)

-2, whole chicken breasts, boneless

-100g, chestnut mushrooms, washed and sliced

-1 handful (roughly 70g), parsley, finely chopped

-100ml, olive oil

-1 whole red chilli, finely sliced

-1 garlic clove, finely chopped

Method

  1. Firstly pre-heat your oven to 180 degrees. Whilst that heats lets get the barbeque sauce ready – begin by toasting the pink peppercorns, cumin and fennel seeds together in a dry pan. Keep these moving in a hot pan until you see a little smoke, then remove from the hot pan and spice grind to one powder (or use a pestle and mortar).
  2. Next fry the garlic, onion and red chilli in a pan with a little oil until golden brown and crispy (not burned or it will taste bitter). Once ready add the kecap manis, light chicken stock, Worcestershire sauce, balsamic vinegar and palm sugar (soft brown sugar) and bring to a simmer. Once simmering add the spice grinded dried spices along with the Chinese five spice and whisk to combine, simmer to infuse for 2-3 minutes then remove and cool. Finish the sauce by combining to one smooth mixture in a food processor (should be a dark, smooth, rich pourable consistency)
  3. Now that the magic is ready get the hunters chicken in the oven. Using tin foil, individually coat each chicken breast in barbeque sauce and wrap tightly within the foil (if you have time marinate the meat in the fridge for a few hours, or ideally overnight), then place on a tray and put on the top shelf of the oven for 20-25 minutes. Ensure that chicken is piping hot throughout before serving, to check poke the end of a spoon into the middle and leave for a few seconds, remove and place the spoon on your lip – if it hurts it’s ready (obviously be carful).
  4. Lastly let’s make the herb spiced mushrooms. Bring a little pan of water to the boil and drop in the chopped parsley for 20 seconds, remove and refresh under cold water. Dry using a tea towel then combine the oil, parsley, garlic and chilli in a food processor until mixture is combined (should be bright green). Once combined heat this herb oil on a medium heat until hot, then add the chestnut mushrooms making sure to coat all of them in the hot oil. Stir these regularly for 6-8 minutes until softened
    and cooked.
  5. Serve the hunters chicken upon the chestnut mushrooms and garnish with a little parsley if you’re looking to impress.

Sticky & Rich Kecap Manis Barbeque Hunters Chicken with Herb Spiced Chestnut MushroomsThanks very much for stopping by at Articuleat and I hope you have enjoyed your stay. I always look forward to your feedback so please don’t hesitate to get in touch for any reason whatsoever – I will reply as swiftly as possible.

See you next time,

Eat Well,

Sebbyholmes