Jamie's Chicken

Jamie’s Chicken

Ingredients:
1 whole Chicken
1 large lemon
8 slices parma ham
1-2 cloves garlic
2 handfuls of fresh timjan (thyme or rosemary can also be used)
Salt &pepper
125 gr. Soft butter
1 kg potatoes (can be sweet potatoes)
Carrots

How to do:

Preheat oven to 220 °C

Wash chicken and dry
Slide fingers between skin and flesh and loosen the skin from the body

Chop small and mix together in a bowl:
- bark from citron
- Parma ham
- Garlic
- Timjan
- Salt & Pepper
Mix everything with butter

The butter mixture is then spread evenly both under skin and on outside of chicken

Cut slightly into legs loosening them from body but not detaching. (Necessary to achieve even cooking)

Slice lemon in half and put into the chicken

Place on an oven drawer and into the oven for 20 min.

Pre boil potatoes for 10 min and cut into pieces
Cut carrots into pieces

Remove chicken from oven, add vegetables to drawer
and soak them with the melted butter.

Put everything back into the oven for 40 min.

Aguachile (mexican style seasoned shrimps)

1kg of prawn
10 limes
Onion
Cucumber

Prepare: peel prawn and split it in half (but separate the two parts totally)
Press all the limes into the prawn. Add salt, onion, chilli and leave the mix for 30-45mins until the prawn color changes.

Cut cucumber and mix with the prawn so that it absorb the sauce. Ready to eat.

BBQ spareribs with Teriyaki sauce

- 1.5kg of spareribs
- Soya sauce (better if can find Japanese or Korea soya sauce)
- Red/white wine
- Ginger
- Garlic

To prepare Teriyaki sauce:
- 1 cup of sugar, 2 cups of soya sauce, 1 spoon of salt. Mix them together and heat until the sugar is totally dissolved in the mix. Leave it for a while to cool down.
- Add to the mix: 1/2 spoon of garlic, 1 spoon of ginger (chop into very small pieces) and 2 spoons of white wine, 2 spoons of red wine.

Put the ribs inside and marinate it for at least 4 hrs. It's ready to BBQ or put in oven at 200 degree for 20' each side.

Coco Loco Lasagna

Oystersauce:

4 dl Oystersauce
1/2 dl Ketchup
1/2 dl Mustard
2 tbsp Balsamic Vinegar
2 tbsp Honey
1 tbsp Paprika powder
1/2 tbsp Curry powder
1 tsp Rose pepper
1 tsp Coriander seeds
5 cloves garlic
chilli

mix together (Mulinex)


Coconut Sauce:
300 ml Coconut Milk
2 gloves garlic
1 tsp Muscat
Salt
Pepper
Sauce thickener

Bring to boil

Fry Vegetables and chicken in Oystersauce, make layers of Oystersauce fry, Coconut sauce and Lasagna plates in form, cheese on top. Bake in oven till delicious.

Ginger Tea Soup with seafood and lime leaves

Boil 100mg of cut ginger in 300-400ml of water for min 30min

Disregard ginger

add: seafood
2 tbsp soya sauce
4 shredded lime lives
stock (1-2 cubes)
1 tsp sugar
1 tbsp sauce thickener

Bring to boil

add salt

Red curry chicken and bamboo shoot

400 grams boneless chicken breast
300 grams bamboo shoot
Chicken stock
2-3 garlic cloves
3 tbsp red curry paste
2 cups coconut milk
2 red spur chillies, sliced diagonally
1/2 cup sweet basil leaves
5 kaffir lime leaves, torn
2 tbsp fish sauce
1/4 tsp salt
1 1/2 tsp palm sugar
sweet basil leaves for garnish

1. Slice chicken into thin pieces and fry (with garlic).
2. Fry mashed garlic in oil, add the curry paste while stirring
3. Pour in coconut milk. Bring to the boil over medium heat, stir constantly. , stir until red oil surfaces.
4. Add Chicken stock
5. Add part of the kaffir lime leaves.
6. Add the chicken.
7. Add the bamboo shoots.
8. Season with fish sauce, sugar and salt and bring back to the boil.
9. Sprinkle kaffir lime leaves, chillies and sweet basil leaves, then turn off the heat.
10. Garnish with sweet basil leaves before serving.

Vietnamese spring roll

Coming soon....