Culinary delight thread...

Trevorife3 wrote:Pork pie ... Food of kings

Trevorife3 wrote:No marbs but there is a butcher in cannock who does the most amazing apple topped pork poe ever 
Have you had it hot ????

Adam Mint wrote:

Adam Mint wrote:Late one tonight due to something I can't feckin mention,,, Chicken Deportivo, yip Ive mentioned it before, it's the small bar on the roundabout up from Los Cris harbour, sells rotisserie garlic chickens with salad or potatoes, onions, red peppers in the juice from the cooked chickens, it's yum  and costs peanuts...

Don't have a rotisserie in the oven at home but have almost perfected it...

Take one bulb of garlic, peel all the cloves, take two small ramekin dishes, crush two cloves in to one, add about four table spoons olive oil, a bit salt, pepper and basil, mix, then lift chicken skin over the breasus and spoon in, keep about a quarter of it to rub all over the chicken and then salt and pepper it again,,, the other ramjekin crush one clove of garlic, one chicken stock cube, a knob of butter, salt and pepper and about quarter cup of boiling water, mix and put to one  side with two further cloves of garlic, the rest of the garlic smash with the palm of your hand and put inside the chicken, then also pour the contents of the ramekin in the chicken also, then place chicken upside down in a open dish that is just big enough to hold it, you do not 
want the juice to dry up, I use a 1.5 kg chicken (£3.50 at Asda) so cook times a hour and a half, put it in 200 degree oven for half a hour, ( if your very hungry this dish is for two but can spread to three or four), while the chickens starting to roast pre boil about six medium size  potatoes  cut in half for ten minutes, also peal  four medium size onions, when chickens got an hour to go remove it from dish, add potatoes, onions and the two left over bits of garlic, oil, salt and  peper again then put chicken back on top of it right way up and back in to oven for a further half hour, while that's happening take one large red pepper, de-seed and cut in ito inch plus chunks,,, with half an hour to go, again remove chicken from dish, add red pepper, then place the chicken back on top upside down again for the final half hour in the oven...
When done, half the chicken with scissors, and dish up the potatoes etc, serve with red wine and crusty bread...
Yip it's salty an oily but yum...
Well that took my mind of the unmentionable for a bit,,, it be read in about ten minutes...

I'm just about to make the above x4, yip four chickens, that's half each, before meeting up with Dermo last night me and Annie were heading to a tapas bar round the corner from the local for something to eat, as were waiting on the taxi some of Annie's family are in the house, they ask where we're going, we say the tapas bar,,, Oh, can we have that Spanish chicken thing you do tomorrow,,, so I'm cooking for eight...

Adam Mint wrote:Oh, forgot to mentioning don't  put the chicken cube in now, thickens up the jus to much, just water...

Be ready in about half an hour, prep was slow, that Elieens fault...

Adam Mint wrote:Red peppers going in, half a hour to go...





As well as having potatoes under the chicken I've also done a tray of roast potatoes as some think it's Sunday feckin dinner, it ain't, it's Spanish...

Trevorife3 wrote:Caravan tonight means only one thing : beans on toast .. It dont get any better lol