NOW & THEN To mark our 30th birth­day, Fiona Smith re­vamps five Cui­sine clas­sics


Cuisine - - CONTENTS - Recipes & food styling Fiona Smith / Pho­tog­ra­phy Aaron McLean / Styling Fiona Las­celles

OVER THE PAST YEAR, I’ve loved giv­ing a dif­fer­ent old-school Cui­sine recipe a re­fresh each is­sue for the Now & Then fea­ture. Un­til now, I’ve been choos­ing the recipes my­self, with help from the Cui­sine team, by go­ing through old mags – which is al­ways a hoot (there’s a lot of 80s fa­cial hair). But for our spe­cial 30th birth­day is­sue, we thought we’d put it out to you, the read­ers. Through our e-news­let­ter and the Cui­sine Face­book page, we asked you to nom­i­nate your all­time favourite Cui­sine recipe from the archives. We had hun­dreds of re­sponses, but could choose just five of those much-loved recipes to give a makeover. Here they are – I hope you love the new ver­sions as much as the orig­i­nals!


1 tea­spoon red chilli flakes 1 tea­spoon Sichaun pep­per­corns 1 tea­spoon fen­nel seeds 1 tea­spoon cumin seeds ½ tea­spoon five spice pow­der 1 tea­spoon rock salt 400g washed new pota­toes 100ml sun­flower oil 1.2kg free-range chicken, cut into

quar­ters (or 8 chicken pieces) 2 red onions, thickly sliced 2 cloves gar­lic, thinly sliced 250g lap cheong (Chi­nese sausage),

thinly sliced ½ cup chicken stock 2 ta­ble­spoons soy sauce 2 ta­ble­spoons Shaox­ing rice wine 3 ta­ble­spoons red or black vine­gar 1 red cap­sicum, de­seeded,

cut into thick slices 1 yel­low cap­sicum, de­seeded,

cut into thick slices 70g dry or pre­served black olives fresh co­rian­der or chives to serve Pre­heat the oven to 180°C. Us­ing a mor­tar and pes­tle or spice grinder, grind to­gether the red chilli flakes, Sichuan pep­per­corns, fen­nel seeds, cumin seeds, five spice pow­der and salt.

Boil the pota­toes in salted wa­ter un­til they are just ten­der. Drain and cool un­der cold run­ning wa­ter. When cool enough to han­dle, slice into 1cm-thick discs. Put in a bowl with 2 ta­ble­spoons of the oil and half the spice mix. Toss to coat the pota­toes evenly. Re­serve.

Heat the re­main­ing oil in a fry­ing pan over medium heat then brown the chicken pieces in batches, trans­fer­ring them to a large roast­ing tray as you go.

Add the onions, gar­lic and sausage to the fry­ing pan and fry for 3 min­utes, stir­ring, or un­til coloured. Deglaze the pan by pour­ing in the stock and al­low­ing it to bub­ble, scrap­ing the bot­tom of the pan with a wooden spoon. Boil un­til the stock has re­duced by half then stir in the soy sauce, Shaox­ing and vine­gar.

Pour this mix­ture over the chicken then add the cap­sicum, pota­toes and olives. Scat­ter with the re­main­ing spice mix then put the roast­ing tray in the oven and cook for 4045 min­utes or un­til the chicken is cooked through. Serve scat­tered with co­rian­der or chives if de­sired.

A full-bod­ied pinot gris, such as the Spy Val­ley Pinot Gris 2015. SERVES 4 / PREPA­RA­TION 15 MIN­UTES / COOK­ING 50 MIN­UTES Chicken bakes have been pop­u­lar through­out Cui­sine’s his­tory. Celia Har­vey’s recipe for Basque chicken with brave pota­toes & chorizo from 2011 is a firm favourite and there is re­ally noth­ing I could change to im­prove on the orig­i­nal, but here I’ve de­cided to give it a Chi­nese makeover. You could of course swap out the cap­sicums for other veg­eta­bles if you are cook­ing this in win­ter. WINE


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