Life & Style Weekend - - READ -

Cre­ole chicken

IN­GRE­DI­ENTS:pa­prik­a­gar­lic pow­der◗ 2 tsp◗ ◗ groundFine­ly4 chicken grated cumin Mary­land­szest◗ 1 tsp and ground◗ juice1 tbs of all­spice smoked3 limes ◗ ◗ 1 2 tsp tbs black ex­tra pep­per vir­gin olive oil ◗ Sea salt flakes and freshly milled ◗ PREPA­RA­TION TIME: 5 min­utes plus 30 min­utes

mar­i­nat­ing ◗ COOK­ING TIME: 25 min­utes ◗ SERVES: 4 METHOD: Pre­heat oven to 210 de­grees.

Pat the chicken with kitchen paper, then use a sharp knife to score in par­al­lel lines. Com­bine the spices, zest, juice and oil in a bowl, then sea­son gen­er­ously with salt and pep­per. Rub on to the chicken, then set aside for at least 30

min­utes, or in the fridge overnight if pos­si­ble.

Bake for 25 min­utes, un­til the mari­nade is lightly

black­ened and the chicken is firm to touch.

Red rice and black beans

IN­GRE­DI­ENTS: ◗ 2 rash­ers ba­con, finely diced ◗ 1 red onion, finely diced ◗ 2 sticks cel­ery, finely diced ◗ 4 cloves gar­lic, minced ◗ 1½ cups long grain rice, rinsed ◗ 2 tbs tomato paste ◗ 3 cups hot chicken stock ◗ ¾ tsp ground sage leaves ◗ ½ tsp dried thyme ◗ Salt flakes and freshly milled black pep­per

◗ 400g can black beans, drained and rinsed ◗ PREPA­RA­TION TIME: 10 min­utes ◗ COOK­ING TIME: 40

min­utes ◗ SERVES: 4 METHOD: Saute the ba­con in a large saucepan over a mod­er­ate heat for 5 min­utes, un­til well-browned. Add the onion, cel­ery and gar­lic, then cook for a fur­ther 5 min­utes, un­til soft­ened.

Mix in the rice, cook for 2 min­utes, then add the tomato paste and cook un­til the mix­ture be­gins to stick to the bot­tom

of the saucepan. Pour in the chicken stock, sage and thyme, bring to a boil, then re­duce the heat to low and cook, stir­ring oc­ca­sion­ally, un­til al­most all the mois­ture has been ab­sorbed, then stir in the beans. Turn off the heat, sea­son with salt and pep­per, and fit the lid. Set aside for 20 min­utes. Fluff with a fork, then serve.

Spicy gar­lic spinach

IN­GRE­DI­ENTS: ◗ ¼ cup veg­etable oil ◗ 2 tsp sesame oil ◗ 2 es­chalots, very finely diced ◗ 6 cloves gar­lic, minced ◗ 8 cups baby spinach leaves ◗ ¼ tsp cayenne pep­per ◗ Sea salt flakes and freshly milled black pep­per ◗ PREPA­RA­TION TIME: 5 min­utes ◗ COOK­ING TIME: 5

min­utes ◗ SERVES: 4

METHOD: Pour the oils into a large fry­ing pan set over a high

heat, then cook the es­chalots and gar­lic for 2 min­utes, un­til aro­matic and be­gin­ning to brown. Add the spinach and cook un­til wilted. Sprin­kle with cayenne pep­per and sea­son with salt and pep­per, then trans­fer to a colan­der to drain briefly. Serve.

Dapper corn­bread

IN­GRE­DI­ENTS: 2 cups fine po­lenta ◗ ¾ cup plain flour ◗ 2 tsp bak­ing pow­der ◗ 2 tsp fine salt ◗ 1 tbs caster sugar ◗ 125ml veg­etable oil ◗ 600ml but­ter­milk ◗ 2 eggs, beaten ◗ PREPA­RA­TION TIME: 5 min­utes plus 15 min­utes stand­ing ◗ COOK­ING TIME: 45 min­utes ◗ MAKES: 2 medium loaves

Pre­heat oven to 180 de­grees. Mix the po­lenta, flour, bak­ing pow­der and salt in a large bowl, then stir in the re­main­ing

in­gre­di­ents. Beat un­til smooth, spoon into two lined medium loaf pans, then set aside for 15 min­utes. Bake for 40-45 min­utes, un­til golden and firm to touch.


Fast Ed Hal­magyi's cre­ole chicken spread from his lat­est cook­book, The Ev­ery­day Kitchen.

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