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Sunday, January 16, 2022

Ravinder Bhogal’s recipe for honey and lemon roast chicken with jewelled pilau rice | Food

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Fresh and dried seasonal culmination equivalent to quinces, cranberries, figs, apples, pears, raisins, prunes, dates and currants are obtrusive alternatives for muffins and pastries, however shouldn’t be reserved completely for puddings. When they’re mixed with heady spices equivalent to saffron, cinnamon and cardamom, they carry an ambrosial lusciousness to roast meats and poultry, stews and curries, and rice and grain pilafs. This imaginative and scrumptious means of including fruit to savoury dishes has lengthy been in style in North Africa and around the Center East, and feels opulent and celebratory, making it ideally suited for the festive duration.



Perfumed honey and preserved lemon roast hen with quince

Around the Center East and japanese Mediterranean, quinces are extremely prized, however in Britain we don’t in point of fact appear to grasp what to make of this sweetly scented fruit that’s inedible when uncooked. Right here, because the hen chefs, the quince caramelises within the fats, honey and spices, and imparts its personal distinctive fragrance and flavour to the dish.

Prep 45 min
Cook dinner 1 hr 10 min
Relaxation 15 min



1 x 1½kg hen
Sea salt and pepper
100g unsalted butter
1 heaped
tsp floor ginger
1 heaped
tsp floor cinnamon
1
tsp allspice berries, floor
1 tsp saffron strands, pounded
½ tsp turmeric
A beneficiant grating of nutmeg
5 fats garlic cloves
, peeled
1 preserved lemon
2
tbsp transparent honey
1 pink onion
, unpeeled and minimize in part
1½ lemons, the ½ lemon juiced and the entire lemon minimize in part
2 bay leaves
4 quinces, peeled and minimize into wedges
200ml hen inventory
A couple of drops of good-quality rose water
(I really like Cortas)

Season the hen far and wide, together with throughout the hollow space, with salt and pepper. Warmth the oven to 200C/180C fan/390F/fuel 6.

In a saucepan, soften the butter over a low warmth, then stir within the ginger, cinnamon, allspice, saffron, turmeric and nutmeg. Blitz the garlic and the flesh and pores and skin of the preserved lemon till finely chopped, then upload to the melted butter. Stir smartly and go away to infuse gently over a low warmth for 5 mins. Whisk within the honey, then put aside to chill.

Therapeutic massage the surface of the hen, pinching and loosening it over the breast house, then push your arms beneath the breast pores and skin and pull it clear of the flesh, taking care to not tear it. Anoint the hen with the melted butter, and push the pulpy lemon and garlic combine beneath the loosened breast pores and skin. Stuff the onion, lemon and bay leaves within the hollow space.

Lay the quince in a roasting tray, then pour over the lemon juice. Lay the hen breast facet down on best and pour the inventory over the fruit. Roast for part an hour, then flip the hen breast facet up and baste with the cooking juices. Duvet tightly with foil and roast for some other part an hour (by way of roasting it the wrong way up first, the juices from the fatty pores and skin beneath the hen drip down and baste the beef, which means the breast will probably be wet and succulent).

Take away the foil and roast for 10 extra mins to crisp up the surface. Take away, sprinkle with rose water, duvet tightly with foil and leisure for 10–quarter-hour ahead of carving. The rose water will upload a phenomenal fragrance and mild sweetness to this already aromatic dish.

Jewelled nut and cranberry rice pilaf

Ravinder Bhogal’s jewelled nut and cranberry rice pilaf.

The rice is cooked within the Persian-style to get a crust, or tahdig. At the side of the textural distinction of fluffy rice, cushy culmination and crunchy nuts, this makes for a sensational crowdpleaser that’s scrumptious as a facet to the hen and even by itself with a dollop of yoghurt.

Prep 15 min
Soak 30 min
Cook dinner 50 min
Serves 4-6

300g basmati rice
Sea salt
, to style
60g ghee
(I really like Superghee)
50g flaked almonds
6 cardamom pods, bruised
1 tsp cumin
1 cinnamon quill, damaged up
1 pink onion, peeled and finely sliced
5cm piece contemporary ginger, peeled and finely sliced into matchsticks
50g each and every dried cranberries and golden raisins, soaked in sizzling water for 20 mins, then tired
1 huge pinch saffron, soaked in 150ml sizzling water
50g nibbed pistachios
1 huge handful finely chopped flat-leaf parsley

Soak the rice in a big bowl of chilly water for half-hour. Drain, then par-cook in a pan of boiling salted water for 10 mins. Drain, rinse beneath chilly working water to refresh, drain once more and put aside.

Warmth the ghee in a large casserole over a medium warmth. Fry the almonds till golden, then take away with a slotted spoon and drain on a plate covered with kitchen paper.

Upload the cardamom, cumin and cinnamon to the pot, fry in brief till aromatic, then upload the sliced onions and saute till caramelised.

Upload the ginger, fry till aromatic, then upload part the rice and unfold frivolously within the base of the pan. Cook dinner, with out stirring, till a golden crust bureaucracy at the backside – this may occasionally take 8 to ten mins – then scatter over the cranberries and sultanas, and pile the remainder rice within the centre of the pan to shape a mound. Don’t stir.

Pour within the saffron water, duvet the pan with a lid and go away prepare dinner for quarter-hour. Take off the warmth and put aside, nonetheless coated, to steam for approximately 5 mins. Garnish with the nuts and parsley, and serve heat with the hen.

Fiona Beckett’s beverages fit I’m tempted to indicate an orange wine to head with this unique recipe – it has a tendency to head specifically smartly with quince – however that may well be a step too some distance for Christmas. White Rhône or Roussillon could be a much less difficult selection: take a look at Domaine Lafage Centenaire 2020 (£11.60 vinvm.co.uk), a luscious mix of grenache and roussanne or, from subsequent month, Aldi’s Vacqueyras Blanc 2020 (£9.99, 13.5%), which is a part of that grocery store’s new Winemaster’s Lot vary.

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