Tuesday, August 23, 2016

Baking | Mediterranean Yogurt, Raisin and Sumac Roast Chicken

So I wrote an interesting piece for the Delhi Secret Supper Club a couple of weeks ago. It was all about ordering off a meat delivery service called LionFresh and you can read all about that here

Because I ordered a few different kinds of meat, I decided to go crazy with the kinds of ingredients I was using, only because well, I could. I did the pork with coca cola, the mutton in a Pakistani style stew but it was the chicken that really had me looking forward. This was because, I'd been truly looking forward to eating a succulent roast that was a breeze to make. Also you could see this was a chicken that hadn't been pumped with hormones, which I have to say, is such a blessing these days.

This chicken is all that and more. The marination barely takes any time to put together. And the next morning, preferably over a weekend, you let it bake for 2 odd hours until its juicy and perfect. The thing to remember though is to let it rest for atleast an hour before you actually attack it. Serve with some roasted veggies and some fresh bread and you will be in heaven. 

I used a lot of things that were just lying in my pantry, so feel free to experiment and pick out the spices the spices that work for you, but I can assure you that garlic and lemon are the just classic and amazing.

So without more ado, here's a recipe for my favourite roast chicken

Mediterranean Yogurt, Raisin and Sumac Roast Chicken
Serves 3

For the Marinade
1 cup of yogurt
1/2 cup water
1 tsp salt
2 garlic cloves, crushed
1 pinch of saffron
1 tsp sugar
1 tsp sumac

For the stuffing
1 preserved lemon
1 regular lemon
2 cloves of garlic
1 onion sliced
50 grams raisins

For the vegetables
1 potato, thickly sliced
1 onion, thickly sliced
2 tsp raisins
1 preserved lemon chopped.

Final basting
2 tsp olive oil
1 tsp honey
1 tsp sumac

1. Mix all the things for the marination into a bowl and then marinate the chicken, breast-side down overnight.
2. Arrange the onions and potatoes into an oven proof dish. Add in the raisins and the chopped preserved lemons. Pour 1/2 cup of marinade over it and set aside.
3. Stuff the chicken with the said ingredients and truss and tie the chicken 
4. Place it on top of the vegetables. Mix all the things together for the final basting and rub the chicken with it.

5. Bake in a preheated oven for 2 hours, covering the top of the bird for the first one hour. Let it rest for 30 minutes before eating.

Thursday, August 11, 2016

Baking | Skillet Brownie with Chocolate Chips

What is a point of a skillet brownie you are bound to ask? How different is it from a regular brownie will be your next question? Do you need a skillet to bake them only, is a question weighing your mind down?

Don't worry this post will answer all that and more.

I'll be honest here, I have been wanting to make a skillet brownie ever since Sangeeta gave me this cast iron skillet a few years ago. But somehow I just forgot all about it, until I was rummaging through my prop cabinet and I found it sitting right at the bottom.

A skillet brownie is a dessert you make when you want to impress someone. It's a one pot brownie that needs no cutting but instead is served up like a pudding. With a scoop of ice cream on top there is nothing better than a warm decadent piece of chocolate brownie. Slightly more fudgey than a normal brownie, this requires a bit of chocolate and cocoa to give it that texture. Lesser flour and more chocolate.

Ofcourse you are free to throw in whatever you'd like into it -peanut butter, marshmallows, walnuts, cherries, cream cheese - this recipe is just so versatile that it will take just about anything. I, ofcourse, wanted it to be as full of chocolate as I could, and so used only chocolate chips.

I think, I'd like to take a moment and celebrate the glorious moment where cast iron meets chocolate and yes, while you can bake this in any other mould, the skillet just bakes it to fudgey gloriousness that is hard to beat.

Skillet Brownie with Chocolate Chips
Serves 3

100 grams of butter
200 grams of dark chocolate
1 egg
1/4 cup cocoa powder
1/3 cup all purpose flour
1/4 tsp salt
1 tsp vanilla
1 tsp coffee granules (such as Nescafe)
1/2 cup sugar
1/4 cup milk
1/2 tsp baking powder
1/2 cup chocolate chips

1. Grease your skillet and keep aside. Preheat the oven to 180 degree centigrade.
2. In a large bowl melt the chocolate and the butter together in the microwave. Stir well and keep aside.
3. Add all the remaining ingredients, apart from the chocolate chips, into the chocolate mix and stir until well combined. Using a whisk, stir the mix for 3 to 4 minutes.
4. Now add three quarters of the chips into this mix. Stir well. And pour into the skillet. Top with remaining chips.
5. Bake this for 20-25 minutes only. The skewer should come out slightly damp. Let it rest for 5 minutes. Serve with ice cream of your choice.