A couple weekends ago Haze and I spent a better part of our afternoon reorganising the kitchen, throwing out expired stuff, rearranging condiments, sauces, and figuring out where is the optimum places to put pots and pans.
After all the hard work, I had to test run the new and improved cooking environment, so I thought I’d try my hands on a homemade roast chicken.
This recipe is inspired by the version of roast chicken at Graze KL Hilton I tried last year.
the ingredients – chicken, root vegetables, thyme & rosemary
The three basic ingredients are chicken, root vegetables, and herbs. You also need an oven, and I strongly recommend having a thermometer to check if the chicken’s cooked too.
Ingredients (for 2 pax):
- half chicken, leave the skin on
- potato, carrot, leek, mushroom (you can mix and match, chop to bite size)
- garlic (cut off the top or bottom)
- fresh thyme and rosemary
- salt and pepper for seasoning
- half a cup of olive oil
- 2 cups of stock or broth (water is a viable option too, I used leftover soup)
cut vege, arrange chicken, simple
- pre-heat oven to 175 Celcius
- apply generous amount of salt and pepper on both sides of chicken
- pour some olive oil baking pan (or in my case, an oven safe pan)
- put herbs on both sides of chicken
- arrange vegetable and garlic bulb around the chicken
- pour the remaining olive oil on chicken and vegetable
- pour 1 cup of stock/broth in the mix
internal temperature must be over 75 Celsius
- place the chicken in oven for a total of 50 minutes (70-80 minutes for whole chicken)
- after 20 minutes, baste the chicken and vegetable with remaining broth at every 10 minute interval
- chicken is done after 50 minutes, internal temperature of meat should exceed 75 Celsius
- Carve the chicken and serve!
the result is a success, might try crispy skin style next time
The result is a pretty delicious roast chicken that’s rather tender, there are also enough side dishes to make a complete meal as well. If you include leek in the mix, consider putting it under the chicken to prevent them being burnt.
Oh, the garlic turned out great, if you love garlic, consider putting more than one bulb.
Try it yourself at home, bon appétit! Click for more simple recipes from yours truly.
Late last month, Haze and I were invited to one of the most prestigious gastronomy event we’ve ever attended – the sixth Martell Pure Gourmet event, held at JW Marriott KL.
Martell Pure Gourmet 2013, at Marriott KL, some limited edition bottles & glasses
Martell Pure Gourmet features ingredient led cuisine paired with Martell cognacs.
With cutting edge culinary techniques and using only the finest quality produce that enhance the overall flavor as well as texture of a dish, the dinner series embodies the method of cooking inspired by Martell’s creation of its cognac.
Martell infused cocktails and some interesting pre-dinner bits
Chef Ryan Clift from the world acclaimed Tippling Club in Singapore showcased his cutting edge culinary techniques in the bespoke menu specially prepared for this event.
the beautifully decorated dining hall at Marriott KL for Martell Pure Gourmet
Before the start of the main event, we were treated with a variety of pre-dinner nibbles such as white truffle foam, soup in test tubes, and other tiny one-spoon full dishes involving tofu, foie gras, truffle, and more.
There was also a bar serving four different variations of Martell cocktails to set the mood.
Ocean Trout, Apple Puree & Sorbet, Horseradish, with Martell Cordon Bleu
First dish of the night was ocean trout, apple puree & sorbet, horseradish, bronze fennel and dill flowers. According to the chef, only 4 person (at least one of which is his friend) are awarded the permit to fish these trouts from certain part of New Zealand.
The preparation fish was exquisite, and while combination of apple puree & sorbet with seafood takes a little getting used to, it was quite a marvellous combination. The rich aromas of Martell Cordon Bleu accompanied the dish.
The technique used here was salt curing and enzyme separation in preparation of the fish.
Carrot Gnocchi, Ginger Flower and Carrot Broth; Martell Cordon Bleu
Second course was pure vegetarian – carrot gnocchi, ginger flower and carrot broth with pistachio and wild stems of fragrant herbs. Vacuum distillation technique is employed, resulting in a very soft and tender texture of carrot that has about the same consistency of very well boiled potato boiled.
The end result is an adventure in the different texture the dish provides. We continued with Martell Cordon Bleu as the cognac of choice for this dish.
Foie Gras Coulant with Spiced Wine, Cherry, Cocoa & Spices; Martell XO
The third course called for Martell XO to be paired with foie gras coulant with wine, cherry, cocoa & spices.
The technique used here is one that I’ve never heard of – sound homogenization. It is a process to reduce small particles in a liquid so that they become uniformly small and evenly distributed, which resulted in a foie gras dish that has almost the consistency closer to that of desserts, but at the same time carrying a taste that is unmistakably foie gras.
A very interesting experience, the XO with its dominant characteristic of Grande and Petite Champagne worked well with this stronger tasting dish.
Venison with Black Turtle Beans; Martell Creation Grand Extra
Forth course called for red meat that came in the form of venison with black turtle beans, dashi emulsion and black radish. Low temperature cooking technique is employed here to achieve a very tender texture of the meat while not having to scorch any part of it.
Martell Creation Grand Extra was chosen as the cognac to pair with this dish. The roasted aroma with a hint of bitterness goes well with the red meat.
By the way, the venison is sourced from deer that’s hunted in the wild using helicopter. As chef explained that there’s a believe that if the animal didn’t see it coming, it tastes better than those that has to go through the slaughterhouse.
Textures of Milk; Martell Chanteloup Perspective
The 5th course – texture of milk, was perhaps the most simplistic looking dish, but one that is hardest to prepare. Using the technique of dehydration & nitrogen, Chef Ryan Clift manage to prepare a meringue that comprises of nothing but milk alone. It was very interesting and absolutely wonderful.
Martell Chantelop Perspective, classed in the Extra category, with eaux-de-vie that may be aged for up to 50 years, provided the perfect ending to this most excellent meal.
The good chef also created “tiramisu capsules” as an additional dessert to go with coffee and cognac as an additional final item for us. Most interesting, I want to have this on my computer desk!
Haze, KY, Lex & Weizhi from kampungboycitygal.com
Martell Pure Gourmet dinner proved to be a gastronomical experience unlike any I’ve experienced before, I want to thank the good people from Martell for the invitation, and hopefully my name is on the list again for next year. 😀
I’ve always love beef stew, a hearty dish with super tender beef in thick and flavorful broth, and with the various vegetable in it, a full and balanced meal all by itself.
ingredients for beef stew
I always thought making a pot of mean beef stew is an exercise in patience, but after doing a bit of research, I found out you can actually make a perfect bowl of beef stew in less than 30 minutes, including time for preparation – with the help of a pressure cooker.
pan fry the beef till brown, then add water and rosemary
The ingredients (this is good for 4 bowls)
- 4-500 gram beef (lower quality is fine, I love those with some tendon and fat attached)
- 1 bulb of garlic
- 4-5 sticks of celery
- 2 onions
- 3 carrots
- 2 potato
- 1 table spoon rosemary (dried is fine)
- 1.5 tea spoon salt
- 1 tea spoon black pepper
- 2 table spoon Worcestershire sauce
- 1 table spoon cooking oil
- 1 table spoon flour
chopped up vegetables and put in pressure cooker for another 8 minutes
Here’s the instructions, pressure cooker is used twice to ensure the beef gets to it’s super tender consistency while keeping the vegetable not overly cooked
- heat up some oil in the pressure cooker, then add garlic, and fry beef till all sides are brown
- add Worcestershire sauce, 3 cups of water, pepper, and rosemary
- bring to boil, cover the pressure cooker and cook for 15 minutes in high pressure
- in the mean time, chop up all vegetable and potato to bite size chunks
- release pressure (by running cold water over the pressure cooker in the sink), then add vegetable to the pot
- bring to boil and cook for another 8 minutes in high pressure
- add salt
- slowly add up to a table spoon of flour while stirring to make the broth thicker
- serve while hot
a bowl of hearty stew with super tender beef
The result is a pot of beef stew that is prepared in less than 30 minutes but with beef so tender it almost melt in your mouth. If you don’t have a pressure cooker, you’ll have to boil the stew for at least 3-4 hours to get the same result. Alternatively, use a slow cooker.