All Right Gather foodies - the "Venerable" chef just sent
me this email:
Do feel free to publish the Chef Angelo's
African Chicken recipe.
Should you have any queries, just let me know.
Culinary regards,
Raimund Pichlmaier
So - without further ado - I present:
my comments in italics
African Chicken
12 pax (pieces?)
Red Chilli 100 g
Garlic 70 g
Shallot 70 g
Grated Lemon Skin 8 g
Coconut milk (Fresh if possible) 400 ml
Grated coconut (Fresh if possible) 130 g
Paprika Powder 70 g
Butter 60 g
Tarragon 1 g
White wine 100 ml
Evaporated filled (chilled?) milk 0.4 lt
Spring Chicken (650g) (Fresh if possible) 12 pcs
Method:
Open whole chicken in the back and flatten. Remove breast bone and upper leg bone. Season with salt, pepper, lemon juice and little African chicken sauce, 1-2 hours before cooking.
Sauteed the red chili, garlic and shallow with butter, then add some white wine, coconut milk and other ingredients to it and cook for 30 minutes. Put the sauce away from heat, season with salt, and stir the sauce, bringing it to boil again. Simmer for 4-5 minutes.
Put sufficient sauce on the flattened chicken and broil under salamander until chicken is cooked and has a nice color. Serve with salad and French fries.
****************
There you have it - any questions? This is similar to the Mozambique Chicken recipe in my Time / Life AFRICAN COOKBOOK
Richard Frisbie, FOOD Correspondent:
RICHARD FRISBIE is published twice a month to Gather Essentials: Food
It is a food junkie's take on growing, raising, preparing and - above all else - eating food. Together we’ll explore the trends, addictions, equipment and regional specialties that make up the sometimes mundane and sometimes sublime cooking and dining experience. You can keep up with my other postings and Gather activity by joining my Gather network -- just click the orange “Connect” button on the upper left-hand side of this page --- I look forward to hearing from you.
BIO - Richard has been writing culinary travel articles for more than five years as a columnist for his local newspapers, and as a regular contributor to the many Hudson Valley, Catskill Mountain and other regional New York publications. His most recent addition to that list is a wine column called “Fruit of the Vine” for Life in the Finger Lakes magazine. Online, he writes frequent articles for EDGE publications and Travel Lady, as well as Gather.
You can read all of Richard's articles or find him with the other Food Correspondents, plus celebrity chef content and plenty of other Foodies at http://foodtalk.gather.com
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Comments: 20
Seriously, nice recipe and thanks for the grins...
Glad you enjoyed it - Thanks
LOL
Thanks Richard!
Moggy - because of humidity, whether fluffed or packed, and other matters, dry ingredients should be weighed, not measured. Because this is a foreign recipe, it is in universal metrics. A good measuring cup should have ml on it, and a common postal scale should have gs. I hope that helps you. the recipe is worth going to some trouble for - trust me (and all of the above!)
Kitchenmage - get a half doz salamanders (per person) and fry them up in a light batter - YUM!
Conversions Table
Ooops, just saw Emma's link, thanks Emma, I will check it out.
This really does sound good. I do imagine myself struggling to get the bones out of the chicken though. Got any special tips on how to accomplish that without making minced meat of of the bird?
You could use boneless thighs, I suppose. But the whole Macau experience centered around cooking and serving chicken, beef, pork, fish - whatever - with the bones in, though. It's flavor - and culture. The necessarily slower eating is probably good for the digestion, and encourages eating less.
You've made me want to haul out my soapbox! Well, some of the other commenters. *Weighing* food is definitely better! I learned to cook with metric in the early 1970s the way I learned the stone age US system as a child, simply by doing and getting the feel for what 100g and half a kilo look like and feel like. I have long supported the US ditching the 16th century and getting in touch with the rest of the world, both developed and iunderdeveloped, by joining the sensibke metric way. I *grind my teeth* every tome sme USAn whines about grams and decilitres in recipes!!! It's like whining for a for a donkey and cart in the age of cars.
You can get wonderful digital kitchen scales that allow you to tare to 0 when adding ingredients and switch betweem g and oz. at the push of a button. They fit in a drawer or take up less cpountertop space than a couple of post cards. And you should see my tiny urban alley kitchen. I wouldn't be without a scale! A good one can be had for as little as $24.99.
Yesterday I made old-fashioned rolled and cut biscuits to accompany the ribs for dinner. I actually took time to translate the U recipe to metric! Mostly so as to avoid the stupidity of jamming 1/2 cup lard into a measuring cup. It's soooo much easier to put a small plate on the scale, push the tare button, and then drop the lard onto the plate until you see 60g. Add to flour mixture and fork away until it's time to add the buttermilk! Rool cut, bake ans swoon!
I'm with you on the stupidity of taking bones out of meat before cooking it, too. Cooking with intact bones makes the chicken so much more flavorful and juicy!!! I never take them out, and refuse to buy my chicken boneless. And the slowing down of the eating. Why do USAns think they have to gobble like ravening wolves and run from the table?
Eating with the bones in for the added flavor is more than just the culture of Mscau; it is the culture of all the other places I've been; AFAIK, only USAns are obeseesd with picking every little thing off their food, even skin and bones that so improve the flavor of meat, fish and poultry. (When I roast fish whole in the rest-of-the-world manner, with head, fins and tail intact and arrange it on a platter with beautful garnishes, you wouldn't believe the gross-out reactions I get from squeamish idiots who would starve to death in the rest of the world!)
Rant not finished but I'll spare you and stop anyway.
Thanks for the lovely chicken recipe
FYI - I stopped using lard and went to transfat free Crisco. It is almost the same (I said almost) as lard but so much better for my arteries. My family health history is such that it was a necessity, not a choice. Otherwise - I'm right there with you.