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Six winter recipes

Chef Lance Seeto
Sunday, July 16, 2017

Stewed chicken with okra

6 skinless, boneless chicken thighs, trimmed

Salt

1 tablespoon vegetable oil

1 tablespoon normal or rice flour

2 cups chicken broth

3 medium potatoes, kumala or dalo, cut into 1/2-inch pieces

1 heap whole baby okra, trimmed top and bottom

Juice of 1 lime

1/4 cup chopped fresh coriander

1. Cut each chicken thigh into quarters (or 1 1/2-inch pieces, if large). Pat dry and season with 1 teaspoon salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes. Continue to cook, stirring occasionally, until the chicken is golden brown all over, about 5 more minutes. Sprinkle the flour over the chicken and cook, stirring, 1 minute.

2. Stir in the broth and potatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender, about 10 minutes. Stir in the okra and cook, covered, until the chicken and potatoes are cooked through, 5 to 10 more minutes.

3. Remove from the heat and stir in the lime juice and fresh coriander.

Pot roast chicken

1 whole chicken, quartered

Salt

Pepper

2 tablespoons olive oil

3 cloves of garlic

1 large onion sliced

3 carrots, chopped

3 sprigs of thyme

1 sprig of rosemary

1 lemon

1. Generously salt and pepper the chicken. Heat a large heavy bottomed pot over medium high heat until very hot. Add the olive oil, and then add the chicken skin-side down in a single layer. If it does not all fit, split the chicken into two batches. Let the chicken fry until the skin is golden brown, then flip and brown the other side. Transfer the chicken to a plate and repeat with any remaining chicken.

2. Add the garlic, onion, carrots, thyme, rosemary and lemon, and toss to coat with oil. Turn down the heat to medium low then place the chicken pieces back into the pot with the vegetables. Cover tightly with the lid and turn the heat down to low.

3. Allow the chicken to "roast" for 1 hour, checking on it periodically to make sure the vegetables don't burn. If they are starting to burn, add a few tablespoons of water, coconut water or white wine.

4. When the chicken is cooked, transfer to a plate then reduce the liquid in the pot until it forms a sauce that's thick enough to pour over the chicken.

5. Serve with the vegetables and sauce.

Simple roast pork

You can cook this bone-in roast in a gas oven, barbecue or even a lovo. However you cook it, make sure it is well seasoned.

3 tablespoons olive oil

3 tablespoons chopped garlic

Salt and freshly ground black pepper

1.5kg pork shoulder, bone-in

1. Preheat the oven to 195C.

2. In a small bowl, mix together the olive oil, garlic, salt and pepper, then spread the mixture all over the pork shoulder.

3. Set the meat on a rack set into a roasting pan. Roast for 20 minutes and then reduce the heat to 165 C. Continue to cook for another few hours or until fully cooked through.

4. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

Pasta primavera

3 carrots, peeled and cut into thin strips

1 large zucchini, cut into thin strips

1 onion, thinly sliced

1 red capsicum, cut into thin strips

1/4 cup olive oil

Salt and freshly ground black pepper

1 tablespoon dried Italian herbs or thyme

500 gram bowtie pasta

6 fresh small tomatoes, quartered

1/2 cup grated Parmesan cheese

1. Preheat the oven to 200C.

2. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

4. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the tomatoes and enough reserved cooking liquid to moisten.

5. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Kai and bacon chowder

24 medium-size kai clams, rinsed overnight in fresh water

1 tablespoon unsalted butter

100 grams bacon, diced

1 onion, fine chopped

3 large potatoes, cubed

½ cup dry white wine

3 sprigs thyme

1 bay leaf

2 cups cream

Freshly ground black pepper to taste

¼ cup chopped parsley

1. Put the clams in a large pot, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. Strain clam broth through a sieve and set aside. Remove clams from shells, and set aside as well.

2. Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add bacon and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.

3. Add the onions to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add enough clam broth to just cover the potatoes, approximately 3 cups, reserving the rest for another use. Add the thyme and the bay leaf.

4. Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.

5. Meanwhile, chop the clams into bits about the size of the bacon dice.

6. When potatoes are tender, add cream and stir in chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer, and remove from heat. (Do not let chowder come to a full boil.) Remove the thyme and the bay leaf, and discard.

7. The chowder should be allowed to sit for a while to cure. Reheat it to a bare simmer before serving, then garnish with chopped parsley.

8. Serve with fresh bread.

Fresh tomato salad

Local tomatoes of all shades and colour can be found at markets, and when dressed with this simple balsamic candy, the sweet and bitter flavours of the tomato shine.

1. Cut 1 kg of mixed coloured tomatoes into wedges

2. Season with salt and pepper.

3. Cook 3 tablespoons balsamic vinegar and 2 teaspoons brown sugar in a small skillet over medium heat until reduced by half, about 3 minutes; remove from the heat and whisk in 2 tablespoons olive oil.

4. Drizzle over the tomatoes; top with fresh basil.








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