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'I had some of all three with a mixed slad and they were nice but I was
quite tired at this point so the effect was diminished. '
I have visions of you wilting despairingly over a wok....
-----Original Message-----
From: Simon Wistow [mailto:simon@xxxxxxxxxx.xxx]
Sent: 11 July 2006 10:41
To: london.food@xxxxxxxxxx.xxx
Subject: [london.food] Chicken Bits
More as a more permanent reference to myself for the future than any
amazing recipe-esque revelations.
Last night, apropos of nothing and attempting to avoid sloping off down
the pub (again) I decided to do chicken bits in a couple of different
marinades to see what they were like.
I got about a kilo of Chicken breasts from Sainsburys and cut them into
little finger sized slivers, divided into 3 and then marinaded in
light covering of creme fraiche and ...
1) Mrs Bassa's Biryani Paste [1]
2) Mild Tikka curry powder and a squeeze of lemon
3) Paprika, Smoked Parika and Honey
Then I arranged them on baking trays and stuck them in a 200 degree c
oven.
The first problem was, I think, that my oven is a bit crap and the
chicken breasts weren't of great quality so there was quite a lot of
liquid run off which prevented me from getting the tandoor-esque
roasting effect that I wanted. Perhaps getting better quality meat and
turning the oven up higher might have helped.
I ended up finishing all three off in a wok (seperately) for a minute or
so to get the 'proper' Maillard reaction that i wanted (at this point I
added a bit more creme fraiche to the tikka and a bit more honey to the
Paprika).
I had some of all three with a mixed slad and they were nice but I was
quite tired at this point so the effect was diminished.
I've made some sandwiches today in a baguette so I shall update when I
have them. The sit over night in the fridge seems to have really
intensified the flavour.
Simon
[1] Mrs Bassa's awesomeness is here http://www.mbik.co.uk/ - the Brinjal
pickle is unbelievably tasty
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