The Reminders by goodbaby


									                                       Page 1 of 5 pages                       Victoria Turner

Bronovsky’s Cooking updated

Some recipes with chicken

Smashed chicken breast- 500g of skinless chicken breasts/ person for people with large
appetites. Optional- Remove tenderloin and butterfly. Leave 1/2 hour in a ceramic
container with virgin olive oil and lime juice marinade and periodically beat. Pepper
lavishly using freshly ground black pepper. Lightly fry in a preheated generous mix of
butter and virgin olive oil in a thick bottomed frying pan. Add crushed garlic cloves at the
last minute and gently cook.

Fried chicken breasts- luxurious, fast and simple Get a thick bottomed frying pan. Add
plenty of butter and olive oil and preheat the pan. Add the pre-peppered chicken breasts
with crushed rosemary sprigs. Don't fry too quickly otherwise the chicken breasts will be
like leather. Add garlic at the last moment to avoid burning. You can get away with
undercooking if you are making up an chicken-in-pan sauce which will require the top on
the frypan. Add plenty of cream as much will evaporate. Mix and allow it to bubble for a
few minutes. Add a little salt and plenty of grated cheese. Turn off the gas and place the
top on the frying pan to melt the cheese.

Chicken 'wiener snitzel- is cooked in a similar manner to fried chicken breasts with the
same ample butter and olive oil. The chicken can be flattened with a hammer, chicken hit
gently with a clean brick or other heavy object. Breadcrumbs and seasoned flour can be
sparingly used. Remember the thin chicken will cook very quickly.

Chicken Italian- This is a tasty, cheap and easy to prepare Italian peasant dish. You'll
need chicken pieces (chicken legs work really well and are cheap), potatoes with skins on
roughly cut up into 3 cm pieces (on my first attempt I left the small potatoes uncut and
they were underdone), onions in chunks, whole garlic cloves slightly bruised, a bit of salt,
ample freshly ground black pepper, fresh herbs, olives, lemon zest, lemon juice, balsamic
vinegar and red wine (not too many liquids). Place the lot into a pre-oiled large baking
tin. Pour just a bit of butter over the lot, add a bit (not too much) of tomato pizza topping
(don't put this on last of all because it burns). Sprinkle with a few (not too many)
breadcrumbs and oats. Grate cheese over the breadcrumbs. Pour the bulk of the butter
over the breadcrumbs. Seal up with aluminium foil or another tin. Place in an oven
preheated to 200C and cook for 2 hours.

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                                       Page 2 of 5 pages                      Victoria Turner

Coq au vin

700ml of dry red wine
Fresh herbs (rosemary, tarragon, chives etc)
600g of chicken
A little wholemeal flour
Butter and olive oil
2 medium onions
3 rashers of bacon
Extra fresh herbs
Roughly chopped mushrooms
A few tspn of brandy or whisky

An old French favourite that deserves revival. The secrets to this are concentrating the red
wine, marinading the chicken for at least 12 hours, frying small amounts of lightly floured
chicken and not to overcooking the chicken in the oven otherwise you'll end up with
fantastic gravy and tasteless chicken.

First the marinade. Measure out 700ml of dry red wine. Add a few fresh herbs (rosemary,
tarragon, chives etc) and boil to reduce the volume by half. Allow the concentrated wine
to completely cool (otherwise you're set for food poisoning). Cut the chicken into large
pieces, place into a medium sized pyrex casserole dish and pour over the marinade.
Periodically turn for at least 12 hours.

Now to the frying of the chicken, onion and bacon. Thoroughly dry the oddly coloured
chicken pieces with a piece of clean rag. Lightly coat with wholemeal flour (do these two
steps badly and you'll end up with tasteless "coq au sludge"). Fry (not burn or stew) a
little chicken at a time over a medium to low heat with a mixture of butter and olive oil.
Flambe all the chicken by pouring over a few teaspoons of warm spirits and igniting
(watch your eyebrows!). Return chicken pieces casserole dish. Now fry some chopped
onion and 3 rashers of chopped bacon. Place in casserole dish and mix with chicken. Add
a few additional herbs. Heat the marinade until simmering and add.

Put the lid on the casserole dish and place it in a preheated low (150C) oven for 1/2 an
hour. Add some roughly chopped mushrooms and return for another 1/2 an hour.

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                                       Page 3 of 5 pages                         Victoria Turner

Roast chicken Preliminary- Preheat oven to 200C. Thoroughly wash the chicken.
Remove the excess fat from the back opening and front neck cavity of the chicken. If
desired cut off the 'parson's nose', wing and leg tips.

Conventional- There is a huge range of things to stuff a chicken with including
breadcrumbs, fried bacon and fried onions (frying brings out the flavour, but make sure
they cool down), herbs (rosemary and tarragon go particularly well with chicken, oregano,
sage, thyme, parsley and mace are all suitable, but garlic overwhelms the chicken
flavour), lemon zest, boiled eggs, mushrooms, chicken breasts, chicken giblets, apples,
dried apricots and mixed nuts (no peanuts). Stuff chicken and close back with a skewer.
Rub olive oil and butter on the chicken's skin then salt and pepper and perhaps sprinkle
with sesame seeds. Place breast side down on baking grid (otherwise the bottom will be
stewed, a mesh of pork bones might serve as a grid). Cover with bacon. Either pour 2 cm
of water, water and wine or stock into the dripping pan. Place the chicken in the oven.
Cook for 1/2 hour at 200C to crisp and 1 hour at 180C breast side down. Baste 3 times.
Turn the chicken, butter and salt the breast and cook for 1/2 hour at 180C.

Middle Eastern chicken- A stuffing of sultanas, breadcrumbs, sesame seeds, dried
apricots and spices (allspice, mixed spice, nutmeg, rosemary etc).

Fast chicken- The secret of this cooking is plenty of butter and hot and fast roasting. The
advantages of this process are speed, succulence and flavour. However there are several
draw backs. This is not a recipe for those watching their weight, the cooking time is
critical (too long and things burn, too short and the chicken is raw in the centre and with
too big a chicken you'll get both!) and some herbs sprinkled on the chicken surface can

Preheat the oven to 250C (Yes a very hot oven). Melt 70g of butter gently in a saucepan
(That's a lot of butter). Slice a few medium potatoes in half. Slice a lemon into several
pieces. Make up a mix of 2 cloves of crushed garlic, 30g oz of butter, a little salt and lots
of freshly crushed black pepper and a generous amount of any fresh herb (tarragon goes
particularly well with chicken, but is boring if used too often). Smear on the inside of the
chicken. Push in the lemon pieces.

Pour the melted butter all over the outside of the chicken. Liberally sprinkle with salt and
pepper. Place the chicken in the oven when it comes to 250C. After 10 minutes reduce to
230C. Then 210C. Baste chicken and potatoes every 20 minutes. Cook for 1 hour. Prick
at the thigh/breast boundary to check that the juices run clear. If they are still pink cook a
little more.

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                                        Page 4 of 5 pages                       Victoria Turner

Roast split chicken Cut the along the backbone and open the chicken out. Bore holes 1/2
cm deep in the breast from the inside out and fill with anchovies (not too much!) and/or
tarragon and/or thinly sliced garlic.

Over a low gas make melt 100g of butter, 2 tsp of vindaloo curry paste and 2 tbsp of
peanut butter or just the butter and peanut butter or the butter alone with lemon juice
periodically squirted on the chicken.

Grease a metal baking tin. Paint a little of the butter mix onto the chicken skin. Place the
chicken on pan with its inside facing out. Pour over the butter mix. Sprinkle with pepper
and herbs.

Roll washed and dried potatoes in the mix and place them in the tin. Place the whole lot
in an oven preheated to 250C.

Baste the chicken after 20 minutes, then turn, baste and salt skin at 40 minutes (I find the
best way to do this is to pour off the chicken juices into a saucepan and pour over the
chicken skin). Cook for another 20 minutes. Take out of oven. Rest for 5 minutes and

Soy chicken

Prepare 1 chicken for cooking (thoroughly wash, remove fat from back opening and front,
cut off parson's nose, wing and leg tips).

Place in large saucepan and add 1/4 cup soy sauce, 3/4 cup sherry, 5 ginger slices, 1 pinch
of 5 spice.

Cook and turn for 1 hour (set hotplate on high until boils, then set on lowest setting, turn
chicken once).

White chicken

As for soy chicken, but no soy sauce.

Chicken wellington

Two chicken breasts
100g of bacon, Kassla, ham or other smoked pork product finely sliced
100g grated cheese
120g of frozen unsalted butter
150g of white SR flour
1 egg and a little milk

If you are defrosting use this time to prepare the rough puff pastry. Now there is a lot of
mystery around puff pastry. Puff pastry rises not because of SR flour, but because of air
and steam expanding between multiple layers. Traditional recipes and techniques produce

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                                       Page 5 of 5 pages                         Victoria Turner

magnificent results, but quite frankly they defeat me because they requires skill, dexterity
and time. My technique will offend the purists of the "1000 leaf" school, but it is quick
and reliable.

Now the secret with any pastry, and particularly puff pastry, is to handle the amalgamated
mix (often called the paste) as little as possible, keep things cold and periodically rest the
paste in the fridge. Fiddling will break up the layers essential for the puffing effect.
Rough puff produces less organised layers than classic puff, but its a whole lot easier.
Grate 120g of frozen unsalted butter (yes I said frozen) into a large mixing bowl. The
freezing ensures the grated butter is fine, but also unfortunately it also ensures grating is
time consuming and a bit dangerous. Gripping the butter with its wrapper or some grease
proof paper and going slow as the butter is grated down can avoid grated fingers. Place
150g of white SR flour into the mixing bowl along with not quite 1 teaspoon of salt (plain
flour is usually used in rough puff, but SR ensures that if all else fails there is at least an
edible result). Mix minimally with a knife whilst adding water a tablespoon at a time
(otherwise you'll add too much water and make el soggo). As soon as the pastry mix
amalgamates rest it in the fridge for 1/2 an hour.

Chop up the meat into 1 cm chunks. Add chopped preferably fresh herbs and pepper to
taste, but not salt (as this toughens the meat). Now another zing. Grate in some good
strongly flavoured cheese.

Grease a small deep circular sponge tin with butter. Now a quick word about tins. It
seems strange but the shape makes all the difference. You might be tempted to use a large
shallow pie tin. My advice is don't because you'll get a thin dry rather than a thick juicy

Place about 1/3 of the pastry mix in small bits on the bottom of the tin. Join the bits with
as little moving and smearing as possible (as this destroys the all important layers). Pile
the meat and cheese mix on. Now use small bits of pastry to cover the meat. Smear/join
the pieces, but don't be too much of a perfectionist as it destroys the puffing effect, the
pastry expands with cooking so filling the holes, the holes look attractive and we'll seal
them anyway! Wash the pasty surface with egg yolk and a little milk. Cover with sesame
seeds. Place in a preheated 200C oven for just over 1 hour.

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