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Tag: Chicken

12
Dec
2021

A Man’s Barbecued Chicken?

categories: 1970's recipes, Chicken, Chicken & Poultry, Good Housekeeping World Cookery, United States of America

When I first saw the recipe for A Man’s Barbecued Chicken, I assumed it was so called because it had a hefty slug of booze, most likely Bourbon, in the barbecue sauce. Because God forbid that the women of 1973 were getting sozzled on Maker’s Mark while cooking chicken. Then I read the recipe and there is no alcohol at all in it. So that theory went down the gurgler. I am actually baffled as to why this would specifically be a man’s barbecued chicken.

This was really delicious. I particularly liked the sauce. I find a lot of barbecue sauces far too sweet for my palate but this had a lovely balance of sweet and sour. The recipe does contain that mysterious ingredient “piquant table sauce” which a couple of readers have suggested will likely be A1 steak sauce. I still don’t have any of that so I used Worchestershire Sauce.

I used skin-on thigh cutlets instead of quarter chickens and tomato passata instead of the tomato juice in the recipe.

The sauce really did become finger-licking good! Hmmm…Is that why it’s A Man’s Barbecued Chicken? Maybe the women of the 1970’s didn’t lick their fingers?

The method of cooking the chicken was weird, you put it in the dish skin side down for the first half an hour then turned it over. The chicken stayed very moist – I am not sure if that was this method of cooking or the frequent basting with the sauce that did that but either way, it worked!!!

I served this with a very simple potato and watercress salad and some of the additional sauce on the side. Corn would also be a great accompaniment as would a green salad.

A Man’s Barbecued Chicken – The Recipe

We here at Retro Food for Modern Times believe that one of the joys of food is the sharing of it with our friends and fam. So, today we are changing the game on A Man’s Barbecue Chicken by changing the name.

Cook it, eat it with people you love, or share it with strangers. Either way, you and everyone else who eats it will be happier, even just for a few sticky-fingered moments.

Have a great week!

And if you have any insight into the original name, drop me a note in the comments!

07
Jan
2021

Barbecued Chicken with Spiced Ketchup

categories: 1970's food, 1970's recipes, Asia, Chicken, Chicken & Poultry, World Cooking

Hello friends! Today I am sharing a recipe for Barbecued Chicken with Spiced Ketchup which comes from the Malaya, Siam and Indonesia chapter of Good Housekeeping’s World Cookery (1972). From the name, I thought this recipe was going to be for chicken in a spicy tomato sauce. Which would have been fine. This, however, was so much better! This. is ketchup, Jim but not as we know it!

This “ketchup” is made out of garlic, onions, sambal oelek (a chilli paste) soy sauce and lemon. Not a tomato in sight! Which lead me down a rabbit hole into the origins of ketchup. Turns out this may be closer to the original than what we commonly recognise today as ketchup or as we in Australia call it, tomato sauce. The tomato version has been around for a long time – just look at this ad from 1933!

And just to show that Heinz can patronise men as well as women, how about this ad for He-Ketchup.

The History of Ketchup

Fascinating as these ads are, let’s head even further back into the past to look at the history of ketchup. There are a few theories but ketchup most likely originated in Asia. The word either derives from the Hokkien word ke-tsiap or from the Malay word kecap. Kecap Manis is a Malysian sweet soy sauce which could be a distant relation to the original which was a fermented fish sauce. Possibly like the one still used in Vietnamese cooking.

And don’t let those ads from the 1930’s fool you. According to no less than history.com

The 18th century was a golden age for ketchup

Who knew? Anyway, the short version is the fermented fish sauce made its way to England. And the Brits went mad for all sorts of ketchups. Lemons, oysters, mushrooms, walnuts, fruit – you name it there was probably ketchup made out of it! And then in 1812 (somebody cue up that overture), James Mease from Philadelphia developed a recipe for tomato ketchup. And apart from a few artisan brands, all those other kinds of ketchup have gone the way of the dinosaur.

Barbecued Chicken with Spiced Ketchup – The Recipe

The Barbecued Chicken with Spiced Ketchup or to give it its non-English name Ajam Panggang Boemboe Ketjap was delicious and very easy to make! As you can see from the picture, I served it with plain boiled rice as the recipe suggested. If I was to add anything, I would have added a little tomato, red onion and coriander salad maybe with some fresh green chilli to add a fresh element but it was fine without. It would be very nice comfort food on a cold winter evening!

Also, I used chicken thighs for my recipe, not a whole chicken as suggested.

Have a wonderful week, friends, stay safe and look after yourselves and others!

16
Apr
2019

The Ultimate Shawarma….Man!

categories: Chicken & Poultry, Podcasts, Turkey, World Cooking

For my modern take on Turkish food, there was only one choice. It was always going to be shawarma. And my first thought was that I could give some props to my girl Sabrina Ghayour. I own all of her cookbooks and Persiana remains one of my favourite books to cook from. Sabrina’s recipe for ultimate chicken shawarma comes from her book Feasts and it is totally delicious!!!!

But, as I was cooking the shawarma, I reallised I had another connection (that does not involve late night stops at the Hollywood Palace) and that connection is my new favourite podcast, or actually set of pods. I ‘m sure I have spoken about my love of the true crime pod before and some time ago I started listening to Small Town Murder. I virtually inhaled every episode so I was able to catch up on the back catalogue of then 80 something episodes pretty quickly. I’m listening to Episode 114 as I write.

But what do you do when you run out of pod and don’t want to wait a whole week to hear more from the funniest guys in podcasting? Well, in my case, despite barely knowing one sport from another, you start listening to their other pod Crime In Sports. And let me tell you, you don’t have to know anything about sport to enjoy it.

Both of these pods are amazing, the hosts, James Pietrogiallo and Jimmie Whisman are hilarious!!! And the stories!!!! Who knew????

For a good start to the level of crazy Crime in Sports reaches, why not give Episode 58 a try?

#058 – If He Could Kill The World… – The Terribleness Of Viacheslav Datsik

This tale contains neo-Nazi’s, naked snow wrestling, armed robbery, unrestrained testicle pummelling, bare handed escapes from Russian mental asylums and the self-nicknamed Red Tarzan. Believe me, amongst all the, what James and Jimmie would call nudnickery, there is not much time for too much sport.

Another favourite of mine comes from my own country…

#058 – Such is Annihilation – The Chaoticness of Ben Cousins

Aka…you hid your meth where?

What has all this to do with Shawarma you ask? Well, there are some recurring characters in Crime in Sports, a few special guests that pop in for a fleeting moment in each episode and one of those is the Shawarma man. Spawned in Episode 32, (Dave Meggatt), the Shawarma man invariably refuses to serve some hapless and very confused sporting criminal some lovely lamb shawarma. I wonder what he would think about Sabrina’s chicken version!

Just quickly back to Sabrina, her shawarma contains normal pickles. I made some pickled turnips for mine. Normally when you see these they are a gorgeous hot pink. This normally comes from beet juice. I think beets are the food of the devil so I added some radishes to my turnips which turned my pickles a much paler but still rather pretty pink.

That’s me done!

Read and cook Sabrina, listen to Small Town Murder and Crime in Sports and tell me what you think!

Also, please let me know your favourite cookbooks and I’m always up for a good pod recommendation.

For now?

Sign says closed!

15
Oct
2018

Chicken Cacciatore

categories: Chicken, Italy

Happy Chicken Cacciatore Day Everyone!!!!

You might now know it but there is a debate raging on the backstory of Chicken Cacciatore!

Commonly received wisdom will have you believing that Chicken Cacciatore or Hunter’s Chicken originated in Renaissance Italy.

The big problem with this theory is that there were no tomatoes in Renaissance Italy – they only came to Italy post the discovery of the New World!

Ah, but the…let’s call them the Old Worlders will tell you, “It was made without tomatoes back in the day”.

Possible. But tomatoes seem to be fairly integral to the idea of Chicken Cacciatore. Even this old recipe for it which doesn’t contain mushrooms or olives or any of the additions we see in modern Cacciatore contains tomatoes. Two types!

By the way, how adorable is this recipe? The whole book is like this! And where else have you read a recipe that mentions “wretched” little chicken wing or tells you to stir something with enthusiasm!

But, I’ve only told you one side of the debate. The second theory of Chicken Cacciatore comes from Nikki Sengit from her amazing book, The Flavour Thesaurus. Her contention is that Chicken Cacciatore is about as Italian as Chicken Tikka Masala is Indian!

“Hunter’s Stew – which is not, sadly, the invention of pockmarked Sicilian peasants, returning home with a brace of feral chickens slung over their waistcoats, but an English recipe from the 1950’s taught to nice girls by their mothers in the hope they’d bag the sort of chap who’d neither be too unadventurous nor too suspiciously cosmopolitan to object to a lightly herbed slop of chicken in tomato sauce”

Oh Nikki, so harsh!

Chicken Cacciatore is delicious!!! At least this recipe, which is the one I used is! I only took one photo so here it is again!

So, tell me which side of the debate do you land on? Renaissance or 1950’s. Either way, buon appetito and have a great week!!!!

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13
Mar
2017

Balinese Chicken Satay Skewers – Repost from 2017

categories: Bali, Chicken, Travel

Okay, so I was planing on giving you the next instalment of The A-Z of Cooking this week. But, my plans went awry in much the same way as my life seems to be going awry. So Balinese Chicken Satay Skewers it is! Not that I’m complaining (and nor should you be) because I know what is coming up next from the A-Z and believe me, even though I haven’t made it yet? I strongly feel that we are onto a winner, winner chicken dinner with the Balinese Chicken Skewers.

I love chicken satay skewers and have been making these regularly since my return. The recipe provided below is based on the one we learned at Ketut’s Bali Cooking Class in Ubud. Sadly it is not as good. Possibly because it is not cooked in an open air kitchen overlooking rice paddies and cooked over coconut shells:

Nor were the spices hand ground in the traditional way:

Also, the Balinese have about forty types of ginger and here, we have one. However, whilst these won’t absolutely transport you to Bali, they are utterly delicious! How could it not be? I am a big fan of pretty much any meat on a stick. Here, the marinated chicken remains tender and juicy after grilling

And the spicy peanut sauce is a perfect accompaniment. I bought a tiny terracotta Balinese grill, however, I cooked these in the oven. I really like my terracotta friend though!

Here he is again!

Ketut suggested that you serve your chicken satay skewers with white or yellow rice. In the first photo above, I served mine the way my Malaysian friend Aiden serves his – with a very simple salad of cucumber and red onion. Simply stab the tip of the skewer into the cubes of cucumber and onion and then into the sauce. So good!

My favourite way of eating these is in a wrap (more traditionally a roti) with some tomato, cucumber, onion and coriander salad and sprinkled with extra peanuts!

Just looking at these photos is making me want to make them again, right now! So, here’s the recipe!

Balinese Chicken Satay Skewers

Print Recipe

Perfectly grilled chicken and a spicy peanut sauce is a match made in heaven!

Author: Taryn Fryer

Ingredients

Scale

For The Skewers

500g chicken breast

For The Marinade

3 tbsp chopped shallots
2 tbsp chopped garlic
1 tbsp lime juice
4 tbsp sweet soy sauce
2 tbsp soy sauce
5 tbsp coconut oil
Salt and pepper to taste

For The Peanut Sauce

300g peanuts
3 cloves of garlic
4 shallot cloves
2 tbsp palm sugar
1 tbsp red chilli (more / less to taste)
1 tbsp fresh lime juice
1 tbsp sweet soy sauce
1 cup chicken stock
2 tbsp coconut milk
1 tbsp ginger

Cook Mode Prevent your screen from going dark

Instructions

For The Chicken

Mix the marinade ingredients together.
If using wooden skewers, soak these in water to prevent them burning.
Cut the chicken into cubes and marinate 15 minutes.
Thread onto skewers.
Grill until browned and cooked through, basting with the leftover marinade.

For The Peanut Sauce

Fry the peanuts until golden brown. Remove from the pan and allow to cool. Drain off most but not all of the oil.
Grind the chillies, garlic, shallots, palm sugar and ginger in a food processor or mortar and pestle until they form a paste. Add the peanuts and grind to a paste again.
Place the peanut paste into a pan. Add the chicken stock and coconut milk.
Add the sweet soy to taste.
Bring to the boil.
Simmer until thick and season with salt and pepper.
Add the lime juice to taste.

Have a wonderful week! I’ll be back, next week possibly with something quixotic and quaint that hopefully will not leave me feeling too queasy!

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