A steam patisserie, Rachel Khoo & brioche buns!

I love new toys. Kitchen toys, that is. One of my friends once described me as ‘would choose to buy a fancy kitchen gadget over a designer handbag’ – and I have to admit that she was (and still is) absolutely right.

It was thus unsurprising that I was excited to hear bout the Miele range of combination steam appliances. Whilst I have vaguely heard about steam ovens, I have never properly understood how they work, and why someone would want one. So I decided to go along to the Miele ‘Steam Patisserie’, which hoped to showcase the diversity and adaptability of baking with steam – and also featured a few Rachel Khoo creations, which she created specially for this event. We also got to meet her, which was a definite plus!

So yes. Steam combination ovens.

The ‘steam’ component comes from the humidity setting, which can range from 0-100%. There are 3 ways you can use it:

  • Keep the humidity at 0% = conventional oven.
  • Switch off the ‘oven’ function and only use the ‘steam’ function = steamer
  • Use both the humidity and oven functions = combination steam oven

I was particularly interested in the combination steam mode, as I often bake with a water bath, or throw chilled water into the oven to create steam. We were also told that the oven can also be used to reheat food (a la microwave), but this would take double the time needed in a microwave. The advantage would obviously be the ability to heat more than one plate of food at a time!

Whilst I loved the concept, I felt that the oven was a little small. In an ideal world, I would want to only have one oven. Miele are however already on the case, and are currently developing larger (64L capacity) steam combination oven. The oven is also naturally more costly than the conventional oven.

miele steam patisserie 3 miele steam patisserie 4 miele steam patisserie 5 miele steam patisserie 6
miele steam patisserie 8 miele steam patisserie 10

Most importantly, the treats served at the Steam Patisserie were delicious. It obviously helped that everything was served in beautiful mismatched vintage china (which seems to be the new ‘in’ thing). I must admit that I would love to own such a collection… I doubt R will agree though, bearing in mind my already vast collection of mismatched plates/bowls. Ha.

But going back to the food – my favourite was the brioche bun, which was delightfully light, yet had a nice crust. I naturally had to recreate this at home (in a conventional oven with ‘water throwing’), and I am glad to say it turned out very well indeed. I made a few small substitutions as always, but I have kept the recipe below very similar to the original.

Many thanks to Miele for inviting me along to this event, and to Cesar & Dominic, who took the time to chat and explain their steam combination range to us.

Brioche buns
Makes 12-14 buns
Recipe from Rachel Khoo/Miele Patisserie of Steam

For the buns:

  • 240g strong white flour
  • 25g castor sugar
  • 5g salt
  • 2 tsp dried instant yeast
  • 70ml milk (I usually use cold milk)
  • 2 medium eggs + 1 egg yolk
  • 125g unsalted butter, softened + cubed
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 30g Parmesan (or any other hard cheese), coarsely grated
  • 50g French saucisson (or any other ham), sliced into thin matchsticks

For the glaze:

  • 1 egg yolk + 1 tbsp milk

Method:

  • Place flour, salt, sugar and yeast in the bowl of your stand mixer (fitted with the dough hook).
  • Add the milk and eggs, and mix on low speed for 2 minutes until a very rough dough forms. Increase the speed to medium, and mix for 5 minutes until a smooth dough forms.
  • Turn the mixer down to low speed. Gradually add in the cubed butter, and mix until the butter is fully incorporated. You may need to use a dough scraper/spatula to scrape the sides of the bowl, to ensure all the ingredients are well combined.
  • Lastly, add in the herbs, grated cheese and saucisson. Mix on low speed for 10-15 seconds, or until they are fully incorporated into the dough.
  • Place the dough in a lightly oiled bowl, cover with clingfilm or a teatowel, and leave to rise until doubled in size.
  • Preheat the oven to 180’C (fan).
  • Portion the dough into 12-14 equal sizes (depending on how large you want your buns!). Shape the portioned dough into smooth rounds, and place on lined baking trays. Remember to space the buns as they will rise/get bigger in the oven. Leave to rise again for 15 minutes.
  • Glaze the brioche buns with the egg yolk/milk mixture.
  • Bake for 12-15 minutes, or until the buns are golden. You may place/throw
  • Leave to cool slightly, then eat!

* I attended the event as a guest of Miele, but all views expressed are my own.

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Akelare, San Sebastian

It has been a while since I last blogged, hasn’t it? I’ve been so caught up with lectures (I’m a student again for this year) and doing various bits of work that all the typing I’ve really been doing is the typing of my study notes! But a girl has to take a break once in a while, so I thought I’d blog about the epic meal we had at Akelare in San Sebastian. I can’t believe it’s been two months since I was there – how time flies.

Akelare is one of the many Michelin starred restaurants in San Sebastian (this region has the greatest number of Michelin stars per capita than any other city in the world), and holds three stars. The kitchen is led by Pedro Subjiana, who along with Juan Mari Arzak are known as the “founding fathers” of Basque cuisine.

Akelare is situated atop a hill – giving you stunning views of the Bay of Biscay underneath. I truly believe that the whole experience starts during the drive up to the restaurant, where you start to get glimpses of the magnificent view that awaits you. I mean, just check out the endless blue seas and skies! We left it a little late to book, so unfortunately did not get a window table, but got a table in the little ‘gazebo’ area of the restaurant.

We were there for lunch at 1pm (when the restaurant opens), and were the first people there… which was good as I could wander around taking photos! Whilst I was doing this, one of the lovely waiters came up to me, and offered to bring me on a tour of the kitchen.

The kitchen staff were having a coffee before the lunch service began –  I thought it was quite nice that they took the time to have a coffee together before the madness enfolds.

They also have a test kitchen in the restaurant – which I absolutely fell in love with. It would be hard to not be inspired to create delicious dishes when you had the amazing views of the Bay of Biscay right on your doorstep. There was also so much light in the kitchen, which I always think is important. I would love to have a kitchen like this in my own home, preferably with the views as well. 😛 One day, one day.

What I liked about Akelare’s tasting menus was that they offered 2 different ones: Menu A (Aranori), and Menu B (Bekarki). They allow each person at the table to choose their preferred menu, which I thought was a nice touch. Naturally, we each chose one menu – meaning we got to try a wider variety of dishes. Akelare also offers an a’la carte menu, which looked equally enticing.

To start off, we were served a set of ‘amenities’: On the back row from left to right – Tomato and basil gel, Idiabazal cheese moisturiser, Mouthwash cocktail. On the front row, from left to right – Onion sponge, Sea bath salts.

This was such an innovative appetizer, and I absolutely loved it. We were asked to squeeze the tomato and basil gel onto the onion sponge, and then to pop into our mouths. And oh man it was SO good. The onion ‘sponge’ bread was fantastic, and actually tasted like a sponge – it was crispy and was very flavoursome. I would do anything to learn how to make it (this turned out to be a recurring theme throughout the meal). The tomato and basil gel was also delicious, and I found myself squeezing it onto my spoon just so I could have more! If only actual handwash gel was edible, and tasted THIS good.

I also enjoyed the sea bath salts, which was essentially dried prawns in an edible plastic container. The mouthwash cocktail was made from sparkling cava – definitely the most tasty mouthwash I’ve ever had! 😛

The second appetizer: Oyster in an edible shell – the ‘shell’ melted away when you put it into your mouth, revealing a juicy fresh oyster within.

We snacked on some warm bread and olive oil whilst waiting for our first courses. Whilst the bread was good (we had a selection of traditional white, ciabatta, and multiseeded breads), the olive oil was fantastic – it was definitely THE best olive oil I have ever tasted. I mean, I would choose this olive oil over butter, and I love my butter. Upon questioning our waiter, we were told that this was an arbequina extra virgin olive oil, and some post-meal googling enlightened me to the fact the arbequina is a type of olive that highly aromatic, and is grown in large amounts in Catalonia region of Spain.

Aranori: Prawns and french beans cooked in “Orujo” fireplace. The prawns were cooked/flamed with wine, in a Le Creuset pot filled with volcanic rocks. They were then served with green beans, cream of green beans, and a powder made from prawn shells. The prawns were just slightly undercooked, were very fresh, and was delicious paired with the prawn shell powder.

Bekarki: Xangurro in essence, its coral blini and “gurullos”. This was a piece of crab claw meat cooked in crab juices, served with a crab roe blini and pasta which was shaped like rice grains (gurullos). The gurullos was a revelation – it was cooked al dente, and was lighter than normal rice. In a way, it was similar to orzo, just with a slightly different shape.

Aranori: Molluscs in fisherman’s net. This was a very flavoursome dish which tasted like the sea – a selection of shellfish (clams, squid, scallops and mussels) served underneath a ‘net’ made from rice flour.

Bekarki: Razor shell with veal shank. I never would have thought that razor clams could go so well with veal – but you know what, it did. It was served with a cauliflower mushroom which had a similar texture to chinese fungus. Overall, this dish was a great contrast of textures and flavours.

Aranori: Pasta carpaccio, piquillo and iberico, with parmesan shavings, truffles, and mushrooms. Whilst this might sound rather boring, it was actually one of my favourite dishes of the meal. The pasta was infused with the flavours of piquillo peppers and Iberico ham. I would happily buy this pasta and eat it plain, as it was so delicious.

Bekarki: Sauteed fresh foie gras with ‘salt’ flakes and grain ‘pepper’. The people of San Sebastian are huge fans of foie, and it appears in the menus of most restaurants, and of course Akelare was not to be an exception. The waiter poured over ‘salt’ and ‘pepper’ onto this dish, whilst saying “don’t worry, it will taste good”… it turns out that the ‘salt’ was actually flakes of sugar, whilst the ‘pepper’ was black rice grains. Absolute genius.

Aranori: Cod tripe. This was a piece of perfectly cooked bacalao, with a crispy and smoky skin. It was served with ‘tripe’ made from cod and veal, and finished off with a white tomato juice.

Bekarki: ‘Fried egg’ with green peas, and little farm vegetables. The fried egg was actually a poached egg, which was then tempura fried. I was amazed at the skill involved in cooking this, as the yolk was still perfectly runny. There was also a tempura-ed spring onion, and a mix of peas and broad beans. This was a nice refreshing dish, which was very welcome after the richness of the foie gras.

Aranori: Whole grain red mullet with sauce ‘fusili’. As with all the seafood dishes we ate, the red mullet was cooked perfectly. It was served with ‘fusili’ which were filled with a variety of flavours – parsley, soy, and garlic. This dish was called ‘whole grain’ red mullet because all parts of the fish was used: the head, bones and liver were used to form the red paste you see on either end of the plate. It tasted a bit like a very flavoursome and fishy tomato puree!

Bekarki: Turbot with its ‘kokotxa’.  This dish was made from various parts of the turbot, and it was served in 3 preparations: the fillet, a crispy “chip” made from turbot skin, and the ‘kokotxa’ (“cheek”) – turbot don’t actually have a ‘kokotxa’, so this was made from something else.. I just can’t remember what it was!

Aranori: Charcoal grilled lamb with the wine lees. A piece of charcoal grilled lamb loin, served with red wine sediments (the powdery red bits), a plum sauce (maple coloured), and a red wine reduction (dark red coloured). There was also a green tea and red fruit sugar “netting” that was served with this – I didn’t feel that this added all that much to the dish, and don’t think I would have missed it if it wasn’t there. Everything else was excellent though.

Bekarki: Roasted suckling pig, with tomato “bolao” and Iberian emulsion. The pieces of sucking pig (belly and loin) was first cooked in an Iberian ham broth, then finished in the oven. Whilst the pork tasted fantastic, it did lack a perfectly crispy crackling (it was slightly chewy in some parts) which was a shame. The tomato “bolao” was a sugary tomato “ball” which had a crumbly texture. This actually worked well with the rest of the dish, rather surprisngly!

Aranori: “Xaxu” and coconut iced mousse. The “xaxu” is a specialty of the Gorrotxategi patisserie in Tolosa, and is a creamy almond tart with a runny ‘egg yolk’ filling which was recreated specially with their permission. It was flanked by two blocked of coconut iced mousse, which was essentially a foamed coconut ice cream – I kid you not when I say it tasted like air. So. Damn. Good.

Berkarki: Milk and grape, cheese and wine in parallel evolution. This was one of the most innovative cheese courses I have ever seen, where we were instructed to start eating from one end of the plate where the cheese was lighter in flavour – the flavour and intensity of the cheese then increased as you progress throughout the plate, thus the “evolution”.

From the bottom of the plate:
– Grapevine, curded sheeps milk & walnut (this was very light, and went well with the powdered walnuts)
– Powdered fresh cream with chives & grapes (this was one of my favourites, as I felt the powdered cream just had the right hint of “dairy” to it, and paired well with the sweet grapes.
– Quark cheese with nutmeg and pink pepper aroma, must of tapoica & tomato
– Idiabazal semi-matured cheese with quince jelly & wine dust (this was my other favourite of the lot, as the nutty Idiabazal complemented the sweet quince jelly very well)
– Torta of Casar’s grape with soaked raisins in Pedro Ximenez
– Brandy sirpo with Gorgonzola cheese ice cream (I normally am not a fan of blue cheese, but this ice cream wasn’t as overbearing as the cheese itself, so I did actually enjoy it. Couldn’t eat too much of it though!)

Aranori: A different apple tart. This was a similar to a millefeuille – where two sheets of puff pastry were sandwiched with some apple cream. This was then covered with some specially made edible apple paper. I LOVED the edible paper, and wished that I could steal some from the kitchen and bring it home with me. I mean, that could be like my perfect “so-called healthy” snack!

Berkarki: Citrus shell and chocolate shaving. This was a sugar seashell filled with citrus cream, chocolate “cotton candy”, cocoa ice cream, and the crispiest chocolate curls I’ve ever tasted. Although flavoursome, it was surprisingly very light for a chocolate dessert, and didn’t fill me with a “jilak” (overwhelming) sensation you get sometimes when you eat a chocolate dessert. The sugar seashell was a little too sweet for me though.

We finished off our meal with some tea, and “bon bons”. The bon bons was served in a bowl covered with an edible paper, which the waitress slashed with great style before opening it up to reveal the goodies within (truffles with a liquid cherry/chocolate mousse centres, berry marshmallows and passionfruit pate de fruit). Oh and of course, the paper was edible – you can’t see much of it in the photo because errr… I ate most of it before I remembered to take a photo.

So yes, that was our meal at Akelare, and I enjoyed every single moment of it. The service was absolutely impeccable, and the food was both beautiful to look at whilst being delicious. In fact, I actually ate MORE than R, because he was too full by the time we finished our mains (i.e. I ate most of the FOUR desserts) – so yes, I do have a humongous appetite, thankyouverymuch.

Akelare also does an a la carte menu, and we fully intend on revisiting this fantastic restaurant to try this out if we’re ever in San Sebastian again – that’s how much we loved this place. Definitely a perfect place for a special meal, and definitely more affordable than Michelin starred food in London.

Akelare
Paseo Padre Orcolaga 56,
20008 San Sebastian
(+34) 943 31 12 09
akelarre.net

New York: Lobster rolls, Korean fried chicken, Burgers, and Arepas!

I ate a lot (and I do mean a LOT) when I was in New York, but one of the most memorable foods I tried was the lobster roll at Luke’s Lobster.

I mean, just look at that baby. Chunks of perfectly cooked lobster, sandwiched between the lightest bread roll imaginable – and they even fry the roll in butter so it’s perfectly crisp. They keep it simple at Luke’s, and the roll is simply seasoned with a dash of pepper and some mayo – but my goodness it’s good. It was utter perfection. I’d heard a lot about lobster rolls (mostly from Catty), and now I know exactly why she was raving about them.

The only bad thing about those lobster rolls are the fact that I can’t get them here. Hawksmoor Seven Dials do have lobster rolls on their menu, but I honestly cannot stomach paying £25 for a lobster roll, especially not when it only costs $15 in New York. Sigh. Luke’s Lobster has absolutely spoilt me, for life.

There are several branches of Luke’s Lobster around New York – I went to the one in the Upper East Side, as well as the one in East Village. Whilst the Upper East Side store has more seats and had a better atmosphere, I preferred the East Village one. This is primarily because there was an excellent arepa bar right next to Luke’s Lobster East Village…

Luke’s Upper East Side
242 East 81st Street (southwest corner of 81st St and 2nd Ave)
212.249.4241

Luke’s East Village
93 East 7th Street (northeast corner of 7th St and 1st Ave)
212.387.8487
www.lukeslobster.com/

So Luke’s is next to an arepa bar. But what are arepas? I won’t lie, I had no idea either. Stephane mentioned Caracas Arepa Bar to me, and I was intrigued by it as its definitely not something I’ve seen in London. They are very popular in Venezuela and throughout Latin America. The best description of arepas are probably found on Caracas’ website:

Pale gold arepas, made from scratch daily, they have been described as “dense yet spongy corn-flour rounds, pitalike pockets, corn muffins, cake-swaddled mélange, white corn cakes, Latin sloppy Joe, sandwiches of a flat cornmeal patty, soft and smooth within, golden crispiness, tasty treats, burrito-killer, panini-killer, wheat-free, gluten-free crisp on the outside, steamy-soft in the middle…”

Their menu is divided into several sections: Arepas, Empanadas, Salads, Plates, Sidekicks, Beverages and Desserts. The arepa section of the menu is designed for quick ordering and serving, and are coded A1-A20.

Papelón con limón ($3.50) This was a refreshing blend of dehydrated sugar cane and limes – this was very good, and brought me back to my younger years *cough* where I used to drink it (I fondly remember it as “air tebu”).

We also tried Yoyos ($5.50), which were described as fried sweet plantain balls stuffed with white cheese on the menu. It sounded so strange that I simply had to try it. I mean, plantains and cheese? Really?? But you know what, it wasn’t bad at all! Taste wise, it reminded me of kuih kodok, a Malaysian kuih made from bananas and flour.

But of course, I was here for the arepas – which were delicious. We tried a a few different flavour combinations, but my favourite was the A20 – La Sureña ($ 7.50). This arepa was filled with grilled chicken and chorizo, paired with avocado slices, and topped with enigmatic spicy chimi-churri sauce. Caracas also has a special sauce which can be used with pretty much everything you order – and you know what, it was seriously addictive. I have no idea what was in it, but I suspect it was a mixture of herbs and possibly mango/papaya. R loved the sauce, and liberally doused his arepa in it.

A15 Los Muchachos ($7): grilled chorizo, spicy white cheese with jalapeños and sauteed peppers

A18 La de Pernil ($7): roasted pork shoulder with tomato slices and a spicy mango sauce

A word of warning though – arepas are NOT date food. It gets messy, especially if you order an arepa with a stew based filling. So yes, not a good place for first dates. Otherwise its a total win.

We also tried an empanada, just because. The De Carne Mechada ($5.75) was filled with shredded beef, and was pretty good. I have to admit that my favourite bit of the the whole thing was the crispyness of the perfectly deep-fried pastry. So calorific, but oh-soooo-good.

Caracas Arepa Bar (Manhattan)
93 1/2 E 7th Street (corner of 1st Ave)
212.529.2314
http://www.caracasarepabar.com/

One of the other things I was really looking forward to trying was Korean fried chicken. I’d been told to try Kyochon, and so I did. And I almost cried with joy (and heat) when I took my first bite of their delicious DOUBLE fried chicken wings. That right people, double fried. These were by far, the best fried chicken wings I have had. Ever. The double frying process makes for a very crispy chicken wing, and I wolfed everything down, skin and all. I usually try to not eat too much chicken skin, but Kyochon chicken skins were too good to not eat. After all I couldn’t let R have all the fun now could I?

The chicken wings come in two flavours, Soy & Garlic and Hot & Sweet. You can either get them in Regular ($17.99) or Large ($25.99). I honestly cannot remember how many wings were in the Large box, if anyone knows please let me know. There were at least 20, I think. But yes, the flavours. I am forever grateful to the lady at the counter who suggested we order half and half (we were going to get an entire box of spicy wings), because the hot wings were very, very spicy. I was tearing up, my nose was running, and my mouth was on fire. So if you’re not someone who can tolerate ultra spicy things (I love chilli, but this was honestly too much for me!), I would highly recommend going for the Soy & Garlic version. Much more enjoyable when you’re not feeling like you might just burst into flames at any moment.

I believe Kyochon also sell some other food items, but I have no idea what they are. All I wanted (and tried) was the chicken wings. There is also Bonchon (just a few steps away) that serve Korean fried chicken, but I didn’t get a chance to try their version. They *so* need to bring Korean fried chicken to London….

Kyochon
319 5th Ave (corner of 32nd Street)
http://www.kyochon.us/

And of course, I could not have gone to New York and not tried the burgers at Shake Shack. I’d checked out their menu beforehand (because that’s exactly what food obsessed people do) and was particularly intrigued by the Shake Stack.

I’m not surprised I was intrigued by the sound of it. The Shake Stack ($8.50) is one of the BEST burgers I have ever sunk my teeth into. It was essentially a cheeseburger served with a crisp fried portebello mushroom, topped with melted muenster and cheddar cheese. There was also the usual burger toppings – lettuce, tomato and their very own ShakeSauce. I always choose to add a portebello mushroom to my burger when I’m at Byron (I like the extra meatiness it brings to the burger), and having it deep fried with a crisp crust was simply a-ma-zing. I thought the beef was good, but not as good as the beef at Byron – but when it comes to the topping/crispy portebello mushroom/cheese stakes…. Shake Shack wins. Hands down.

We also tried the Cheeseburger (Single $4.00, Double $6.50). One thing I noticed about the burgers in New York was how good the cheese was. I’m not sure what cheese they used, but there just seemed to be more of it, and it seemed a lot more flavoursome than the cheese we get in burgers back in London. This cheeseburger was no exception. Whilst it was good, it just didn’t have a crispy portebello mushroom…

Shake Shack also do Frozen Custards, which is a mix of soft serve and ice cream. They cycle the flavours, and there is a daily special – which means you could go there every single day of the week and get a different flavour each day. I must admit that I didn’t get a chance to try this, but I will definitely aim to try it the next time I find myself in a Shake Shack. That is the down side of constant snacking… there’s less space for heavy duty things like shakes.

Shake Shack (Theater District)
691 8th Avenue (southwest corner of 8th Ave and 44th St)
646.435.0135
http://www.shakeshack.com/

I also have to mention Five Guys Burger, which was only a few blocks away from our hotel. Whilst I didn’t think they were as delicious as the Shake Shack burgers, what I liked was how you could personalize your burger. When ordering, you get a whole list of toppings to choose from, and you can pick as many/as little as you like. So beware if you order a cheeseburger, and say “no” to toppings – that will mean you don’t even get lettuce with your burger!

The best thing about Five Guys Burger was their Cajun Chips. Perfectly fried chips, with a delicious spiced powder blend doused liberally over them. There were hints of paprika, cumin, and probably at least 5 other spices. We got a regular serving of fries (which was HUGE), became full halfway through, but still continued eating them because they were too good. And then proceeded to feel absolutely stuffed for the next 2 hours, but it was worth it. Also, I don’t think there was a time when I wasn’t feeling stuffed in New York anyhow.

Five Guys Burger
36 W 48th Street (between 5th and 6th Ave)
212-997-1271
http://www.fiveguys.com/

I think I need to start planning my next trip to New York… soon.

Roast chicken with leeks

I never knew about the existence of leeks up till a few years ago, and even then, I never actually tried cooking it. This is where the food channel (UKTV Food, or Good Food as it is known now) came in handy. Leeks were used quite frequently in various recipes, and it didn’t take long to let curiosity get the better of me.

Watching leeks being used on tv taught me something important – how to clean them properly. I never knew this, but leeks grow in sandy soil, and naturally pick up a significant amount of dirt… which makes them rather tricky to clean. One good tip I learnt is to slice the leeks down the centre (which enables the leeks to “fan” out), and then to wash them under running water. This has worked well as I have yet to come across any random pieces of sand whilst eating leeks.

This marinade I used for the chicken is our favourite marinade for roast chicken, which we use on a regular basis. It is adapted from a marinade used by  Ching He-Huang, whose food I have grown to like in the past year. I had a look at one of her cookbooks in Borders (Chinese Food Made Easy) and it looks good, with beautiful photos and simple instructions. An additional plus is the fact that her book is rated quite highly on Amazon. Definitely a cookbook I may purchase at some point. 🙂

The leeks are inspired by what I saw Jun Tanaka cooking at Taste earlier this year, which I believe was a recipe from his (then) new cookbook. He mentioned that he always tries to cook vegetables in two ways, as it adds a different dimension to the dish. And I have to say he definitely has a point!

Roast chicken with leeks

  • 500g chicken drumsticks/breasts, skin on
  • Ingredients for marinade:
  • 2 tablespoons sesame oil
  • 1-2 tablespoons chinese five spice powder
  • 3 cloves garlic, chopped finely
  • 2 tablespoons soy sauce
  • 2 tablespoons Shaosing rice wine
  • 2 tablespoons honey
  • 2 leeks
  • plain flour
  • 2 tablespoons butter
  • dash of white wine
  1. Heat the oven to 160°C.
  2. Mix all the ingredients for the marinade together, and rub on chicken. It can be done a few hours in advance and then left to marinade, but this is not necessary.
  3. Place the chicken in an oven proof tray (I use my Pyrex tray, which is brilliant) and cook for 1 hour, or till cooked.
  4. Whilst the chicken is cooking, prepare the leeks. Roughly chop all but half a leek into 2cm lengths, and put aside. Julienne the remaining half of the leek.
  5. Toss the julienned leeks in some plain flour (sparingly). Shallow fry these in hot oil – I use about 2cm of oil. (I’m not a huge fan of deep frying, but I’m think the leeks would taste nicer if cooked this way!)
  6. Heat another pan, and cook the non-julienned leeks in some olive oil. 1 minute before the leeks are done, add the butter and white wine (to taste).
  7. Get a clean plate, and pile the buttered leeks on one side of the plate. Place some deep fried leeks on top of them.
  8. Lastly, place a piece (or two) of chicken on the other side of the plate, drizzle with the oil from the tray, and season with pepper. Enjoy!

A question: I’ve noticed that some of my photos look somewhat ‘washed out’ on my blog/foodgawker – they look fine on my computer, and look fine when I upload them to my blog posts. But for some strange reason, the saturation seems to drop by about 30% when it’s viewed on the blog, leaving me with rather dull looking photos. I’ve tried bumping up the saturation to overcome this problem, which usually means I’m dealing with radioactive looking colours… but they look fine on the blog. Does anyone know if I’m doing anything wrong?