Tartlets are surprisingly easy to make and store. You can make the shells in advance and simply chill or freeze them for another day. The fillings are endless from chocolate to egg custard and can either be savoury or sweet. We filled ours with custard and fresh fruits for a classic French version. More »
Make this little treat for the weekend. It’s gooey and chewy and will delight kids and adults alike. It’s super easy and requires no baking. Win! More »
This som tam is spicy, tart and funky. We always thought artichokes will go well in an Asian salad but it’s expensive and hard to find. Use banana heart that has the same texture and delicious too! More »
The Koreans do know a thing or two when it comes to ribs. This style of ribs takes less time to cook because of it’s sliced thinly. This yields chewy, sticky and meaty bites with a DIY glaze that is sure to please… More »
V-day is coming up so why not cook a meal at home with this awesome roast chicken recipe? A spatch-cocked or butterflied chicken is easier to roast and get right so you avoid that common conundrum of breast meat and leg meat not cooking at the same time. The result is juicy, succulent meat all around. In this recipe a honey mustard glaze adds a sweet and savoury oomphh which, coupled with roasted spuds and veggies makes a great meal. Great for lazy weekends. More »
One of the major problems (so to speak) when it comes to roasting a whole chicken is that it can get a bit tricky to get the entire bird to cook nicely at the same time. This is because lean breast meat cooks faster than fatty leg meat. Trussing is the normal go-to method to negate this, but spatch-cocking is even better.
Spatch-cocking is basically another term to butterfly a bird. It's pretty simple to do. The best way to do it is to use a nice, big, sharp pair of kitchen shears or scissors.
Easy; using the scissors, cut along the back-bone, snapping through the ribs and thigh-hip joints. Basically you're removing the entire backbone in one piece. Save it in the freezer, so that when you have enough bones and stuff, you can make your own chicken stock.
So there you go, spatch-cocking a chicken (or any other bird). The benefit is that the breast meat and leg meat reaches optimum doneness and juiciness at around the same time, more so than with normal trussing. Result is better tasting and moister chicken meat for you to enjoy!
Plus you get to say 'spatch-cock'.
Continue reading »
February has come knocking and it's roughly two weeks to that day where all you lovey dovey people will want to share a special, intimate time together. Food, of course, will make your V-Day so much more special and scrumptious, and good food would definitely put you guys in a amorous mood.
We're no strangers to romance here at Friedchillies,… More »