Whisky: The water of life (and dinner)

I often use wine when I cook. I dont only drink it, I use it in the dishes too.

Many of my chicken dishes use wine, especially when baking the chicken.

A while back I purchased a bottle of Golan Heights Distillery Whisky. Its the first Israeli whisky and I think its pretty decent.

whisky

So I got to thinking, if I can cook with wine why not whisky?

A quick google search showed quite a few whisky chicken recipes so I mashed a few recipes together according to the ingredients I had on hand and O. M. G! I wish the internet allowed you to smell images. This was one of the best roast chickens I have ever made!

Whisky Roasted Chicken
A dark roast chicken, perfect with rice and roast sweet potato
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 35 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 35 min
Ingredients
  1. 1 large whole chicken
  2. 3 tablespoons whisky
  3. 2 tablespoons lemon juice
  4. 2 tablespoons silan (date syrup), you can use honey too.
  5. 1 teaspoon salt
  6. 1/2 teaspoon ground pepper
  7. 1 teaspoon basil
  8. 1 teaspoon oregano
  9. 1 teaspoon rosemary
  10. 2 cloves garlic, peeled and mashed/diced finely
Instructions
  1. Preheat your oven to 180C.
  2. In a bowl mix the whisky, lemon juice, silan, salt, pepper, herbs and garlic.
  3. You can give them a whizz with a hand blender but I just stirred them with a fork.
  4. Place chicken, breast side up, in a roasting dish.
  5. Using your hands, scoop up some of the sauce and rub all over the chicken.
  6. You can rub some of the sauce under the skin too.
  7. Keep rubbing in the sauce until the chicken is covered.
  8. If there is any sauce left, pour it over the chicken, it will mix with the chicken fat as it roasts and makes a delicious gravy.
  9. Roast, uncovered, for at least 1 hour per kg of chicken.
  10. Remove from the oven and let it sit for 5 minutes before carving.
Notes
  1. Serve with rice or couscous to mop up the gravy.
A Bit of This A Bit of That https://gnatj.com/

Traditional

After an awesome day spent with my husband for his #Big40, and eating almost non stop, Paul picked up a pack of chicken schnitzel for supper last night. Which fits in perfectly with the ‘Fry All The Things’ chanukah meal plan.

I love a fresh, home made, schnitzel and its one of the things I never would have made myself before coming to Israel, here it is pretty much one of the most traditional things you can eat. My kids love it too and its one of our favourite meals, even if it takes a bit of time to prepare.

Chicken Schnitzel
Crispy, golden, crumbed chicken breasts
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 4 double chicken schnitzel breasts (you can get them ready prepared from the butcher or buy chicken breasts and flatten them into schnitzel yourself)
  2. Flour
  3. 2 eggs, beaten
  4. Bread crumbs (or matza meal)
  5. Seasoning to taste
  6. Oil for frying
Set up a work station on your counter near your stove with the following
  1. One plate with half a cup of flour (this plate should be furthest from our stove).
  2. A flat dish/bowl with the beaten egg.
  3. Another plate with bread crumbs, seasoned to taste (this plate should be closest to your stove).
Next
  1. Heat the oil in a large pan.
  2. Coat a chicken piece in flour on both sides.
  3. Dip the chicken in the beaten egg, making sure all the flour is covered by egg on both sides.
  4. Now coat the egg covered chicken on both sides in the bread crumbs.
  5. Carefully place the chicken in the hot oil and fry for about 5-7 minutes (the thinner the schnitzel the shorter the frying time).
  6. Turn the chicken over and fry the other side until golden.
  7. Place fried chicken on paper towel to absorb excess oil and then keep warm in the oven.
  8. Repeat the process with the remaining chicken, topping up your flour/eggs/bread crumbs as needed.
Notes
  1. Serve with salad or rice.
A Bit of This A Bit of That https://gnatj.com/

Hicken Pie

No, the title is not a mistake, just a nod to my awful spelling on Twitter when I asked Tanya to give us the recipe for this amazing chicken pie!

Below is Tanyas recipe.

Ingredients I Used:

  • 4 x chicken breasts – chopped/diced as you like them
  • 1 x onion, chopped
  • about 200g butternut – cubed into small blocks (about 1cm) – I have also added sliced baby marrows before
  • 1 punnet mushrooms, roughly chopped
  • 1 chicken stock cube in about 350ml water
  • Spray & Cook
  • spices, herbs to taste
  • 1 roll puff pastry
  • a little milk for brushing
  • some flour

Method:

  • Heat oven to 180
  • Microwave the butternut cubes for about 4-5 minutes until they are soft
  • In a pan, fry up the chicken breats, with whatever spices you usually use for chicken (i used regular “Chicken Spice”)
  • In another big pot, brown the onions, then chuck in the mushrooms.
  • Once the chicken is cooked, add it to the onion & mushroom mix
  • Add the chicken stock and the microwaved butternut cubes.
  • Add in other spices (i used fresh thyme, and some dried mixed herbs. and salt and pepper)
  • reduce heat and simmer to thicken. I was a bit impatient and added about 2 tablespoons of flour to thicken the mixture.
  • while that is simmering and thickening, you can prepare the pastry.
  • I used a whole roll, and dived it into just over half for the base, and the other portion for the top
  • Roll out on a floured surface until pastry is about half the thickness it was.
  • Spray your pie dish with Spray & Cook.
  • Line the pie dish with the pastry, and slice off any extra bits – a pizza cutter works fabulously!
  • Once your filling mixture is thick enough, pour it into your prepared (uncooked) pastry base.
  • Roll out the other bit of pastry for the top of your pie, and pop it ontop, squeezing it tight around the edge of your dish.
  • I cut out stars and popped them on top.
  • Brush with milk.
  • pierce the top a few times with a sharp knife to let hot air escape when  baking
  • Pop into the oven for about 30 minutes until golden brown on top.
  • Eat and enjoy!

special note I like to keep aside a little extra mixture and freeze it… just enough to make two little pot pies in ramekins! Yum!

Moroccan Chicken, well kind of…

I wanted to try something different tonight.  Wendi mentioned a recipe for chicken with olives and figs but couldnt find the recipe she had.  I did a google search and couldnt find a olive and fig chicken recipe that I liked so I just made one up.  Which is kind of what this blog is all about…

Ingredients

  • 1 x pack chicken portions (8 pieces)
  • 1 x bag/tin pitted black olives
  • 1 x bag/tin figs, I used tinned figs in syrup but I think fresh or dried figs would work just as well.
  • 2 cups chicken stock
  • Red wine
  • All spice
  • Cumin
Ready to go into the oven

Method

  • Place chicken pieces skin side up in a pyrex or similar oven proof dish.
  • Sprinkle spices over the chicken.
  • Pour stock over the chicken.
  • Add a splash of red wine.
  • Drain figs and olives and place on top of the chicken.
  • Cover the chicken with a lid or with heavy duty tin foil.
  • Place in a 180°C oven for about 45 minutes to an hour.
  • Uncover and turn chicken pieces over, cook uncovered for 15 minutes.
  • Turn chicken skin side up and continue cooking uncovered until chicken is brown.
Ready for the table

Serve with rice or couscous

This turned out really really well.  The chicken literally fell off the bones.  The olives and figs were delish and there was plenty of sauce to spoon over the rice.  I will definitely make this again!

Hearty Chicken Casserole

Chicken Casserole

This is one of my favourite winter recipes that I love making – it’s so quick and easy!

Now before you pull your nose up at the baked beans let me assure you, I can’t stand baked beans myself – but this is to die for. I actually crave it all the time!

The recipe is from Eating for Sustained Energy by Liesbet Delport and Gabi Steenkamp.

Here we go:

Chicken Casserole

Serves 8. Bakes for 1 ½ hours

Ingredients

8 chicken thighs, +/- 100g each, skinned

1 onion, finely chopped

1 x 410g tin baked beans in tomato sauce

1 green pepper, chopped

12,5 ml honey

2 ml mustard powder

5 ml mixed herbs

½ chicken stock cube, dissolved in

200 ml boiled water

freshly ground black pepper to taste

4 rashers lean bacon

50 ml chopped parsley – to garnish

50 ml chopped spring onion – to garnish

Method

  1. Arrange the chicken thighs in an oven dish. Mix the rest of the ingredients, except for the bacon, parsley and spring onion, and spoon the mixture over the chicken thighs.
  2. Cover and bake for 1 hour in a preheated oven at 180 degrees Celsius, turning the chicken a few times
  3. Remove the cover and bake for another 30 minutes
  4. Remove all the visible fat from the bacon and grill until crisp
  5. Mix the grilled bacon, parsley and spring onion over the chicken casserole
  6. Serve with basmati rice or durum wheat pasta, and vegetables

Nutrients per serving

Glycemic index 47 ~ Fat 7g ~ Carbohydrate 13g ~ Fibre 4g ~ Protein 21g ~ Kilojoules 848

Army Chicken

Julia wrote a post about learning to cook and the fact that she has never made a roast chicken and it is something she really wants to try.  I immediately thought of my brother Matthews recipe for Army Chicken.  So named because in the army it is something that is really easy to cook.

So, I decided to make it for us and blog the process.

Ingredients:

  • 1 x whole chicken (no gibblets)
  • 1 x 1kg bag of course (kashering) salt

Items you will need:

  • Roasting pan
  • Heavy duty tinfoil

Turn your oven onto 180°C.

Take your tinfoil and pull out a piece about 60cm long.  Fold the tinfoil in half and half again so you have a long thin oblong of tinfoil.  Curve the tinfoil around so that it makes a circle slightly bigger than your chicken.  Place it in the middle of the roasting pan.

Open the bag of salt by cutting the tip of one corner off so that it is easy to pour.  Very slowly pour the sat around the outside of the foil ring.  Make sure that the salt doesnt go inside the ring.  Pouring slowly helps to guide the salt in the right place.  Flatten the salt so that it is spread evenly around the foil.

Place the chicken inside the foil circle.  Now here is the really easy part… do not add any spices not even salt or pepper.  I repeat, do NOT add any spices.

Place the roasting pan in the oven for between 45 min and an hour depending on the size of the chicken.

Remove the pan from the oven and leave for 10 minutes to settle.

We added a few potatoes to the pan but usually we do it without them.

This chicken turns out to be tasty and juicy despite not having any spices added.  Also, if you look at the picture above you can see that the salt has turned a slightly brown colour.  That is all the fat that has run out of the chicken and been locked away in the salt.  So not only tasty and juicy but healthy too.

Serve with rice and vegetables and most of all, enjoy!