Have you had just about enough of me talking about Freshly Blogged? I can understand that. You definitely need strong legs for this marathon. The end is very nearly here however and if you would indulge me again I would be just delighted, because this week I made what I think has to be my favourite dish of all eight weeks so far.
Yes eight. And counting. Moving on.
This week’s challenge was a true delight in disguise. When I first opened the challenge and read “Eat Your Art Out” I groaned out loud. I am truly ignorant when it comes to art history and art knowledge, mostly because I am really interested in other things.
The challenge was to choose a significant piece of art, and to then use that said piece to inspire a dish using the week’s ingredients. I do not have any significant pieces of art in my life so I was already feeling completely defeated. For a moment I thought that I should probably feel sad about my apparent lack of culture in this area, but I confess I did not. What I did feel was utter panic, until I remembered a print that used to hang in my gran’s lounge.
This is the piece I wrote as my inspiration blurb:
“If I could I would chat to my gran about Richard Mason’s novel “The World of Suzie Wong.” In it, a young Englishman called Robert Lomax decides to go and work on a plantation in the then British Malaya. In search of inspiration for his paintings Lomax mistakenly checks into a brothel and meets the "hooker with a heart of gold" Suzie Wong, and so their story begins.
If I told gran this story I think that she would laugh. That cheeky granny undoubtedly knew all about the prostitute and the Englishman when she decided to refer to Vladimir Tretchikoff’s portrait titled “Miss Wong” simply as Suzie Wong.
“Miss Wong” adorned the wall of my gran’s small apartment for as long as I can remember visiting her there. Looking at it as an adult, I can see why she loved it. Miss Wong is graceful and holds the posture of royalty. She is groomed and glamorous, her beauty complimented by perfectly applied pink lipstick. Not completely unlike gran Eleanor herself.”
Chicken confit, full leg quarter
The gorgeous bamboo bowl the fries are in are from my friends over at Flow.
I would really appreciate it if you would vote for my recipe this week; I would so love to win that Jamie Olivier thingy. I must caution you that due to some irregularities with the voting, the system has changed this week to one where you need to log in/register to vote. It is very simple if you go through your Twitter, Facebook or Google+ accounts as the email route seems to take a little longer. Given the extra schlep of voting, I appreciate each vote even more. Please click HERE to vote.
The lovely Jessica Franks from JessKa's Kitchen has written a great tutorial to get you through the new voting process, which you can read here .
What you need
1 PnP free- range chicken
2 tsp. coarse salt
1 tsp. peppercorns
3 sprigs Thyme, leaves removed
4 garlic cloves, peeled and sliced
3 cups olive oil
1 lemon, thickly sliced
Sherry Glazed chorizo
1 tsp. olive oil
1 chorizo sausage
¼ cup Sedgewicks Old Brown Sherry
1 bag PnP Baby Asian leaf Salad mix
1 small red onion, very thinly sliced
¼ cup Sedgwicks Old Brown Sherry
1 Tbsp. Balsamic vinegar
½ cup olive oil
¼ tsp. sugar
Salt and pepper
Home Style Fries
6 potatoes, peeled and cut into thin fries
Oil for frying
What you do
Joint the chicken into four quarters and trim well.
Place the four pieces flesh side up into a casserole dish.
Place the salt, peppercorns and thyme into a mortar and pestle and crush.
Spread the ground mixture over the flesh of the chicken.
Spread the garlic slices over the top.
Place the leg quarters one on top of the other, flesh sides together.
Repeat with the breast/wing quarters.
Cover tightly with cling film and place in the refrigerator overnight.
Rinse the chicken quarters being sure to remove the salt.
Place the chicken quarters in a single layer in the bottom of a roasting dish, flesh side down.
Cover with olive oil.
I used three cups, use more if required but make sure the chicken is completely covered.
Place the lemon slices into the oil.
Cover with foil.
Bake in a preheated oven at 140˚C for 3 hours until the flesh is tender and pulls from the bone.
Remove from the oven and cool.
Cover with cling film and refrigerate in the oil overnight.
As is it will last for over a month.
Gently remove the chicken quarters from the oil.
Pull the meat from the bones.
Take a Tbsp. of the oil and heat it in a saucepan.
Place pulled strips of chicken into the pan and stir fry to heat.
Toss together with 2 tbsps. of the sherry dressing and serve immediately with the Asian greens, sherry glazed chorizo and home style fries.
Place the whole chicken quarters into a shallow roasting tray and roast at 200˚C for 15 – 20 minutes until the meat is heated through and the skin is crisp and golden.
Sherry glazed chorizo
Fry the sliced chorizo in the oil for a few minutes until golden and fragrant.
Pour over the sherry and allow it to coat the chorizo.
Rinse and dry the Asian leaves.
Arrange on a plate and sprinkle with the red onion.
Mix together the sherry, balsamic vinegar, olive oil, sugar and seasoning.
Whisk to emulsify.
Toss the leaves in the dressing immediately before serving.
Home Style Fries
To cook the chips, parboil them in salted boiling water until just softened.
Drain and allow to dry.
Pour the oil into your deep fat fryer or a large frying pan and heat it to 190˚C.
I use an electric fryer that keeps the heat constant.
Fry in batches until crisp and golden.
Place on paper towel to remove the excess oil.
As a quiet post script I do want to add that in this process I quite fell in love with Miss Wong. I think I would like her to hang on the wall in my lounge. Dear Husband sadly does not agree; I believe him rather unsentimental. I wonder if he might agree to a Tretchikoff cushion cover of Miss Wong. If I will settle for a cushion cover, I am clearly not quite a lover of art yet, but I think there is potential.
Disclaimer: This is a sponsored competition. The brand and quantity of ingredients used are stipulated by the organizers and I receive Pick and Pay Smart Shopper Points each week with which to purchase the ingredients.