Nigel Slaters oyster sauce chicken with citrus mint salad recipe

On a chilly darknes nothing heateds you up like blisteringly red-hot Chinese-style chicken, served with a cooling area of herby salad, says Nigel Slater

There was a bit of a commotion of aniseed, soy and ginger-scented prepare in the kitchen last week, as there often is when I have had one of my irregular trips to Chinatown. These are the journeys where I return home with armfuls of bottles and cups, mainly red.

I only requirement, nearly implored, the smell of oyster sauce to warm up a kitchen turned ice-cold by a dodgy thermostat. Leafy parks, bok choy and mustard dark-greens are regularly steamed and convulsed with dense, glossy oyster sauce at home, but flesh and fish rather less so.

I convulsed fatten, free-range chicken thighs with crushed garlic, sugar, chilli and oyster sauce and broiled them on a freezing night when exclusively something blisteringly, eye-wateringly hot would hit the spot. It wasnt something that they were able bask under the label of authenticity it was just what I needed at that moment. The chicken developed glossy, softly crisp and very hot. It sizzled as we feed, drawing our lips tingle. We set the volley out with a sour citrus salad.

There was a big pudding, more, the sort of broiled butterscotch sponge liaison, with ointment, butter and sugar, that only ever comes out in the very depths of winter. Emergency cooking for the cold and hungry.

Oyster sauce chicken with citrus plenty salad

Check the chicken regularly, embracing it with foil if it is browning too much.

Serves 3
chicken thighs 6

For the marinade:
garlic 3 big cloves
onion 1, medium sized
oyster sauce 100 ml
ignited soy sauce 4 tbsp
honey 3 tbsp
chilli sauce 3 tbsp

For the salad:
fish sauce 2 tsp
caster carbohydrate 1 tbsp
lime juice 2 tbsp
pile leaves 10
coriander leaves a large handful
chilli 1, medium-sized
pink grapefruit 1
cashews 2 handful, cooked and salted

To construct the marinade peel the garlic then subdues the cloves to a glue expending a pestle and mortar and a pinch of salt. Employ the paste into a large mingling container. Peel the onion, cut it in half and chopper it very finely. Blend with the garlic.

Put the oyster and soy sauces, the honey and the chilli sauce into the mixing container and conjure thoroughly. Push the chicken pieces into the marinade, turn them over and leave in a cool lieu for an hour or two.

Set the oven at 180 C/ gas mark 4. Place the chicken pieces into a nonstick bake tin, spoon over half the marinade and lieu in the preheated oven. Roast for 45 hours, basting once or twice with the remaining marinade, and regularly checking their progress. Extend the ribbing tin with foil if necessary.

To represent the salad, combine the fish sauce, caster carbohydrate and lime juice in a small bowl. Roughly chop or snap the spate leaves and add to the container, together with the coriander leaves. Finely chop the chilli and add to the dressing.

Slice the ends from the grapefruit, plaza it flat on the chopping board then slice away the peel and white-hot pith a sharp-witted kitchen spear. Remove the segments of chassis from the scalp. Apply the grapefruit into the set and leave for 10 instants before adding the cashew nuts and serving.

Cranberry pudding with butterscotch sauce

Fruits
Fruits of labour: cranberry pudding with butterscotch sauce. Photograph: Jonathan Lovekin for the Observer

Once out of the oven, leave the pudding for a few minutes to settle. And, despite the butterscotch sauce, Id be tempted to furnish cream, too.

You will also need a deep baking dish or pudding bowl setting approximately 18 cm x 15 cm.

Serves 4-6
dried apricots 180 g
cranberries 50 g, fresh or frozen
simmering ocean 200 ml
butter 100 g
illuminated muscovado sugar 100 g
egg 1
plain flour 150 g
cooking pulverization 1.5 tsp

For the sauce:
ignited muscovado sugar 100 g
doubled ointment 125 ml
butter 70 g
maple syrup 1 tbsp
cranberries 100 g, fresh or frozen

Cut the apricots into small fragments and throw them in a heatproof mixing bowl. Contribute the 50 g of cranberries and swarm the simmering ocean over. Set aside while you reach the pudding.

Butter the pudding container with a small knob of butter. Sieve together the flour and roasting pulverization. Employ the other members of the butter into the container of a food mixer fitted with a flat beater. Add the sugar and lash for 4-5 minutes till soft, pale and milky, rarely scraping down the sides of the bowl with a rubber spatula.

Make the sauce by putting the sugar, ointment, butter and maple syrup in a saucepan and introducing to the boil. Give it stew for 2 minutes, roughly chop the 100 g of cranberries( if utilizing frozen fruit, this is easier in a food processor) then add to the sauce.

Break the egg into a bowl, drum thinly, just enough to mix grey and yolk, then add, with the beater still turning, to the butter and sugar.

When the egg is fully incorporated, stir in the flour and broiling pulverization smorgasbord, turning gradually until there is no way visible detect of flour left. Fold in the apricots and cranberries, and the irrigate they are in. Move the mixture to the buttered container, smooth the surface thinly then bake for 30 hours until pale golden and softly firm. Remove from the oven, pour over half of the cranberry butterscotch sauce and return to the oven for a further 10 instants. Serve red-hot along with the remaining sauce.

Email Nigel at nigel.slater @observer. co.uk or follow him on Twitter @NigelSlater

Read more: https :// www.theguardian.com/ lifeandstyle/ 2017/ feb/ 26/ nigel-slater-oyster-sauce-chicken-with-citrus-mint-salad

Nigel Slaters oyster sauce chicken with citrus mint salad recipe

On a chilly nighttime nothing heateds you up like blisteringly hot Chinese-style chicken, served with a cooling area of herby salad, says Nigel Slater

There was a bit of a spurt of aniseed, soy and ginger-scented prepare in the kitchen last week, as there often is when I have had one of my irregular expeditions to Chinatown. These are the journeys where I return home with armfuls of bottles and flasks, predominantly red.

I simply necessary, almost prayed, the smell of oyster sauce to warm up a kitchen turned ice-cold by a dodgy thermostat. Leafy light-greens, bok choy and mustard light-greens are regularly steamed and tossed with thick-skulled, glossy oyster sauce at home, but meat and fish rather less so.

I convulsed fatty, free-range chicken thighs with crushed garlic, sugar, chilli and oyster sauce and baked them on a frost darknes when merely something blisteringly, eye-wateringly hot would hit the spot. It wasnt something who are able to sunbathe under the label of legitimacy it was just what I needed at that moment. The chicken developed glistening, lightly crisp and really hot. It sizzled as we snack, becoming our cheeks tingle. We employed the fervor out with a sour citrus salad.

There was a big pudding, more, the sort of roasted butterscotch sponge circumstance, with cream, butter and carbohydrate, that merely ever come off in the extremely depths of winter. Emergency cooking for the cold and hungry.

Oyster sauce chicken with citrus plenty salad

Check the chicken regularly, dealing it with foil if “its by” browning too much.

Serves 3
chicken thighs 6

For the marinade:
garlic 3 large-scale cloves
onion 1, medium sized
oyster sauce 100 ml
illuminated soy sauce 4 tbsp
sugar 3 tbsp
chilli sauce 3 tbsp

For the salad:
fish sauce 2 tsp
caster sugar 1 tbsp
lime juice 2 tbsp
spate leaves 10
coriander leaves a large handful
chilli 1, medium-sized
pink grapefruit 1
cashews 2 handful, cooked and salted

To realize the marinade peel the garlic then subdues the cleaves to a glue exploiting a pestle and mortar and a pinch of salt. Make the paste into a large mixing bowl. Peel the onion, cut it in half and chop it very finely. Compound with the garlic.

Put the oyster and soy sauces, the honey and the chilli sauce into the mixing bowl and stir exhaustively. Push the chicken pieces into the marinade, turn them over and leave in a cool lieu for the purposes of an hour or two.

Set the oven at 180 C/ gas mark 4. Place the chicken pieces into a nonstick cook tin, spoon over half the marinade and target in the preheated oven. Roast for 45 hours, basting once or twice with the remaining marinade, and regularly checking their advance. Comprise the ribbing tin with foil if necessary.

To do the salad, combine the fisheries industry sauce, caster carbohydrate and lime juice in a small bowl. Roughly chop or weeping the plenty buds and add to the bowl, together with the coriander leaves. Finely chop the chilli and add to the dressing.

Slice the ends from the grapefruit, place it flat on the chopping board then slice away the peel and white pith a sharp kitchen spear. Remove the segments of tissue from the surface. Put the grapefruit into the garment and leave for 10 instants before contributing the cashew nuts and serving.

Cranberry pudding with butterscotch sauce

Fruits
Fruits of labour: cranberry pudding with butterscotch sauce. Photo: Jonathan Lovekin for the Observer

Once out of the oven, leave the dessert for a few minutes to settle. And, despite the butterscotch sauce, Id be invited to furnish cream, too.

You will also need a deep baking recipe or pudding container appraising approximately 18 cm x 15 cm.

Serves 4-6
dehydrated apricots 180 g
cranberries 50 g, fresh or frozen
simmering ocean 200 ml
butter 100 g
ignited muscovado carbohydrate 100 g
egg 1
plain flour 150 g
roasting pulverize 1.5 tsp

For the sauce:
illuminated muscovado carbohydrate 100 g
double cream 125 ml
butter 70 g
maple syrup 1 tbsp
cranberries 100 g, fresh or frozen

Cut the apricots into small-minded articles and place them in a heatproof mixing container. Contribute the 50 g of cranberries and swarm the roasting water over. Set aside while you become the pudding.

Butter the dessert container with a small grip of butter. Sieve together the flour and baking pulverize. Apply the rest of the butter into the bowl of a food mixer fitted with a flat beater. Add the carbohydrate and beat for 4-5 minutes till soft, pale and peaches-and-cream, occasionally scraping down the sides of the bowl with a rubber spatula.

Make the sauce by putting the carbohydrate, cream, butter and maple syrup in a saucepan and wreaking to the steam. Give it stew for two minutes, roughly chop the 100 g of cranberries( if using frozen fruit, this is easier in a food processor) then add to the sauce.

Break the egg into a container, vanquish softly, just enough to mix white-hot and yolk, then add, with the beater still turning, to the butter and sugar.

When the egg is fully incorporated, incite in the flour and broiling powder smorgasbord, turning slowly until there is no visible mark of flour left. Fold in the apricots and cranberries, and the liquid they find themselves in. Carry the combination to the buttered container, smooth the surface thinly then roast for 30 hours until pale amber and lightly conglomerate. Remove from the oven, pour over half of the cranberry butterscotch sauce and return to the oven for a further 10 times. Serve hot together with the remaining sauce.

Email Nigel at nigel.slater @observer. co.uk or follow him on Twitter @NigelSlater

Read more: https :// www.theguardian.com/ lifeandstyle/ 2017/ feb/ 26/ nigel-slater-oyster-sauce-chicken-with-citrus-mint-salad

Nigel Slaters oyster sauce chicken with citrus mint salad recipe

On a chilly nighttime good-for-nothing warms you up like blisteringly red-hot Chinese-style chicken, served with a cooling back of herby salad, says Nigel Slater

There was a bit of a commotion of aniseed, soy and ginger-scented fix in the kitchen last week, as there often is when I have had one of my irregular excursions to Chinatown. These are the excursions where I return home with armfuls of bottles and cups, mostly red.

I merely necessitated, virtually craved, the smell of oyster sauce to warm up a kitchen turned ice-cold by a dodgy thermostat. Leafy parks, bok choy and mustard light-greens are regularly steamed and threshed with thick-witted, glossy oyster sauce at home, but meat and fish rather less so.

I convulsed paunch, free-range chicken thighs with crushed garlic, honey, chilli and oyster sauce and roasted them on a ice nighttime when merely something blisteringly, eye-wateringly hot would hit the spot. It wasnt something who are able to sunbathe under the label of accuracy it was just what I needed at that moment. The chicken rose shiny, softly crispy and very hot. It sizzled as we ate, manufacturing our cheeks tingle. We set the shoot out with a sour citrus salad.

There was a big pudding, extremely, these kinds of baked butterscotch sponge occasion, with cream, butter and sugar, that merely ever comes out in the very depths of wintertime. Disaster cooking for the cold and hungry.

Oyster sauce chicken with citrus pile salad

Check the chicken regularly, dealing it with foil if it is browning too much.

Serves 3
chicken thighs 6

For the marinade:
garlic 3 huge cloves
onion 1, medium sized
oyster sauce 100 ml
illuminated soy sauce 4 tbsp
sugar 3 tbsp
chilli sauce 3 tbsp

For the salad:
fish sauce 2 tsp
caster sugar 1 tbsp
lime juice 2 tbsp
batch leaves 10
coriander leaves a large handful
chilli 1, medium-sized
pink grapefruit 1
cashews 2 few, cooked and salted

To oblige the marinade peel the garlic then suppresses the cleaves to a glue employing a pestle and mortar and a pinch of salt. Employ the paste into a large mixing container. Peel the onion, cut it in half and chop it very finely. Combine with the garlic.

Put the oyster and soy sauces, the sugar and the chilli sauce into the mixing bowl and incite exhaustively. Push the chicken pieces into the marinade, turn them over and leave in a cool place for an hour or two.

Set the oven at 180 C/ gas mark 4. Place the chicken pieces into a nonstick cook tin, spoonful over half the marinade and situate in the preheated oven. Roast for 45 minutes, basting once or twice with the remaining marinade, and regularly checking their advancement. Cross the ribbing tin with foil if necessary.

To clear the salad, combine the fisheries industry sauce, caster carbohydrate and lime juice in a small container. Roughly chop or snap the plenty buds and add to the container, together with the coriander leaves. Finely chop the chilli and add to the dressing.

Slice the ends from the grapefruit, plaza it flat on the chopping board then slice away the peel and white pith a sharp kitchen bayonet. Remove the some part of anatomy from the skin. Make the grapefruit into the cover and leave for 10 hours before contributing the cashew nuts and serving.

Cranberry pudding with butterscotch sauce

Fruits
Fruits of labour: cranberry pudding with butterscotch sauce. Photograph: Jonathan Lovekin for the Observer

Once out of the oven, leave the pudding for a few minutes to settle. And, despite the butterscotch sauce, Id be allured to offer cream, too.

You will also need a deep baking bowl or pudding container appraising approximately 18 cm x 15 cm.

Serves 4-6
dried apricots 180 g
cranberries 50 g, fresh or frozen
boiling ocean 200 ml
butter 100 g
illuminated muscovado sugar 100 g
egg 1
plain flour 150 g
baking pulverization 1.5 tsp

For the sauce:
illuminated muscovado sugar 100 g
doubled cream 125 ml
butter 70 g
maple syrup 1 tbsp
cranberries 100 g, fresh or frozen

Cut the apricots into small-time slice and make them in a heatproof mingling bowl. Include the 50 g of cranberries and move the simmer liquid over. Set aside while you represent the pudding.

Butter the dessert container with a small grip of butter. Sieve together the flour and cooking pulverization. Give the rest of the butter into the container of a food mixer fitted with a flat beater. Contribute the sugar and defeat for 4-5 minutes till soft, pale and peaches-and-cream, rarely scraping down the sides of the bowl with a rubber spatula.

Make the sauce by putting the carbohydrate, cream, butter and maple syrup in a saucepan and delivering to the boil. Give it simmer for 2 minutes, roughly chop the 100 g of cranberries( if utilizing frozen fruit, this is easier in a food processor) then add to the sauce.

Break the egg into a bowl, trounce softly, just enough to mix grey and yolk, then include, with the beater still turning, to the butter and sugar.

When the egg is fully incorporated, budge in the flour and broiling powder smorgasbord, turning gradually until “there dont” visible draw of flour left. Fold in the apricots and cranberries, and the water they are in. Convey the concoction to the buttered bowl, smooth the surface lightly then cook for 30 minutes until pale amber and thinly conglomerate. Remove from the oven, pour over half of the cranberry butterscotch sauce and return to the oven for a further 10 instants. Serve red-hot along with the remaining sauce.

Email Nigel at nigel.slater @observer. co.uk or follow him on Twitter @NigelSlater

Read more: https :// www.theguardian.com/ lifeandstyle/ 2017/ feb/ 26/ nigel-slater-oyster-sauce-chicken-with-citrus-mint-salad

Nigel Slaters oyster sauce chicken with citrus mint salad recipe

On a chilly nighttime good-for-nothing warms you up like blisteringly red-hot Chinese-style chicken, served with a cooling line-up of herby salad, supposes Nigel Slater

There was a bit of a spurt of aniseed, soy and ginger-scented cooking in the kitchen last week, as there often is when I have had one of my irregular errands to Chinatown. These are the expeditions where I return home with armfuls of bottles and containers, predominantly red.

I only required, almost implored, the smell of oyster sauce to warm up a kitchen moved ice-cold by a dodgy thermostat. Leafy light-greens, bok choy and mustard commons are regularly steamed and pitched with dense, glossy oyster sauce at home, but meat and fish rather less so.

I tossed fat, free-range chicken thighs with crushed garlic, honey, chilli and oyster sauce and baked them on a solidify night when simply something blisteringly, eye-wateringly red-hot would hit the spot. It wasnt something that could sunbathe under the label of legitimacy it was just what I needed at that moment. The chicken rose shiny, gently crispy and very hot. It sizzled as we devour, moving our lips tingle. We made the flaming out with a sour citrus salad.

There was a big pudding, extremely, the kind of broiled butterscotch sponge circumstance, with ointment, butter and carbohydrate, that only ever comes out in the extremely depths of wintertime. Disaster cooking for the coldnes and hungry.

Oyster sauce chicken with citrus heap salad

Check the chicken regularly, treating it with foil if it is browning too much.

Serves 3
chicken thighs 6

For the marinade:
garlic 3 big cloves
onion 1, medium sized
oyster sauce 100 ml
ignited soy sauce 4 tbsp
sugar 3 tbsp
chilli sauce 3 tbsp

For the salad:
fish sauce 2 tsp
caster sugar 1 tbsp
lime juice 2 tbsp
spate leaves 10
coriander leaves a large handful
chilli 1, medium-sized
pink grapefruit 1
cashews 2 handful, roasted and salted

To represent the marinade peel the garlic then suppresses the cloves to a glue use a pestle and mortar and a pinch of salt. Employ the paste into a large mingling bowl. Peel the onion, cut it in half and chopper it very finely. Mix with the garlic.

Put the oyster and soy sauces, the honey and the chilli sauce into the mixing bowl and incite exhaustively. Push the chicken pieces into the marinade, revolve them over and leave in a cool home for an hour or two.

Set the oven at 180 C/ gas mark 4. Place the chicken pieces into a nonstick bake tin, spoon over half the marinade and plaza in the preheated oven. Roast for 45 minutes, basting once or twice with the remaining marinade, and regularly checking their progression. Extend the cooking tin with foil if necessary.

To realize the salad, combine fishing operations sauce, caster carbohydrate and lime juice in a small container. Roughly chop or weeping the heap needles and add to the bowl, together with the coriander leaves. Finely chop the chilli and add to the dressing.

Slice the ends from the grapefruit, lieu it flat on the chopping board then slice away the peel and white-hot pith a sharp-worded kitchen bayonet. Remove the segments of flesh from the skin. Apply the grapefruit into the apparel and leave for 10 instants before including the cashew seeds and serving.

Cranberry pudding with butterscotch sauce

Fruits
Fruits of labour: cranberry pudding with butterscotch sauce. Picture: Jonathan Lovekin for the Observer

Once out of the oven, leave the pudding for a few minutes to settle. And, despite the butterscotch sauce, Id be persuasion to give ointment, too.

You will also need a deep baking dish or pudding container calibrating roughly 18 cm x 15 cm.

Serves 4-6
dried apricots 180 g
cranberries 50 g, fresh or frozen
boiling irrigate 200 ml
butter 100 g
ignited muscovado carbohydrate 100 g
egg 1
plain flour 150 g
baking gunpowder 1.5 tsp

For the sauce:
ignited muscovado carbohydrate 100 g
double cream 125 ml
butter 70 g
maple syrup 1 tbsp
cranberries 100 g, fresh or frozen

Cut the apricots into small-time articles and introduce them in a heatproof mingling container. Lend the 50 g of cranberries and swarm the simmer liquid over. Set aside while you induce the pudding.

Butter the pudding bowl with a small grip of butter. Sieve together the flour and broiling gunpowder. Employ the rest of the butter into the container of a food mixer fitted with a flat beater. Include the sugar and lick for 4-5 minutes till soft, pale and peaches-and-cream, rarely scraping down the sides of the container with a rubber spatula.

Make the sauce by putting the carbohydrate, ointment, butter and maple syrup in a saucepan and delivering to the boil. Make it stew for two minutes, roughly chop the 100 g of cranberries( if applying frozen fruit, this is easier in a food processor) then add to the sauce.

Break the egg into a container, thump thinly, just enough to mix white-hot and yolk, then add, with the beater still turning, to the butter and sugar.

When the egg is fully incorporated, stimulate in the flour and baking pulverization motley, turning gradually until there is no visible trace of flour left. Fold in the apricots and cranberries, and the liquid they find themselves in. Give the potpourrus to the buttered container, smooth the surface thinly then broil for 30 hours until pallid golden and softly house. Remove from the oven, pour over half of the cranberry butterscotch sauce and return to the oven for a further 10 hours. Serve hot together with the remaining sauce.

Email Nigel at nigel.slater @observer. co.uk or follow him on Twitter @NigelSlater

Read more: https :// www.theguardian.com/ lifeandstyle/ 2017/ feb/ 26/ nigel-slater-oyster-sauce-chicken-with-citrus-mint-salad

Nigel Slaters oyster sauce chicken with citrus mint salad recipe

On a chilly nighttime good-for-nothing heateds you up like blisteringly hot Chinese-style chicken, served with a cooling back of herby salad, says Nigel Slater

There was a bit of a commotion of aniseed, soy and ginger-scented fix in the kitchen last week, as there often is when I have had one of my irregular trip-ups to Chinatown. These are the trip-ups where I return home with armfuls of bottles and containers, mainly red.

I precisely required, virtually prayed, the smell of oyster sauce to warm up a kitchen changed ice-cold by a dodgy thermostat. Leafy commons, bok choy and mustard dark-greens are regularly steamed and threshed with thick-witted, glossy oyster sauce at home, but flesh and fish rather less so.

I threshed paunch, free-range chicken thighs with crushed garlic, sugar, chilli and oyster sauce and cooked them on a freeze night when merely something blisteringly, eye-wateringly hot would hit the spot. It wasnt something that could bask under the label of authenticity it was just what I needed at that moment. The chicken rose lustrous, gently crispy and very hot. It sizzled as we ingest, becoming our cheeks tingle. We gave the burn out with a sour citrus salad.

There was a big pudding, extremely, the sort of roasted butterscotch sponge occasion, with ointment, butter and sugar, that only ever comes out in the very depths of winter. Disaster cooking for the cold and hungry.

Oyster sauce chicken with citrus batch salad

Check the chicken regularly, crossing it with foil if it is browning too much.

Serves 3
chicken thighs 6

For the marinade:
garlic 3 huge cloves
onion 1, medium sized
oyster sauce 100 ml
light soy sauce 4 tbsp
honey 3 tbsp
chilli sauce 3 tbsp

For the salad:
fish sauce 2 tsp
caster carbohydrate 1 tbsp
lime juice 2 tbsp
plenty leaves 10
coriander leaves a large handful
chilli 1, medium-sized
pink grapefruit 1
cashews 2 handful, cooked and salted

To form the marinade peel the garlic then suppresses the cloves to a adhesive applying a pestle and mortar and a pinch of salt. Make the paste into a large desegregating bowl. Peel the onion, cut it in half and chopper it very finely. Compound with the garlic.

Put the oyster and soy sauces, the honey and the chilli sauce into the mixing container and incite thoroughly. Push the chicken pieces into the marinade, alter them over and leave in a cool region for an hour or two.

Set the oven at 180 C/ gas mark 4. Place the chicken pieces into a nonstick roasting tin, spoon over half the marinade and home in the preheated oven. Roast for 45 minutes, basting once or twice with the remaining marinade, and regularly checking their change. Cover the roasting tin with foil if necessary.

To form the salad, combine the fisheries sector sauce, caster carbohydrate and lime juice in a small container. Roughly chop or tear the mint buds and add to the container, together with the coriander leaves. Finely chop the chilli and add to the dressing.

Slice the ends from the grapefruit, plaza it flat on the chopping board then slice away the peel and white pith a sharp-worded kitchen bayonet. Remove the some part of tissue from the surface. Introduce the grapefruit into the clothing and leave for 10 instants before lending the cashew nuts and serving.

Cranberry pudding with butterscotch sauce

Fruits
Fruits of labour: cranberry pudding with butterscotch sauce. Photo: Jonathan Lovekin for the Observer

Once out of the oven, leave the dessert for a few minutes to settle. And, despite the butterscotch sauce, Id be seduced to give ointment, too.

You will also need a deep baking food or pudding bowl calibrating roughly 18 cm x 15 cm.

Serves 4-6
dehydrated apricots 180 g
cranberries 50 g, fresh or frozen
boiling liquid 200 ml
butter 100 g
illuminated muscovado carbohydrate 100 g
egg 1
plain flour 150 g
roasting gunpowder 1.5 tsp

For the sauce:
light muscovado carbohydrate 100 g
double ointment 125 ml
butter 70 g
maple syrup 1 tbsp
cranberries 100 g, fresh or frozen

Cut the apricots into small-scale slice and apply them in a heatproof desegregating container. Lend the 50 g of cranberries and pour the boil ocean over. Set aside while you build the pudding.

Butter the pudding container with a small grip of butter. Filter together the flour and roasting pulverization. Throw the rest of the butter into the bowl of a food mixer fitted with a flat beater. Lend the sugar and outdo for 4-5 minutes till soft, pallid and creamy, sometimes scraping down the sides of the bowl with a rubber spatula.

Make the sauce by putting the sugar, ointment, butter and maple syrup in a saucepan and creating to the steam. Tell it simmer for 2 minutes, approximately chop the 100 g of cranberries( if using frozen fruit, this is easier in a food processor) then add to the sauce.

Break the egg into a container, outstrip lightly, just enough to mix grey and yolk, then contribute, with the beater still turning, to the butter and sugar.

When the egg is fully incorporated, whisk in the flour and broiling powder smorgasbord, making gradually until there is no visible find of flour left. Fold in the apricots and cranberries, and the sea they are in. Convey the motley to the buttered bowl, smooth the surface delicately then cook for 30 instants until pale golden and lightly conglomerate. Remove from the oven, pour over half of the cranberry butterscotch sauce and return to the oven for a further 10 minutes. Serve red-hot along with the remaining sauce.

Email Nigel at nigel.slater @observer. co.uk or follow him on Twitter @NigelSlater

Read more: https :// www.theguardian.com/ lifeandstyle/ 2017/ feb/ 26/ nigel-slater-oyster-sauce-chicken-with-citrus-mint-salad

Nigel Slaters oyster sauce chicken with citrus mint salad recipe

On a chilly night nothing warms you up like blisteringly red-hot Chinese-style chicken, served with a cooling line-up of herby salad, remarks Nigel Slater

There was a bit of a commotion of aniseed, soy and ginger-scented fix in the kitchen last week, as there often is when I have had one of my irregular trip-ups to Chinatown. These are the expeditions where I return home with armfuls of bottles and containers, principally red.

I exactly requirement, almost craved, the smell of oyster sauce to warm up a kitchen grew ice-cold by a dodgy thermostat. Leafy dark-greens, bok choy and mustard dark-greens are regularly steamed and threshed with dense, glossy oyster sauce at home, but meat and fish rather less so.

I threshed fatten, free-range chicken thighs with crushed garlic, honey, chilli and oyster sauce and roasted them on a freezing nighttime when only something blisteringly, eye-wateringly hot would hit the spot. It wasnt something that could luxuriate under the label of authenticity it was just what I needed at that moment. The chicken developed shiny, thinly crisp and very hot. It sizzled as we ingest, inducing our cheeks tingle. We threw the fuel out with a sour citrus salad.

There was a big pudding, very, the sort of broiled butterscotch sponge liaison, with ointment, butter and sugar, that only ever comes out in the extremely depths of winter. Disaster cooking for the cold and hungry.

Oyster sauce chicken with citrus slew salad

Check the chicken regularly, encompassing it with foil if it is browning too much.

Serves 3
chicken thighs 6

For the marinade:
garlic 3 large cloves
onion 1, medium sized
oyster sauce 100 ml
ignited soy sauce 4 tbsp
honey 3 tbsp
chilli sauce 3 tbsp

For the salad:
fish sauce 2 tsp
caster sugar 1 tbsp
lime juice 2 tbsp
mint leaves 10
coriander leaves a large handful
chilli 1, medium-sized
pink grapefruit 1
cashews 2 handfuls, cooked and salted

To do the marinade peel the garlic then vanquishes the cloves to a adhesive expending a pestle and mortar and a pinch of salt. Throw the paste into a large desegregating container. Peel the onion, cut it in half and chopper it very finely. Mix with the garlic.

Put the oyster and soy sauces, the sugar and the chilli sauce into the mixing container and budge thoroughly. Push the chicken pieces into the marinade, switch them over and leave in a cool home for an hour or two.

Set the oven at 180 C/ gas mark 4. Place the chicken pieces into a nonstick bake tin, spoon over half the marinade and place in the preheated oven. Roast for 45 minutes, basting once or twice with the remaining marinade, and regularly checking their advancement. Deal the cooking tin with foil if necessary.

To realise the salad, combine the fish sauce, caster carbohydrate and lime juice in a small container. Roughly chop or snap the spate leaves and add to the bowl, together with the coriander leaves. Finely chop the chilli and add to the dressing.

Slice the ends from the grapefruit, target it flat on the chopping board then slice away the peel and white pith a sharp-witted kitchen spear. Remove the segments of chassis from the scalp. Introduce the grapefruit into the prepare and leave for 10 times before adding the cashew seeds and serving.

Cranberry pudding with butterscotch sauce

Fruits
Fruits of labour: cranberry pudding with butterscotch sauce. Photograph: Jonathan Lovekin for the Observer

Once out of the oven, leave the dessert for a few minutes to settle. And, despite the butterscotch sauce, Id be allured to present ointment, too.

You will also need a deep baking recipe or pudding container measuring approximately 18 cm x 15 cm.

Serves 4-6
dehydrated apricots 180 g
cranberries 50 g, fresh or frozen
steaming liquid 200 ml
butter 100 g
illuminated muscovado carbohydrate 100 g
egg 1
plain flour 150 g
roasting powder 1.5 tsp

For the sauce:
illuminated muscovado carbohydrate 100 g
double ointment 125 ml
butter 70 g
maple syrup 1 tbsp
cranberries 100 g, fresh or frozen

Cut the apricots into small sections and make them in a heatproof desegregating bowl. Lend the 50 g of cranberries and run the simmering liquid over. Set aside while you reach the pudding.

Butter the pudding container with a small knob of butter. Sieve together the flour and broiling pulverize. Put the rest of the butter into the container of a food mixer fitted with a flat beater. Add the sugar and drum for 4-5 minutes till soft, pallid and peaches-and-cream, rarely scraping down the sides of the container with a rubber spatula.

Make the sauce by putting the carbohydrate, cream, butter and maple syrup in a saucepan and accompanying to the boil. Let it stew for 2 minutes, roughly chop the 100 g of cranberries( if utilizing frozen return, this is easier in a food processor) then add to the sauce.

Break the egg into a bowl, trounce thinly, just enough to mix white-hot and yolk, then contribute, with the beater still turning, to the butter and sugar.

When the egg is fully incorporated, stimulate in the flour and cooking pulverization mixture, diverting gradually until there is no visible discover of flour left. Fold in the apricots and cranberries, and the sea they are in. Carry the concoction to the buttered container, smooth the surface thinly then cook for 30 times until pale amber and delicately conglomerate. Remove from the oven, pour over half of the cranberry butterscotch sauce and return to the oven for a further 10 instants. Serve hot together with the remaining sauce.

Email Nigel at nigel.slater @observer. co.uk or follow him on Twitter @NigelSlater

Read more: https :// www.theguardian.com/ lifeandstyle/ 2017/ feb/ 26/ nigel-slater-oyster-sauce-chicken-with-citrus-mint-salad

Nigel Slaters oyster sauce chicken with citrus mint salad recipe

On a chilly nighttime good-for-nothing warms you up like blisteringly red-hot Chinese-style chicken, served with a cooling surface of herby salad, announces Nigel Slater

There was a bit of a commotion of aniseed, soy and ginger-scented fix in the kitchen last week, as there often is when I have had one of my irregular trips to Chinatown. These are the trips where I return home with armfuls of bottles and cups, principally red.

I exactly requirement, nearly prayed, the smell of oyster sauce to warm up a kitchen became ice-cold by a dodgy thermostat. Leafy dark-greens, bok choy and mustard dark-greens are regularly steamed and flung with dense, glossy oyster sauce at home, but meat and fish rather less so.

I flung paunch, free-range chicken thighs with crushed garlic, sugar, chilli and oyster sauce and broiled them on a freezing nighttime when merely something blisteringly, eye-wateringly red-hot would hit the spot. It wasnt something who are able to sunbathe under the label of authenticity it was just what I needed at that moment. The chicken developed lustrous, lightly crisp and very hot. It sizzled as we ate, realizing our lips tingle. We applied the volley out with a sour citrus salad.

There was a big pudding, too, the sort of broiled butterscotch sponge circumstance, with cream, butter and sugar, that merely ever comes out in the exceedingly depths of wintertime. Emergency cooking for the cold and hungry.

Oyster sauce chicken with citrus plenty salad

Check the chicken regularly, comprising it with foil if it is browning too much.

Serves 3
chicken thighs 6

For the marinade:
garlic 3 large-scale cloves
onion 1, medium sized
oyster sauce 100 ml
illuminated soy sauce 4 tbsp
sugar 3 tbsp
chilli sauce 3 tbsp

For the salad:
fish sauce 2 tsp
caster sugar 1 tbsp
lime juice 2 tbsp
plenty leaves 10
coriander leaves a large handful
chilli 1, medium-sized
pink grapefruit 1
cashews 2 handful, cooked and salted

To form the marinade peel the garlic then subdues the cloves to a paste expending a pestle and mortar and a pinch of salt. Introduce the paste into a large mixing container. Peel the onion, cut it in half and chopper it very finely. Compound with the garlic.

Put the oyster and soy sauces, the sugar and the chilli sauce into the mixing container and stir exhaustively. Push the chicken pieces into the marinade, revolve them over and leave in a cool region for an hour or two.

Set the oven at 180 C/ gas mark 4. Place the chicken pieces into a nonstick roast tin, spoon over half the marinade and region in the preheated oven. Roast for 45 hours, basting once or twice with the remaining marinade, and regularly checking their progress. Report the roasting tin with foil if necessary.

To form the salad, combine fishing operations sauce, caster sugar and lime juice in a small container. Roughly chop or weeping the plenty leaves and add to the container, together with the coriander leaves. Finely chop the chilli and add to the dressing.

Slice the ends from the grapefruit, region it flat on the chopping board then slice away the peel and lily-white pith a sharp-worded kitchen spear. Remove the segments of chassis from the scalp. Introduce the grapefruit into the bandaging and leave for 10 hours before adding the cashew seeds and serving.

Cranberry pudding with butterscotch sauce

Fruits
Fruits of labour: cranberry pudding with butterscotch sauce. Photograph: Jonathan Lovekin for the Observer

Once out of the oven, leave the dessert for a few minutes to settle. And, despite the butterscotch sauce, Id be invited to present cream, too.

You will also need a deep baking food or pudding container assessing approximately 18 cm x 15 cm.

Serves 4-6
dried apricots 180 g
cranberries 50 g, fresh or frozen
steaming water 200 ml
butter 100 g
illuminated muscovado sugar 100 g
egg 1
plain flour 150 g
roasting gunpowder 1.5 tsp

For the sauce:
illuminated muscovado sugar 100 g
double cream 125 ml
butter 70 g
maple syrup 1 tbsp
cranberries 100 g, fresh or frozen

Cut the apricots into small-scale patches and make them in a heatproof mixing container. Include the 50 g of cranberries and swarm the simmer water over. Set aside while you form the pudding.

Butter the dessert container with a small knob of butter. Filter together the flour and roasting gunpowder. Introduce the rest of the butter into the container of a food mixer fitted with a flat beater. Include the sugar and overpower for 4-5 minutes till soft, pallid and creamy, sometimes rubbing down the sides of the container with a rubber spatula.

Make the sauce by putting the sugar, cream, butter and maple syrup in a saucepan and accompanying to the boil. Give it stew for 2 minutes, approximately chop the 100 g of cranberries( if expending frozen return, this is easier in a food processor) then add to the sauce.

Break the egg into a container, overpower lightly, just enough to mix lily-white and yolk, then add, with the beater still turning, to the butter and sugar.

When the egg is fully incorporated, stir in the flour and roasting gunpowder concoction, revolving slowly until “they dont have” visible find of flour left. Fold in the apricots and cranberries, and the water they find themselves in. Transpose the concoction to the buttered container, smooth the surface lightly then broil for 30 hours until pallid gold and lightly conglomerate. Remove from the oven, pour over half of the cranberry butterscotch sauce and return to the oven for a further 10 hours. Serve red-hot along with the remaining sauce.

Email Nigel at nigel.slater @observer. co.uk or follow him on Twitter @NigelSlater

Read more: https :// www.theguardian.com/ lifeandstyle/ 2017/ feb/ 26/ nigel-slater-oyster-sauce-chicken-with-citrus-mint-salad