I judge restaurants by a couple of key dishes and Murgh Makhani, or butter chicken as we better know it, is one of those benchmarks I judge an Indian restaurant by. Butter chicken as its name suggests, incorporates an obscene amount of butter into the recipe. Scrimp on the butter and you loose the taste, … Continue reading
Hainanese chicken rice is a dish of Chinese origin, and is most commonly associated with Hainanese, Malaysian and Singaporean cuisines. Simply put, the chicken is prepared in traditional Hainanese methods which involves steeping the entire chicken at sub-boiling temperatures in a chicken bone stock. The chicken is eventually served cold, with a bowl of the … Continue reading
Every time you head to a Thai restaurant, do you tuck into those scrummy looking fish cakes and then say yuck ! Well “yuck” no more, with this simple and delicious recipe. It’s not fish, but chicken and prawns and will have you coming back for seconds. In a blender, whizz up four skinless chicken … Continue reading
Another new item on the Rumps Christmas menu for 2011 is a Ducken. Typically a bonless chicken inside a boneless duck, all stuffed with a fruity stuffing of mango, pineapple and coconut. The roast is wraped in a net so you can handle and cook the roast and it maintains it shape. The ducken weighed … Continue reading
With Christmas fast approaching, Rumps have some new items on their Christmas list. We tried the Xmas roll, a boneless chicken stuffed with a brandy and almond stuffing. Well this little beauty took about 1.5 hours in a moderate oven (we used the weber), and I glazed the skin with a little honey/soy. The chicken … Continue reading
Chicken skin is one of the best parts of the chicken I reckon, either barbequed or crisped up Asian style. We started with a couple of chicken marylands from Graemes shop, “Rumps”. Good looking chicken it was too. I poached them in an Asian Broth for about 20mins … Continue reading
WOWSIE – this is a cracker ! Chicken thighs marinated in lots of Malaysian spices, coriander, ginger, garlic, chilli chilli and more chilli. Dont be shy, they’ll get cooked out and we can balance the flavours later on. Scrape the marinade off the chicken and fry in a hot wok till nicely coloured. Add some chopped … Continue reading
