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
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
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
