Chicken like my Papa makes it.

You know those adverts that stereotype family gatherings and the idea of coming home to a certain brand or meal? Think Richmond sausages (ew) or Clover (Lurpak all the way, sorry) - if I could make an advert on this theme about my family this chicken is what I would have to deck out in lights.

I'm not entirely sure how to give the legend that is my father's fried chicken full justice in a blog post in all honesty. Seriously. I'm pretty sure my Dad has cooked this on at least 4 different continents, in hundreds of different kitchens, on holiday, at friend's, actually anywhere I've ever called home, even in a caravan with one hob and no oven (madman). Basically it would terrify me to try and count the amount of times I have eaten this. We have had gluten free varieties, veggie varieties, and have probably tried every different type of breadcrumb from fresh to dried to Panko to mixed with herbs and Parmesan.

This is a recipe very close to my heart and I do not share it with the world lightly therefore the instructions here are minimal and leave space for you to find your favourite breadcrumb texture or extra seasonings. I call it a recipe but really its more a series of processes but it is so worth the effort. I mean, who doesn't love fried chicken?

1. Ready your troops (rolling pin, flour, beaten egg, breadcrumbs and chicken)

2. Between to sheets of baking parchment, bash the chicken out thin

3. Dip into seasoned plain flour

4. Egg

5. Crumb. (Really bash the breadcrumbs in so they're compact. The more you can get stuck on the better.)

6. If you don't end up with flour-egg-crumb balls of glue on the end of your fingers you're doing it wrong.

7. Shallow fry on a medium heat in olive oil until golden on both sides - because the chicken is beaten out thin that should be sufficient time to cook it though.

In other news - I went to the Good Food Show last Sunday (Happy early Christmas to ME) and saw these chaps.

Hollllaaaaa Greg/John. *Ticks life accomplishment box*

Noodle Soup (Again).

Living with my Dad is acting like culinary kryptonite at the moment. Most people laugh at me when they learn that my average day involves my Dad and I pinging each other emails across London with subject lines such as 'yummy' and 'lets make this' followed by an evening of cooking and watching  the Good Food channel, all the time discussing how friggin' awesome what we've cooked that day is. If I say so myself we are probably the best fed pair of workers in SW London - at the moment Monday seems to be the day for our version of the Olympics.

There are a fair amount of noodle soup recipes on this blog. This is something I refuse to apologise for because, you know what? There is about to be another. This one sits somewhere between Vietnamese, Thai and Schezuan (I think) and was the product of one of mine and my fathers rather elaborate Monday evenings. It is a feast of textures and layers of flavor and is yours to do what you will with, whether you want it more lime-y or chilli hot etc.

Serves 2

For the Chicken:
4 x Chicken thighs, skinned, boned and blitzed in the food processor
2 tbsp flavorless oil
a good handful of sesame seeds
1 tbsp of runny honey

For The Paste:
1 stick of lemongrass, outer woody leaves removed
thumb sized piece of ginger
2 fat garlic cloves
1 hot red chili

For the noodle soup:
1/2 tin of coconut milk
500ml good chicken stock
juice of 2 limes
2 tbsp soy sauce
bunch of mint finely chopped
a few spring onions shredded
2 bok choy
1/2 a red pepper in slices
rice noodles for two

Firstly get a frying pan on to heat to get screaming hot  - while you wait blitz the ingredients for the spice paste in a processor.

When the frying pan is hot fry the chicken in the oil, smashing it up into the consistency of a course mince. Keep frying and tossing until it goes golden and crunchy.

Add the sesame seeds to toast off and then for the last 30 second stir in the honey ensuring it coats the chicken. Turn out onto some kitchen paper to drain off any excess fat.

Now in a big pan or wok in a little more oil sweat off the spice paste and when fragrant add all the liquids and the noodles. When the noodles are nearly done add the other veg to lightly soften.

Ladle into big bowls and top with the chicken, mint and spring onions.

Spicy Coconut Chicken Noodle Soup.

For once I actually have a genuine excuse for my absence from this little Blog. 

I got robbed. Literally. 

Two weeks ago, two young scallywags broke into the house, smashing far more windows that was really necessary to get in and swiped various things in the house including my laptop, iPod and all my car keys, making blogging a bit tricky. The crowning glory moment within this farce was probably having to pay to have my own car clamped so it couldn’t be driven away in the middle of the night.

On a more culinary note, I’m really into noodle soup at the moment. When I have my one treat-eat-out-at-work lunch of the week I have been experimenting with the various noodle soups on offer near my office, I can safely say the superfood sobas at Pod are superior to many out there.

This recipe lies somewhere between a tribute to my favourite Kare Lomen at Wagamama and the Vietnamese Pho noodle soup. It has real depth of flavour and is thoroughly heart warming especially given the arctic weather at the moment. Of course due to my chilli addiction mine was practically lava it was so spicy but the fragrance of the lemongrass and galangal along with the creamy luxury of the coconut milk turns this dish into a real, quick, easy week night treat.

Serves 2-3

For The Paste:

2 lemongrass stalks, outer leaves removed, bruised and roughly chopped

2.5 cm piece galangal root, peeled & roughly chopped

2 garlic cloves, peeled & finely chopped

2 onions, peeled & roughly chopped

1 red pepper, deseeded & roughly chopped

1 tsp sweet paprika

1 tsp fennel seeds

1 hot red chili, chopped

½ tsp turmeric

½ tsp curry powder

1 tsp shrimp paste 

1 tbsp vegetable oil

Enough noodles of your choice cooked to packet instructions

1 Can of coconut milk

Juice of 1 or 2 limes (depending how juicy they are)

2 chicken breasts, sliced into strips

½ pint chicken stock

For Garnish:

2 handfuls of beansprouts

Finely shredded cucumber and spring onion

Fresh coriander finely chopped

Roasted sesame seeds for garnish

In a food processor blitz all the ingredients for the paste until smooth. Add a touch of water to help it blend if necessary.

Sweat the paste in the oil and when fragrant throw in the chicken strips. When they have sealed add the liquids and noodles and bring to a simmer. 

When the chicken is cooked through ladle into deep bowls and serve with the various garnishes.