Tag: Chicken

Balinese Chicken Satay Skewers

Okay, so I was planing on giving you the next instalment of The A-Z of Cooking this week.  But, my plans went awry in much the same way as my life seems to be going awry. So Balinese Chicken Satay Skewers it is!  Not that I’m complaining (and nor should you be) because I know what is coming  up next from the A-Z and believe me, even though I haven’t made it yet?   I strongly feel that we are onto a winner, winner chicken dinner with the Balinese Chicken Skewers.  

Chicken Satay2I love chicken satay skewers and have been making these regularly since my return.  The recipe provided below is based on the one we learned at Ketut’s Bali Cooking Class in Ubud.  Sadly it is not as good.  Possibly because it is not cooked in an open air kitchen overlooking rice paddies and cooked over coconut shells:

Chicken Satay7Nor were the spices hand ground in the traditional way:

Chicken Satay9Also, the Balinese have about forty types of ginger and here, we have one. However, whilst these won’t absolutely transport you to Bali, they are utterly delicious! How could it not be?  I am a big fan of pretty much any meat on a stick.  Here, the marinated chicken remains tender and juicy after grilling

Balinese Chicken Satay SkewersAnd the spicy peanut sauce is a perfect accompaniment.  I bought a tiny terracotta Balinese grill, however, I cooked these in the oven.  I really like my terracotta friend though!

chicken Satay6Here he is again!

Chicken Satay3

Ketut suggested that you serve your chicken satay skewers with white or yellow rice.  In the first photo above, I served mine the way my Malaysian friend Aiden serves his – with a very simple salad of cucumber and red onion.  Simply stab the tip of the skewer into the cubes of cucumber and onion and then into the sauce.   So good!

My favourite way of eating these is in a wrap (more traditionally a roti) with some tomato, cucumber, onion and coriander salad and sprinkled with extra peanuts!

Chicken Satay4Just looking at these photos is making me want to make them again, right now!  So, here’s the recipe!

Balinese Chicken Satay Skewers
Perfectly grilled chicken and a spicy peanut sauce is a match made in heaven!
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For The Skewers
  1. 500g chicken breast
For The Marinade
  1. 3 tbsp chopped shallots
  2. 2 tbsp chopped garlic
  3. 1 tbsp lime juice
  4. 4 tbsp sweet soy sauce
  5. 2 tbsp soy sauce
  6. 5 tbsp coconut oil
  7. Salt and pepper to taste
For The Peanut Sauce
  1. 300g peanuts
  2. 3 cloves of garlic
  3. 4 shallot cloves
  4. 2 tbsp palm sugar
  5. 1 tbsp red chilli (more / less to taste)
  6. 1 tbsp fresh lime juice
  7. 1 tbsp sweet soy sauce
  8. 1 cup chicken stock
  9. 2 tbsp coconut milk
  10. 1 tbsp ginger
For The Chicken
  1. Mix the marinade ingredients together.
  2. If using wooden skewers, soak these in water to prevent them burning.
  3. Cut the chicken into cubes and marinate 15 minutes.
  4. Thread onto skewers.
  5. Grill until browned and cooked through, basting with the leftover marinade.
For The Peanut Sauce
  1. Fry the peanuts until golden brown. Remove from the pan and allow to cool. Drain off most but not all of the oil.
  2. Grind the chillies, garlic, shallots, palm sugar and ginger in a food processor or mortar and pestle until they form a paste. Add the peanuts and grind to a paste again.
  3. Place the peanut paste into a pan. Add the chicken stock and coconut milk.
  4. Add the sweet soy to taste.
  5. Bring to the boil.
  6. Simmer until thick and season with salt and pepper.
  7. Add the lime juice to taste.
Adapted from Ketut's Balinese Cooking School - Ubud, Bali
Adapted from Ketut's Balinese Cooking School - Ubud, Bali
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

Chicken Satay5

Have a wonderful week!  I’ll be back, next week possibly with something quixotic and quaint  that hopefully will not leave me feeling too queasy!

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BBQ’ed Chicken Drummers & Corn Butter

Howdy y’all,

This recipe for BBQ’ed chicken drummers and corn butter feels very southern to me, hence my greeting. It’s also perfect for those lazy, crazy, hazy days of summer, which is what we are experiencing right now in Australia…or are we?  More about that later.  So, where were we?  Oh yeah – Southern, Summer, the classic combination of chicken and corn (second only to that other classic combo of chicken and beer) and only 6 ingredients!  This most definitely a winner, winner chicken dinner!

You will notice in the bottom left of the photo below that there is a round crumbed looking object.  That was a Cajun tomato.  This is the last you ever hear of that.  It wasn’t good.  I’m only even mentioning it so you don’t wonder what it was.  Apart from that the BBQ’ed chicken drummers and corn butter were deliciousness on a plate!

The BBQ drummers for this recipe came from Picnics and Barbecues Chapter of The A-Z of Cooking (1977).  The corn butter comes from Food 52.  So, gorgeous summer day, perfect weather, not a cloud in the sky was the order of the day.  Until about 6:00pm which was just about when we had planned to fire up the barbecue.  Then this happened.   It went dark and it BUCKETED rain for about the next 15 hours! 

Drummers - Weather

We beat a hasty retreat inside and got out the old grill pan.


So, whilst we’re waiting for out drummers to cook, let’s talk about corn butter.  You’ll be wondering how something with ONE ingredient can taste so good!  I found this recipe in Genius Recipes from Food 52.  Here it is for you:
One Ingredient Corn Butter

No prizes for guessing what that one ingredient is!

Corn Butter

For the remaining five ingredients, here’s the recipe for the chicken:


BBQ'ed Chicken Drummers
A simple and delicious way to cook chicken.
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  1. 2 tbsp butter
  2. 1 tsp Mustard, I used Dijon but you could use Hot English for more spice
  3. 1/2 tsp Worchestershire sauce
  4. A few drops of Tabasco sauce (optional)
  5. 6 chicken drumsticks
  1. Mix together the butter, mustard, Worchestershire sauce and Tabasco sauce.
  2. Brush the mix over the drumsticks and cook them on the barbecue until the juices run clear when poked with a skewer.
  3. Serve with the corn butter.
Adapted from The A-Z of Cooking (1977)
Adapted from The A-Z of Cooking (1977)
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Have a great week and y’all come back now,hear?
Signature 1 Vintage Valentine Quick as Wink2







The Dishiest Dish – Chicken Tortilla Soup

What a week it’s been!  It was so much fun cooking for the Vincent Price cookalong but there were also many other meals to make.  My meal plan also got thrown out of whack because there was more chicken leftover than I had assumed there would be so I had to quickly find something to use it all up.  Enter Tortilla Soup!

 Tortilla Soup3

I can’t believe I have not come across this before.  Adding chips to soup?  Brilliant! You are supposed to use tortilla chips but I had some Doritos in the house.  Given this was a dish made mostly from leftovers and pantry items I decided to use them instead of having to buy more stuff. I loved the idea of being able to add your own crunch and avocado and herbs.  It reminded me of eating pho when you get the big plate of herbs and chilli and lime alongside your soup to add per your desire.

The other highlight was the Gourmet Traveller Cucumber, Pistachio, Grape and Feta salad.  It was so flavourful and beautiful to look at.  The recipe called for green grapes but I used black grapes.  I added some rocket (arugula) as well. It went superbly with some roasted salmon. 

Cucumber, Pistachio, Feta & Grape SaladThe biggest disappointment of the week was the saffron and pistachio kulfi.  I am always so excited when the warm weather rolls around and I can bring out the ice-cream maker but something in this recipe did not work.  You had to mix milk powder, custard powder and cornflour into buttermilk and one (who knows, possibly all) didn’t really dissolve even though I heated it exactly as directed.  The texture was grainy and it was bland to boot.  I added some dried cranberries which helped but it was still not ideal. If anyone has a kulfi recipe that works, please send it my way!

This week I am looking forward to cooking:

Starter /Lunch / Salad  – Sweet Potato Wedges with Chimichurri and Speck from Bon Appetit

Main Event – Slow Roasted Chermoula Lamb

Sweet Treats – Passionfruit and Coconut Custard. 

In Other News I Am

Listening To

The Message Podcast was good.  I have listened to the first two episodes and am enjoying it a lot. 


I am by no means a perfectionist but I have found a new game to play whilst waiting for my Candy Crush lives to regenerate.   It is hitting all my OCD buttons!



I have finished Orphan #8 and am about to start The Reckoning.  This is the November book club selection.  Autobiography is not a genre I am overly fond of so I have mixed feelings about it.  We’ll see.  I am also not a fan of hard back books as most of my reading is done on the train and they can be heavy to carry.  Also I can hold up a paperback in one hand and read if I don’t get a seat but find it harder to do with a hardback. Because I’m weak. 

I found a two new blogs to follow.  In one of my first ventures into blogging I cooked food that was inspired by or mentioned in the books I was reading.  It was pretty dismal as I found that either no food was mentioned or it took me too long to read the books or the food was stuff I did not like.  Occasionally I think about bringing it back and go through phases where I start sticky noting food in the books I read.  Reading these both inspires me to get back into it.  And depresses me because these ladies do it so much better than I ever did!

Alison’s Wonderland Recipes

Little Library Cafe

Also, I have been reading this for a while now and I think she is one of the most hilarious people on the internet:

Bitches Gotta Eat


I have finished the Jon Ronson (loved it).  And have started on the audiobook for

The Faithful Couple


To celebrate a belated Halloween we watched You’re Next.  I had one scream out loud moment and it was pretty scary.  But we decided the overriding message was “Don’t mess with Australian girls”. Amen to that!

I am also about to start Season 3 of Orphan Black.


Someone (not me thank Goodness) dropped our olive oil pouring bottle which smashed on the tiles.  He then quickly McGuyvered up a temporary replacement from an old wine bottle.  I really like it.  So it may be staying permanently.

Oil BottleHere’s the Tortilla Soup Recipe. 

Tortilla Soup

Tortilla Soup


  • 2 tbsp olive oil
  • 1 red onion, chopped finely
  • 4 garlic cloves, finely chopped
  • 1 400g can of tomatoes
  • 1.5 litres of chicken or vegetable stock
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 chilli finely sliced
  • 1 cup leftover chicken, diced
  • 1 400g can of five bean mix
  • 1 310g can of corn
  • 1 avocado, diced
  • handful of coriander (cilantro) leaves
  • handful of tortilla or corn chips
  • Sliced chili / red onion (optional)
  • Lime wedges


  • Heat the olive oil in a pan. Add the onion and cook until soft, about 5 minutes. Add the garlic and cumin and cook until the garlic is soft, about two minutes.
  • Add the tomatoes, stock, salt and sugar, and chilli and bring to the boil.'
  • Add the chicken, beans and corn and allow to heat through, about 10 minutes.
  • Spoon the soup into bowls.
  • Have bowls of corn chips, chopped avocado, chopped coriander, chilli, red onion and lime wedges on the table so eaters can help themselves to what they want.

What’s cooking in your kitchen?    What was the best thing you made this week? What’s your favorite thing to do with leftovers?

What are you looking forward to making next week? 

What are you reading, watching, listening to?

Please share!

Have a fabulous week everyone! 

Happy Cooking!

 Signature 1 Vintage Valentine Quick as Wink2






Vincent Price’s Chicken in Champagne Sauce

When the opening sentence of a blog post is:

“I am drinking champagne alone, on a Monday night, in bed”

I know I am reading the words of a  kindred spirit.

So began Jenny’s blog post on Vincent Price’s Poularde Pavillon aka Chicken in Champagne Sauce.  I was therefore delighted to see that this was one of the recipes that Jenny had chosen for us to cook as part of the Vincent Price Cookalong. 

So, if you’d read my last post you’d know I’d brunched like the King of the Grand Guignol himself on a Buckingham Eggs Jaffle.    A few hours later, on what turned into Vincent Price Sunday,  I was ready to take on the main event.  Here ’tis:

Vincent Price Chicken in Champagne Sauce1If my chicken looks a bit weird it’s because it was a butterflied one I had in the freezer.  It tasted lovely but just did not have the classic appearance of a normal roast chicken. The recipe calls for the chicken to be trussed and, in a moment of dumbarseness I got out my kitchen twine ready to do the necessary. Then paused.  How do you truss a chicken with no bones?  Short answer you don’t. 

Vincent Price Chicken in Champagne Sauce 2To tell the truth, I was a bit narky with this recipe when making it.  Basically because I am terribly lazy and Doctor Who was on the telly.  Walking the maybe ten steps from the couch to the oven (voice of the pedant – 9 steps) every 8 minutes to baste the chicken seemed like a bit of a palaver at the time.  In retrospect those 56 steps were utterly worth it. The chicken was beautifully tender and cooked to perfection. And the champagne sauce went perfectly with the sides of steamed asparagus and roasted potatoes.

Vincent Price Chicken in Champagne Sauce3The sauce, as also noted by Jenny is much more than what you need for the chicken.  She was going to try freezing hers.  I had mine over pasta with the leftover veg and some steamed broccoli and beans the following night and it was…..

Just kidding, it was deeeelicious.

The Chicken in Champagne Sauce was a lovely classic, and elegant, way to finish the weekend!  If the two recipes I have cooked are any reflection on the rest of the book, then I totally understand why Jenny sings its praises so highly.

So, although it is not Monday and I am not in bed, I am alone and drinking a little champagne toast to Jenny and, of course, to Vincent and Mary Price and their fabulous book. (And in an “it’s all about me”  side note, OMG!!!!!  You have no idea how long it took to get an even half way decent photo of me trying to concurrently do a wink like the little girl in my sign off logo and raise the champagne glass and take a selfie.  Half of them looked like I was heavily sedated on anti-pyschotics and the other half looked like I needed to be.  In the end I gave up and took a picture of the glass by my “movie star” mirror! 

PicMonkey CollageIf your idea of a good time involves doing a bit more than poncing round your bedroom for HOURS looking more and more deranged with every click of the camera, there are a host of events to celebrate the release of the 50th edition of A Treasury of Great Recipes.  To find out the wheres and whens, click on the links below:

Vincent Price Treasury Cookalong with Silver Screen Suppers
Cooking With Vincent Website – for details of celebratory events in the USA 
Vincent Price Legacy Tour – for details of celebratory events in the UK
Amazon Page for the 50th Edition of A Treasury of Great Recipes
Vincent Price’s Chicken in Champagne Sauce

Vincent Price’s Chicken in Champagne Sauce


    For The Chicken
  • 1 x 3lb chicken
  • 1 tsp salt
  • 2 tbsp butter
  • 2 cups dry French champagne
  • For The Sauce:
  • 4 cups cream
  • 3 shallots, finely chopped
  • 4 mushrooms crushed with a bottle or rolling pin
  • 1 sprig parsley chopped
  • 2 bay leaves
  • pinch of thyme
  • 2 tbsp butter
  • 1 glass dry champagne


    For The Chicken:
  • Preheat the oven to 350F / 180C / Gas mark 4.
  • Season the chicken with the salt.
  • Truss it and place in a small casserole with the butter and the two cups of Champagne.
  • Cook in a moderate oven about 45 minutes.
  • Baste every eight minutes and turn until the chicken is an even golden brown on all sides.
  • Remove chicken, cut off string and keep warm on a hot platter.
  • For The Sauce:
  • Add to the juices in the casserole the cream, shallots, mushrooms, parsley, bay leaves and thyme.
  • Simmer on top of stove until the sauce has reduced to two thirds of the original amount.
  • Strain through a fine sieve into a clean saucepan.
  • Place over a medium heat and swirl in the butter.
  • Add the glass of champagne
  • For The Presentation
  • Spoon some of the sauce over the chicken. Serve the rest separately.
  • This recipe is originally from Le Pavillon in New York. To serve the chicken as per Le Pavillon take the chicken to the table whole and carve it there.
Have a great week!Signature 1 Vintage Valentine Quick as Wink2


Easy Like Devilled Chicken Skewers

I know it sound’s funny but I just….. have to tell you about another food penchant I have.  I am utterly obsessed with kebabs.   If you like it,  then you should  put a stick in it may well be one of my cooking mantras. 

Lord only knows what that says about the sad state of my psyche. My addiction to Buffy the Vampire Slayer gone awry?  Or just being time poor and realising that if you chop stuff up small and put a stick in it, food  cooks in a fraction of the time?  Yeah, lets go with that one. 

Devilled Chicken Skewers5Guess what?  We’ve finally hit E in the A-Z of Cooking.  And to quote The Shamen from 1992.  “E’s are good, e’s are good”.  And I’m sure, in some sort of 13 year prescience, this is EXACTLY what they were referring to.  Shame on you all those people who thought it was some thinly veiled drug reference. 

Devilled Chicken Skewers

And not only are we up to E but, in another tip to the music of 1992 we are Easy Like a Sunday Morning or Easy Enough For Beginners as The A-Z of Cooking prefers to call it.

And yep, the recipe for Devilled Chicken, because that’s what we’re making today folks is easy peasy. 

Mix together the wet ingredients – chutney, tomato paste, mustard and tabasco and pour over your chicken pieces.  I didn’t have chutney so I used a sweet chilli relish I was given in a Christmas Hamper.  You could also use a sweet chilli sauce or anything else that is going to give you a sweet and spicy vibe. 

Devilled Chicken Skewers2Cook.



And for something that easy, it’s very tasty. And sure you can leave it just like that.  Or, fancy it up a bit by cutting the chicken into smaller pieces,adding some veg and putting a stick in it to make some super easy, super tasty chicken skewers.

Devilled Chicken Skewers3I used cherry tomatoes, onion, green peppers and pineapple. And these were delicious!  And with all the time I saved, I made these dinky little pot plant holders with air plants and recycled wine corks and watched the Faith No More version of Easy about a million times on YouTube. You could probably do something more useful with your life….

Recycled Cork PlanterAnyway, I ‘m off to drink more wine…create a few more planters.  I think I might give them as stocking stuffers this year.  I might need to create a LOT more planters between now and Christmas!  I know, it’s a dirty job, but someone’s got to do it!

Have a fabulous week. 

Devilled Chicken Skewers
Easy enough for beginners, these chicken skewers are tasty and very quick to make.
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  1. 3 tbsp chutney / sweet chilli relish / sweet chilli sauce
  2. 1 tbsp tomato paste
  3. 1/4 tsp Tabasco sauce, or to taste
  4. 1/4 tsp wholegrain mustard
  5. 4 chicken breast pieces
  6. 1 onion, sliced
  7. 1 punnet cherry tomatoes
  8. 1 can pineapple rings, quartered
  9. I green pepper, cut into strips
  10. Salt and Pepper
  1. Mix together the chutney, tomato paste, Tabasco sauce, mustard and seasonings.
  2. Cut the chicken breasts into long, thin strips.
  3. Place in the chutney mix and stir to combine.
  4. If you have time, leave this to marinate, you can leave it overnight or use it immediately.
  5. Heat your grill to 200C
  6. Thread the chicken onto skewers, alternating with vegetables and pineapple.
  7. Place under the grill and cook for 15 minutes or until chicken is tender, and juices run clear
  1. If using wooden skewers, soak in water for half and hour before using.
Adapted from The A-Z of Cooking
Adapted from The A-Z of Cooking
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
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