Nigel Slaters oyster sauce chicken with citrus mint salad recipe

On a chilly nighttime good-for-nothing heateds you up like blisteringly red-hot Chinese-style chicken, served with a cooling side 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 expeditions to Chinatown. These are the tours where I return home with armfuls of bottles and flasks, predominantly red.

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

I tossed flab, free-range chicken thighs with crushed garlic, sugar, chilli and oyster sauce and baked them on a frost night when only something blisteringly, eye-wateringly hot would hit the spot. It wasnt something that could enjoy under the label of authenticity it was just what I needed at that moment. The chicken emerged lustrous, softly crisp and very hot. It sizzled as we feed, stirring our lips tingle. We placed the fervor out with a sour citrus salad.

There was a big pudding, more, the sort of roasted butterscotch sponge occasion, with cream, butter and carbohydrate, that simply ever comes out in the exceedingly depths of wintertime. Emergency cooking for the coldnes and hungry.

Oyster sauce chicken with citrus heap 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 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 carbohydrate 1 tbsp
lime juice 2 tbsp
heap leaves 10
coriander leaves a large handful
chilli 1, medium-sized
pink grapefruit 1
cashews 2 few, cooked and salted

To manufacture the marinade peel the garlic then vanquishes the cleaves to a paste expending a pestle and mortar and a pinch of salt. Make the paste into a large mixing container. 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 budge exhaustively. Push the chicken pieces into the marinade, turn them over and leave in a cool place 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, spoonful over half the marinade and region in the preheated oven. Roast for 45 instants, basting once or twice with the remaining marinade, and regularly checking their progress. Consider the cooking tin with foil if necessary.

To become the salad, combine the fish sauce, caster sugar and lime juice in a small container. Roughly chop or snap the batch foliages 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 grey pith a sharp-witted kitchen spear. Remove the segments of body from the skin. Throw the grapefruit into the primp and leave for 10 hours before lending the cashew seeds and serving.

Cranberry pudding with butterscotch sauce

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 seduced to volunteer cream, too.

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

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

For the sauce:
light 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-minded slice and give them in a heatproof desegregating bowl. Contribute the 50 g of cranberries and spout the boiling sea over. Set aside while you realise the pudding.

Butter the pudding bowl with a small grip of butter. Sieve together the flour and roasting powder. Employ the rest of the butter into the bowl of a food mixer fitted with a flat beater. Add the carbohydrate and thump for 4-5 minutes till soft, pale and milky, rarely rubbing down the sides of the container with a rubber spatula.

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

Break the egg into a bowl, outstrip 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, stimulate in the flour and broiling powder mixture, turning gradually until “they dont have” visible discover of flour left. Fold in the apricots and cranberries, and the irrigate they find themselves in. Convey the motley to the buttered bowl, smooth the surface lightly then cook for 30 times until pallid gold and thinly firm. Remove from the oven, pour over half of the cranberry butterscotch sauce and return to the oven for a further 10 minutes. Serve hot along with the remaining sauce.

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

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