Nigel Slaters oyster sauce chicken with citrus mint salad recipe

On a chilly night good-for-nothing warms you up like blisteringly red-hot Chinese-style chicken, served with a cooling side of herby salad, adds Nigel Slater

There was a bit of a flurry of aniseed, soy and ginger-scented cook in the kitchen last week, as there often is when I have had one of my irregular errands to Chinatown. These are the errands where I return home with armfuls of bottles and flasks, principally red.

I only involved, nearly implored, the smell of oyster sauce to warm up a kitchen diverted ice-cold by a dodgy thermostat. Leafy commons, bok choy and mustard commons are regularly steamed and flung with thick-witted, glossy oyster sauce at home, but meat and fish rather less so.

I flung fatty, free-range chicken thighs with crushed garlic, honey, chilli and oyster sauce and baked them on a frost night when exclusively something blisteringly, eye-wateringly red-hot would hit the spot. It wasnt something who are able to sunbathe under the label of accuracy it was just what I needed at that moment. The chicken rose glistening, thinly crisp and very hot. It sizzled as we gobble, building our lips tingle. We gave the shoot out with a sour citrus salad.

There was a big pudding, extremely, the sort of baked butterscotch sponge thing, with ointment, butter and sugar, that exclusively ever comes out in the exceedingly depths of wintertime. Disaster cooking for the cold and hungry.

Oyster sauce chicken with citrus heap salad

Check the chicken regularly, dealing 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
light soy sauce 4 tbsp
honey 3 tbsp
chilli sauce 3 tbsp

For the salad:
fish sauce 2 tsp
caster sugar 1 tbsp
lime juice 2 tbsp
heap leaves 10
coriander leaves a large handful
chilli 1, medium-sized
pink grapefruit 1
cashews 2 handful, roasted and salted

To make the marinade peel the garlic then mashes the cleaves to a glue exploiting a pestle and mortar and a pinch of salt. Put the paste into a large desegregating bowl. Peel the onion, cut it in half and chop it very finely. Mix with the garlic.

Put the oyster and soy sauces, the honey and the chilli sauce into the mixing bowl and stimulate thoroughly. Push the chicken pieces into the marinade, divert them over and leave in a cool region for an hour or two.

Set the oven at 180 C/ gas mark 4. Place the chicken pieces into a nonstick roasting tin, spoon 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 advancement. Encompass the ribbing tin with foil if necessary.

To make the salad, combine the fish sauce, caster sugar and lime juice in a small bowl. Roughly chop or weeping the heap buds 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, region it flat on the chopping board then slice away the peel and lily-white pith a sharp kitchen bayonet. Remove the some part of chassis from the scalp. Put the grapefruit into the garment and leave for 10 instants before adding the cashew nuts and serving.

Cranberry pudding with butterscotch sauce

Fruits of labour: cranberry pudding with butterscotch sauce. Picture: Jonathan Lovekin for the Observer

Once out of the oven, leave the pudding for a few minutes to settle. And, despite the butterscotch sauce, Id be persuasion to furnish ointment, too.

You will also need a deep baking recipe or pudding bowl measuring roughly 18 cm x 15 cm.

Serves 4-6
dried apricots 180 g
cranberries 50 g, fresh or frozen
boiling sea 200 ml
butter 100 g
light muscovado sugar 100 g
egg 1
plain flour 150 g
broiling pulverize 1.5 tsp

For the sauce:
light muscovado sugar 100 g
double ointment 125 ml
butter 70 g
maple syrup 1 tbsp
cranberries 100 g, fresh or frozen

Cut the apricots into small-scale patches and set them in a heatproof desegregating bowl. Add the 50 g of cranberries and swarm the roasting sea over. Set aside while you make the pudding.

Butter the pudding bowl with a small knob of butter. Sieve together the flour and broiling pulverize. Put the rest of the butter into the bowl of a food mixer fitted with a flat beater. Add the sugar and hit for 4-5 minutes till soft, pale and milky, rarely raking down the sides of the bowl with a rubber spatula.

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

Break the egg into a bowl, hit thinly, just enough to mix lily-white and yolk, then include, with the beater still turning, to the butter and sugar.

When the egg is fully incorporated, stimulate in the flour and broiling pulverize combination, shifting gradually until there is no visible detect of flour left. Fold in the apricots and cranberries, and the sea they find themselves in. Transpose the combination to the buttered bowl, smooth the surface thinly then cook for 30 instants until pale gold and thinly house. Remove from the oven, pour over half of the cranberry butterscotch sauce and return to the oven for a further 10 instants. Serve red-hot together with the remaining sauce.

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

Read more: https :// lifeandstyle/ 2017/ feb/ 26/ nigel-slater-oyster-sauce-chicken-with-citrus-mint-salad