I recently read an article that Matt Preston wrote talking about flawed recipes. I was surprised that they openly admit that some of the recipes that are printed in recipes books are wrong, he says flawed - but let's call a spade a spade and call it as it is - the recipes are wrong!! Finally I feel better, perhaps it's not me, perhaps there is actually something that hasn't been transcribed as it should be.
The case in point was last night's recipe - I read the whole recipe - even the tip at the bottom. The only thing I did was double the amount of meat - really, 600g of chicken for 5 people - 4 of them growing boys!! So I bought 2 double breasts - which gave me approximately 1.2kg of meat. So one would tend to believe that if you have double the meat, then double the sauce ingredients - right?? Well that's what I did. The flavour was good - but it was too runny. Perhaps I failed in the "tip" section?
The "Tip" said - and I quote ** "It's important to cook the caramel until it is a deep amber colour. If it's removed from the heat too soon, it will be runny and won't coat the chicken well."
Well I thought I left it there long enough - any longer and I could see me having a pan full of burnt toffee!! Dear Readers I will leave it up to you - do try this as it is easy, and the flavours are great (even if the sauce is a little runny). You never know you may get perfect results!!
I will give you the recipe exactly as it is written in the current issue of Good Food
Traditional Caramel Chicken
2tbs fish sauce
1/2 cup caster sugar
2 garlic cloves, thinly sliced
600g chicken breast fillet, cut into 2.5cm pieces
200g snow peas, trimmed, halved diagonally
1 red onion, cut into wedges
1 birdseye chilli, sliced, to serve
3 cups steamed rice (from 1 cup raw), to serve
Mix the fish sauce and 1/2 cup of water in a bowl.
Place sugar and 1/3 cup water in a frying pan on medium heat. Cook, swirling occasionally, until sugar dissolves. Bring to the boil and cook, swirling occasionally, for 5-8 minutes, until a deep amber colour (remember the tip!! **). Remove from the heat. Slowly add fish sauce mixture. Swirl pan to combine.
Add garlic and chicken. Season well with freshly ground black pepper. Cook, stirring occasionally, for 4-5 minutes, until the chicken is almost cooked through. Add the snow peas and onion and cook for another 1-2 minutes, until the chicken is cooked through and the sauce thickens.
Serve with rice and sliced chilli.
You may notice in the picture small little flecks of brown stuff - I didn't use sliced garlic - just the crushed stuff from the bottle - hence the flecks!!
I am sorry to say Dear Readers that there may not be many baking recipes coming forth from here for a while. My oven is out of action. Has anyone ever had the glass come away from their oven door? Well mine did! So now it's off to the workshop - I have the carcass of the oven - but no door! They tell me it could take 2 weeks or more to get it back!!! What is a girl to do? It's like having your right (or left for me) arm amputated!! Luckily I got that pork belly cooked the other night!!!! I will now have to rethink the menu for the rest of the week and plan accordingly. Perhaps the oven just wanted a break - its has been working hard lately!! I guess we can all sympathise with that can't we??