MTC Challenge: Indian Style Fried Chicken / MTC Challenge: Pollo fritto all’indiana

pollo-fritto-allindiana

Another month, another MTChallenge. Last challenge, the macaron, literally brought me to my knees and made me regret having a willpower which is close zero. Friendships, relationships…working hard on myself I learned the salutary principle of “Letting go” and understand that everything, EVERYTHING, in this brief life simply comes to an end. Not with the MTChallenge, I simply can’t let go. Like in the most cliché relationships which are ruled by a strong, and constant, imbalance between love and hate it’s impossible for me to desist. Kathy Bates in “Misery” you name her…MTChallenge is far worse than her smashing Paul Sheldon’s legs, I simply can’t get out of it! Last challenge’s winner was Silvia, not a surprise if you go taking a look at the recipe with which she won. It was virtually impossible for her to lose. I immediately said to myself: “She will bash us, she will”. Indeed, a massive bash arrived. Silvia’s fried chicken! So you think that frying is easy don’t you? You couldn’t be more wrong. Being quite experienced with frying (I think my closest friends have heard me billion times instructing them on double frying) I took courage and decided to use an ingredient I’ve never used for frying before. Almonds. Scared about its humidity content and surely quite fearful of burning them I never, EVER, used nuts to coat anything that needed a good old frying session. Of course it took an MTChallenge to throw myself into the boiling cauldron and overcome anxiety. The inspiration for the recipe came from India, as soon as I read Valentina’s original recipe. Blame it on the marinade (spices and spicy!), or the idea of accompanying the chicken with a sauce (firstly my mind went to a yogurt based dip and then moved on to an inevitable chutney, which I decided to mix with yogurt :D), but for certain if chicken is involved, at least where I come from, you have to venture into indian cuisine.

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Annunci

“Cuochi d’artificio”: Sweet Pesto Snails / “Cuochi d’artificio”: Lumachine al “pesto dolce”

lumachine al pesto dolce copia

And here we are, time flies doesn’t it? This is my last episode on this season of “Cuochi d’artificio” as the program is taking a well deserved summer break. A challenging adventure which made me grow so much and discover the fascinating world of tv production, one experience I hope to have the honour and privilege to repeat next year. This episode has for a theme snails. Well, nothing more suitable for bread, as dough is often shaped in this guise, and bread snail can be found in bakeries filled with all kind of ingredients, both sweet and savoury. In the past I have used this shaping to make my Crunchy Licorice Snails, Rye and fennel seeds snails with blood oranges and red onion chutney and Poppy seed snails. This time around I thought it could be fun to bake snails that at first glance might seem stuffed with basil pesto…while instead they are flavoured with a fresh mix of minced mint, pine nuts, white chocolate and a touch of grated lemon zest. The dough is 100% vegan. The use of cocoa butter makes it particularly soft, the best vegan bread I have developed so far…it’s really light as a feather and very similar to brioche dough. You can change the filling omitting white chocolate and put another 100% vegan ingredient. Unfortunately my knowledge in this area is limited and my attempt to produce a vegan vanilla custard failed miserably.

Here is a list of the required ingredients and step by step instructions to bake the bread and to make the filling. Here you can see the episode where I explain all the steps to bake these cute snails at home.

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A Spring Menu nr 4 / Un menù primavera nr 4

gnocchi ortiche primavera

This is the last appointment with my spring menus (you can check the first, the second and the third menu by clicking directly on them). Here are the four courses of my forth spring menu:

Kidney Bruschetta on Rocket and Hazelnut Spread
Gnocchi with nettles, butter and mint
Fried Lamb Chops with Mustard and Apple Compote
Frothy Custard with Saffron, Cardamom and Rose Water

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A Spring Menu nr 3 / Un menù di primavera nr 3

fishcakeHere we are with the third appointment with my spring menus (you can check out here the first and second menu). Aren’t you curious to read what’s up for this week? Here are the four courses of the second menu:
Buckwheat Salad with Mixed Sprouts, Avocado and Mint
Lasagna with pears , cream of celeriac and creamy goat cheese
Leeks and Flounder Fishcakes
Anise pudding with rhubarb compote

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