Alba’s chicken with citrus soy

It is true. In lockdown I am not being creative. Instead I am returning to the comfort zone of favourites and making them as I always have or making a slight change. Such is the comfort we need in these times. 

Today I cooked my beloved favourite but a variant naturally of both my own other attempts at the dish as well as the Alba original. Abla calls it “chicken wings in garlic” but I always cook the recipe with drummettes and other variants. This is tonight’s dinner. The minor variant tonight was the addition of ginger as well as some citrus soy my sister gave me for my birthday.

Ingredients

10 chicken drumettes
2 dessertspoon rock salt
2 lemons

1.5 tbs of minced garlic

2 tsp minced ginger root

2 tablespoons Saori citrus soy

Mode

Preheat oven to 210c.
Arrange the chicken drumettes in a baking dish
Sprinkle with rock salt 
Roast for 30 minutes
Meanwhile juice the lemons
Add minced garlic, minced ginger and citrus to juice (about 200 ml in total)

Stir thoroughly

Remove the chicken from the oven and pour the  mixture over chicken
Return to oven and roast for another 25-35 minutes.

Enjoy! 

Iso pie for Maria’s birthday!

Another day another iso pie. This one is for my dear friend Maria Brent in New Jersey on her birthday!  So sorry we can’t share it in celebration! 

Today is freezing in Melbourne. No not literally as 7c is not freezing. But I am particularly cold as my heating system has seized up and I am reduced to wearing ugg slippers to keep my feet warm. Faced with the chill, I guess that when I came to think about dinner I was always going to choose to cook something in the oven and let a little of its warmth permeate.

Yes salmon I had as the basis. On checking the fridge, zucchini, red pepper, coriander and spring onions emerge as the preferred candidates. A bit of garlic and ginger. Frozen puff pastry and M on the top. Perfect. So simple to do with an oven. 

Ingredients

1/2 red capsicum

1/2 zucchini

1 spring onion 

2 cloves garlic crushed

2 tsp crushed ginger root

Fresh coriander

300 gr skinless Tasmanian salmon

2 sheets frozen puff pastry

Poppy seed

Mode

Remove pastry sheets from freezer to thaw

Preheat oven to 180c

Chop spring onion

Slice zucchini and red capsicum

Crush garlic and ginger

Chop coriander

Place one sheet of pastry in baking dish

Add salmon

Arrange vegetables around salmon

Add garlic, ginger and coriander

Cover with second sheet of pastry

Roll edges to seal

Add pastry forming an M for Maria

Sprinkle with poppy seeds

Bake in 180c oven for 45 minutes

Salmon pie with vegetables

It’s cold and rainy in Melbourne. Well it is winter. What will I cook for my iso dinner? I stand at the fridge door contemplating. But it is a no brainer really. I have Tasmanian salmon and frozen puff pastry. It is just a matter of what I cook with the salmon in the pie. 

Silverbeet, red pepper and spring onions emerge as the preferred candidates. A bit of garlic, ginger and Sambal oelek. Perfect. So simple to do with an oven. 

Ingredients

1/2 red capsicum

1 spring onion

1 leaf of silverbeet 

2 cloves garlic crushed

1 tsp crushed ginger root

1/2 tsp Sambal oelek

220 gr skinless Tasmanian salmon

2 sheets frozen puff pastry

Poppy seed

Mode

Remove pastry sheets from freezer to thaw

Preheat oven to 180c

Chop spring onion, silverbeet and red capsicum

Crush garlic and ginger

Place one sheet of pastry in baking dish

Add salmon

Arrange vegetables around salmon

Add garlic, ginger and Sambal oelek

Cover with second sheet of pastry

Roll edges to seal

Sprinkle with poppy seeds

Bake in 180c oven for 45 minutes