THE PERFECT ROAST CHICKEN RECIPE

In the 3rd episode of my Perfect Chicken recipes series, I share my hacks on how I achieve a moist and perfectly roasted Chicken. 

The first episode covered 'Washing your Chicken'; ‘How to Brine your Chicken’ for more flavour was covered in the second episode. Video links have left below for your convenience.

INGREDIENTS 

1.2kg of a whole Organic or Free Range Chicken

1 litre of lukewarm water

5-10 Organic Carrots (keep the leaves as they can be used for various recipes - coming soon)

2-3 tablespoonful of Honey

1 tablespoonful of whole AllSpice

1 teaspoonful of freshly milled Black Peppercorns 

4 Bay leaves 

30g of Tarragon (you can substitute it with a tablespoonful of Aniseed or 1 teaspoonful of Caraway seeds)

2 Sprigs of Lavender flowers (optional)

20 unpeeled Garlic Cloves

4 tablespoonful of Olive oil

30g of Butter

250ml of White Wine / Prosecco / Palm Wine

500ml of Chicken stock (I omitted this as I roasted my Chicken in a ClayPot, which traps in all the juices of the Chicken)

5 large peeled whole Shallots( in the absence of Shallots you can increase the amount of normal Onions you use)

2 large peeled whole Onions 

HOW TO CLEAN YOUR CHICKEN

SPICES & HERBS FOR THE BRINE

1 Habanero Chilli 

1 tablespoonful of whole AllSpice

1 tablespoonful of whole Black Peppercorns 

4 Bay leaves 

30g of Tarragon (you can substitute it with a tablespoonful of Aniseed or 1 teaspoonful of Caraway seeds)

HOW MAKE YOUR CHICKEN BRINE

NOTES

• Use the herbs and spices in the Brine when roasting your Chicken
• Cook the Chicken for 20 minutes (breast side up), then turn it over and roast for a further 30 minutes). 
• Your cooking time depends on the weight of your Chicken
• Use a thermometer to check the temperature of thickest part of the Chicken. Its should read a minimum of 75*c
• Serve your Chicken with any vegetables of your choosing
• Please don't forget to like the video and leave your comments below. 

METHOD

Watch how to prepare the perfectly moist Chicken below; 

Please don't forget to subscribe,  try the recipe, like the video and share with your family and friends. 

All photos, recipes and videos are by the owner of this blog. 

CRISPY DUCK INFUSED WITH ASIAN AND WEST AFRICAN SPICES

The art of creating a recipe goes hand in hand with educating  and introducing your palette to new flavours. When I’m about to create a recipe, I search for a distinctive flavour (which usually happens when I crave for something different).

The process of elimination and recipe testing can take up to 3 attempts till I get the desired flavour. Once I achieve that, I quickly write the winning recipe down and share with you all, both on my blog and YouTube channel, ‘Ndudu by Fafa’.

This particular day when I created this recipe, I wanted something aromatic with hints of residual heat. Guided by the an aromatic taste I wished for, I decided to include Fennel seeds for the liquorice taste, Cloves for that added heat, Guinea Peppers for that aromatic heat , Star Anise for that aromatic and slightly earthy flavour and Cinnamon for its added sweetness. 

After blending the spices into a powdery form I was excited since the smell was aromatic and rather heady. 

INGREDIENTS

1 tablespoonful of Grains of Paradise/ Alligator Peppers/ Guinea Peppers

6 Star Anise or 1 teaspoonful of Aniseed 

1 tablespoonful of Fennel seeds

1 teaspoonful of Cinnamon Powder 

8 prices of cloves 

1 dressed Duck (Marks and Spencer’s)

1 tablespoonful of Sesame oil

METHOD 

Watch how to prepare this flavour packed crispy Duck below ;

Don’t forget to subscribe, like the video, try the recipe and share ❤️

All photos, recipes and videos are by the owner of this blog.

JOLLOF ARANCINI RECIPE

Jollof rice is a favourite West African dish and Arancini is a Sicilian favourite made with risotto. 'Jollof' is rice cooked in a rich, perfectly spiced tomato sauce. My inspiration came from a (personal favourite) holiday to Sicily. We arrived late for an afternoon lunch (Siesta)and the only place opened, served these huge Arancini balls. There were variations and  the one I picked had the famous 'Bronte Pistachios'stuffed inside.(Bronte town, is on the western part of Mt. Etna). 

Bronte pistachios are the best I've ever tasted. This is a perfect recipe for leftover Jollof rice , either with Mozarella or 'Wagashie' (the Ghanaian cheese). For the breadcrumbs ( you can also blend an old 'tea bread') for the Jollof Arancini. I'll incorporate pistachios in my next recipe. Click here for the Jollof recipe 

 

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Serves 4 (as a starter)

 This is a fusion of cultures. 

Jollof Arancini 

Ingredients 

400g of cooked Jollof rice 

200g of shredded Mozarella

50g of chopped spring onions (stalks only)

150g of Jollof sauce or roasted pepper sauce

4 leaves of Pineapple sage or 15g of lemon thyme. (Alternatively, use your preferred herb e.g Coriander, Parsley etc)

600ml of Sunflower oil

150g of Panko breadcrumbs

1 beaten egg

Method

In a bowl, add the Jollof rice, Mozarella, spring onions, your preferred herb and sauce. 

Mix everything together, till well combined

Roll a 100g of the mixture into a ball (as shown above)

Refrigerate for 30min to an hour. 

Remove the Jollof balls from the fridge. Place a saucepan on a medium heat. 

Add the Groundnut oil. 

Using two separate bowls, add the breadcrumbs and beaten egg. 

Dip a ball in the egg (making sure the whole ball is covered)

Then place the ball into the breadcrumbs and coat all surfaces  ( as shown below)

At this stage your oil should be ready . (Test the oil is hot by dropping a breadcrumb). If it sizzles, it's ready.

Place the ball on a ladle and gently drop into the hit oil (take all necessary precautions, to avoid any burns).

Fry till golden, which should take about 4 minutes. 

Remove from the oil to a blotted kitchen paper. 

Serve your Jollof Arancini with green salad or Avocado. A perfect starter for your next dinner party. 

Enjoy with a chilled beer or dey cider.

Watch how to make this on my YouTube channel, 'Ndudu by Fafa'. 

Don't forget to subscribe and share. 

All photos and recipe are by the owner of this blog. 

Check my YouTube page 'Ndudu by Fafa' for more recipes