Boys Weekend & Secret Meat Business on SBS Food Network

[SeaDragon]

SBS Food Network is going to screen the old Channel 10 cooking series Boys Weekend starting tonight, Thursday, March 3, 2016, at 7:30pm (AEDT).

If I remembered correctly, Channel 10 used to show the series on Sat. or Sun. afternoon years ago, so not many people would have seen it. If you have never seen it, the show is about 4 chefs travelling around Australia cooking up a storm at places they visited. The 4 chefs are all now familiar faces on TV: Miguel Maestre (The Living Room), Manu Feildel (My Kitchen Rules), Gary Mehigan (MasterChef Australia) and Adrian Richardson (Good Chef Bad Chef).

SBS FN is also showing promo of Adrian Richardson's pay-TV series, Secret Meat Business, which will start on Wednesday, March 16, 2016, at 7:30pm (AEDT). Actually this series is also being shown currently on TV4ME (Channel 74) in a late afternoon/early evening timeslot which I can never remember to record/watch, LOL.

By the way, what's the deal with FN already repeating some shows over and over again less than 3 months after launching? I noticed they are already repeating the 6th season of The Great Food Truck Race for the third or fourth time. Did they only have enough money to buy the most recent season of that series, what about showing season 1 to 5 or they could not afford to buy them?

[SeaDragon]

In last night episode (S2 Ep2) of Secret Meat Business, Adrian cooked a Malaysian dish from the state of Kelantan called Kelantan Grilled Chicken, or Ayam Percik Kelantan in Malay, I copied the recipe here for safe keeping. Candlenuts are available in most Asian groceries, but note that candlenut is toxic in its raw state, so DO NOT eat it raw, however the toxicity dissipates upon cooking.



Malaysian Kelantan Grilled Chicken (Ayam Percik)
Recipe by Adrian Richardson from Secret Meat Business

Paying homage to his time spent as a child in Malaysia, Adrian shows you how to prepare a succulent dish.

Serves 4

Ingredients:

Grilled Chicken:
3 - 4 chicken marylands (about 1.5 kg) jointed
1-2 tsp. chilli powder
2 tsp. ground turmeric
1 tbsp. caster sugar
1 tsp. white pepper, ground
1 tbsp. salt
vegetable oil

Sauce:
4 fresh long red chillies, seeded
4 candlenuts or almonds
4 cloves of garlic, thinly sliced
3 cm piece of ginger, thinly sliced
3 cm piece of galangal, peeled, thinly sliced
1 onion, roughly chopped
¼ cup vegetable oil
4 stalks of lemongrass, bruised, roughly chopped
1 tbsp. tamarind water
2 kaffir lime leaves
400 ml coconut cream
2 tbsp brown or palm sugar
1 handful of coriander leaves, roughly chopped

Coconut Rice:
1 cup plain long grain rice, rinsed twice, drained
200ml coconut milk
200ml chicken stock or water
2cm piece of ginger, peeled, bruised
2 pandan leaf, washed, split, tied into a knot
1 kaffir lime leaf
¾ tsp salt

Salad:
30g freshly grated coconut, or desiccated coconut, dry roasted
1 Kaffir lime leaf, thinly sliced
½ cup Vietnamese mint, ripped
2 cups water cress (water celery or water parsley)
1 cup coriander leaves, roughly chopped
1 cup snow pea tendrils or bean shoots
1 long red chilli, finely diced
1 slice of dried tamarind (asam keping or asam gelugur), rehydrated in water, thinly sliced
Juice of 2 limes
½ teaspoon caster sugar
Vegetable oil

Method:
1. Prick the chicken pieces all over with a fork, place in a glass or ceramic bowl and rub with combined oil, chilli powder, ground turmeric, sugar, salt and white and black pepper then cover and refrigerate for 3 hours over night.
2. For sauce, process chillies, candlenuts, kaffir lime leaves, lemongrass, coriander, tamarind water, sugar, coconut cream, garlic, ginger, galangal and onion in a food processor until well combined.
3. Transfer the mixture into a saucepan and cook on a medium heat for 15 – 20 minutes stirring occasionally. If sauce becomes too thick, add a little water. Season to taste with sea salt and then cool the sauce to room temperature.
4. Grill chicken over BBQ preferably charcoal or roast at 180 – 200 ºC for 25 – 30 minutes (cooking time over charcoal will depend on the heat).
5. While the chicken is cooking, add all the ingredients for the coconut rice to a saucepan and bring to a boil. Cover with a well-fitting lid and turn to a low heat until liquid is absorbed – about 15 minutes. Take off the heat and leave for a further 5 minutes without lifting the lid.
6. For the salad, place watercress, Vietnamese mint, coriander, kaffir lime leaf, chilli, bean shoots and tamarind in a bowl. Sprinkle with coconut and sugar. Pour over lime juice and vegetable oil. Toss gently to combine.

[SeaDragon]

Yummmmmmm, love a roast chook! From last night episode (S2 Ep10).





Mum's Roast Chicken with Cornbread
Recipe by Adrian Richardson from Secret Meat Business

Adrian shares his Mum’s recipe for an Aussie family favourite, succulent Roast Chicken.

Serves 4-6

Ingredients:
1.5kg free-range chicken
Salt
Freshly ground black pepper
1 tablespoon olive oil

Parsley butter:
100g butter, at room temperature
3 tablespoons finely, chopped flat-leaf parsley
1 teaspoon salt
1 teaspoon freshly ground black pepper

Stuffing:
3 cups bread crumbs
200g butter, softened
1 onion
1 cup parsley, chopped
Juice and zest of 1 lemon
½ clove garlic, grated
2 tbsp thyme

Cornbread:
2 corn cob, boiled kernels, sliced off
4 eggs
2 cups milk
3 cups self raising flour
1 cup polenta
1 tsp salt
2 tbsp olive oil


Method:
1. Pre-heat the oven to 200ºC.

2. Combine the ingredients for the parsley butter in a bowl, mixing well.

3. Wipe the cavity of the chicken with paper towel & trim any excess fat. Hold the chicken firmly with one hand & with the other carefully insert your fingers under the breast. Gradually ease the skin away, being careful not to tear it. Take small knobs of parsley butter & push them under the skin, until the butter covers most of the breasts. Pull the skin back & place over the breasts.

4. To make the stuffing, heat the oil in a heavy-based frying pan & gently fry the onion for 3 to 4 minutes, until soft but not coloured. Transfer to a mixing bowl & allow to cool. Add bread crumbs, parsley, thyme, garlic, lemon zest, lemon juice, butter and pinch of salt and pepper. Mix until well combined.

5. Put the stuffing inside the chicken. Firmly tie the chicken the legs to the chicken & place the chicken on a wire rack inside a large roasting tray. Season generously with salt & pepper, rub with the oil & roast for 15 minutes, reduce heat to 170ºC and cook for a further 45 – 50 minutes or until the internal core temperature reaches 72ºC on a meat thermometer or when the juices run clear when you insert a skewer into the thigh.

6. Leave the chicken to rest in a warm place for 15 minutes while you cook your cornbread.

7. To make the cornbread, sift flour into a large mixing bowl. Add polenta, corn kernels, rosemary and a pinch of salt. Mix well.

8. In a separate bowl whisk 4 eggs. Add egg mixture to dry ingredients along with the milk and olive oil. Whisk until combined.

9. Pour mixture into a lightly greased bread tin and bake in a preheated 180ºC oven for 35 – 40 minutes.