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Tag Archives: ciabatta

Chicken Under a Brick – Jamie Cooks Italy

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6D42111C-8E54-4691-9492-1C7303D7ED65I am really enjoying reading and cooking from Jamie Oliver’s new book Jamie Cooks Italy

So many lovely recipes and a really interesting guide to authentic Italian dishes with a Jamie twist.

I was keen to try “Chicken Under a Brick” just because I wanted to cook with an actual house brick! I had a few lying around in the back garden, so I washed one and wrapped it in foil and I was ready to go.

The recipe is for a whole chicken cut in half – I baked just one half, but the recipe below has Jamie’s original quantities.

I ate the left over chicken on toasted ciabatta – it was great cold as well!

6AC1EAAD-E338-48D5-802B-7B1EE1E5B974Ingredients 

1 red onion
3 cloves of garlic
3 fresh red chillies
1 tablespoon fennel seeds
1 bunch of fresh mint (30g)
1 bunch of fresh flat-leaf parsley (30g)
300ml extra virgin olive oil
100ml red wine vinegar
1 X 2kg whole chicken
Olive oil

Method

Preheat the oven to 240 degrees C. Get two bricks, wash
well, then completely cover each with a triple layer of tin foil. Place in the oven with a large pan or roasting tray to heat through.

Meanwhile, to make the salsa, peel the onion and garlic, then finely chopwith the chillies and place in a bowl with the fennel seeds. Rip off the top leafy half of the mint and parsley, including any tender stalks, then finely chop and add to the bowl ciawith the extra virgin olive oil and vinegar. Add 1 teaspoon each of sea salt and black pepper, and mix well.

Use a large sharp knife to carefully cut the chicken in half lengthways. Slash the thighs and drumsticks at 3cm intervals and rub all over with a little olive oil. Carefully remove the pan and bricks from the oven, then place the chicken in the pan, skin side down. Place a hot brick on each chicken half, press down, then cook in the oven for 45 minutes, or until golden and cooked through. Remove the bricks and pour the salsa straight over the chicken halves in the pan, ensuring they’re well covered. Leave to
rest for 10 minutes, then pull the chicken out of the salsa on to a platter and serve.

As mentioned in the introduction, I toasted ciabatta and piled left over cooked chicken on top – great for lunch or a snack.

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Jamie Oliver’s Roast Tomato and Bread Soup

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A59915C4-B72B-4107-9399-0B785DC7E073I found this great Jamie Oliver recipe online when I was looking for soup inspiration. The roast tomatoes appealed to me – roasting vegetables seems to intensify the flavours. And the addition of ciabatta bread to thicken the soup is a nice rustic touch.

Ingredients

2 kg ripe tomatoes
½ a bulb of garlic
2 red onions
1 pinch of dried oregano
Olive oil
1 litre organic vegetable stock
A few sprigs of fresh basil
280 g ciabatta loaf
Red wine vinegar
Extra virgin olive oil

Method

Preheat the oven to 200 degrees C. Halve the tomatoes and place cut-side up in a large roasting tray.

Break the garlic bulb into cloves. Peel and slice the onions into 3cm wedges, then scatter both into the tray.

Sprinkle with oregano, season with sea salt and black pepper, then drizzle with oil. Roast for 50 minutes to 1 hour, or until the tomatoes are soft and sticky.

Scrape everything from the tray into a large pan, picking out and squeezing in the garlic, discarding the skins. Pour in the stock, then roughly chop and add the basil stalks with most of the leaves.

Cut the ciabatta loaf in half and tear one half into the soup. Bring to the boil, then simmer for 10 minutes.

Meanwhile, put a griddle pan on a high heat. Slice the remaining ciabatta and griddle until lightly charred on both sides.

 

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