This recipe is perfect for not too formal dinner party or just a treat for the family.
Method of Preparation:
Preheat the oven to 180º centigrade.
Heat the olive oil in a saucepan over medium-low heat.
Saute the garlic for just 1 minute, ensure not to burn the garlic to prevent a bitter taste.
Turn down the heat to low and then add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp of salt. Stir well then pour into a large ceramic oven-proof
Wash the chicken and drain and dry with kitchen paper towels.
Put the chicken pieces into the ceramic dish and spoon into them the oil and lemon mixture.
Sprinkle with salt and a liberal amount of freshly ground black pepper.
Cover the ceramic dish with an aluminium foil and bake for 40 minutes, Then remove the cover, baste the chicken pieces with the juices and return into the oven and cook for a further half an hour or until the chicken is done.
Remove from the oven and let the chicken rest for at least 10 minutes. Just perfect timing to prepare all the trimmings and setting the table.
Peter and I love crispy seaweeds. We always order it as one of our starters when we dine out in Chinese restaurants.
There is something about its crispy texture that is rather pleasing to the tastebuds.
Of course we are well aware that this seaweed is not really seaweed as we know it. It did not come from the sea. 🙂 In fact it is made from finely shredded spring green cabbage.
Peter asked me why is it then called a seaweed?!!! To hazard guest, I think because it does look like a seaweed when it is being prepared and cooked. Its corrugated crispy texture is like seaweed.
Anyway, as I have said, it is quite delicious and here a recipe for it.
Crispy Seaweed Recipe
250 g Spring green cabbage (Kale is a good substitute)
1½ tsp caster sugar
½ tsp salt
½ tsp shrimp powder (optional)
Oil for deep frying
Method of Preparation:
Prepare the spring green by washing it completely and ridding it of grits and little insects, you never know! 🙂 . Trim off the tough stalks that run through each leaf. Drain the leaves thoroughly with kitchen paper towels.
Using a good chopping board and an equally good and sharp knife, sliced the leaves into thin ribbons.
Spread them in a flat surface for 10-15 minutes to allow them to completely dry.
Heat the oil in a wok or a deep-fat fryer.
To cook the finely shredded cabbage evenly, they must be done in batches. Carefully lower a bit of the spring green shreds into the hot oil. When they have been cook they would crinkle and float. Remove them with a slotted ladle and put them over kitchen paper towels to soak up excess oil. Do the same thing with the rest of the batch.
For the topping, mix the the sugar and salt with the shrimp powder and sprinkle over the cabbage.