Friday, March 26, 2010

Bird eats bird - boneless filled chicken


The process of preparing a boneless chicken is tricky and time consuming, but is getting easier by practice. I made a stuffed bird the other day, and has called the dish "Bird eats bird" as it is chicken filled with chicken.

I have described how to remove all bones from a chicken here on Enjoy Food & Travel. It is takes a little time, but when you succeed (and you will), keeping the skin intact, you can make the most delicious filled roulades.

Bird eats bird (serves 4)

To make this you'll need:

One chicken, deboned with skin
300 grams chicken meat, ground
1 egg, beaten
4-5 cloves garlic, finely minced
1/2 fine wheat roll, crumbed
Milk
2-3 tbsp red pesto
1-2 tsp salt
1 tbsp Herbes de Provence
Olive oil
Additional herbs salt & pepper

Beat the egg in a small bowl. Add garlic, ground chicken, bread crumbs (soaked in milk), red pesto, salt and herbs. Mix well. Allow to infuse in the refrigerator for one hour.

Spread the chicken out. Press filling in the open cavities. Roll the chicken and place in tin foil. Press to make the roulade stick. Place in the fridge to rest for another hour.

Oil a low baking tin. Place roulade in it, pour over oil, salt, pepper and herbs. Place in a low oven (100 C / 215F) for 5-6 hours. If there is excess filling (and there should be), use it to make small tasty Italian meatballs.

Serve it with oven baked vegetables, dauphinois potatoes and a good gravy.

Different ways to prepare a chicken roulade

Fillings for a good chicken roulade - see story here

Thursday, March 25, 2010

Preparing a chicken roulade - step by step

A chicken roulade is one of my favourite chicken recipes. It involves a great deal of work, as you will have to debone a whole chicken. Here I will show you how to do that, step-by-step.

But when you are through with the hard labour, you may relax, as the chicken roulade will roast in the oven on a very low temperature for 4 hours. This time may be used to do whatever you like, as it is completely safe to leave the house, during the baking period.

Step 1 - removing the upper thighs.

Place the chicken, backside down. Grab the outer thighs, and bend and twist until the joints slips. Press the bone through the skin. Then just drag the bone out. Remove the joints with a knife, if necessary.










Step 2 - removing the lower thighs

Place thumbs by the joint of the lower thighs. Twist and bend, like you did on step 1, and press out the lower thighs. Drag out and remove bone and joint.




Step 3 - removing the chicken wings

Place the chicken on the breast, and remove the wing bone with the same procedure.

Presto! You have a legless, wingless bird!




Step 4 - the upper carcass





Wednesday, March 24, 2010

Les Terrasses de l'Alhambra - a bar with a view


I always find my favourite hangout in the cities I visit. In Marrakech we always ended up for a coffee at Les Terrasses de l'Alhambra when tired after exploring the city. Coffee or tea, only, as pizzas, pasta and salads should be enjoyed elsewhere.

Located at the upper end of Djemaa el Fnaa, by the entrance of the soukhs, we had a great view of what went on at the square. Les Terrasses de l'Alhambra had a coffee and tearoom on the ground floor and two terraces (hence the name) for guests that wanted to enjoy their food. It consisted mostly of non-Morrocan dishes.

It was a very popular place for foreign tourists. The exterior and interior were very clean and nicely decorated and the service was great.

For those of you addicted to a wireless network, this is the place. I managed to hook up and read my mail, and I even tried calling home with my skype, bur did not manage to get connected. Wireless networks are not very common in Marrakech.

Les terraces is rather pricey compared to other coffee houses. A coffee and tea ended up around 30 dirhams, i.e. a little under 3 euros. Other places you could get the same for a fraction of the price. We did, however, end up liking the Terrasses de l'Alhambra during our stay, and were very much willing to pay that little extra.

Monday, March 22, 2010

More non-stop flights to Reykjavik from May 2010


Icelandair will open seasonal non-stop flights from three Norwegian airports go Reykjavik from May 2010. This provides travelers with easier crossing over the Atlantic.

Icelandair is operating one non-stop all year service from Oslo to Reykjavik. The airline will extend services to Bergen, Stavanger and Trondheim.

Services from Bergen and Stavanger will start May 11th ending September 26th. Flying periode from Trondheim will be shorter, starting June 10th lasting until August 26th.

From Reykjavik travelers from Stavanger, Bergen, and Trondheim may travel on to Halifax and Toronto in Canada, and Boston, New York JFK, Minneapolis, Orlando and Seattle in the United States.

More on direct flights to these three Norwegian cities:

See non-stop flights to Stavanger on this map

See non-stop flights to Bergen on this map

See non-stop flights to Trondheim on this map

More Icelandair news

Flying Icelandair Fall 2009

More flights Oslo-Reykjavik - New York

(Photos: Arpingstone and Mareklug)