Now I know what you’re thinking. He’s done a chicken burger. Big deal. But no. Oh no. Not this bad boy. This is, literally, a chicken in a bun. Cock-a-doodle-freakin-do.
Well not an entire chicken. We’ll get to that later. The website I found this on claims to be based on a Tom Kerridge creation (although I couldn’t find anything to corroborate that) so I just took their word for it.
Here’s a picture of Chicken in a Bun.
I think I’ve given up trying to be a gourmet chef. I’ve tried, God knows I’ve tried. But it’s hard. The attention to detail. The need for quality ingredients. The hours of preparation. But, in reality, I’m more a Man v Food kind of cook: pile it high and …eat it.
For this session I tried to create something that employed food rings – I mean anything that requires food rings has to be haute cuisine right? Even cheese and chicken pancakes.
Now one of my favourite recipes is Crispy Peking Duck. Chewy duck, slathered with hoisin sauce; what’s not to like? Well if you’re a vegetarian, basically – the duck. However, as an avid reader of the BBC’s Good Food Magazine, I discovered a vegetarian option.
I mean it’s not crispy, it’s not duck, but its got hoisin sauce in it so it can’t be too far off. What’s the magic ingredient? Mushrooms.
Some may remember that I am actually on a diet. Difficult to believe given the amount of food I cook (and now eat – I tried not eating stuff I make but that’s actually more difficult than I thought it would be).
However I do still try to create things that are low fat and low carbs – here’s one such creation:
Sometimes I feel my culinary repertoire is a bit limited. Every other dish I blog about is a lump of red meat, cooked for hours, in a thick sauce on a bed of mashed spuds. This creation is no exception, however along the way I learnt how to produce a clear stock (wow, gasp!).