Poulet de rôtisserie (using a brine)

There are now some rôtisseries all over in Japan and they make the grilled chicken, but this time I’ve made mine.


Audax of Audax Artifax was our November 2012 Daring Cooks’ challenge‘s host. Audax has brought us into the world of brining and roasting, where we brined meat and vegetables and roasted them afterwards for a delicious meal!

Go to see the site for many detailed recipes.
I’ve also made roasted veggies :
roasted oyaimo (soon)

I’ve used pieces. Whole chickens are not sold commonly here. Well, they exist, but I’d have to go and get one in a department store in city center. And well, that’s a lot for me.

The flavors are olive oil and honey.

One hour in a honey brine, one hour drying then grilling in the oven-toaster… I turned them by hand, regularly.

Et Voilà !

They are grilled and golden on all size, the meat is firm and juicy. Perfect.

Then veggies sides :

Steamed green peas with shiso.

Red skin yellow potatoes for a rustic mash.

Then a little salad.

Terrinettes de la gourmande charcutière

Terrine de volailles aux herbes et noix.

Tartine de terrine au foie de volaille.

Today, 2 other mini-terrines. The first photo is a terrine of poultry with herbs and walnuts. The second, an open sand with a terrine of poultry liver.

All the terrines that cooked together… The red orange color is because I sprinkled paprika and turmeric at various stages. You may not know it but the natural color of all the terrines, ham, sausages is grey, sad ash grey and the pros add nitrates to make them be pinkish. I didn’t use nitrates.

It contains ground chicken, pasted liver, liver chunks and tarragon. It’s soft, easy to spread. There were 2 of this type.

Here we have a crunchy one with walnuts. It’s chicken and duck. I added a random mix of herbs from my garden (recently reviving after the heat wave) : mint, another mint, sage, basil, hori basil, lemon balm.

The third one :

October cornucopia terrine

Poulet Dijon-Tahiti + Sweet Corn Sweet Rice (via Gourmande in Osaka)


Poulet Dijon-Tahiti + Sweet Corn Sweet Rice It's the end of O-bon, the season when Japanese ghosts visit friends and relatives… What if we made a French foodie ghost turn himself in his grave ? I'm calling M. Gaston Gerard, mayor of Dijon many decades ago. He was famous for his recipe of chicken with mustard and cheese. I adapted the recipe, slightly… (I suppose now the tombstone is starting to rise…) For instance, for a start, let's replace the cheese by coconut cream. LOL (the ston … Read More

via Gourmande in Osaka

Perfectly tender and glazed teriyaki chicken (via Gourmande in Osaka)

Last year…

Perfectly tender and glazed teriyaki chicken The secret is not about the "teriyaki sauce" : there is no bottled "teriyaki sauce". Invest in basics like soy sauce, sake and mirin. The chicken meat will be tender and not dry if cooked slowly. You need : a chicken breast (with skin unless written excuse from the doctor) 1/2 ts katakuriko (it's potato starch actually, cornstarch is OK) A mix : 1 tbs sake + 1 tbs soy sauce + 1 tbs mirin 1/2 ts yellow can sugar very little oil 1. Rinse the chicke … Read More

via Gourmande in Osaka

Long spaetzele et petites boulettes de foie

Second try : I have well shaped long spaetzele. I know they are short for long ones… but well, everything is relative and that’s the longest I ever made.

Same technique, but turn much much faster on top of the boiling water… I would have finished wet, in another season. But we never get dry these days, so no problem.

I like the result !

I ate them with small chicken liver balls, braised with onion. The onion and sauce poured on the spaetzele. Very simple.

Side veggies to refresh the meal.

Flowers, to refresh the mood. They are not edible.