Rubbish Recipes

[karadekoolaid Profile]

I think I´m going with Sue´s suggestion - Tandoori chicken.

[Renee Profile]

Coronation Chicken is what I was trying to remember, but that isn't a place name.

[Renee Profile]

Chicken Madras maybe?

[cherrytree Profile]

I’m still smarting from my Christmas edition of the French cookery magazine Saveurs which tells the French nation how to make ‘Christmas cake’ covered in Philadelphia cream cheese. If my French was just a bit better then I would write the magazine a snotty letter.

[Stokey Sue Profile]

I missed the bit where it said a place name

So not tandoori

Punjabi chicken?

It’s the grilling that gets me

[karadekoolaid Profile]

Hmmm.
Grill.
Served with apricots & pickled cucumber.
Might it be Iranian (Persian/Parsee) chicken?

[patpoyntz Profile]

Hmm, such a tiny bit of spicing for 2 chickens, not sure about the Indian route.
If the chickens were jointed and served on top of the rice, could it be a weird version of something like chicken basque?

[Suelle Profile Website]

Time for an answer, please!

[Renee Profile]

Absolutely! I was just thinking the same thing Suelle!

[Sakkarin Profile]

Sorry! It's from "Penguin Cordon Bleu Cookery", the cookery bible that my C&G cookery course was built on, which was written in 1963, but my copy was a lot later revision, maybe 1996.

It is called "Bangkok Chicken".

Given my obsession with Thai food you can probably see why I find that name misleading!

Here's another below, where do you suppose this nonsense is supposed to be from? The whole of this country's cuisine is represented by this one dish.

Bigger clue this time, it's from "Round The World In 80 Dishes", which I only bought because it was rubbish, to join my "Worst Ever Cookbooks" collection.

[patpoyntz Profile]

Somewhere Scandinavian? I’ll guess Denmark.

[Sakkarin Profile]

Good call, but 8000 km out!

EDIT: Tinned mussels, tinned mushrooms. Yuk!

[scullion Profile]

it doesn't seem that adventurous flavour wise - and the tinned stuff makes me think there's a paucity of interesting fresh ingredients do i'm going for somewhere like the frozen wastes of canada.

[Gillthepainter Profile Website]

Is it Bangkok Potatoes, then?

[Renee Profile]

Most likely Gill!

[Renee Profile]

Senegal, Tajikstan, Saudi Arabia, Sudan, Nigeria.... maybe?

[Sakkarin Profile]

Japan

The horrific thing is that there's a huge section of blurb on Japanese cuisine, and that's the only recipe they use to illustrate the wonder of Japanese cooking.

By coincidence I found the recipe below that I originally posted a few years back, can't remember which book it came from, an online pdf of some ancient cookbook, equally wretched. "...rice boiled dry in chicken gravy". Tasty. I suspect they just mean cooked by the absorption method using chicken stock.

"According to the age of the chicken". Not an instruction you see very often here, I suppose in the old days you had boilers and roasting chickens. Don't they kill them at about 3 months old these days?

[Stokey Sue Profile]

"until the scabs scale off"
I'm not in the least squeamish, but really that's yukky


You used to be able to buy boiling fowl, retired layers so a bit older than 3 months, in Dalston market but I haven't seen any for a while - horrible looking things, all the subcutaneous fat was bright yellow as they are fed carotenoids (harmless, in fact probably quite good for you) to make the yolks a brighter colour. They smelled horrible


I do wonder what happens to the chooks that lay all those organic eggs, I'd like to buy a decent boiling fowl, but I've tracked any down.

[Sakkarin Profile]

Also whenever I read this recipe it crosses my mind that "singe" is French for monkey.

[Renee Profile]

YUK!!! It doesn't sound very Japanese to me. I know that the Chinese enjoy chewing on chickens feet, so maybe they will be going into the pot. They wouldn't want scabs floating around!

I can remember boiling fowls, but maybe there isn't much demand for them these days.