Realised I hadn’t posted any of the things I’ve cooked/baked since MAY 5TH LAST YEAR wtf. Time to rectify. In stages.
As recorded in Simon Hopkinson’s Roast Chicken and Other Stories. One of my very favourite summer dishes. Key is to add the juices of the roasted peppers to the vinaigrette.
Served this as the main course, from Marcella Hazan. Marinaded with a fuckton of black pepper, and, critically, put on a barbecue well after the highest heat, so that it cooks over something like the embers. Produces an extraordinarily tender, succulent and well-flavoured meat.
I’d forgotten about this – it was f’ing great. Marcella Hazan again (I’ll be typing that a lot). Parpadelle from Lina Food Stores in Soho, obv.
About the time I really started nailing it with my sourdough too.
Not everything went as well.
I can’t remember where i picked this up from? Might have been Simon Hopkinson, might have been me trying to improvise from a Richard Olney paragraph, or possibly Claudia Roden? Despite the grey slick on anemic looking chicken, the sauce was extremely reduced stock, wine and herbs and tasted good. The latke weren’t terrible but were a bit greasy and under appetising.
The breadcrumbs are fairly essential to provide texture. I forgot to add the breadcrumbs. Still nice. Just a little lacking in substance.