Blog | For Those About To Cook

Chicken Diavolo - Spicy Italian Roast Chicken

January 19, 2015 By Dan

Today we’re heading over to Italy (at least in spirit) for a classic that I think you're going to love: Chicken Diavolo!

Diavolo means “devil” in Italian, and true to its name, this dish brings the heat.
It’s all about marinated chicken, grilled or roasted until juicy inside and crisp outside, with a punchy, spicy kick that keeps you going back for more.

Chicken Diavolo on a bed of polenta with gravy.

What is Chicken Diavolo?

Chicken Diavolo (also called Pollo alla Diavola) is a traditional Italian grilled chicken dish, famous for its fiery seasoning and smoky, charred finish.

The chicken is usually spatchcocked (flattened out) for even cooking, then marinated with chili, garlic, lemon, and herbs before hitting a hot grill or oven.

The result? Tender, juicy meat with loads of spicy, garlicky flavour, crispy skin, and a hint of citrus to balance it all out.

In Italy, it’s often served with simple sides like roasted potatoes, green salad, or a crusty loaf of bread to mop up all those delicious juices.

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Ingredients

The ingredients are simple and you probably have most or all of them already.

chicken
olive oil
red pepper flakes
garlic
lemons
white wine vinegar
fresh rosemary
thyme
oregano
smoked paprika
Salt and black pepper
OPTIONAL
unsalted chicken stock
dry white wine

See recipe card for quantities.

Step by Step Photos

Recipes don't get much easier than this chicken diavolo. Check out my step by step photos to see how simple this delicious dish is.

Step 1: Place the chicken breast side down. Using a sharp knife or scissors, cut out the back bone. Save it if you like and roast it with the chicken to flavour the gravy if you are making it.

Pressing the chicken down to flatten it.

Step 2: Flip the chicken over and press it down hard on the breast bone to break it and flatten the chicken.

Rubbing a finger between the skin and meat of the chicken.

Step 3: For best results, work your finger between the meat and the skin.

Mixing the marinade ingredients together and adding salt to taste.

Step 4: Whisk the marinade ingredients together.

The chicken rubbed with all the marinade.

Step 5: Then rub the marinade all over the chicken and under the skin if you took that step.

The chicken breast side down on a rack in a baking tray.

Step 6: Preheat the oven to 220°C (425°F). Place the chicken on a wire rack over a baking tray. Roast for about 40–45 minutes, breast side down, turning once halfway through, until golden, crispy, and cooked through. Be sure to baste often with the marinade. For grilling method, see the recipe card below.

Adding the stock and wine to the roasting pan.

Step 7: If making the gravy, pour the wine and chicken stock into the tray about 20 minutes into the cook. You can add the backbone of the chicken too for additional flavour.

The cooked Chicken Diavolo ready to transfer to a plate to rest and then carve.

Step 8: Transfer the chicken to a carving board and allow to rest for 5 to 10 minutes before carving.In that order)

Cooking the sauce down over a medium-high heat in the roasting tray.

Step 9: Place the roasting tray over a medium-high heat and reduce by half.

Chicken Diavolo on a serving plate over polenta with the gravy.

Step 10: Carve the chicken into suitable sized pieces and serve with lemon wedges and the gravy if you made it. I always add a few more dried chili flakes to mine.

How do you spatchcock a chicken?

Spatchcocking sounds fancy, but it’s dead easy — and it helps the chicken cook faster and more evenly.

Here’s how:

Place the chicken breast-side down on a cutting board.
Using kitchen shears or a sharp knife, cut along each side of the backbone and remove it.
Flip the chicken over and press down firmly on the breastbone to flatten it.

Done!
It’s a game-changer for juicy, evenly cooked chicken.

Variations

Extra Spicy: Add a splash of hot sauce or a teaspoon of cayenne pepper to the marinade.

Herby Version: Mix in fresh thyme, basil, or flat-leaf parsley for a more herbal, less fiery version.

Butterflied Chicken Thighs: No whole chicken? Boneless thighs work brilliantly too — just adjust the cooking time.

Equipment

You don't need any special equipment to make chicken diavolo. The following will help though.

Sharp knife or kitchen shears (for spatchcocking) and chopping

Large mixing bowl - for mixing the marinade ingredients.

Grill or griddle pan (or oven if roasting).

Basting brush - for basting the chicken as it cooks.

Tongs - For turning the chicken and transferring it to a plate.

Storage

If you have any leftovers, you can store them in an airtight container for up to 4 days in the fridge. The meat can be served cold or hot in a sandwich or stirred into paste.

This might be Italian chicken but it is a little spicy and would be great stirred into a curry too. I have a lot of curry recipes for you on my other blog here.

Final Thoughts

If you love bold, fiery, no-fuss recipes (and if you’re reading this, I’m guessing you do!), Chicken Diavolo needs to be on your menu.

It’s easy, full of big Italian flavours, and just a brilliant way to shake up your usual grilled chicken routine.

Give it a go — and don’t forget a big squeeze of lemon before you tuck in!

Top Tip

Baste often! Every time you turn the chicken, brush it with a bit more marinade or juices. It keeps it juicy and loaded with flavour.

FAQ

Can you cook chicken diavolo on a barbecue?

Yes and in my opinion, it's even better. The cooking instructions and heat are the same. For grilled chicken, cook it over medium heat coals until golden brown and charred in places. If cooking over indirect heat (roasting) fire up your barbecue and get it up to heat and then let the chicken cook over the cooler side of the barbecue until cooked through. Either way, be sure to baste the chicken often while cooking.

Do you have to use a whole chicken?

No. I recommend using chicken thighs as they are juicier than breast meat. The cooking time might vary some. Just make sure your chicken is cooked to 165°F/75°C before resting and serving.

Looking for a light Mediterranean lunch or something you can serve with your chicken diavolo leftovers?

Once you've tried this chicken diavolo, you might like to dig into these too.

Try all of these. You'll love them!

Recipe

Chicken Diavolo

Yield: 2 to 4

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

The cooking time below is for the oven roast method. Grilling the chicken is equally as good but more hands-on and is a bit faster. You are going to love this chicken diavolo!

No Ratings

Ingredients

1 x 3lb. (⅕kg) chicken, spatchcocked (flattened)
3 tablespoon olive oil
2 teaspoon red pepper flakes
6 garlic cloves, minced
Juice of 2 lemons
1 tablespoon white wine vinegar
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoon smoked paprika (optional)
Salt and black pepper
OPTIONAL
1 cup (250ml) unsalted chicken stock
½ cup (125ml) dry white wine

Instructions

Whisk the marinade ingredients together. Give it a taste. You want it to have a bit of a kick and taste garlicky, spicy and fresh. You can adjust the flavors at this point.
Rub the marinade all over the chicken. If you have time, try to get as much marinade under the skin as you can. To do this, carefully, move your finger between the skin and meat and try not to rip the skin as you do.
Then rub the marinade on the meat under the skin. Rub some on top too.
If you’ve got time, let it marinate for at least 2 hours and no more than 4 hours. If you’re short on time, 30 minutes at room temperature will still give you good results.
GRILL METHOD
Preheat your grill to medium-high.
Place the chicken skin-side down and grill for about 10 minutes.
Flip and cook for another 25–30 minutes, basting with extra marinade, until the skin is charred and a meat thermometer reads 75°C (165°F) at the thickest part.
OVEN METHOD:
Preheat the oven to 220°C (425°F).
Place the chicken on a wire rack over a baking tray.
Roast for about 40–45 minutes, turning once halfway through, until golden, crispy, and cooked through.
Whichever way you cook it, let the chicken rest for 5–10 minutes before carving.
If you would like to make an optional gravy, pour the chicken stock and wine into the tray with the chicken for the last 30 minutes of cooking. Then reduce it down by half when the chicken is resting before serving.
To Serve, place the chicken on serving plates. If you prepared the optional gravy, drizzle it over the chicken and be sure to serve it with lemon wedges which can be squeezed over the chicken to taste at the table.
A sprinkle of extra chilli flakes and a handful of chopped parsley never hurt either!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 376Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 4mgSodium: 543mgCarbohydrates: 36gFiber: 5gSugar: 19gProtein: 6g

Fiery Hot Chilli Olive Oil

January 19, 2015 By Dan

making spicy chilli olive oil — Making chilli olive oil

There are a lot of chilli oils on the market but few are spicy enough for my liking. They offer more of a zing than a zap. So I tend to make a lot of my spice oils at home.

This one is great for adding a bit of spice to any meal. Pour if over your steak or chicken. Use it to dip your vegetables in. The sky's the limit.

You will need to start this one a day or two before using but it keeps for up to two weeks.

My wife and daughters aren't all that crazy about spicy food so this chilli olive oil offers my son and me a way of spicing up a dish that is a little on the mild side.

Just drizzle a little over your recipe of choice. You can also use it as a marinade.

I know from experience what the oil looks like when it's ready. You may need an oil thermometer the first few times you make the oil. Bring the oil slowly up to 77c (170f) give or take a few degrees.

Store in an air tight container in a cool dark cupboard.

Recipe

Fiery Chilli Olive Oil

Yield: 15

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

No Ratings

Ingredients

500ml (2 cups) olive oil
10 green or red chillies of choice - seeded and roughly chopped
2 tablespoons red chilli flakes
1 tablespoon hot smoked paprika

Instructions

Place all of the ingredients in a saucepan and bring up to 77c. Don't rush this. Take you time.
When the oil reaches 77c or there abouts, remove from the heat and allow to cool.
Pour into an air-tight container and let sit for one to two days in a cool cupboard.
Run through a sieve. You can use the oil for up to two weeks without any great loss of flavour.

Seared Sea Bass With Coriander and Coconut Sauce

January 19, 2015 By Dan

Sea Bass with coriander chutney — This is a really quick and easy, delicious dish. Give it a go!

I'm a big fan of seared sea bass especially with this coriander and coconut sauce. The flavours go so well together.

Today, I decided to make this for my wife for lunch. The weather was too good to sit inside eating cheese sandwiches.

Serving the pan seared sea bass with the flavoursome sauce really takes a plain fish dish and makes it special.

The whole meal only took 15 minutes from start to finish to prepare.

How to get seared sea bass just right...

When frying sea bass fillets it is important to get all of the moisture out of the skin.

If you don’t, the skin will not get nice and crispy.

To do this, take a sharp knife and press it against the skin at the head end. Then scrape it down the fillet toward the tail end.

Do this a couple of times and you will be left with dry skin that is perfect for searing.

And that tasty sauce...

It seems that each time that I make this coriander sauce (chutney), I make it differently.

Today’s coriander chutney was made with a few easy to find products that I had on hand. It worked really well and complimented the flavour of the fresh sea bass perfectly.

The coconut may not be to everyone's liking but I love it. You can leave it out if you want.

Sometimes the simplest dishes are best.

Sea Bass — The fresh sea bass from Westin Gourmet is delicious.

Seared sea bass with coriander and coconut chutney — All ready!

If you like this recipe, you might like to try some of these too...

Pan seared sea bass with chorizo and chickpeas
Rainbow Trout poached in white wine
San Francisco cioppino
Seafood pancakes with lobster
Normandy style seafood stew.

Recipe

Seared Sea Bass With Coriander and Coconut Chutney

Yield: 2

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

No Ratings

Ingredients

2 fresh sea bass fillets
2 tablespoons olive oil
Salt and pepper to taste
1 roughly chopped birds-eye green chilli (optional)
2 tablespoons olive oil
FOR THE CORIANDER CHUTNEY
1 small bunch fresh coriander leaves and fine stems
3 tablespoons fresh chopped parsley
1 clove garlic – smashed and roughly chopped
3 tablespoons fresh grated coconut or frozen
2 tablespoons toasted almond flakes
1 tablespoon plain Greek yogurt
1 roughly chopped green chilli
2 tablespoons olive oil

Instructions

Start by making the coriander chutney.
Place all of the raita ingredients in a food processor and blend until smooth. You could also do this in a pestle and mortar but it takes a while longer. Set aside.
Now heat the olive oil for the sea bass in a large frying pan over medium high heat until hot but not smoking.
Season your bass fillets on both side with salt and pepper.
Place the fillets skin side down and press them down with your finger or a spatula so that the skin fries evenly.
When the sea bass is about 80% cooked through, carefully flip them over and fry for about another minute.
Place the sea bass fillets skin side up on a warmed plate. Drizzle with a little bit of the chutney and spoon the rest of the raita next to the sea bass.
Serve with limes, chopped birds-eye chile (if using) and a green salad.

I hope you enjoy this seared sea bass recipe. I you do try it, please leave a comment. I'd love to hear from you.

Cheesy Garlic Bread Recipe Made Easy

January 19, 2015 By Dan

I'm sure you'll agree with me that garlic bread is amazing. I wish I was younger and I could still eat as much of the stuff as I like. Oh well... I still enjoy it often but in moderation.

This is an easy recipe but it does help to have a good food processor. I like to add the garlic cloves with the skin on as it add more flavour. It all gets processed into a paste anyway.

It is important to find a good loaf of crusty sourdough bread. When I lived in California, San Francisco sourdough was the only way to go.

You can now purchase it here in the UK but any good quality sourdough loaf will do just fine.

Usually I use Parmesan in the mix but this time I used Pecorino. It made a nice change and very delicious too.

Working ahead...

Of course you want to use sour dough bread that is as fresh as can be.

The garlic butter mixture, however can be made a few days ahead of time though.

Simply blend it up in a food processor and store it in the fridge, covered until ready to use.

ingredients for garlic bread — You can prepare the ingredients ahead of time. They keep in the fridge.

Use skin-on garlic cloves for added flavour.

Making garlic bread — Blend it all up into a garlic butter paste

If you like this recipe, you might like to try some of these too...

San Francisco Cioppino
Italian style green bean recipe
Chicken and chorizo risotto
Penne pasta - Penne alla puttanesca
Tandoori salmon salad

Recipe

The Ultimate Garlic Bread Recipe

Yield: 6

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

No Ratings

Ingredients

1 loaf of crusty sourdough bread - sliced down the centre
½ cup of lightly salted butter
2 tablespoons olive oil
12 cloves garlic - smashed
200g (7oz) Parmesan or Pecorino cheese - grated
A small bunch of parsley - chopped

Instructions

Pre-heat your oven to 200c (400f)
Place the butter, garlic, olive oil, cheese and parsley in a food processor and blend until you have a smooth paste.
Spead this over your bread and place in the oven for about 10 to 15 minutes. Cooking times do vary so watch it the first time you make this recipe.
Your garlic bread it ready when the top of the bread is nicely browned but the centre is still soft and buttery.

I hope you enjoy this cheesy garlic bread recipe. If you do try it, please leave a comment. I'd love to hear from you.

San Francisco Cioppino - Fish Stew At Its Best

January 19, 2015 By Dan

My family cioppino recipe!

When I was growing up, the annual family cioppino feed was a big deal.

We'd all meet up at my grandparent's house and there were usually a lot of other friends/neighbours there too. My grandparents would order plenty of plain white bibs. It is a messy dish after all.

Everyone who was invited would have to design their own bib with a selection of felt tip coloured pens.

It was a prerequisite to getting to enjoy the amazing cioppino on offer. I have to say it was a lot of fun for all, especially the adults who got to enjoy the vast selection of Italian wines on offer.

Cioppino is quite similar to any Italian fish stew but it does have quite a lot of west coast American influence.

The stew is traditionally made with the catch of the day and living in California meant we always got a nice catch.

Clams, mussels, crab, squid, anchovies and cod were brought in every day. Sometimes we would even go out to the beach to dredge for our own clams.

Those were good times and the San Franciso cioppino was all the better for it.

So here you have it. This is my family's cioppino recipe. Enjoy and be sure to let me know what you think.

What to eat your cioppino with...

Cioppino goes great with a crusty loaf of San Francisco sour dough bread. You can actually purchase it here in the UK now. Any sour dough bread will do though especially when prepared as garlic bread as I do here.

Garlic bread has to be the best invention since the wheel.

cioppino ingredients — For ease, get all your sauce ingredients together and prepared before starting to cook.

Note: Use live mussels and clams if available. Be sure to rinse them and debeard the mussels. Throw away any mussels or clams that are not closed. They're dead.

Recipe

Cioppino - My Family's American/Italian Fish Stew Recipe

Yield: 6 - 8

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours 30 minutes

No Ratings

Ingredients

CIOPPINO SAUCE
2 tablespoons olive oil
1 tennis ball sized onion – finely chopped
1 tin of anchovies - finely chopped
6 cloves garlic – finely chopped
3 bay leaves
2 tablespoons fennel seeds
1 small bunch parsley – finely chopped
A few sprigs of thyme and rosemary – finely chopped
3 tins of chopped tomatoes
3 tablespoons tomato paste
Fish stock – as much as you like
A few squirts Tabasco sauce
A few squirts Worcestershire sauce
1 teaspoon. brown sugar
Black pepper, to taste
Crushed red pepper, to taste
Kosher salt, to taste
FOR THE FISH
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic – finely chopped
125ml (½ cup) dry white wine
20 baby clams
20 small mussels
A few squirts Worcestershire sauce
1 small dressed crab or about a cup of white crab meat
20 small to medium sized prawns
3 baby squid – cut into rings
250g ( ½lb) cod or meaty fish of your choice
20 queen scallops

Instructions

Start by making your sauce. Heat two tablespoons olive oil in a large pot over medium heat.
Add the chopped onion and anchovies to the hot oil and allow it to cook until the onions is translucent and soft and the anchovies have become a paste.
Pour in the rest of the sauce ingredients and simmer for about two hours. Add fish stock to taste. I usually add about a litre while the sauce cooks. The sauce should be quite thick.
Just before serving, prepare your fish.
Throw your clams and mussels into the sauce. They are ready when they open. Throw away any shells that don't open.
In a frying pan, heat a couple teaspoons of olive oil until very hot.
Sear the prawns until pink and then add them to the sauce.
Now sear the squid rings and scallops for about a minute. Don't over cook them or they will become tough. Add these to the sauce.
Stir the crab meat and cod chunks into the cioppino and simmer until the cod is cooked through.
Serve immediately with crusty bread and some good red wine.

I hope you enjoy this San Francisco cioppino recipe. If you do try it, please leave a comment. I'd love to hear from you.

Baked Mac and Cheese

January 16, 2015 By Dan

This Baked Mac and Cheese recipe is creamy, cheesy and baked with golden, crispy breadcrumbs. Whether you're making an easy weeknight dinner, serving up a feast along side some steak, or even loading up a mac and cheese burger, this recipe is the ultimate comfort food.

About this Baked Mac and Cheese Recipe

It all starts with the roux! The secret to this recipe is the added smoked paprika in the roux. Just before adding the flour to the butter to form a roux, add a tablespoon of smoked paprika. You'll soon see why - the flavour is out of this world.

It's not only the ingredients that make this cheesy baked mac and cheese unbelievably tasty, it's also the process... This recipe talks you through each step to making a perfectly creamy mac and cheese. Creamy results, even after baking in the oven.

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Ingredients

Cheese, cheese, cheese and more cheese. This recipe asks for four types of cheese. I suggest, Mozzarella, Cheddar, Red Leicester and Gruyere, but you can switch them out depending on what's available in your local grocery store. Most stores now stock a 4 cheese blend, already grated and that would be perfect. See what else you will need below...

Macaroni
Grated Red Leicester
Grade Cheddar
Grated Gruyere
Grated (or chopped small) Mozzarella
Unsalted butter
Smoked paprika
White pepper
Flour
Milk
Heavy cream
Dijon mustard

See recipe card for quantities.

Instructions

Follow each step for the perfect, creamy baked mac and cheese.

Step 1: Cook the pasta according to the package instructions minus 2 minutes. Set aside with a touch of olive oil or butter to avoid them sticking together.

Step 2: In a pan, over a medium-low heat, melt the butter then stir in the paprika and white pepper.

Making the roux for baked mac and cheese

Step 3: Gradually whisk in the flour. Make sure you whisk continuously when you add the flour so it does not burn. Do this for about 1 minute.

Step 4: Gradually add the milk, whisking continuously again. This step should take between 3-5 minutes, adding the milk slowly. The thick sauce should start coming together.

Step 5: Continue whisking over a low heat for a further 3 minutes, then add the heavy cream.

Step 6: Add ⅔ of the cheese as well as the Dijon mustard and Worcester sauce. Stir into the sauce.

Step 7: Giving that you have used the same cheese as suggested in the recipe card, you should have a delightful cheese pull like photographed.

Step 8: Pre-heat your oven to 400F/200C. In an oven safe dish, transfer your pasta and sauce and mix well together.

Step 9: Top with the remaining cheese and breadcrumbs. Cover with foil or oven dish lid. Place in the preheated oven for 15 minutes, remove the foil then allow a further 10 minutes cooking time uncovered.

Step 10: You're aiming for a golden crust like this one. Leave to cool for 10 minutes then dig in!

Hint: For extra creaminess, undercook your pasta by 2-3 minutes. This way, it will continue cooking when mixed with the sauce and avoid your pasta from turning soggy and overcooked.

Substitutions

It is super easy to substitute ingredients in this baked mac and cheese recipe. Here are some suggestions.

Cheese - I used a flavour packed four cheese mix, to create a rich and bold flavour, milder cheeses mixed with mature cheddars, I find work well. You can switch out any of the suggested cheeses. For example, swap gruyere for emmental or swiss cheese. Similarly swap mozzarella for fontina or provolone and swap red Leicester for double Gloucester or a mild cheddar.
Gluten Free - Simply swap for your favourite gluten free pasta and thicken the sauce with a gluten free flour blend. You can skip breadcrumbs entirely or add crushed cornflakes.
Dairy Free or vegan - swap the milk for oat or almond milk, use plant based butter and go for your favorite melty vegan cheeses.

Variations

There are so many variations of mac and cheese. You can use this recipe as a base and vary it up in so many ways. Here are my favourite.

Nduja - For an extra special mouthful sensation, add a healthy portion of nduja to the top before baking. You will not regret it.
Bacon - You could load your mac and cheese with a dollop of bacon jam or similarly , In a pan, over a low heat, fry up some bacon, allowing the fat to render first, then after 5 minutes turn up the heat to crisp up. Crispy bacon loaded mac and cheese is insanely good.
Pesto - For a hint of freshness, add a layer of fresh basil pesto, in small dollops, before adding breadcrumbs and baking. This levels up the taste.
Spicy - Fry up some chillies, add a touch of sugar and create your own chilli jam to layer on top of your mac and cheese.

Equipment

This section highlights equipment that is either essential or especially helpful the more common kitchen equipment.

Oven proof dish with a lid - Not essential but especially useful. During the baking process, you place the mac and cheese in covered before giving it time to crisp up uncovered. You can use foil.

Storage

For best results once reheated, I recommend storing the sauce and pasta separately, or similarly cook the pasta fresh when ready to serve. store in the refrigerator separately for up to 3 days or freeze the sauce (not the pasta) for no longer than 3 months. Defrost fully before reheating. To reheat, stir through some hot pasta or heat on low for 5 minutes.

If you have already mixed the sauce and pasta, I do not recommend freezing but you can refrigerate for up to 3 days. heat up in the microwave for 3-5 minutes.

Top Tip

To make this already creamy baked mac and cheese even creamier, add tablespoon (or more) of cream cheese.

FAQ

Can I work ahead of time?

Yes of course! Prepare the cheese sauce ahead of time and store in the refrigerator for up to 3 days. When ready to serve, cook some pasta and stir in the sauce.

How do I avoid the sauce drying up?

To make sure you have a creamy sauce, especially after baking, undercook the pasta by 2-3 minutes as it will continue cooking in the oven. Don't use any more pasta than the recipe recommends unless increasing the quantity of all ingredients.

Love Baked Mac and Cheese?

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with baked mac and cheese:

Ribeye Steaks

Recipe

Baked Mac and Cheese

Yield: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Indulge in this baked mac and cheese recipe, featuring creamy cheese and crispy breadcrumbs for ultimate comfort food.

No Ratings

Ingredients

16oz (500g) Macaroni
7oz (200g) Grated Red Leicester
7oz (200g) Grated Cheddar
7oz (200g) Grated Gruyere
7oz (200g) Grated (or chopped small) Mozzarella
2 tablespoons (30g) Unsalted butter
1 tablespoon Smoked paprika
1 teaspoon White pepper
¼ cup (30g) Flour
2 ½ cups (600ml) Milk
⅔ cup (150ml) Heavy cream
1 tablespoon Dijon mustard
1 cup breadcrumbs.

Instructions

In a pan of boiling water, add your pasta noodles and cook according to the package instructions minus 2 minutes.
Once the pasta has cooked for the recommended time, drain with a colander and set aside. Mix with a touch of butter or olive oil to avoid the noodles sticking together.
In a pan, over medium- low heat, melt your butter then stir in your paprika and white pepper/
Gradually whisk in your flour. Make sure you whisk continuously to stop the flour from burning. The whole process should take 1 minute.
Next, gradually add your milk, again whisking continuously. This process should take around 3-5 minutes when a thick sauce is formed.
Continue whisking for a further 3 minutes to ensure your sauce is evenly mixed then add your heavy cream.
Add ⅔ of your cheese, Dijon mustard and Worcester sauce. Stir to combine.
Whisk until your cheese is melted and you have a silky, smooth cheese sauce.
Pre=heat your oven to 400F/200C. In an oven safe dish, add your cooked pasta and the sauce and stir well to combine.
Top with your remaining cheese and breadcrumbs. Cover your dish with foil or an oven safe lid and place into your oven for 15 minutes.
After 15 minutes, remove the foil or lid then allow to cook for a further 10 minutes to achieve that beautifull golden crust.
Remove from the oven, allow to cool for 10 minutes then dig in!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 324Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 58mgSodium: 586mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 14g

Sambar Recipe - Homemade, Healthy and Delicious

January 15, 2015 By Dan

Sambar is the perfect accompaniment for dosas. I'm a big dosa fan and make them all the time. This sambar soup is always on the menu when I do.

You can also serve this sambar recipe in other ways. Serve it like you would a soup or over rice. Awesome!

Sambar can be cooked in about half an hour. Unfortunately, dosas take a bit more time. You need to plan ahead to make dosas as the fermenting process takes 36 hours.

You can find my dosa recipe here if you would like to combine it with my homemade sambar recipe.

If you're looking for a delicious - mildly spiced - soup, give this sambar a go. It's great served on its own too or with a piece of crusty French bread.

The origin of this sambar recipe...

Sambar - like the dosas I make - is from Southern India. The original recipe which was sent to me by a friend includes chunks of aubergine (eggplant). I used to include it but I'm not a big fan of the vegetable.

If you'd like to try it with the aubergine, add it just after your blend the soup.

In southern India other vegetables are often added too. If it sounds good, add it!

Working ahead...

You can make this sambar recipe a few days before serving if more convenient.

In fact, the flavours will develop with time and it will taste even better. That's one thing I love about recipes like sambar.

You can make it ahead and then just heat it up before serving.

If you like this recipe, you might like to try some of these too...

Keema dosas
Plain dosas
Cheese and onion dosas
Gluten free double dosa burger
Coconut curry chicken
Sesame and cilantro (coriander) chutney
Red chilli and garlic chutney

Recipe

Sambar Soup

Yield: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

No Ratings

Ingredients

250g (½lb) toor dhal (split pigeon pea lentils)
1 teaspoon vegetable oil
4 large chopped tomatoes
1 tablespoon garlic and ginger paste
1 green chilli pepper - chopped
50g fresh or frozen peas
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 tablespoon sugar
1 teaspoon garam masala
1 small bunch fresh coriander
Salt and pepper to taste
FOR THE TARKA
60ml vegetable oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
A pinch of asafoetida
20 fresh curry leaves

Instructions

Soak the split pigeon peas in hot water for 20 minutes.
Drain and rinse and then pour into a large saucepan.
Add 1½ litres water and heat over high heat.
As you do this, a foam will raise to the top. Skim this off until no foam remains and reduce the heat to a simmer.
Simmer for about 30 minutes until the pigeon peas are soft.
Add the chopped tomatoes, ginger and ginger paste and green chilli and bring to a boil for about 3 minutes.
Now, using a hand held blender (or any blender) blend until smooth. I do this for about five minutes.
Add the rest of the ingredients up to the tarka ingredients and simmer for a further 15 minutes.
Remove the sambar from the heat while you make your tarka.
In a small saucepan, heat the oil until hot but not yet boiling.
Toss in the mustard seeds and cumin seeds. When the mustard seeds begin to pop, throw in the curry leaves and sprinkle in the asafoetida.
Very carefully, add this seasoned oil to the sambar. The oil may spit some so I do suggest standing back a little when you do this.
Stir in into the sambar and bring back up to heat.
Serve hot with dosas or on its own

Dosa Batter Recipe

January 15, 2015 By Dan

Dosas are a real favourite around our house. This is a recipe I learned when I visited the award winning Prashad restaurant in Bradford.

It's amazing watching the professionals there do it. They all turn out so perfect.

Home cooks may find making dosas a bit difficult and time consuming. This batter batter recipe takes ages to make.

You need to blend the rice and dhal for about 5 minutes per batch so that the resulting batter is creamy smooth.

The batter then needs to ferment for a good 24 hours. Have I scared you off making my dosa batter recipe yet?

Believe me, the homemade dosas are worth it!

Tips for using this dosa batter recipe...

One thing I did wrong the first time I made dosas at home was overheat my pan.

The pan should be hot but not flaming hot. You'll know if your pan is too hot as the batter will lump up and you will be left with a real mess.

When a drop of water evaporates immediately when hitting the pan, it is the right heat.

If this happens, lower the heat and start again. Good luck with this one. With a little practice, you will master dosa making. I promise.

Dosa batter ingredients ready to be blended

Making dosas — Get yourself a non stick pan. It's a lot easier.

Recipe

Dosa Recipe

Yield: 4

Prep Time: 1 day 12 hours

Cook Time: 20 minutes

Total Time: 1 day 12 hours 20 minutes

No Ratings

Ingredients

300g broken rice
75g urad dhal lentils
1 teaspoon fenugreek seeds
1 teaspoon Maldon sea salt
1 teaspoon sugar
3 tablespoons sunflower oil
½ onion

Instructions

Combine the rice, lentils and fenugreek seeds in a large bowl and rinse three times with water.
Pour enough warm water into the bowl to cover and soak for 12 hours or overnight.
When ready to make your batter, drain the water.
Place half of the rice mixture into a food processor with about 100ml of water and blend for at least five minutes until very smooth.
You do not want to rush this. It is an essential part of making the batter.
Repeat with the rest of the rice mixture adding another 100ml of water.
Combine the two batters and add the salt and sugar. Whisk thoroughly.
Now place the batter in a air-tight container and leave in the fridge to ferment for 24 hours.
When ready to cook, place a non-stick - or normal frying pan over low heat.
The pan is ready when a drop of water sizzles away almost immediately.
Rub your half onion over the pan. This adds flavour and also ensures the dosas don't stick. Do this before you make each dosa.
Using a ladle, pour about 150ml of batter into the centre of the pan.
Then working very quickly and working from the centre, take the bottom of your ladle and move the batter in circular motions outward so that it is flat and not thick.
Turn the heat up a little. The sides of the dosa will begin to brown and move away from the pan after a few minutes.
When this happens, trickle about ½ tablespoon of the oil around the edges of the dosa.
When the dosa is browned on the under side, flip it and brown the other side for about a minute.
Flip over again and the fold into the shape as above.
Repeat until all of the batter is used.

40 Clove Garlic Chicken Recipe

January 14, 2015 By Caroline

Let’s talk about garlic. Not one clove. Not even a generous handful. I’m talking about 40 cloves of the stuff to make this 40 clove garlic chicken. Sounds like a vampire's worst nightmare—but trust me, this dish is anything but scary. It’s bold, aromatic, buttery, and downright addictive.

40 clove garlic chicken in the bowl it was cooked in.

What is 40 clove garlic chicken?

This French bistro-style recipe has been making rounds for generations, and with good reason. It’s easy, rustic, and bursting with comforting, deep flavors. But I’ve put my own spin on it—simplifying the method without compromising the punch. Because if there’s one thing I believe in, it’s big flavor without faff.

So, if you’ve got a few heads of garlic, a chicken, and a little patience, you're about to make magic in a pot. This dish is amazing served simply with crusty French bread, mashed potatoes, rice, pasta or even Italian gnocchi to soak up all that incredible sauce.

What Makes 40 Clove Garlic Chicken So Special?

Here’s the thing: when you cook garlic low and slow, it mellows, becomes sweet, and practically melts in your mouth. No sharp bite, no overkill—just silky cloves that spoon like butter. And when they’re swimming in a savory sauce with golden chicken and fragrant herbs? Game over.

The real charm lies in the simplicity. A handful of ingredients, one pot, and a dish that tastes like you’ve been slaving over it all day. Although you can simply serve the sauce as many do, just as it comes, I like to blend it.

It's a little trick inspired by a restaurant called The Stinking Rose that I used to frequent in San Francisco. It's an Italian restaurant but they sure did perfect this French classic.

Ingredients

40 clove garlic chicken is a simple dish and there aren't a lot of ingredients. It's all about that garlic that blends so well with the other ingredients.

chicken
flour
olive oil
onion
carrot
rosemary
thyme
garlic
butter, optional
chicken stock
dry white wine
double cream
Salt and pepper to taste

See recipe card for quantities.

Step by step instructions

Check out the following step by step photos and see just how incredibly easy it is to make this classic one pot dish.

Dusting a piece of bone in chicken with the flours.

Step 1: Cut your chicken into about 8 pieces and then dust each piece with the flour. Be sure to shake off any excess flour.

Frying the four dusted chicken in the olive oil.

Step 2: Heat the olive oil in a pan over a medium-high heat. When the oil begins to shimmer, add the chicken. You might need to do this in batches. Don’t overcrowd your pan.

The browned chicken in the pan before transferring it to a plate to carry on with the recipe.

Step 3: Fry the chicken on both sides for about 5 minutes total. Then transfer the lightly browned chicken to a plate and set aside.

Adding the chopped shallots and carrots to the pan to fry for a few minutes.

Step 4: Using the same oil, add the onions and carrots to the pan and fry for 5 minutes total soften.

Stirring the garlic cloves and herbs into the onion and carrot mixture in the pan.

Step 3: Add the garlic, rosemary, bay leaf and thyme and give it all a good stir for a couple of minutes.

Covering the vegetables, herbs and garlic with the wine and stock to bring to a simmer.

Step 4: Pour in the white and chicken broth and bring to a simmer.

Step 3: Return the chicken to the pan with the skin facing upwards.

Roasting in the oven until the chicken is cooked through.

Step 4: Preheat your oven to 400°F/200°C and roast it all for between 45 and 60 minutes or until the chicken is golden brown and cooked through.

The chicken and sauce after roasting in the oven.

Step 3: Remove the pan from the oven and transfer the chicken to a plate.

Step 4: Pour the liquid from the pan into a blender. This step is optional but I like to do it.

Step 3: Blend until the sauce is smooth.

Returning the sauce to the pan and seasoning with salt and pepper to taste.

Step 4: Pour the sauce back into the pan over a medium-high heat and stir in cream to taste. You don’t have to add all the cream in the recipe.

Returning the chicken to the smooth blended sauce.

Step 3: Return the chicken to the pan and garnish with more herbs if you like. Season with salt and pepper to taste.

Step 4: Now all you need to do is take this masterpiece meal to the table and enjoy!

Variations

Although you will find many different ways to make 40 clove garlic chicken, they really are quite similar. Following are other ways I have seen this dish served.

Cook a whole chicken - This isn’t exactly fancy food but it always tastes pretty spectacular. Often a whole chicken is roasted in the sauce rather than cutting it up and frying first. It will take about an hour to roast a whole chicken using this recipe.
Don’t blend the sauce - Blending the sauce is more restaurant style. In home kitchens the sauce is often left as it is. The garlic and other vegetables become so soft while cooking, you really don’t need to blend them.
Leave out the cream - Cream isn’t always added to 40 clove garlic chicken. It’s quite a rich dish even without the addition of cream.

Equipment

A heavy based pot or pan: 40 clove garlic chicken is one pot cooking at its very best. Get yourself a good quality, heavy bottomed pan or pot.

A blender: If you want to blend the sauce, you will need a good countertop or stick blender.

Storage

You can store any leftover, covered in the fridge for 3 to 4 days. If you don’t add the cream, you can also freeze your 40 clove garlic chicken for up to 3 months.

If freezing, be sure to label and date the container.

To reheat, you could just place it all in your microwave for a few minutes. Or, if you have a lot leftover, reheat gently over a medium heat in a pan or pot on the stove.

What kind of a dish is 40 clove garlic chicken?

40 clove garlic chicken might sound like a statement dish—and it is—but it’s also a humble, weeknight-friendly one-pot meal.

Whether you’re feeding the family or showing off for friends, this is a dish that proves garlic is not a seasoning - it’s the star.

So go ahead, peel those cloves, trust the process, and let garlic do its thing. You’re about to discover why this dish has stood the test of time.

Top Tip

Blending the sauce is optional and you probably won't see 40 clove garlic chicken served this way in France. That said, I highly recommend giving it a try. It takes the dish up a notch or two.

FAQ

Do you really need 40 cloves of garlic? Isn’t that too much?

It sounds like a lot (and it is), but when garlic is slow-cooked, it becomes sweet, creamy, and mild, not sharp or overpowering. The 40 cloves melt into the sauce and infuse the chicken with rich, mellow depth. So yes—please trust me here! It’s not as intense as it sounds.

Do you have to peel the garlic?

Some recipes call for the garlic to be peeled. It really isn't necessary though. I don't peel my garlic.

Do you have to cut up a whole chicken?

No but that is the cheapest way to purchase chicken. You can use bone in thighs, legs or breasts, cut in half if that is what you have.

Pairing

All of the following will go very nicely served with 40 clove garlic chicken.

Recipe

40 Clove Garlic Chicken

Yield: 4

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

No Ratings

Ingredients

1 free range chicken, cut into 8 pieces
flour for dusting the chicken
4 tablespoons olive oil
4 - 5 branches rosemary - leaves removed
3 tablespoons fresh thyme leaves
40 cloves garlic
2 tablespoons butter, optional
1 cup (250ml) chicken stock
1 cup (250ml) dry white wine
1 cup (250ml) double cream
Salt and pepper to taste

Instructions

Preheat your oven to 200c (400f)
Dust the chicken pieces in the flour and shake off any excess flour.
Heat the olive oil over medium high heat until bubbling but not smoking and add the chicken pieces to the hot oil. Let the chicken brown all over in the oil for about 5 minutes and then transfer it to a plate and set aside.
Stir in the chopped onions and carrots and fry for another 5 minutes or until soft. Then stir in the garlic cloves, rosemary and thyme and fry it all for another couple of minutes.
Now add the butter, if using and then stir in the chicken stock and wine and bring to a simmer.
Place the browned chicken skin side up over the stock and place in the oven for about have an hour or until the chicken is crisp and cooked through.
Remove the chicken from the pan and pour the sauce into a blender. This is optional but I like a smooth sauce.
Blend until you have a smooth sauce. Return to the pan and season with salt and pepper to taste.
Place the chicken back on top of the sauce and serve.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 506Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 65mgSodium: 246mgCarbohydrates: 39gFiber: 2gSugar: 2gProtein: 17g

Ranch Dressing Recipe

January 14, 2015 By Dan

It's hard to beat a homemade ranch dressing. That's especially so when it's on top of a wedge of cold iceberg lettuce with all the fixings. Crisp red onions, chickpeas and kidney beans are a must.

I also like a bit of smoked bacon or fried chunks of Parma Ham. The chunks of Parma ham are a bit more difficult to come by but God are they good.

That's what I used in the wedge salad above.

We brought a leg of Parma ham back with us from our last trip to Italy and believe me, cutting small chunks off of it are a lot easier than those more traditional paper thin slices.

I've been making this same ranch dressing since I was a kid. Little has changed. There's just no need to change a thing. Hope you agree with that one.

Working ahead...

As with most good salad dressing, this ranch dressing recipe can be made a few days in advance.

In fact if you do that, it will come out of the fridge nice and cold which is the way ranch should be served.

Just be sure to whisk or shake it up well before serving.

So are you ready to get started>

This ranch dressing recipe is so delicious and easy to make. Don't wait another minute! Make this now and enjoy.

If you like this recipe, you might like to try some of these too...

Caprese salad
Ceasar salad
Green goddess salad
Salad nicoise

Recipe

Dan's Classic California Ranch Dressing

Yield: 4

Prep Time: 10 minutes

Total Time: 10 minutes

No Ratings

Ingredients

1 cup (250ml) Mayonnaise
½ cup (125ml) buttermilk
1 shallot - finely chopped
1 clove garlic - finely chopped
A small bunch of chives - finely chopped
1 tablespoon white wine vinegar
3 tablespoons Parmesan cheese
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
Salt and freshly cracked black pepper to taste
1 - 2 squirts of Tabasco
1 - 2 squirts of Worcestershire sauce

Instructions

Whisk all of the ingredients together in a large bowl until creamy smooth.
Place in the fridge for about an hour before using (optional).

I hope you enjoy this ranch dressing recipe. If you do try it, please leave a comment. I'd love to hear from you.

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What is 40 clove garlic chicken?

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