Flair is winning ingredient

Press, 12 October 1988, Page 14

Flair is winning ingredient

As one of the judges, MAVIS AIREY had a bird’s-eye view of the 1988 chicken cooking contest.

A recipe for chicken breasts in a tangy marinade of lime and ginger won Angela Dickinson the $lO,OOO first prize in the second biennial national chicken cooking contest organised by the Poultry Industry Association at the Regent Hotel in Auckland last week-end. Six finalists took part, chosen from almost 2000 entries. Judging, by an Australian and five New Zealand food writers and commentators, was based principally on taste, appearance, appeal, and simplicity.

At the request of several judges, including myself, nutrition is expected to be added to the criteria of future contests. A 33-year-old Auckland mother of three with a love of unorthodox cooking, Angela Dickinson says she rarely follows a recipe, but creates a meal in her mind’s eye and develops it from there. This left her in the embarrassing situation of having to ask the competition organisers for a copy of her recipe to use in the finals, because she couldn’t remember it! With the chicken breasts, she served an eye-catching salad of spinach leaves surrounding a mixture of julienne carrots, celery, cucumber, and spring onions topped with finely sliced red cabbage, walnuts, and toasted pumpkin seeds. Her other accompaniments were also innovative: phyllo pastry parcels of wild and

white rice and hot baby beets with chilli glaze.

Lime and ginger chicken

4 boned chicken breasts, skins removed 1 clove of crushed garlic Zest of 1 lime 14 cup flour

fin grated fresh root ginger Strained juice of 1 lime 1 tablespoon brown sugar 2 tablespoons ginger wine or sherry 1 cup coconut cream 14 cup finely chopped spring onions 14 cup clarified butter

Method: In a dish for marinating put garlic, lime zest, lime juice, grated ginger, ginger wine, brown sugar and 1 tbs spring onions. Marinate chicken breasts turning as often as possible for as long as possible (overnight preferably). In a heavy pan, heat clarified butter. Drain chicken breasts reserving marinade. Pat dry with a paper towel. Dip lightly in flour and pan fry until golden brown and cook through for approx. 10 minutes per breast. Keep hot in oven. Into a pot put 1 tbs clarified butter and remaining spring onions. Toss over medium heat.

Add marinade, toss for a few minutes and then add coconut cream. Into a serving dish put the breasts and then pour sauce over them and serve. Edged into second place by the smallest oi margins was Marion Claridge, from Clyde. Using a 100-year-old skillet and a posy of dried wild flowers from Central Otago, she turned her chicken party platter into a tribute to the early European settlers. Although she believes she hasn’t “done a great deal of note,” the 61-year-old widow admits to being able to lay bricks, clean chimneys, chop wood, mend a fuse, mend a washing machine pump, block and unblock drains, and keep body and soul together in spite of the odds. She says she likes designing adzed furniture, writing poetry and short

stories, and spending as much time as possible in the mountains, collecting and pressing wild flowers. The best part about being in the final, she says, is the excitement caused by her selection in her home town “which has had more than its share of doom and gloom lately.” Chicken Party Platter 4 chicken drumsticks, skins removed 1/2 cup ginger wine 1/2 cup raw sugar 60g butter Small piece ginger i/ 2 cup Soy sauce 1 cup water Method: Grate ginger and add to the butter. Gently fry the drumsticks in the butter until they have browned slightly. Pour the wine over and steep for about 1 minute. Add the rest of the ingredients and simmer

very gently until the chicken is cooked and turned a dark rich tan. Watch carefully to prevent burning, adding more liquid if necessary. 4 chicken drumsticks, skins removed 1 beaten egg (add a few drops of oil to help coating adhere) 1 cup coconut Grated orange rind i/ 2 cup orange juice 1/2 teaspoon curry powder 1 cup fresh breadcrumbs 60g butter Method: Dip dry drumsticks in orange juice, then egg. Mix the crumbs, coconut, curry and rind. Roll the drumsticks in this mixture. Repeat the process. Place the coated drumsticks in a dish. Pour over the melted butter, coating all the portions. Cook in a moderate oven until the chicken is cooked and a golden colour. Cut an orange into a waterlily shape and place

in the centre of a large platter. Arrange the chicken, alternating the colours, in “spoke” fashion around the

orange. Place a sprig ot mint or parsley between each portion and garnish further with orange segments.