Ingredients
1 stephen ceideburg
2 mandarines
1 chicken
1 sprigs thyme
3 mandarines, juice only
1 pomegranate, juice only
1 pomegranate, quartered, seeds reser, ved
1 tbsp butter, softened
1 tbsp flour
Directions
This very seasonal dish - both mandarines and pomegranates are well
into their seasons now - is simple but unusual.
Segment 2 mandarines, being careful to remove as much pith as
possible, and if possible remove the seeds.
Remove the fatty pads from the cavity of a chicken and put the
chicken in an ovenproof dish, preferably a glass chicken roaster to
maximise final moistness. Surround the chicken with the mandarine
segments and a few sprigs of thyme. Halve and juice 3 more mandarines
and pour the juice over the chicken. Juice half a pomegranate and
add. Season. Roast in a 190 C oven for about an hour or until the
juices run clear when the thickest part of the thigh is pierced with
a skewer. If not using a glass roaster with a lid, baste at intervals
during cooking.
Meanwhile cut another pomegranate into quarters and twist each wedge
to help free the seeds. Coax them out and reserve. Work together a
tablespoon of softened butter and a tablespoon of plain flour (to
make a buerre manie).
When the chicken is cooked, remove it and the mandarine segments to a
serving dish and keep warm.
Skim the sauce if necessary, then simmer it and add the beurre manie
in small pieces, whisking all the time until it is sufficiently
thickened. Taste the sauce for seasoning and pour over the chicken
and mandarines. Scatter the pomegranate seeds over the mandarine
segments and serve.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
5/11/93. Courtesy Mark Herron.
Servings: 4 servings
Chicken With Mandarines & Pomegranate Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into distant history, at least as far back into recorded history as the early Egyptians, and possibly even further than that. Having said that, in the main part, these ancient cookbooks were just very basic pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to experts is a collection of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. During the time of the Romans a roman called Apicius wrote a collection of documents describing recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into starters, main meal and afters, a very modern way of dining. This early Roman chef informs us how the ancient cooks were skilled in the use of a wide range of aromatic flavours, including some familiar names like bay, mint and asafoetida. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from the holy lands, such as coriander, parsley, basil and rosemary. These new foods and spices was responsible for an eruption in manuscripts on food, most of which still exist in private libraries. Over the next few hundred years, the powerful and wealthy competed with each other to serve up the best banquets, and consequentially cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and writing down recipes common in their social group. Like it or not, the introduction of television brought us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like those on this site. |
We hope you enjoy this Chicken With Mandarines & Pomegranate recipe.
