Today’s recipe is one by our first “guest recipe blogger” for Kauna Kitchen, our very own “Yem Yem”. Thanks for taking the time to share your recipes with Kauna Kitchen family, friends, and readers. We look forward to reading and trying out many more interesting and delectable meals created in your kitchen. So here’s Yemmy’s recipe:
Bruschetta and Roast Chicken
Estimated Cooking time: 60 Minutes
Culinary word for the day: BRUSCHETTA: Toasted Italian bread drenched in olive oil and served typically with garlic or tomatoes.
- 1 pack of 4 medium sized chicken drumsticks.
- Barbeque sauce
- General Tao
- Soy Sauce
- Sesame Oil
- Coconut oil
- Onion powder
- Hot Pepper
- In a small bowl, mix a “dash” of barbeque sauce, general Tao, & soy sauce; 1/2 a teaspoon of onion powder, a pinch of salt, 1 maggi cube, and 1/2 a teaspoon of pepper
- Separate a little bit to be used to glaze the chicken while its roasting. But for the most part, cut some thin lines on the chicken to allow your spices settle and leave to stand for 15 – 20 Minutes (a good time to prep the bruschetta)
- Preheat your oven to 450, and put the chicken in the middle rack. You want it to cook before getting crispy. Turn the chicken occasionally. I test my chicken for readiness by the ease at which a knife or fork slips into it.
- Once the chicken is beginning to dry up, and you can put (and pull) out a knife without the flesh sticking; start to glaze with the remaining sauce mix. Once the chicken is becoming crisp, take out from the oven and allow it to cool slightly.
- Fresh Lettuce
- Garlic (either fresh or chopped)
- Firm tomatoes
- Black pepper (my preference)
- Olive oil
- Baguette (or Similar Bread) x1
- Lemon (1/2)
- In terms of portion size, I generally use a ratio of 3:2:1:1 that is lettuce:tomatoes:onions:avocados. Lettuce should be the most, then your tomatoes, minimal onions and one avocado. Serving size would depend on how much of the mix you put on the bread and the length at which you cut the bread.
- In a large mixing bowl, cut your onions, and lettuce as thinly as possible. Cut your tomatoes (some may prefer to have it dryer and remove the inner portion of the tomatoes; I prefer to leave it in). Mix them all together.
- Add in the spices: -If you are using fresh garlic, then use 1-2 cloves. If using chopped garlic, half a teaspoon. -Mix in a pinch of salt-1/4 of black pepper-1/4 Teaspoon of red pepper (I really like pepper :)) Mix these with the vegetables in the bowl.
- In a separate bowl,-Cut up one avocado, a tablespoon of Olive Oil and 1/2 a lemon.-Mash it together and add to mixing bowl.*The lemon helps prevent discolouration with the avocados expecially if it will be sitting out for a while*
- For the bread: Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat. Cut up the baguette (or similarly shaped bread) on a diagonal about 1/2 inch thick slices.
- Mix a pinch of garlic, a pinch of black pepper and 3 table spoons of olive oil in a bowl. Use a pastry brush to brush the oil mixture on one side of the bread prior to putting in the oven.
- Arrange the bread on your top rack and toast for 5-8 minutes or till golden brown.
Arrange the baugettes on a flat plate. Using a teaspoon, arrange your vegetable mixture over it. Place your chicken by the side. Serve with Zobo (Check the Kauna Chicken Zobo Recipe), cold water with lemon slices or White wine.
Yemi is a daytime super-heroine (saving the world one demand curve at a time). She loves experimenting with food, and will generally eat almost anything. Her preference is for meals that take an hour or less to cook. She eats healthy but does not believe healthy should compromise on taste. Staples in her kitchen are baby spinach, extra virgin olive oil, coconut oil, pepper, and various kinds of noodles.