Recipe of the Week: Garlicky Georgian Poussins

This is the most popular Georgian dish outside Georgia. The young spatchcocked chickens were traditionally cooked on special tapa skillets, weighted down with a brick. I have recently learned that in Hungary they call it ‘iron chicken’. I can just picture those hefty vintage irons adorning frying pans all over…

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Weekend Recipe: Chriskitch’s roast chicken

CHICKEN BROWN SUGAR BALSAMIC VINEGAR CHILLI ROSEMARY This mix uses equal amounts of balsamic and sugar, so the sweet tart taste balances beautifully in the crisp, caramelized crust that forms on the skin. Because there is so much balsamic, the quality is really important here. Use the good stuff. Fresh rosemary, a whopping great big bunch, is also key…

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