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Nine, ten, a big fat hen

Monday, December 19, 2011

I almost didn't want to use the roast bird I got from Cold Storage for the recipes using store-bought rotisserie chicken. It was really good on its own. Despite having been under the deli counter's heat lamp for half a day (I only went there after lunch), it was still juicy and I kept poking my nose into my shopping bag because the aroma coming from it was absolutely enticing.
But I went ahead and made four recipes for the newspaper column.
Four ways with rotisserie chicken
Even with those four dishes, there was still part of a chicken breast and a thigh left, and I decided to make two more dishes so I could post the recipes here: chicken cheese balls, and a chicken and melon salad. With dishes like these, there aren't real measurements and even the ingredients are random, but I'm happy with the results.
This Blue Cheese Dip has kick with the addition of cayenne pepper
Chicken Cheese Balls with Blue Cheese Dip
Serves 2

2 cups shredded rotisserie chicken meat
1 cup grated Parmesan cheese
2-3 dashes of freshly ground black pepper
1 cup plain flour
1 egg, beaten
1 cup breadcrumbs
Oil for deep-frying

Mix the chicken, cheese and black pepper. Form into golf-ball-sized balls. (The mixture should come together easily, but if it is crumbly, add a little beaten egg.)
Place flour, egg and breadcrumbs into three separate bowls. Dredge the chicken cheese balls in the flour, then in the egg, and finally coat with the breadcrumbs.
Heat oil and deep-fry the balls until golden. (Remember, the meat is already cooked, so this will only take a minute or two.) Drain on paper towels. Serve warm with the Blue Cheese Dip.

Blue Cheese Dip
100g blue cheese
120ml sour cream
2 tbsp mayonnaise
Juice from ½ lemon
A pinch of cayenne pepper
Salt and pepper to taste

Mash the blue cheese in a bowl then beat in the soured cream, mayonnaise, lemon juice and seasonings. Cover and chill until needed.

A little green and red add a Christmasy look to this salad. I might make this for the family lunch on Dec 25.
Pasta with Roast Chicken and Melon
Serves 2

Rocket leaves
2 cups meat from rotisserie chicken, in bite-size chunks
2 cups rock melon balls (can also be cubed)
2 cups cooked elbow macaroni
1 tbsp toasted sesame seeds
A handful of pistachios
A handful of dried cranberries
Salad oil (good olive oil; I used argan oil)

Lay the rocket leaves on a platter. Toss everything else together with the dressing and pile on top of the leaves. Drizzle salad oil around the plate and serve.

Sour Cream Dressing
½ cup sour cream
Freshly ground black pepper
1½ tsp sugar
½ tsp salt
1 tsp white wine vinegar

Whisk everything together.
* * *

A few related recipes:
Chicken Salad with Chilli Coriander Dressing
Three Malaysian salads (Ulam)
Marinated Roasted Peppers

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