Pulled chicken and wild rocket pesto

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   Goodbye Freshly Blogged. It was fun while it lasted. Now I can get back to my own blog and cook what I love. No more vote requests, just honest recipes that I love to share and have you try. Below is the final recipe I created for Freshly Blogged but this one is mine alone to share with you.
When I took it to work people kept coming back for more so I know it is morish. It is a bit of a fussy recipe but so worth it. The brief this week was to create something inspired by an artist or a work of art.
Van Gogh has always been a favourite of mine. Possibly because he showed that it didn’t matter how precise your lines are, it is the overall beauty that makes art what it is.
My choice piece was originally ‘Stary Night’, but after much thought and planning and jumping up and down on my recipe to try and make it fit, I realised I needed to change my choice. I decided to stay with Van Gogh and see if he there was another creation I could be inspired by. When I saw Wheat Field with Çrows’ I was sold. The brush strokes that made up the wheat reminded me of hot chips and the rest was a process of ideas tumbling out onto the plate. Chicken with sherry, a playful use of pan-fried chorizo and spicy wild rocket to cut the sweetness and my dish was created.
The lines are not precise but the flavours work together to create art on the tongue.
Ingredients
For the pulled chicken
1 PnP free-range chicken, rinsed and patted dry
200ml Sedgwick's Old Brown
4 medium cloves of garlic, not peeled
1-2 Tbsp olive oil
1 onion, sliced
3 cloves of garlic, peeled and sliced.
You will need tinfoil
For the French fries
6 potatoes, peeled and julienned
Oil
If using the baking method you will need 2 tbsp of flour.
For the wild rocket pesto
1 bag PnP wild rocket
1/4 packet PnP pecan nuts
1/2 lemon juiced
2-3 tbsp olive oil
For the chorizo crows
1 chorizo
A dash of imagination!
Instructions
For the pulled chicken
Preheat oven to 180 degrees.
Rub the olive oil on the chicken and under the skin. Place in a roasting tin with the garlic and the Sedgwick's Old Brown. Cover with tinfoil. Put in the oven for 1 hour. Half-way, turn the chicken over and return, covered, to oven.
On a low heat, caramelise the onion.
When the chicken is ready, remove it from oven. Remove the meat from the bones and keep in liquid. Squeeze the roasted cloves into the liquid . Discard skin and bones.
Bring the heat of the pan up to medium. Add fresh garlic and fry until they start getting colour. Add the contents of the roasting tin to the pan and allow to cook until the liquid reduces and coats the chicken.
For the French fries
Put the potato pieces into cold water for 20 minutes.
*Air fryer method*
Drain and pat dry. Coat chips in 1 tablespoon of oil. Put in a preheated air fryer for 18 to 20 minutes, shaking the basket occasionally.
*Baking method*
Preheat oven to 200 degrees. Drain and pat dry. In a paper bag put the flour. Add the chips. Shake. Put in 2 tbs oil. Shake. Line up in a prepared baking tray (if the chips touch they won't crisp up). Bake until golden and crispy.
*Frying method*
Parboil the chips in clean water. Drain and shake around in the colander to rough up the surface. Place in the fridge. Heat up the oil. Fry the chips, taking care not to overcrowd the chips as it will cool your oil. Pop on paper towel to drain off excess oil.
For the wild rocket pesto
Put all ingredients except olive oil into a food processor. Slowly add the oil a little at a time until pesto comes together.
For the chorizo crows
Heat a pan on high heat.
Slice the chorizo lengthways. Carve out the rough crow shape.
Put in the pan and fry for about 30 seconds each side (the slices with the 'skin' on will likely curl. They make a good chef's tax). Place on paper towel to drain excess fat.

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Addtotaste Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Cook Joined: 18 May 2012 Location: Cape Town Status: Offline Points: 230	Post Options Post Reply Quote Addtotaste Report Post Thanks(0) Quote Reply Topic: Pulled chicken and wild rocket pesto Posted: 26 August 2013 at 22:08
	Goodbye Freshly Blogged. It was fun while it lasted. Now I can get back to my own blog and cook what I love. No more vote requests, just honest recipes that I love to share and have you try. Below is the final recipe I created for Freshly Blogged but this one is mine alone to share with you. When I took it to work people kept coming back for more so I know it is morish. It is a bit of a fussy recipe but so worth it. The brief this week was to create something inspired by an artist or a work of art. Van Gogh has always been a favourite of mine. Possibly because he showed that it didn’t matter how precise your lines are, it is the overall beauty that makes art what it is. My choice piece was originally ‘Stary Night’, but after much thought and planning and jumping up and down on my recipe to try and make it fit, I realised I needed to change my choice. I decided to stay with Van Gogh and see if he there was another creation I could be inspired by. When I saw Wheat Field with Çrows’ I was sold. The brush strokes that made up the wheat reminded me of hot chips and the rest was a process of ideas tumbling out onto the plate. Chicken with sherry, a playful use of pan-fried chorizo and spicy wild rocket to cut the sweetness and my dish was created. The lines are not precise but the flavours work together to create art on the tongue. Ingredients For the pulled chicken 1 PnP free-range chicken, rinsed and patted dry 200ml Sedgwick's Old Brown 4 medium cloves of garlic, not peeled 1-2 Tbsp olive oil 1 onion, sliced 3 cloves of garlic, peeled and sliced. You will need tinfoil For the French fries 6 potatoes, peeled and julienned Oil If using the baking method you will need 2 tbsp of flour. For the wild rocket pesto 1 bag PnP wild rocket 1/4 packet PnP pecan nuts 1/2 lemon juiced 2-3 tbsp olive oil For the chorizo crows 1 chorizo A dash of imagination! Instructions For the pulled chicken Preheat oven to 180 degrees. Rub the olive oil on the chicken and under the skin. Place in a roasting tin with the garlic and the Sedgwick's Old Brown. Cover with tinfoil. Put in the oven for 1 hour. Half-way, turn the chicken over and return, covered, to oven. On a low heat, caramelise the onion. When the chicken is ready, remove it from oven. Remove the meat from the bones and keep in liquid. Squeeze the roasted cloves into the liquid . Discard skin and bones. Bring the heat of the pan up to medium. Add fresh garlic and fry until they start getting colour. Add the contents of the roasting tin to the pan and allow to cook until the liquid reduces and coats the chicken. For the French fries Put the potato pieces into cold water for 20 minutes. Air fryer method Drain and pat dry. Coat chips in 1 tablespoon of oil. Put in a preheated air fryer for 18 to 20 minutes, shaking the basket occasionally. Baking method Preheat oven to 200 degrees. Drain and pat dry. In a paper bag put the flour. Add the chips. Shake. Put in 2 tbs oil. Shake. Line up in a prepared baking tray (if the chips touch they won't crisp up). Bake until golden and crispy. Frying method Parboil the chips in clean water. Drain and shake around in the colander to rough up the surface. Place in the fridge. Heat up the oil. Fry the chips, taking care not to overcrowd the chips as it will cool your oil. Pop on paper towel to drain off excess oil. For the wild rocket pesto Put all ingredients except olive oil into a food processor. Slowly add the oil a little at a time until pesto comes together. For the chorizo crows Heat a pan on high heat. Slice the chorizo lengthways. Carve out the rough crow shape. Put in the pan and fry for about 30 seconds each side (the slices with the 'skin' on will likely curl. They make a good chef's tax). Place on paper towel to drain excess fat.
	Check out some more recipes and reviews - www.addtotaste.co.za

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 27 August 2013 at 02:04
	Beautiful job Hila! For those of you unfamiliar with Van Gogh's work...I have to tell you this really does represent the entitled piece very, very well.
	Go ahead...play with your food!

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 27 August 2013 at 06:34
	Hila, Firstly, I would like to compliment you on the stunning récipe. I am a big fan of Rocket, called Arugula or Rucola in the Mediterranean. I do agree with Hoser ... Amazing simlarity to your beautiful dish. In Spain,the freshly prepared sausages would just be fanstastic ... *** On a personal note: I would serve this with out the fried potatoes. With the pesto, sausage and pulled chicken, I would just go with a simple Green salad with some shaved reggiano parmesano and possibly some red ripe pear shaped tomatoes and hot oven bread to dip the Pesto ...
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Addtotaste Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Cook Joined: 18 May 2012 Location: Cape Town Status: Offline Points: 230	Post Options Post Reply Quote Addtotaste Report Post Thanks(0) Quote Reply Posted: 27 August 2013 at 07:55
	Hoser - Thank you very much Margi - Thank you as well. The chips were there to reflect the "Wheatfield" If I had to serve this as a dish I would probably serve it with some fresh bread and sliced tomatoes
	Check out some more recipes and reviews - www.addtotaste.co.za

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 27 August 2013 at 09:44
	Hila, I understand ... The idea is phenomenal ... I posted your récipe to my Facebook Magazine this morning when I found your post. Thank you. Kind regards. Margaux.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Addtotaste Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Cook Joined: 18 May 2012 Location: Cape Town Status: Offline Points: 230	Post Options Post Reply Quote Addtotaste Report Post Thanks(0) Quote Reply Posted: 28 August 2013 at 04:53
	Wow Margi. That is amazing! Thank you
	Check out some more recipes and reviews - www.addtotaste.co.za

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 28 August 2013 at 12:24
	Hila, Your welcome ... I have 65% Spanish native speakers on my Gastro Eno magazine, however, numerous chefs do their research in English ... It deserves merit ... It is amazing. Have a great week. Margaux
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.