Philby's @ Bondi - Recipes
There are no hard and fast rules as to how you should use this product.
It is delicious on its own as a salad dressing/sauce, or it can take
on another dimension when combined with other ingredients.
Here are some tried and tested suggestions as to how you can be creative
with this versatile product.
Philby’s Moroccan Chicken Marinade
For every 250ml bottle, add 1 tbsp of honey, 1 tbsp of teriyaki (or
kecap manis), and 1 tbsp of seeded mustard. Thoroughly mix in a bowl.
Now you have the marinade. Place chicken drumsticks and/or thigh cutlets
in a roasting tray. Pour the marinade over all the chicken pieces making
sure each piece is thoroughly coated.
Here are some hints as to how to get the most out of the chicken marinade.
The 250ml bottle of Moroccan chicken marinade, depending on the size
of your roasting tray, is enough to coat 6 (approximately 1-1.3kg) drumsticks
and/or thigh fillets. This should be enough for 3-4 people.
I don't advise this marinade with chicken breast because, in my opinion,
the chicken breast would "dry out" in the roasting process. The chicken
breast cooks very quickly and if you aren’t quick enough, you will over
cook the chicken.
In the event that there is not enough marinade, feel free to add white
wine or water (I prefer wine) to lift the volume.
The time to pour the marinade is at least 2 hours before putting in
the oven. The best is to marinade the night before and place in the
fridge. That way the chicken has plenty of time to absorb all the flavour
that the marinade has to offer.
The marinade should cover approximately half of each chicken piece.
Please make sure that each piece is thoroughly coated.
The cooking process should take about 1.5 hours - turn each piece over
half way through. The oven temperature should be 150 -175 degrees celcius.
During the cooking process the marinade will bubble. Feel free to turn
down the temperature to avoid burning of your oven dish as well as the
chicken pieces. During this cooking/roasting process the chicken pieces
will brown very nicely.
Perhaps allow an extra 10-15 minutes of cooking time to turn the oven
off after 1.5 hours and leave the tray of chicken in the oven during
this time. This will allow the juices to settle and give the chicken
pieces time to "relax" and become tender.
Serve this chicken with rice or mash potato. The sauce is delicious
on rice or mash potato.
As there are 15 different ingredients being absorbed into each chicken
piece during the roasting process, you can be rest assured that the
end result will be very well presented, delicious, and tender chicken!!
May Cottage Cheese Salad
This is a delicious and an incredibly well presented salad due to the
colour of all the different ingredients. It is not your everyday garden
salad. I have this most days for lunch. There are no strict rules for
making this dish. Cottage cheese is available in all supermarkets or
delicatessens. In a salad bowl, scoop in cottage cheese.
As I said there are no strict rules here – you can add just about anything.
I would stick to fresh herbs and vegetables. If you have left over chicken
from the Moroccan Chicken, take the flesh off the bone and slice thinly
(with a chef’s knife). Put the chicken to the May salad. Add sliced
cucumber, sliced tomato (or chopped cherry tomato), sliced avocado,
chopped shallots, and any fresh herbs (such as basil, mint, coriander).
Gently toss. This salad is already bursting with flavour from the fresh
herbs, vegetables, and chicken. It is also beautifully presented because
of all the different colours.
Add some Philby’s salad dressing. Gently toss. The 13 different ingredients
in the dressing alone is flavoursome, but when mixed with all the above,
you have a delicious salad, full of nutrients combined with a dose of
Moroccan sweet, spicy, and sesame to add more character.
I have not put any quantities to these ingredients. It is all up to
you as to how much of every ingredient you put in.
This is a great salad for entertaining. As I said, I have this salad
almost every day for lunch.
Philby’s Chermoulla
This is a terrific marinade for white fish. I use it on deep sea perch.
I have exact ingredients for this recipe.
*One third to one half of a cup of Philby’s Moroccan dressing
*One third of a cup of freshly squeezed lemon juice
*6 shallots – thinly sliced
*4 cloves of garlic – crushed
*One half to one teaspoon of ground cumin
* A small amount of chilli – thinly sliced
*One quarter of a cup of finely chopped fresh coriander
*One quarter of a cup of finely chopped fresh mint
*One quarter of a cup of finely chopped fresh flat-leaf parsley
Combine all the ingredients in a bowl and mix well.
This is enough for 2-3 perch fillets. Place each fillet onto aluminium
foil (enough to fold over to cover each fish). Spoon some marinade onto
each fish making sure each fish is covered both sides. Fold up the alfoil
around each fish ensuring the marinade cannot leak out.
Place the folded fish in alfoil on a flat baking dish. Place in oven
150 degrees Celsius for 10-15 minutes (until just cooked).
Take out of the oven. Gently take out of the aluminium foil and place
on plates or a tray. This is a delicious and melt in your mouth -very
soft fish to eat.
The marinating should be done 2 hours before being put in the oven,
or it can be done the night before and refrigerated.
Chermoulla
Is a Moroccan blend of herbs and spices and it is traditionally
used for preserving or seasoning fish or meat.
As a sauce
For cooked white fish, sausages, and potato chips.
These are my suggestions. Please feel free to experiment.