Tuscan Chicken Hot/Cold or what ??

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Tuscan Chicken Hot/Cold or what ??

Postby Zosherooney » April 16th, 2010, 7:12 am

Morning all, I have made this recipe and it is presently sitting in my firdge waiting to be devoured. I am aware that it is meant to be eaten cold, but was wondering if it could be eaten hot? What do you think?
http://www.bbc.co.uk/food/recipes/datab ... 3191.shtml
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Re: Tuscan Chicken Hot/Cold or what ??

Postby Sloe-Gin » April 16th, 2010, 7:30 am

Looks a great recipe - I see no reason why it shouldn't be eaten hot, with rice or couscous, maybe, instead of the salad. I have some boneless thighs for tonight - I think I'll try this recipe as well. I think I'll make the marinade in advance for the flavour to infuse, then strain it and just use the liquor for dressing the chicken - would that work?
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Re: Tuscan Chicken Hot/Cold or what ??

Postby Suelle » April 16th, 2010, 8:27 am

I'm not sure the sauce would work as well hot - it's a very large volume of cooking liquid, but reducing it might make it too strongly flavoured, with that amount of vinegar.
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Re: Tuscan Chicken Hot/Cold or what ??

Postby Sloe-Gin » April 16th, 2010, 8:38 am

As I read it, you lift the chickern from its cooking stock and add it to the marinade - or have I read that wrongly? :(
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Re: Tuscan Chicken Hot/Cold or what ??

Postby karadekoolaid » April 16th, 2010, 9:28 am

You know what, Zosh? I think I'd give it a go. I would, however, warm up the marinade first, without the chicken, and perhaps reduce it bit , then taste to see how it's developed. I'd imagine a sort of sweet and sour sauce.
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Re: Tuscan Chicken Hot/Cold or what ??

Postby ianinfrance » April 16th, 2010, 9:45 am

Hi,
No, Ann, you've not read it wrong. The large quantity of cider vinegar (flavoured up) is used to poach the chicken etc. These ingredients are then removed and marinated in balsamic vinegar (a LOT of balsamic, so it can't be meant to be made with the "real thing".) even MORE Olive oil (half a litre - gulp - for 4 breasts) etc. Then when marinated over night, you remove the chicken etc garnish the salad with the etc and slice the chicken.

I could see how the chicken could be served warm with bulghur or couscous dressed with the etc. and I suppose the marinade could be used to warm the chicken. However, I'm dubious as to how it would work, flavourwise. I'm an old stick-in-the-mud I know, but I would always prepare a recipe once "as is" to get an idea of how the flavours work etc and then later play with it.
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Re: Tuscan Chicken Hot/Cold or what ??

Postby Sloe-Gin » April 16th, 2010, 9:56 am

At least, Ian, if the chicken is cooked and the marinade served as just a dressing, the remainder of the marinade will sit happily in the fridge for a while and can be used up at a later date. In fact, I quite like the idea of the flavours in the marinade and, to be honest, I don't think I'd use the huge quantities of poaching liquor either.
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Re: Tuscan Chicken Hot/Cold or what ??

Postby Zosherooney » April 16th, 2010, 7:02 pm

Evening all, Very many thanks for all your imput. I think you have some interesting points and ideas, so as I also reduced the quantities of liquids i.e. oil and wine, I think I will add some of the cooking liquor to the marinade (having taken the chicken out) taste and when I am happy with the flavour I will add the chicken to warm up and serve with cous cous. I have also sifted out all the sultanas and pine nuts to serve with the chicken. I also used chicken legs and slashed them to let the flavour infuse. I will get back to you when we have eaten said dish ! I feel a nice bottle of something white coming on !
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Re: Tuscan Chicken Hot/Cold or what ??

Postby Zosherooney » April 16th, 2010, 9:11 pm

OK here I go.............I took the chicken out of the marinade and warmed some of the marinate in my wok, added a bit of the wine+ mix and took out some of the oil. Made sure that 1/2 of the sultanas and pine nuts were in the sauce. Tasted it added a bit more wine + mix, slightly thickened it, added the warmed chicken to it and Hey Presto ! It was done! I served it with 1/2 a pack of toasted (cous cous (shaped pasta) bought in Cairo, done with fried onion and parsley and it was delicious ! There is another serving for 2 of us and I can recommend it with a bit of tweeking. There is too much vinegar, oil and wine in the original recipe for us. I just used my judgement. I used leg joints and not breast ? The flavour is good, I had some "giant" Sultanas I bought in greece and them, coupled with 1/2 a scotch bonnet ( I did not have any red chillies) worked perfectly. It was slightly hot, sweet and sour with something else...... but very enjoyable......
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Re: Tuscan Chicken Hot/Cold or what ??

Postby Sloe-Gin » April 16th, 2010, 10:14 pm

Gosh, Zosh, a recipe is born...
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Re: Tuscan Chicken Hot/Cold or what ??

Postby ianinfrance » April 16th, 2010, 11:42 pm

Zosherooney wrote:coupled with 1/2 a scotch bonnet ( I did not have any red chillies) worked perfectly. It was slightly hot, sweet and sour with something else
Hot? With half a Scotch Bonnet. Coo err missus.
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Re: Tuscan Chicken Hot/Cold or what ??

Postby karadekoolaid » April 17th, 2010, 3:55 am

Hot? With half a Scotch Bonnet. Coo err missus.

:lol: :lol: :lol: :lol: :lol:

we chileheads know that Zosh should have used 2 1/2 Scotch bonnets, right? 8-) 8-)

Nice invention, Zosh!!
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Re: Tuscan Chicken Hot/Cold or what ??

Postby ianinfrance » April 17th, 2010, 11:04 am

karadekoolaid wrote:
Hot? With half a Scotch Bonnet. Coo err missus.

:lol: :lol: :lol: :lol: :lol:

we chileheads know that Zosh should have used 2 1/2 Scotch bonnets, right? 8-) 8-)

Nice invention, Zosh!!


I imagine you'd already left the UK when they "discovered" the Dorset Naga. That's got a rating of 1M scoville. Too much for me to be honest. I don't get much pleasure beyonf the Thai dragons, though it's true that a ripe Habbie has very much it's own flavour, if you can get past the hotness to get to it.
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Re: Tuscan Chicken Hot/Cold or what ??

Postby karadekoolaid » April 17th, 2010, 10:19 pm

I heartily agree, Ian. Whilst I will happily scatter a couple of chopped cayenne or serrano chiles on my food, I have no desire to experience volcanic eruptions.
I bought some Red Savina Habanero seeds the last time I was in the UK, and they produced some really delightful fruit. I tasted ( is that the right word? :terrified: :terrified: ) a bit one afternoon with a mate of mine. 10 minutes burning - they were consigned to a hot sauce which we sold at a June Bazaar.
Since the Naga is twice that......
I think I might offer them to my worst enemy!
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Re: Tuscan Chicken Hot/Cold or what ??

Postby ianinfrance » April 18th, 2010, 9:19 am

karadekoolaid wrote:I heartily agree, Ian. Whilst I will happily scatter a couple of chopped cayenne or serrano chiles on my food, I have no desire to experience volcanic eruptions.
In my long (and largely missspent) life, I've had quite a lot to do with foodies from the USA, and amongst them there is a breed calling themselves chileheads, who - it would seem, seem to want to equate their virility with the hotness of the food they eat and (claim to?) enjoy. They specialise in making bad hot sauces whose sole interest (to the purchasers) are the twin criteria of the number of Scoville units the sauces contain, and the deleterious effect they have on evacuating. "Ring of Fire" springs to mind. :lol: :lol:

As I said earlier, I've no fear of hot food, and can down a meat phall - with pleasure if I have a cold - or a really hot Thai green curry, but I don't find hotness a virtue in and of itself.

Coming back to scotch bonnets, I must tell you a story. The first time we went to Nassau on board Mallard, Guy and Anita (Jacquie's sister and B-I-L) went out to buy a "veg box" that are sold on the quayside there. Dirt cheap, but you take what's there. We also managed to get some Conch and we decided that it would be nice to try them as fritters, so after cleaning and preparing them, I (I often got delegated as chief cook on that trip) started making up the batter mix. Well the Bahamian recipe we had called for 3 chopped chillies. However, I'm not entirely innocent, and so I had a taste of the peppers that were in the veg box. Yup, they were scotch bonnets, and as you'd expect for something with a range of 300k to 500k Scoville, they were pretty hot, so I cut down the quantity to a single half chile, with ribs and seeds removed.

When it same to supper time, they were pretty good really, but flipping hot. Jacquie & I, who, as I said, are fairly used to hot food found them wonderful, Anita and Guy managed them, but only just, mainly because he was too mean to leave food, but he talked soprano for four days afterwards. :lol: :lol: :lol: :lol: :duck: :duck:
Last edited by ianinfrance on April 18th, 2010, 3:50 pm, edited 1 time in total.
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Re: Tuscan Chicken Hot/Cold or what ??

Postby karadekoolaid » April 18th, 2010, 12:46 pm

Ha!!! Lovely story that, Ian!!
The Scotch Bonnets need to be treated with respect. I can remember playing cricket (over here) against a team from Trinidad. They brought their own "Pepper Sauce", which consisted of whole Scotch Bonnets pickled in an oily vinaigrette. I actually burnt my lips on it, and suffered for about a week.

As for the Chilehead movement - I agree. There's no merit in swallowing what can only be described as Incendiary Devices just to "prove" one is more macho than the other. Actually, I think there's a direct relation between "Heat" and IQ. The higher the Scoville Units, the lower the IQ!!!! :lol: :lol: :lol:
If you look up Naga Jolokia on You Tube, there are several blithering idiots filming the effects of consuming a whole chile. All of them suffer to extremes!
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Re: Tuscan Chicken Hot/Cold or what ??

Postby Zosherooney » April 19th, 2010, 6:11 pm

Hi Guys, my addition was half a scotch bonnet (1/2) not one or two. Sorry if it gave the impression that I am a rough, tough asbestos mouthed kinda gal ! On the subject of Youtube and chilli eating, there was a good video of a scottish guy attempting to eat a scotch bonnet (the whole thing in one go). His face had every colour imagineable, worth finding if you can be bothered...... It would seem that Channel 4 have blocked access............ Never mind.
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