MEAT FEAST: ROAST CHICKEN ORIENTAL STYLE (Archive)

An unexpected treat for the adventurous eater - and even kids like it!

updated  jan 2023

Roast Chicken, Oriental Style 
'Unusual but in a good way' 'Really good; the flesh is very juicy and tender' -Tasters

Classic roast chicken is a joy to behold and is considered one of the ten meals everyone should learn to cook.

This Oriental version, involving Oriental black beans, was developed by the Blogger many years ago.  It is the main focus of this post but an equally tasty alternative, lemon and thyme, is also offered.  

The Black Bean version impresses and pleases adult males, in particular.  Some kids love it, though it may be more popular with boys than girls. 

The Oriental aspects are preserved black beans (How to Use Preserved Black Beans) and the standard mix of ginger and garlic.  An optional wash of star anise and sherry adds another layer of flavour.

The black beans on their own are well flavoured but their saltiness is muted by rinsing in water and storing in sherry. They are mashed into softened butter and slipped under the chicken skin before it goes into the oven.  The result is not subtle but is not at all overwhelming.  


Those with blood pressure issues should approach this version cautiously.

In the alternative version, the skin is liberally sprayed with a 2:1 solution of olive oil and fresh lemon juice.  A whole lemon in two halves and chunks of a medium onion are inserted into the chicken's cavity with fresh (preferred) or thyme.  Season the cavity and the skin lightly with pepper & salt.  

The roasting method is the same for both versions.

67 normally recommends removing the roasted skin to reduce fat but it's so crispy you may find yourself unwilling to do that.  

Cost: min £7-8; more for high-end chickens (buy the best you can afford)
Serves: 4-6

Ingred:
    1 whole chicken
    2 oz softened butter
    2 generous tsp preserved black beans, mashed
    1 good-sized clove garlic, grated or minced 
    1 1/2 tsp grated or minced peeled ginger 

    1 star anise, left 1/2 hour in 2 1/2 tbsp boiling water (opt)
    1 1/2 tbsp dry sherry or grape juice(opt)

    1 onion quartered
    3-4 unpeeled cloves of garlic
    water

Alternative version: 2 fresh lemons, fresh (preferred) or powdered thyme, onion, garlic cloves (opt)

Method:

Preheat oven to 180c/350f/170fan/gas 4

Oriental Version

1. Mash the beans into a paste; mix into the softened butter with the ginger and garlic, carefully distributing the aromatics throughout the butter 
2. Starting from the top of the chicken breast above the cavity, carefully lift the skin from the chicken, trying not to tear it.  Using your fingertips, gently push the butter under the skin, massaging it toward the back end of the bird and over the thighs.  A slight bulge and darker colour will indicate where the flavoured butter has covered the flesh.  If there's any butter left, rub it over the wings and the legs of the bird. 
3. If using the star anise, remove from liquid & add sherry; brush it liberally over the chicken skin (opt)

 Lemon & Garlic Version

1. Brush chicken generously with a 2-1 mix of olive oil and freshly squeezed lemon juice.  
2. Put lemon, halved, coarsely chopped onion and unpeeled garlic cloves in the cavity with some thyme (fresh if possible) 

Then

1. Place the chicken on a roasting rack in a roasting tin
2. Add 1/2 inch/1 cm water to the pan
3. Cover the breast loosely with foil.
4. Bake according to producer's suggested times
5. (Lemon Version: 40 mins before the end of the cooking time, add new potatoes sprayed lightly with olive oil and pepper & salt on a shelf above or below the chicken.)
6. Remove foil from top of chicken at 2/3 of the cooking time.  Baste the bird with the juices in the bottom of the pan every 10 mins 
7. When the cooking time is up, put a meat thermometer into the thickest part of the thigh (not near bone or fat); it should register 73C/165F.  OR insert sharp knife between thigh and breast; the juices should run clear - if there is any pink, the chicken needs further cooking 
8. Pour the juices into a good-sized jug; add a bit of water to the roasting tin and bring it to a boil, scraping the bottom of the pan.  Add to the jug.  
9. If you prefer a thicker sauce, mix one tablespoon cornflour with 2 tablespoons cold water and add to the pan.  Heat until it thickens. Add to juices in the jug.
10. Remove as much fat as you can.  
11. Serve Oriental version with Unfried Rice and stir-fried mixed vegetables 

Comments on Oriental Version:
    'Oriental or not, it's a really great juicy, tender chicken'.  50+ Political administrator
    'Roasting a chicken Chinese style is a bit unusual but in a good way. I like it.'   20+ Australian-Chinese  
     'It's really tastes good!' 2 female tasters, one older; one younger 

Tips:

How to Carve a Chicken the 67 Way

                            More chicken on NavBar: Recipes I: Chicken

 Please leave a comment below

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

MEAT FEAST: MONGOLIAN LAMB, lower fat, easy peasy, make ahead (Archive)

Gutsy lamb dish that can be crispy or casseroled. Or both!

updated 1 May 2018

Mongolian Lamb, Crispy (Stock Photo)
Courtesy of Bing @ Copyright BBC Good Food and licensed for reuse under this Creative Commons Licence 

'I have been to Mongolia many times and (this) had a really authentic taste.' Taster

This recipe features lamb shoulder Mongolian style and it can be served in two equally delicious ways.  The classic crispy style is like duck pancakes but wrapped in lettuce instead.  The other style - which 67 prefers - serves the meat as a juicy casserole.      

The blogger didn't encounter Crispy Mongolian lamb until well into adulthood, in a European Chinatown.  The dish was gorgeous but the the fat levels were through the roof.    

67's version is skinny and healthy.  The fat is rendered out of the meat by braising or slow-cooking it in an exotic cocktail of Chinese spices and liquid. It's left overnight to cool and the (substantial) solidified fat is easily removed.

In the crispy version, meat is either shredded and grilled or baked until it is - magically - both crispy and tender.  It's served with the reduced, thickened braising sauce and 67's low-sugar Sweet Chilli sauce. The meat is wrapped in lettuce instead of Chinese pancakes (Pancakes will require a trip to a Chinese supermarket.)  It's a great dish for getting raw veg into kids and for impressing guests.

In the casserole version, the meat is shredded or cubed, heated in a gravy made from the braising juices and served over rice, with steamed veg. 

Note: Cook the day before serving 

Cost: £6-7
Serves: 4-6

Ingred:
   1 shoulder of lamb, 500-750 gm/18-26 oz
   2 inch/4cm piece of ginger
   2 garlic cloves
   4 tbsp 25-30% salt-reduced soy sauce
   1 tbsp 5-spice powder
   150 ml rice wine/dry sherry/white wine or grape juice OR
   100 ml good meat stock plus 50 ml rice wine/dry sherry/white wine/white grape juice ((67 used stock & sherry) 
   1 small red chilli, de-seeded
   1/2 tsp cinnamon
   1 star anise (opt)
   2 dried Chinese mushrooms (opt)

For Crispy Mongolian lamb: spring onions
                                        cucumber
                                        crisp lettuce
                                        oyster sauce (opt)
                                        sweet chilli dipping sauce (opt)

For casserole: white rice
                     steamed veg
                     sweet chilli dipping sauce (opt)
                     
Method:

1.  Mix all the braising ingredients together.
2.  Pour into a slow cooker or stock pot
3.  Add lamb; cover with tight-fitting lid
4. If using a slow cooker, cook on low for 6-7 hours, turning the meat every hour. (Use the cover to Direct the steam away from you) 
5. If using the stock pot, cook on med heat for 3 hours,, turning the meat every half hour. 
6. The meat is ready when tender and falling off the bone
7. Remove meat and set aside; after an hour refrigerate
8. Pour braising liquid into a jug; leave for an hour, cover & refrigerate 
9. The meat and braising liquid can stay in the fridge up to 2 days after cooking.
10. When ready to serve, remove fat from braising liquid
11. Prepare preferred lamb as below. 

Crispy Mongolian Lamb

1. Preheat oven to its highest temperature
2. Put lamb in a deep roasting dish on a rack; bake 20-30 mins or until top is crispy (check at 20 mins to prevent burning)
3. Meanwhile, wash lettuce; separate leaves; shake or spin dry
4. Cut cucumber into matchsticks; 
5. Shred spring onions, white & green.
6. Arrange lettuce, cucumber & onions on a large plate
7. Bring braising liquid to the boil; reduce liquid by 1/3; thicken with a slurry of one tablespoon corn starch mixed with a tablespoon cold water.
8. Shred lamb
9. Serve wrapped in lettuce with cucumber, spring onion and braising sauce. 
10. Oyster and sweet chilli sauce are optional

Mongolian Casserole Lamb

1. Bring braising liquid to the boil; reduce liquid by 1/3; thicken with a slurry of one tablespoon corn starch mixed with a tablespoon cold water
2. Shred or cube cold lamb
3. Reheat in the braising gravy (thin with stock or thicken as preferred)
4. Serve with rice and steamed green veg with chilli sauce on the side

Comment:

This was delicious both ways! I have been to Mongolia many times and it had a really authentic taste. Had it as a slow cooked lamb dish first day - cooked it in the oven at 150C for 5 hours then served with whole grain basmati and quinoa mix and stir fried veggies. 2 - shredded lamb and reheated in 200 fan oven for 15 minutes covered in foil and 5 open. I sprinkled a chilli seasoning on before reheating. I used Chinese pancakes as I had some in the freezer. I would only ever use British lamb though - support our farmers and cut food miles please!  Anonymous middle-aged woman from the North

Tip: 
Fluffy white rice seems to be a better vehicle for the spicy savoury casserole but brown is ok

                                                     More lamb recipes on NavBar: Recipes II...

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission. 

MEAT FEAST: SPICED PERUVIAN BEEF IN FRUIT & BEER (Archive)

Spices, orange & beef give this budget-friendly steak a Latin American punch

Wallet-friendly steak, Peruvian-style: spicy, fruity and with beer!
'The meat is so tender; the flavouring intriguingly subtle.  Perfect to launch metal rock holiday.' tester
                                                                                                                                               

This savoury beefsteak is tender but full of body, layered with flavours evoking heat, dust and lowing cattle.  It's a Peruvian dish but more than stands on its own as a fab summer recipe, perfect for the grill or BBQ.  

And it can be prepared ahead!

It was adapted from the internet but the site reference has been lost.  Apologies to the site but who knew there are so many web addresses for Peruvian cuisine?   

Peruvian Beef Steak is designed for the cheaper cuts of steak -- skirt, flank or Denver.  These cuts are better seared and served pink in the middle, the way (apparently real) men like their beef.  The flavour is excellent but the meat can be chewy if overcooked.

67 tested supermarket Denver steak, in a packet. The blogger is not a fan of beef that's still pink but tested a slice (intrepidly)! It was surprisingly good; the meat was flavoursome and not at all raw.  The kebabs, cooked slightly longer, were chewy.  

If there are any qualms about texture, best buy the least expensive standard steak, rump. Or take supermarket specials on beef roasts, which can sometimes be a little tough, slice thickly and treat like steaks.  

The flavour of the marinade was gorgeous but some men might prefer more heat.  Try serving finely diced de-seeded red chillis in a separate dish. 

Costs: £6-7
Feeds: 3-4

Ingred:
   1 lb/1/2 kilo flank, skirt or Denver steak left whole OR the more expensive rump steak 
   2 large oranges, zest and juice  
   1/2 cup finely chipped cilantro or chives (67 used chives)
   1/2 large yellow onion, thinly sliced 
   2 tsp salt-reduced soy sauce (Amoy or Pearl River Bridge)
   1/2 tsp cumin
   1/2 tsp smoked paprika
   1 garlic clove, finely grated
   1/2 tsp oregano
   1/4-1/2 tbsp dried chipotle or a small dried chipotle soaked in water, drained and finely chopped
   1/2 mug Mexican beer (see below) or no-alcohol beer   (67 used a similar Czech Pilsner which was sold in singles, not 4-packs,  500 ml, £1.70) 

  Garnish: red chillis, de-seeded and finely diced 
  
Method:

MEAT FEAST: KOFTAS GREEK STYLE (Archive)

Luscious lamb koftas, delicately layered with spices and herbs...

updated April 2025

One of the most popular 67goingon50 recipes of all time
'Beautifully seasoned & spiced; brought back memories of the Mediterranean.' Taster

Koftas, Greek style, are full of flavour -- without heat -- and are perfect for adults and kids.

Most of it can be prepared the day before: the meat can be mixed and moulded and the sauce made; both can be refrigerated in a couple of layers of cling film  until needed.  Though it doesn't take much time to prep the salad on the day and is better for it, in an emergency the veg can be pre-cut and stored in separate containers .

The photo shows the koftas in homemade chickpea flour wraps (for the wheat-phobic) but the cigar-sized sausages also fit beautifully into pitta pockets.  The raw cabbage, pepper, tomato and onion salad, smothered with tahini-yoghurt dressing, ensures nearly all your 5-a-day veg quota is met. 

Minced lamb is traditional for this dish but minced beef or minced turkey thigh can also be used.  

Cost: £6.50+ for lamb mince (4/2025); the frugal should go for beef mince
Feeds: 6-8

Ingred:
   500 gm minced lamb/turkey/beef (lamb mince £6.50 for 500g)
   1 med onion or half a Spanish onion, grated or processed into small shards
    1.5 tsp paprika
    1.5 tsp cumin
    1 tsp cinnamon
    1 tsp dried coriander
    zest of one lemon

    2-3 tbsp fresh mint, chopped medium fine, or 1 tsp dried
    2-3 tbsp fresh parsley, chopped medium fine, or 1 tsp dried
    1 egg (opt)
    pepper & salt

Method:
 

1. Spread out mince on a flat surface
2. Cover with onion and dried herbs; mix well with two forks or with hands, ensuring the herbs are blended into the meat
3. Add lemon zest & fresh herbs; stir well, distributing everything evenly; mix in egg  
4. Break off a tablespoon; fry to check for seasoning 
5. Form into fat cigar shapes, cover in 2 layers of clingfilm & refrigerate overnight
6. When ready to cook, heat a large skillet on medium high heat; add a thin layer of vegetable oil.   
7. Shallow fry the koftas -- 4 mins on the first side, then 3 mins for each of the other three sides. Cut one down the middle to check the meat is cooked through (a little pink is fine)
8. For BBQ or grill, cook evenly over med-high heat
9. Remove to a cooling rack lined with paper towels
10. Arrange on a platter with tahini dressing, wraps or pitta and salad ingredients 
11. Generously drizzle both the meat and the cabbage salad with Tahini Dressing

Cabbage Salad 

half recipe Lamb Koftas

   finely shredded cabbage

   finely sliced peppers

   finely sliced red onion (opt)

   halved and sliced tomatoes

Tahini Dressing:

   200gm/7oz thick o-fat yoghurt

   4 generous tbsp mayonnaise
   2 tsp lemon juice or white wine vinegar
   1 med clove garlic, finely grated
   2 tbsp chopped fresh mint or 2 tsp dried  
   pepper & salt
   2 tbsp good tahini
   1 tbsp toasted sesame seeds (opt)
   
Mix well

Comments:
'These were beautifully seasoned, spicy but not hot.  I loved them; the entire package of meat & salad and the tahini dressing brought back memories of the Mediterranean. They would make lovely canapes in smaller form.' Retired writer 

   
Tips:

• The koftas were shallow fried in sunflower oil; cooking them any other way reduced the flavour and dries out the meat.  Reduce fat by resting the cooked kaftan on paper towels.
• Replace tahini sauce with yoghurt-mayonnaise with harissa to taste stirred through  
• 67 does not have a barbeque but has seen koftas formed around wooden or metal skewers for open-air grilling.  If using wooden skewers, soak them in water overnight (before skewering the koftas) or they'll burst into flames!
• slice an inch off the top of the pitta and line the bottom of the pitta to stop the sauce from making the bread soggy
• finely diced fresh chills can be served in a separate dish 

                          

 More hot weather dishes on Nav Bar: Recipes I   

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.