Spatchcock Chicken With Paprika And Olive Oil Bonnie Stern Food

SPATCHCOCK CHICKEN WITH PAPRIKA AND OLIVE OIL - BONNIE STERN

Steps:

• Cut out back bone from chicken. Open flat and remove breast bone. If you wish, cut slits in the skin between the white and dark meat and insert chicken drumsticks for a neat presentation.
• In a bowl combine olive oil, paprika, salt, pepper and garlic. Place chicken in the dish or plastic bag and coat well. Marinate 10 minutes at room temperature or up to overnight in the refrigerator.
• To roast, place chicken, skin side up, on a baking sheet lined with parchment paper. Roast in a preheated 375F (190C) oven for approximately 45 minutes to one hour or until golden brown and a meat thermometer reads 165F (75C) when inserted into a thigh.
• To grill chicken, place bone side down on a hot grill for 5 minutes. Turn and cook skin side down for a few minutes to brown. Place chicken bone side down on indirect heat now (cooler place on the grill) and cook 30 to 45 minutes longer until cooked through.

SOLE WITH LEMON AND CAPERS - BONNIE STERN

Steps:

• Rinse the fillets and pat dry. Lightly season with salt and pepper.
• Dredge fillets in flour, then dip into the beaten egg. Re-dip into flour.
• Heat oil in a large skillet and cook fish for about 3 minutes on each side. Remove to a plate and keep warm.
• Drain any excess oil from the skillet. Return to the heat, adding the lemon juice and capers. Deglaze the pan while scraping any browned bits into the sauce.
• Remove from heat and add the pepper and parsley. Pour over fillets and serve.

CREAMY RICE PUDDING - BONNIE STERN

Steps:

• Bring water to a boil in a large saucepan. Add rice. Cover and return to the boil. Reduce to simmering and cook, covered, for 15 minutes or until water is absorbed.
• Combine sugar, cornstarch and salt in a bowl. Whisk in 1 cup of the milk stirring until smooth.
• Add sugar mixture, remaining 4 cups of milk, nutmeg and raisins to the rice. Stir well and bring to a boil.
• Reduce to the lowest simmer setting, and cook, covered for 1 - 1-1/2 hours, or until mixture is creamy and tender. Stirring occasionally. Stir in vanilla.
• Serve warm or cold, with a sprinkling of cinnamon.

BONNIE'S BEST BANANA BREAD - BONNIE STERN

Steps:

• Preheat oven to 350*.
• In a small bowl combine bananas with buttermilk and baking soda.
• In a medium sized bowl beat butter with brown sugar until light. Beat in egg and vanilla.
• In yet another bowl combine flour with baking powder and salt.
• Add flour to butter mixture alternately with buttermilk/bananas beginning and ending with flour.
• Transfer to a 6 cup/1.5L loaf pan lined with parchment paper.
• Bake for 50 to 60 minutes.

SPATCHCOCK BARBECUE CHICKEN

Steps:

• Mix together the oil, paprika, garlic, lemon zest and salt and pepper. Brush this all over the skin of the spatchcock chicken and leave in the fridge for 30 mins to marinate.
• To cook on a barbecue: cook for 5 mins each side in the centre, then draw aside to the edges to cook on a gentler heat. Turn regularly. Baste in between with beer or water. To check that it's cooked through, pierce with a knife between the thighs and breast bone: the flesh should be white and firm.
• Remove from the heat and leave to rest, covered with foil, for 10-15 mins. Cut into portions, drizzle over lemon juice and seasoning, plus a little oil and pinches of paprika. Serve with the lemon quarters.