Turkish rooster two methods, plus cannelloni my approach: Massive Has’ one-pan (ish) recipes | Meals

One-pot (or one-pot-ish) cooking is without doubt one of the oldest and easiest cooking strategies recognized to humankind – it’s probably the most user-friendly, too, and never simply because it saves on heaps of washing-up. However easy doesn’t imply mild on flavour, as I hope as we speak’s dishes – two Turkish-Cypriot, the opposite Italian – will show. By the way, I eat the primary one with spicy Turkish ketchup, which could sound a bit rank, nevertheless it’s a sauce I grew up with and it actually bangs with this dish, promise; it really works on the patates kebab, too, however I’m undecided even I’d pour it on the cannelloni.

Patates kebab – rooster and potato kebab (pictured high)

Prep 10 min
Prepare dinner 2 hr 45 min
Serves 4-6

1.8kg entire rooster
Olive oil
Salt and pepper
1 bunch recent thyme
800g spherical shallots
, peeled
1.5kg cyprus potatoes
, peeled and reduce lengthways into quarters
500g romano (or corno) peppers
320g lengthy inexperienced Turkish peppers
200ml vegetable oil
100g tomato puree
The zest from 1 lemon
1 very large handful chopped parsley
Thick yoghurt
, to serve

Begin off by breaking down the rooster. Reduce off each legs, then separate the thighs and the drumsticks. Reduce off every wing with a bit of breast connected. Reduce out the again bone, then reduce every breast into three equal items on the bone (the bone provides flavour and acts as a security internet to cease the fowl drying out).

Put all of the rooster items in a bowl, add a very good glug of olive oil, season generously and throw within the bunch of thyme – don’t fear about marinating the fowl or something; simply toss and costume it. Warmth one other good glug of olive oil in a heavy-based frying pan, then brown the rooster on all sides, however not on a super-high warmth, otherwise you’ll burn the thyme. As soon as the rooster is seared, switch to a plate.

After that, it’s just about simply stick all the pieces in a tray. Put the entire peeled shallots and quartered potatoes in a big oven tray. Reduce the romano peppers into three, take away and discard the stalks, pith and seeds, and add to the tray; the Turkish peppers can go in entire.

Pour within the vegetable oil and season closely. Stir the tomato puree into three mugfuls of boiling water, then pour over the contents of the tray. Lay the seared rooster legs and thighs on high, then bake in a 180C (160C fan)/350F/fuel 4 oven for 2 hours, so the potatoes suck up all of the flavours. When the time is up, add the items of rooster breast to the tray – don’t combine them in or the potatoes will break up – flip up the warmth to 230C (210C fan)/430F/fuel 8, and prepare dinner for quarter-hour extra, till the breasts are cooked by and the potatoes have gone crisp across the edges.

Take away and go away to relaxation for no less than 10 minutes, in any other case it would 100% burn your total mouth. End with a very good glug of olive oil, an enormous handful of chopped parsley and a scattering of lemon zest. Serve with rice, an enormous dollop of yogurt and a few good bread.

Makarna bulli – poached rooster and pasta

Massive Has’ Turkish poached rooster and pasta. {Photograph}: Ola O Smit/The Guardian. Meals styling: Esther Clark.

Prep 10 min
Prepare dinner 55 min
Serves 4-6

2-2½ litres good rooster inventory
Salt and black pepper
1 x 1.8kg rooster
Olive oil, for frying
220g helim (AKA halloumi)
7g dried mint
500g zit
i, or another lengthy pasta with a gap within the center (and even penne, at a push)
Chilli flakes or spicy Turkish ketchup, to serve (non-compulsory)

Carry the inventory to a boil in a big pot, add two large pinches of salt, then drop within the rooster (if it’s not totally submerged, high up the pot with a bit of boiling water). Flip all the way down to a naked simmer, and go away to poach gently for 25 minutes.

Raise out the rooster and put it in a big bowl to sit down for 10 minutes. As soon as the rooster is just not as scorching because the solar and you’ll deal with it, break it down, taking care to maintain the pores and skin on, since you’re going to crisp that up in a pan later. Reduce off each legs, separate the thighs and drumsticks, then reduce off the 2 breasts, ideally on the bone. The rooster will likely be ever so barely undercooked and floppy at this stage, however belief me, you’re good.

Warmth a glug of olive oil in a big frying pan set over a medium warmth. Pat the rooster items dry with kitchen paper, season throughout, then fry gently for about 5 minutes on either side, till golden and crisp; this additionally gently finishes cooks them by. Switch to a heat plate, and go away the surplus fats within the pan, since you’ll use this to complete the pasta later.

Now for the pasta, which you’ll prepare dinner in the identical pot of inventory. Return the inventory to a boil, style and add sufficient salt to make it good and salty, simply as you usually would for pasta water. Drop within the pasta and boil for eight minutes.

Whereas the pasta is cooking, grate the helim right into a bowl and blend within the dried mint.

Line up 4 bowls and spoon a bit of of the helim combine into the underside of every. Carve every rooster breast into three or 4 items. When the pasta is cooked, elevate it out of the inventory with a slotted spoon or spider, and switch to the frying pan with a very good glug of the inventory and an enormous splash of olive oil – the pasta must be scorching when it meets the helim, so it melts. Give the pasta a very good toss, so the oil and inventory emulsify, then spoon it on high of the helim within the bowls and prepare the rooster on high or alongside. Scatter over the remaining helim, then pour over any liquor from the frying pan. Serve sprinkled with chilli flakes, or with spicy Turkish ketchup.


Big Has’ cannelloni.
Massive Has’ cannelloni.

Prep 15 min
Prepare dinner 2 hr
Serves 6-8

For the filling
Salt and black pepper
1kg spinach
1kg ricotta
1 entire nutmeg
, grated
110g parmesan
, grated, plus tons further to complete
Zest of 1 lemon
36 cannelloni tubes

1 bunch recent basil
240g mozzarella
, sliced

For the sauce
100ml olive oil
1 entire head garlic
, cloves separated, peeled and sliced skinny
5 x 400g tins entire plum tomatoes, drained

Carry a big pan of closely salted water to a boil and have prepared a bowl of iced water. Blanch the spinach for about two minutes, till it’s vivid inexperienced, then drain and shock it within the iced water, to set the color. Squeeze out the surplus liquid from the spinach – you need it fairly dry, so it received’t loosen the ricotta – then reduce it up finely: you need it evenly chopped, to fold it by the ricotta, with no giant, uneven lumps. Put the spinach in a bowl with the ricotta, nutmeg, parmesan and lemon zest, then season, going a bit heavier with the pepper than common.

For the tomato sauce, put the olive oil in a heavy-based frying pan on a low warmth. Add the garlic to the chilly oil and let the oil slowly creep as much as temperature: primarily, you wish to flavour the oil right here, so the garlic runs by the entire sauce. As soon as the garlic is gently frying, go away it to prepare dinner for a very good two minutes with out taking up any color: you wish to prepare dinner all of the flavour out of it with out it taking up any of the bitterness it could get if it colors. As soon as it’s prepared, you must have the ability to pinch the garlic in between your fingers and meet no resistance. Add the tomatoes, smash them up with a picket spoon, then crank up the warmth and convey to a boil. Drop the warmth to low and go away to simmer for about an hour, till all of the liquid is cooked off, and the sauce has lowered and turned a deep pink.

Whereas the tomatoes are cooking, stuff the cannelloni, which is best with a piping bag. Stick the nozzle of the bag about midway into the pasta (I stand the tubes up on a plate), then squeeze and gently pull out the bag till the tube is stuffed. By the point you’ve piped all of them, the tomato sauce must be just about good to go.

Use half the sauce to cowl the bottom of a big baking tray, spreading it out good and evenly. Lay the cannelloni in two or three straight rows on high (relying on the scale of your dish), then pour over the remainder of the sauce and tear in the entire bunch of basil. Pour 250ml boiling water into the tray – that is so the pasta can steam earlier than it begins to color up. Lay the slices of mozzarella over the cannelloni, cowl the whole thing in a great deal of parmesan, and bake at 190C (170C fan)/375F/fuel 5 for 45 minutes to an hour.

I wish to serve this with a rocket, cherry tomato and balsamic vinegar salad, nevertheless it’s nice by itself, too.

Hasan Semay, AKA Massive Has, is a London-based chef and YouTuber. His debut cookbook will likely be revealed in 2022

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