Tag Archives: Chicken

EATING WELL, Camping in Tasmania, BBQ chicken-Pollo alla Diavola

I always mange to eat well, even when camping.

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I have just spent 12 day a camper van visiting remote places mainly on the West, North and North-east coast of Tasmania.

 

I have been to Tasmania on a number of occasions but was not very familiar with the number of lakes in the centre of the island, the west coast – Queenstown, Cape Sorell, Macquarie Harbour and Strahan, The Tarkine forests, Corinna, Arthur River and West Point, then along the north coast to the east…Lake William National Park, Binalong Bay, Bay of Fires (just to name some places).

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My partner and I (and sometimes with a couple of friends) ate oysters, fish and excellent beef and chicken, fabulous potatoes, excellent cheeses, eggs, wine, apples and all sorts of vegetables.

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The photo below shows red lentils and carrots (cooked with a curry the previous night) and braised red cabbage with apples and caraway seeds from two nights before.

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I  cannot resist foraging and managed to find pine mushrooms, blackberries and wild fennel – not difficult.

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I did not take photos of all the food, but here are a couple.

I always cook pulses, even when I am away. These are mashed white beans with rosemary and olive oil drizzled on top.

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And there was fish, but often hard to buy…plenty of fishermen but no shops to sell it.

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Tasmania….

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How beautiful….

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…and varied.

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The chicken cooked on the BBQ is a version of pollo alla diavola. Most of the time this chicken is cooked with a weight on top and usually called pollo al mattone (chicken cooked under a brick). . They were small chickens so this may have made them more pliable. I have written a post about Pollo alla Diavola in an earlier post. I did not use a brick on this occasion but we made sure that the chickens were quite flat

Use a small chicken (younger and small in size – approx 1 k).
Once butterflied, marinade it for at least an hour in oregano, black pepper, salt, extra virgin olive oil and grated lemon peel.
Alla diavola means ‘as the devil cooks it’, therefore add plenty of pepper and use a moderately hot flame.
Press the chicken quite flat.
Turn once after about 20 minutes. Cook for about 40-50 minutes, remove chicken from the fire, cover with foil and a tea towel on top and allow it to rest  for about 10 minutes to finish cooking.
it will be quite coloured on the outside but it will taste great.
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BRODO DI GALLINA (Chicken Broth)

 

If you aren’t feeling well, especially if you have an upset stomach Italians say that you are debole di stomaco; this seems to be a common malady with Italians. The home cure is to eat in bianco – white food (bianco is Italian for white). In bianco is the culinary term used to refer to a dish, which is served plain and with little seasoning.

Broth, boiled rice, boiled chicken/veal, certain boiled vegetables, steamed white fish, bistecca di vitello a bagnio maria (veal steak cooked in a baine marie), latte di mandorla (almond milk) and bianco mangiare (dessert= thickened almond milk) are some of the foods which are considered mangiare (food) in bianco.

The perfect in bianco food and the cure for any ailment of course, is brodo (broth).

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I usually use a whole, organic chicken and eat the flesh after I have made the broth. If I use a veal shin I also eat the flesh (try it with a salsa verde). If I am eating the meat, I remove the chicken or veal from the broth after about  60-80 minutes of gentle cooking and then evaporate the broth on high heat.

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Obviously the more solids, the more taste. To concentrate the flavours, cook the broth for longer and towards the end of cooking, leave it uncovered to evaporate.

If you do not wish to eat the meat, fleshy bones from organic chickens are a suitable substitute. Because stock is the foundation for cooking, the quality of the bones is important, cheap bones from battery hens will not produce flavourful stock and it is likely to be full of concentrated chemicals.

 

Gallina vecchia fa` buon brodo (Ancient Italian proverb).

An old chicken makes good broth.

 

 

Ingredients: 1 large onion, chicken (or carcasses, necks and wings and/or veal bones) salt, peppercorns(optional), celery stick, carrot, 1-2 red tomatoes) and water to cover ingredients.
Processes: Peel and halve the onion, remove obvious fat from meat, clean the celery and carrot (no need to peel as it will be discarded). Add all of these ingredients and the seasoning to a saucepan or stockpot and cover the contents with cold water. Cover with a lid and slowly bring the broth to a boil. Simmer for 2 hours (or up to 3 hours if using large bones), skimming frequently. Strain the broth, discarding solids (unless you are eating the meat).

See  also Gnocchetti di semolino

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