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3 June, 2011

Food Network Friday Presents “Chicken” and the Bodacious Bulb

This is my first stab at Food Network Friday, a cookalong event hosted by Tami at Vegan Appetite. This week’s recipe was Guy Fieri’s Chicken and the Bodacious Bulb. That much garlic? I’m so there.

vegan chicken casserole

I knew almost immediately my veganised version of this dish would turn into a casserole, except that’s not really true. I just didn’t read the directions and cocked stuff up enough to eventually figure a casserole would be the easiest way out. I’m completely glad I went down that road though, because this dinner ruled.

I started off by making the garlic oil as directed in the original recipe (still enjoying the aftertaste- could this explain my lack of friends who live locally?). Into my stock went the carrot, thyme, garlic, and celery, 2 tablespoons of nutritional yeast, plus only 3 cups of water and 2 teaspoons of vegetable stock powder. Simmered for about 30 minutes on low heat, a lot of liquid was still lost. As a result, once I got to the stage of making the roux (I only used 1/3 cup flour) and adding the broth, I chucked in half a cup of white wine. Perfect. Then I flung my whisk across the counter. Three times. FMKS (clue: the last two letters stand for “kitchen skills”). At least nothing went into my eye for once.

In place of the chicken I opted for Redwood chicken pieces and halved Jersey royal new potatoes. I’d really never given that particular brand of faux chicken much of a chance until Vegan Bear used it in a Spanish chicken recipe at the London Vegan Pot Luck on Wednesday, and now I’m a little in love with its possibilities. I fried the protein and spuds together in the oil for about ten minutes and then tipped the lot into an oven proof dish. The gravy went on top and it went into a 150 degrees C oven for 15-20 minutes (just enough time to finish off the potatoes).

I didn’t write down my exact changes, but just in case you’re considering giving this a go I’ve got some basic numbers for reference: 2 packets of the Redwood chicken (300 g) and 250g new potatoes (1/2 inch pieces) made the bulk of the recipe. Everything else was as-is, save any changes I mentioned above (and I recommend the addition of wine).

The verdict? Good. I’m pretty much the world’s biggest fan of garlic, so it’s tough for a dish to ever go too far overboard so far as I’m concerned. Plus the method of cooking the garlic renders it less pungent and more creamy, not dissimilar to how it would taste roasted. The recipe is incredibly rich, with its high oil content, but fat is what brings flavour to the table. And I’ll always choose less of something not so good for me that tastes divine than more of something that’s a bit meh and is healthy.

If you like fried (which is one of the food groups) and garlic (the other food group) then get cracking.

Filed Under: Ideas & Suggestions Tagged With: Food Network Friday

Reader Interactions

Comments

  1. Vegintraining says

    7 June, 2011 at 8:02 pm

    Welcome to FNF! Isn’t it fun??? I loved your write up. It made me giggle (I can so see the whisk flying). I love that you made this into a cassserole. What a great idea. Beautiful picture too! My co-workers are not appreciating the garlic overload. 

    Reply
    • Kip says

      8 June, 2011 at 1:05 pm

      Thanks! It was a lot of fun, and it’s always nice to participate in something that makes you do something you probably never would otherwise. I’m in love with the garlic oil too, using it for everything.

      People who do not appreciate garlic overload are missing out. It’s their fault for not eating more…

      Reply

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  • Discover a sliver of the world of Thai noodles beyond pat thai and pat see ew at my Thai vegan noodle supper club on February 23. The meal begins with kuay teow reua, or boat noodles, a bold noodle soup fragrant with cinnamon, pandan, and star anise. The main course will be coils of kanom jeen noodles served with two different types of curry. Nam Ya is a rich, bright, spicy red curry aromatic with the rhizome krachai, which has a pleasant eucalyptus-like flavour. Nam prik, on the other hand, is a sweet, sour, smoky, and salty curry with nutty richness from toasted mung beans. These curries will be served with heaps of fresh herbs, vegetables, and condiments. Finally, for dessert, is salim. These are homemade jasmine and pandan scented mung bean noodles served in sweet iced coconut milk.

To book tickets see the link in my bio.

#vegansupperclub #vegan #veganthaifood #vegansofldn #veganlondoner #londonvegan #londonvegancommunity #eatwith #vegansoflondon #veganfoodlondon #londonveganfood #londonsupperclub #londonveganevents #noodlestagram #kanomjeen #boatnoodles #vegan #vegannoodles #salim #ขนมจีน #น้ำยา #ขนมจีน้ำพริก #ซ่าหริ่ม #อาหารไทย #วีแกน  #veganfoodspot #bestofvegan #feedfeedvegan #thaifoodlondon #veganfoodshare
  • I forgot to share this vegan fried egg recipe I posted last week. As I mention in my post, which you can find on messyvegancook.com, Rocky Shepheard of @thevegg deserves credit for so much of the groundwork laid for making vegan eggs, full stop. And the fried egg recipe in his 2012 book is still the best Western style version I've seen and tried to date (hint: the yolk is properly runny and tastes of yolk). These eggs, however, are based on Thai style fried eggs, or kai dao. Kai dao are cooked in more oil on high heat until crispy and lightly browned around the edges, the antithesis to their Western counterpart. The internet features a shedload of recipes in Thai for vegan kai dao using a number of ingredient combinations. I have seen recipes where the whites are more starch based than tofu, but I prefer the texture of a bean curd based vegan egg. The outer layer is made of yuba, which helps the eggs crisp up upon frying.

#veganegg #kaidao #feedfeedvegan #bestofvegan #veganfriedegg #letscookvegan #veganfoodspot #veganfoodlovers #veganshare #ไข่ดาวเจ #ไข่ดาว #yuba #pumpkin #veganeggs #ฟองเต้าหู้ #veganthaifood #veganrecipeshare #veganrecipe #thaifoodstagram #วีแกน #อาหารเจ #มังสวิรัติ #vegan #vegansofinsta #veganbreakfast #veganfood #veganeats
  • 🇰🇷 Among the previously unknown to me dishes I enjoyed in South Korea last fall is Kongbiji-jjigae. Perfect for winter, this warming stew is made with aged kimchi and fresh okara. Okara is a byproduct of soy milk production. To make soy milk the beans are soaked and then blended with water. The pulpy liquid is then cooked and strained, leaving you with fresh soy milk. The leftover lees is the okara. To make kongbiji-jjigae, however, there is no need to get caught up in the process of making soy milk since the beans are soaked, blended with a little dashi, and tossed into the pot without straining.
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#kongbijijjigae #vegankoreanfood #koreanfood #okara #koreanvegan #kimchi #kfood #okararecipes #koreancuisine #bestofvegan #feedfeedvegan #vegantravel #letscookvegan #veganfoodspot #veganfoodisnotboring #thevegansclub #feedfeedvegan #letscookvegan #vegan #veganstew
  • 🇹🇭Sai ua are grilled Northern Thai herbal sausages made with bold spicing and aromatics. Grilling in near freezing temperatures (or any digits below, say, 22) is trialing, but nippy or not I've been keen to share these at recent supper clubs. Stay tuned for the next date!
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#ไส้อั่ว #อาหารไทย #อร่อย #thaifood #eatandshout #มังสวิรัติ #วีแกน #veganthaifood #thaifoodstagram #northernthaifood #saiua #vegansausage #aroisnap #chasingdelicious #veganlondon #londonvegan #feedfeedvegan #veganfoodisnotboring #londonvegancommunity #vegansupperclub #veganfoodspot #vegan
  • One culinary item I always have to the ready, in one form or another, is homemade stock. This takes various forms depending on what vegetables I have laying about or on what kind of flavour profile I'm seeking. This noodle soup stock is made with corn and shiitakes mushrooms. The toppings are deep fried yuba, spring onion, and citrus chili oil with black beans from Chinese food scholar @therealmadamehuang's gorgeous tome All Under Heaven. 
#chilioil #noodlesoup #allunderheaven #homecooking #asianfood #comfortfood #yuba #thekitchen #noodlesfordays #noodleslover #noodlesarelife #noodlestagram #vegan #todayfood #veganeats #vegansofinstagram #feedfeedvegan #bestofvegan #veganfoodisnotboring #thevegansclub #veganeatsplease #letscookvegan #veganfoodspot #cuisine_captures #vegannoodles #cookbooklover
  • 🇹🇭 Kway teow pat/pad kee mao, otherwise known as drunken noodles. Many menus incorrectly label this dish as simply pad kee mao, which roughly translates to drunkard's stir fry. Prepend this with kway teow and you have a drunkard's noodle stir fry. For the recipe and more on the etymology, you can find the recipe on messyvegancook.com (link in bio). #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #วีแกน #อาหาร #มังสวิรัติ #noodles #noodleslover #noodlesfordays #noodlesarelife #noodlestagram #padkeemao #ก๋วยเตี๋ยวผัดขี้เมา #ก๋วยเตี๋ยว #vegan #veganfoodspot #vegannoodles #veganfoodshare
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