Arty Chicken L’Orange

The chicken version of Duck L’Orange.

Arty Chicken L’Orange – Serves 4
1 chicken in pieces
2 cups chicken broth
4 tablespoons orange liqueur (preferably Grand Marnier)
2 tablespoon sherry vinegar
3 tablespoon orange marmalade
salt to taste

3 teaspoons grated orange zest
2 pinch cayenne pepper
3 tablespoon duck fat
2 teaspoon plain flour
2 tablespoon butter

Score chicken skin in a criss-cross pattern.

Rub salt into skin on chicken pieces.

Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest and cayenne pepper in a bowl.

Pat chicken pieces dry with paper towels.

Heat duck fat in a pan over medium heat. Place chicken pieces in pan and cook for 5 minutes.

Flip and cook until they pieces are firm but juicy in the middle.

Put pieces on a plate to rest.

Pour rendered duck fat into a glass jar.

Return pan to medium heat and whisk flour into pan.

Cook and stir until flour is incorporated.

Pour orange mixture into pan and boil.

Cook until sauce thickens and is reduced, 3 to 5 minutes.

Reduce heat to low.

When orange mix stops bubbling, add butter.

Stir until butter is melted and incorporated into the sauce, about 1 minute.

Season with salt to taste.

Spoon sauce over chicken pieces.

Serve with vegetables.

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Arty Duck L’Orange

This is so Arty it became a cliche. This is a simplified version using just breasts, but you can use a whole duck if you increase the overall quantity of ingredients.

Arty Duck L’Orange – Serves 2
2 duck breasts
1 cup chicken broth
2 tablespoons orange liqueur (preferably Grand Marnier)
1 tablespoon sherry vinegar
1 tablespoon orange marmalade, or more
salt to taste

2 teaspoons grated orange zest
1 pinch cayenne pepper
1 tablespoon duck fat
1 teaspoon plain flour
1 tablespoon butter

Score duck skin in a criss-cross pattern.

Rub salt into each breast. Let rest 15 minutes.

Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest and cayenne pepper in a bowl.

Pat breasts dry with paper towels.

Re-season skin-side of breasts with salt.

Heat duck fat in a pan over medium heat. Place duck in pan skin-side down and cook for 5 minutes.

Flip breasts and cook until they start to firm but juicy in the middle. An inserted thermometer should read 60C.

Put breasts on a plate to rest. Pour rendered duck fat into a glass jar.

Return pan to medium heat and whisk flour into pan.

Cook and stir until flour is incorporated.

Pour orange mixture into pan and boil.

Cook until sauce thickens and is reduced, 3 to 5 minutes.

Reduce heat to low.

When orange mix stops bubbling, add butter.

Stir until butter is melted and incorporated into the sauce, about 1 minute.

Season with salt to taste.

Slice breasts across grain, and spoon sauce over the top.

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Arty and Easy Wholemeal Bread

Making bread can be a risk before a dinner night, lest it not turn out. This one won’t let you down, and it tastes exceptional.

Arty and Easy Wholemeal Bread
3 cups warm water (45C)
2 quarter ounce packages yeast
1/3 cup honey
5 cups white bread flour
3 tablespoons melted butter

1/3 cup honey
1 tablespoon salt
3 1/2 cups wholemeal flour
2 tablespoons melted butter

Mix warm water, yeast and honey.

Add 5 cups white bread flour, and combine.

Let set for 30 minutes.

Mix in 3 tablespoons melted butter, the other 1/3 cup honey, and salt.

Stir in 2 cups wholemeal flour.

Flour a surface and knead until not sticky, so it is just pulling away from the flat surface, but still sticky to touch.

This may take additional cups of wholemeal flour.

Place in a greased bowl, turning to coat the dough.

Cover with a towel. Let rise in a warm place until doubled in size.

Punch down and split into three loaves.

Place in greased loaf pans and allow to rise to top of pans.

Bake at 175C for 25 to 30 minutes.

Lightly brush tops of loaves with two tablespoons melted butter.

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Arty Oatmeal Crumble Apple Pie

You can’t go wrong serving apple pie for dessert. Especially this one.

Arty Oatmeal Crumble Apple Pie – Serves 4 – 6
The bottom part …
1 large pastry shell
5 cups of trimmed apple pieces
2 tablespoons plain flour
2/3 cup white sugar
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

The top part …
2 tablespoons butter
3/4 cup plain flour
1/2 teaspoon ground cinnamon
1/2 cup brown sugar
3/4 cup rolled oats
1 teaspoon lemon zest
1/2 cup butter

Heat oven to 230C.

Fit pastry shell into pie pan and put in freezer.

Place apples in bowl. In separate bowl combine the 2 tablespoons of flour, white sugar, 1/2 teaspoon cinnamon, nutmeg and allspice, mix, add to apples.

Toss until apples are coated.

Remove pie shell from freezer.

Place apple mix in pie shell and place 2 tablespoons butter around the mix.

Lay aluminium foil on top of filling, do not seal.

Bake for 10 minutes.

While filling is baking, in a bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats and lemon peel. Mix then cut in 1/2 cup butter until mixture is crumbly.

Get the filling from oven and sprinkle the crumbly mix on top.

Reduce heat to 190C and bake 30 minutes, until browned and apples are tender.

Cover with aluminum foil to prevent excess browning.

Serve with ice cream or cream.

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Arty Chirozo Soup with Tortellini

A filling soup that is a meal in itself. Medium Arty factor.

Arty Chirozo Soup with Tortellini – Serves 4-6
1 pound Chirozo sausage, casing removed
1 cup chopped onion
2 minced garlic cloves
5 cups beef broth/stock
1 cup sliced carrots
1/2 cup water
1/2 cup red wine
4 large tomatoes peeled and chopped, or two cans crushed tomatoes
1/2 tablespoon fresh basil
1/2 teaspoon dried oregano
4oz tomato paste
1 1/2 cups sliced zucchini
8 ounces fresh tortellini or other pasta
3 tablespoons chopped fresh parsley

Brown the sausage pieces in a large iron or steel pot.

Remove sausages and drain, saving a tablespoon of dripping.

Saute onions and garlic in the dripping.

Stir in beef broth/stock, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage pieces.

Bring to a boil.

Simmer uncovered for 30 minutes.

Skim fat from soup.

Stir in zucchini and parsley. Simmer for 30 minutes. Add pasta in last 10 minutes.

Sprinkle servings with parmesan cheese.

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Arty Beef Rendang

In Malaysia this is beef stew. Anywhere else, this is Arty Beef Rendang!

Arty Beef Rendang – Serves 8
5 shallots, halved
5 lemongrass stalks bottoms, peeled
5 garlic cloves
1 piece fresh ginger root
1 piece galangal
5 red chili peppers (or more)
3 tablespoons vegetable oil
2 tablespoons curry powder
2 pounds beef, cut into pieces of your preferred size
2 teaspoons brown sugar
1 cup coconut milk
1 tablespoon vinegar
(optional grated coconut)

Chop shallots, lemongrass, garlic, ginger, galangal and peppers finely. Process into a coarse paste. A food processor helps.

Heat oil in pan over medium heat.

Add spice paste. Cook and stir until sizzling, up to 5 minutes.

Stir in curry powder and cook until fragrant.

Add beef. Stir to coat, up to 5 minutes.

Pour in coconut milk.

Cover and simmer until beef is tender.

Stir vinegar, sugar, and salt into pot.

Cook until sauce reduces.

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Sweet Potato Fries and Dip

Arty’s great starter!

Sweet Potato Fries and Dip – Serves 4
1 teaspoon olive oil
2 yams, peeled and cut into chips/wedges
1/2 teaspoon seasoned salt
5 tablespoons sour cream
1 teaspoon mayonnaise
1/2 teaspoon your favourite seasoning

Preheat oven to 175C. Spread olive oil on baking sheet.

Arrange sweet potato pieces on baking sheet.

Apply seasoned salt to taste.

Bake in preheated oven until soft.

Stir sour cream, mayonnaise, seasoning and paprika in a bowl.

Serve as a dip for the yams.

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Arty’s Farty Mexican Bean Salad

This is a very fine and quick Arty salad. There’s no escaping the Farty bit tho.

Arty’s Farty Mexican Bean Salad – Serves 4-6
1 can black beans, drained
1 can kidney beans, drained
1 can cannellini beans, drained
1 chopped green pepper
1 chopped red pepper
10 ounces frozen corn kernels
1 chopped red onion
2 tablespoons white sugar
1 tablespoon salt
1 crushed garlic clove
1/4 cup chopped cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice

Combine beans, peppers, frozen corn, and red onion.

Separately, whisk olive oil, red wine vinegar, lime and lemon juice, sugar, salt, garlic, cilantro, cumin and black pepper.

Season with hot sauce and chili powder as you prefer.

Pour dressing over vegetables and mix.

Chill thoroughly, and serve cold.

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Arty Crispy Fish

There’s fried fish, and then there’s Arty’s fried fish.

Arty Crispy Fish – Serves 4
2 cups dry potato flakes
1 cup plain flour
1 tablespoon garlic powder
1 tablespoon seasoning salt
1 tablespoon ground black pepper
2 teaspoons cayenne pepper, or to taste
4 fillets of white-fleshed fish
2 cups butter flavoured shortening

Combine potato flakes, flour, garlic powder, seasoning salt, black pepper and cayenne pepper in bowl.

Soak fillets in cold water.

In a suitable frying pan or fryer, heat shortening to 175C.

Rub fillets through dry mixture.

Fry in the hot oil for until fish flakes easily.

Remove from oil and place on paper towels.

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Arty Asian Marinated Beef

A tasty Asian marinated beef, serve with rice or Asian vegetables, or wrap it in flat bread, or even a lettuce leaf.

Arty Asian Marinated Beef – Serves 4-5
1 pound steak, sliced thin
5 tablespoons soy sauce
2 1/2 tablespoons white sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon ground black pepper

Place beef in shallow dish.

Combine soy, sugar, green onion, garlic, sesame seeds, sesame oil, and pepper in a bowl.

Pour over beef. Put in fridge overnight.

Preheat grill for high heat, and oil grate.

Quickly grill beef until cooked through, usually up to two minutes a side.

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