I've heard of curds and whey for a very long time. I believe I first heard it in a nursery rhyme, Little Miss Muffet (which I had forgotten the name of but found it on Wikipedia):
But I didn't really know what were curds and whey, until recently when I searched on the Internet. Not sure what triggered the search, but it was some time ago, before I came across this recipe of chicken in milk (by Jamie Oliver).
I didn't follow the recipe completely though; basically I kept the milk and lemon zest because they were the hallmarks of the recipe, then I used thyme instead of sage (I don't have sage in my kitchen and I didn't want to go and buy more herbs that I would seldom use). I put in the garlic but not the cinnamon. And the biggest change is probably not using an oven. I decided to use smaller pieces of chicken instead of a whole one, and used a pot on a stove. Easier to baste...I didn't feel like braving 190°C to baste my chicken!
After the first stage (seasoning the chicken with salt and black pepper, then browning them in olive oil) the chicken already looked really good (though probably not fully cooked on the inside yet). On a lazy day I might just do this (but cook it fully) and then eat it just like that :P
Then I poured the extra oil away (olive oil plus chicken fat, I believe) and started the "baking" stage.
Initially I wanted to keep the pot fully covered so that it would be more like baking, but then it bubbled over and then I left the cover open a bit. Maybe that's why they have a lot of liquid left in the pot (see the picture on the website) but mine has a lot less.
Halfway through cooking, it looked like this:
And this is probably the first time I actually saw curds and whey... the lemon zest had split the milk like he said. You can't see it from the photo because of the solid curds, but the liquid is practically clear, totally unlike milk.
This is what it looked like at the end, after an hour of simmering:
Very tasty. I would prefer to have more sauce, but it's still tasty, that's what counts! And by the way, the kitchen smelled great when I was cooking this.
Little Miss Muffet
Sat on a tuffet,
Eating her curds and whey;
Along came a spider,
Who sat down beside her
And frightened Miss Muffet away.
But I didn't really know what were curds and whey, until recently when I searched on the Internet. Not sure what triggered the search, but it was some time ago, before I came across this recipe of chicken in milk (by Jamie Oliver).
I didn't follow the recipe completely though; basically I kept the milk and lemon zest because they were the hallmarks of the recipe, then I used thyme instead of sage (I don't have sage in my kitchen and I didn't want to go and buy more herbs that I would seldom use). I put in the garlic but not the cinnamon. And the biggest change is probably not using an oven. I decided to use smaller pieces of chicken instead of a whole one, and used a pot on a stove. Easier to baste...I didn't feel like braving 190°C to baste my chicken!
After the first stage (seasoning the chicken with salt and black pepper, then browning them in olive oil) the chicken already looked really good (though probably not fully cooked on the inside yet). On a lazy day I might just do this (but cook it fully) and then eat it just like that :P
Then I poured the extra oil away (olive oil plus chicken fat, I believe) and started the "baking" stage.
Initially I wanted to keep the pot fully covered so that it would be more like baking, but then it bubbled over and then I left the cover open a bit. Maybe that's why they have a lot of liquid left in the pot (see the picture on the website) but mine has a lot less.
Halfway through cooking, it looked like this:
And this is probably the first time I actually saw curds and whey... the lemon zest had split the milk like he said. You can't see it from the photo because of the solid curds, but the liquid is practically clear, totally unlike milk.
This is what it looked like at the end, after an hour of simmering:
Very tasty. I would prefer to have more sauce, but it's still tasty, that's what counts! And by the way, the kitchen smelled great when I was cooking this.




