Dish Chook Book by Sarah Tuck and Clare Aldous
A Chook Book is, of course, a book about chooks – in this case, a compilation of Dish magazine’s favourite chicken recipes, along with sides such as salsa, sauces, and stuffing. The book offers over 100 recipes, spread over five main sections.
Spice, Spice Baby features recipes that are hot and spicy, gentle and warm, grunty, or soothing. They’re inspired by dishes from around the world, including Mexico, India, China, Japan, Jamaica, Spain and Italy. Many can be made in one pan and you can adjust the spice levels to suit your taste and tolerance. These recipes include Karaage, Chicken Tikka Masala, and a Curry Chicken Noodle Soup. The steamed Chicken Dumpling Lasagne uses ready-made wonton wrappers instead of pasta.
The Classics section includes a Chicken Florentine chockful of spinach, Chicken and Mushroom Cannelloni, and Chicken Saltimbocca. The Saltimbocca requires a bit of prep time as the chicken breasts are sliced horizontally and then flattened, with a slightly fiddly step involving prosciutto and toothpicks. During fig season, try the gluten-free Chicken with Bacon, Figs and Marsala, which has a rich garlic-laced sauce. There are a few ‘cheeky bonus duck recipes’ in this section as well.
Family and Comfort recipes are more casual. A couple are from Dish editor Sarah’s Mum: Chicken Croquettes, and Dutch Chicken Ragout. The Roast Chicken and Leek Mac’n’Cheese is an intriguing combination of comfort foods and you’ll need to be confident whipping up a Béchamel Sauce, which Tuck and Aldous recommend making in the microwave. The Chicken Meatballs in this section are cooked in a Golden Curry Sauce that can also be used for fish or pork. The Ultimate Chicken Pie and the Japanese Curry Pie are made with ready-to-use pastry. Even so, allow a bit of time for preparation and assembly, plus a 30-minute chill in the fridge. Both pies look impressive and are topped with a scattering of sesame seeds. For a dish with broad appeal, Chicken Stroganoff is described as ‘a sure-fire winner-chicken-dinner’ and can be served over noodles or mash. I’m looking forward to making the oven-baked, almond-topped Chicken and Leek Risotto, which requires minimal stirring.
The Outdoor and Summer section includes Chipotle Chicken Tostadas, Chicken Caesar Salad with Soft Eggs and Pancetta, Miso Chicken, Edamame Bean and Soba Noodle Salad, and barbecued Thai Chicken Satay Skewers served with a Peanut Satay Sauce.
Bits and Bobs ‘bring all the finishing touches together for that last little ‘zhoosh’!’ There are recipes for pickles and drizzles, tangy dressings and glazes, and several flatbreads. Other sides include Baked Fennel, Creamy Sweetcorn Polenta, and Garlicky Lemon Spinach.
For a quick and easy meal, Tuck and Aldous suggest using a store-bought rotisserie chicken as the starting point. With a well-stocked spice cabinet, fresh vegetables in the fridge, and cans of coconut milk and tomatoes in your pantry, most dishes in Chook Book can be made at short notice. You may need to shop ahead for less common ingredients, such as tamarind paste, tamari or burrata.
While the style and layout are similar to Dish, the book has a flexible cardstock cover. The pages don’t sit flat easily, so you may need to weigh them down.
Full colour photos throughout Chook Book show you what many of the finished dishes should look like and will whet your appetite. The Index is organised by title as well as by the main ingredient in each recipe (other than chicken). Cook’s Notes provide information and advice - and the occasional word of caution - with serving suggestions too. I found plenty of ideas and inspiration for everyday meals, as well as for special occasions.
Reviewer: Anne Kerslake Hendricks
SCG Media
