Cockadoodlemoo, Stockport

Smoke, meat and shack. All words I enjoy reading in the same sentence and the three words which tempted us to visit CockaDoodleMoo for a post hangover Easter Sunday lunch. I was genuinely excited at the prospect of tucking in to a tray full of meats, smoked and then smothered in finger licking sauce. Yes please.

On arrival we were seated quickly at a very rustic looking table towards the back of the restaurant. We were offered some complimentary nuts by our waiter and asked for our drinks order. I went for a Raspberry and Amaretto Sour, my co-diner plucked (get it) for a cider, then we waited (and waited). Finally our drinks showed up just in time for the other half of our party to arrive. Once our friends sat down and we were a foursome, the beautiful wood table felt oh so small and wasn’t helped by the classroom style chairs which were actually pretty uncomfortable. Within minutes we had already decided on the Meat Shack Combo Platter (£15.95 each for a minimum of 4 people)  and we were sure the tiny table couldn’t handle it! Fortunately the place was only half full and we were able to sit on a lovely long table with tons of room – shame about the wobbly bench. We added on some Smoked Meatballs (£3.95) and Jalapeño Poppers (£3.45) and started to become really jealous of the food we could see leaving the hatch at the back. I would have loved to see a bit more of what was happening, perhaps some evidence of the actual smoking process even; I enjoy a touch of theatre.

We waited at least half an hour for the food to arrive at the table, meanwhile our glasses were empty and we had to track down someone to order some more drinks. Once the food began to arrive our waitress didn’t take the time to explain what everything was (our menus had been removed and we had forgotten just what was on the platter) which would have been helpful. It would have been nice for her to show any interest in what she was doing to be blunt, perhaps she was a bit down about having to work Easter Sunday – whatever it was, it showed.

When everything did arrive it looked like a dream. A whole chicken (quartered), shiny slabs of ribs cut up for the four of us, smoked sausages sliced in to hearty diagonal shapes, long thick strips of brisket , a dish of crispy chicken wings totally smothered in a mysteriously dark sauce and a bowl of tender looking pulled pork. On the side there was a slaw and we were all presented with our own portion of skinny fries. Our order came without the poppers but I eventually managed to make eye contact with someone to ask for them. I immediately removed the soggy bacon from round the outside and enjoyed the ferocious heat of the peppers with the oozy, creamy centre.

The sausages were fiery and tasty however they’d obviously been sliced up and left under the heat of the kitchen and had started to dry slightly. Perhaps it would be better for them to come out to the table whole and for the diners to take on the slicing. My chicken leg was deliciously moist however the skin could have taken more colour and crisp, I couldn’t taste any smoke at all but I didn’t mind, it didn’t really need it. The baby back ribs were quite hard work to chew and to eat; they were pleasant enough but I wasn’t wishing for more. Pulled pork was tasty and tender but again lacking in smoke – the watery juice at the bottom of the bowl didn’t help each mouthful pack a punch of flavour. I enjoyed the brisket but the chicken wings were overdone for me, they were starting to become tough and I found the sauce overpowering and a little bit obnoxious. The slaw needed an identity. It looked creamy but didn’t taste creamy, it had the texture of a citrus slaw but didn’t have any lemon or lime in it. The texture was perfect to enjoy with the meats so it’s a real shame there was zero flavour.

The intriguing selection of sauces on our table were all full of taste, especially the peach and scotch bonnet which had a good amount of allspice running through it. Had the staff taken the time to tell us what each one was, I would have been even happier – I’m not sure what ‘Bear’ sauce is and I didn’t want to have to try and make eye contact with someone again to ask them.

I left Cockadoodlemoo happy enough however there were a few things which could have made the visit that bit better. If I visit a smoke shack (their words, not mine) I expect to be told something about what the meat is smoked with and where, I want to know if they only use one type of wood or if they use a secret combination to get the best flavour. I want homemade sauces on the table (if they were I had no clue), I want a menu which doesn’t hit me in the face with the sheer amount of choice. The fact that they served salads, wraps and burgers made me doubt their smoking abilities and I wondered what came first. There were lots of nice things about the visit but if the service is very hit and very miss I tend to get a bit annoyed. I would probably go back if someone else suggested it, despite being just a touch underwhelmed.

http://www.cockadoodlemoo.com/

157 London Road, Hazel Grove, SK7 4HH

Around £30 per person with an alcoholic drink.

Garlic Spatchcock Chicken with Creamy Orzo and Rocket

This is a really easy tea with notably very little washing up! We have served this as a crowd pleaser for friends in the past but tonight I’ve made it for two. You can add your own twist with different vegetable sides or by using a regular soft cheese if you prefer.

Ingredients

• 1 medium chicken (around 1.4kg)
• 3 cloves of garlic
• 5 tablespoons light olive oil
• 250g orzo pasta
• 150ml half fat crème fraiche
• 100g soft goat’s cheese
• 2 lemons
• 70g fresh rocket
• Small bunch of parsley
• Salt and fresh black pepper

Method

• Pre-heat the oven to gas mark 6, 200 degrees.
• Flip the chicken so the breast is facing down then use a strong pair of scissors to cut down the back bone. Once you’ve cut all the way down turn the chicken over and use your hands to push down until you hear a crack and you feel the bird flatten out.
• Place the chicken in a large roasting tin.
• Bash or blend the garlic with the oil until completely smooth (any pieces of garlic will burn in the oven) then pour over the chicken and rub in all over.
• Season the chicken on both sides with plenty of salt and pepper then roast for 1 hour basting 2 or 3 times with the juices from the tin.
• Once the chicken is out of the oven, cover loosely with foil while you prepare the orzo.
• Cook the orzo in plenty of boiling, salted water for 7 minutes then drain keeping about a mug full of the cooking water.
• Add the crème fraiche, goat’s cheese and juice of 2 lemons then mix well. Taste and add salt and pepper if needed.
• Allow to simmer on a low heat for 5 minutes then taste again. Adjust flavourings to your own preference (salt, pepper, lemon) then stir through the rocket and turn off the heat.
• Roughly chop the parsley and stir through the orzo.

How you eat this is down to you! I removed the breasts and legs from the chicken then served on top of the orzo but this could work equally well in the middle of the table so people can help themselves. If you’re making this for a crowd chicken thighs would be ideal on or off the bone. I don’t tend to cook chicken breasts but if you prefer them, a griddled breast sliced on top of the pasta would also work well.

Chicken and Butter Bean Casserole

Today seemed the perfect opportunity to make a rich, warming casserole to use up lots of things I had in the fridge and cupboard. We ate this with boiled potatoes which I think are seriously underrated. I love the fluffy texture of and they’re healthier than butter and milk loaded mash.

Ingredients:

• 600g skinless and boneless chicken thighs
• 2 carrots
• 1 large white onion
• 3 sticks of celery
• 1 red pepper
• 1 tin of butter beans (drained)
• 2 cloves of garlic
• 1 tin of chopped tomatoes (best quality)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 large glass white wine (optional)
• 2 chicken stock cubes (we recommend Knorr)
• 1 pint boiling water
• Olive oil for frying
• Salt and fresh black pepper

Method:

Start by preparing the ingredients so you’re ready to go!

• Finely dice the onion, carrot and celery (this is called a mirepoix and makes the base of lots of classic recipes). Take the time to ensure everything is diced finely and evenly so everything cooks at the same time; it’s worth the extra effort and is actually quite therapeutic!
• Finely slice the garlic and roughly chop the pepper.
• Season the chicken all over with salt and black pepper.
• Drain the beans and open the tin of tomatoes.

Now for the cooking…

• Heat some oil in a large frying pan then add the chicken, keeping it on a high heat. Fry the chicken for 5 minutes then turn over; the chicken should be golden on the outside. Transfer the chicken to a plate and reduce the heat.
• Add the mirepoix (see above) to the pan and fry gently for 12-15 minutes, stirring every so often.
• Put the chicken back in to the pan, then add the red pepper, paprika and garlic.
• If you have some leftover wine, turn up the heat and add it now, letting it bubble for a minute or two to burn off the alcohol.
• Now add everything else! So in go the tomatoes, beans, stock cubes, water, oregano and bay leaf.

Options for the rest of the cooking time.

1. Transfer the whole thing to a slow cooker and cook on high for about 3 hours,
2. Leave it in the pan. Cover with a lid and cook very gently on the hob for an hour, or
3. Use an oven proof frying pan or transfer to a dish and cook in the oven at around gas mark 5, 190 degrees for an hour.

Party in Your Mouth Roast Chicken

My mouth had a party, here’s the recipe.

Ingredients:

• 1 medium chicken
• 2 large white onions
• 100g butter
• 2 tablespoons olive oil
• 5-6 cloves of garlic
• Big handful of any fresh green herbs! (I used chives, parsley and coriander because they’re in my garden, but pretty much any combination will deliver freshness and flavour – ask me if you’re not sure!)
• 2 lemons
• Salt
• Black pepper

It’s easier to make the butter in a food processor but you can do this by hand if you don’t have one (Christmas is coming, so stick one on your list).

Method:

• Pre-heat your oven to 210 degrees of gas mark 7.
• Mash or blend the butter with 2 cloves of garlic, the juice and zest of lemon, herbs, oil and a pinch of salt and pepper.
• Carefully slide a spoon underneath the skin of the chicken breast to make a pocket for the butter. Take your time so you don’t rip the skin.
• Score each chicken leg once with a sharp knife.
• Push a tablespoon of butter under the skin of each chicken breast, then push the mixture up the breast so it gets right under the skin.

• Rub the rest of the butter all over the chicken using your hands.
• Half the other lemon and push the halves in to the cavity of the chicken.
• Slice the onions and lay them out on the bottom of the roasting tin, then bash the remaining garlic cloves and throw them on top. Give the onions a good season with salt and black pepper, then drizzle a bit of oil over the top.
• Sit the chicken on top and season with a bit of salt, then cut a lemon in half and push in to the cavity.

• A medium chicken will take about an hour, but during the cooking time, take it out and tilt the tray so the juices gather at one end. Spoon this juice over the top of the chicken a couple of times during cooking – it will give even more flavour and keep the breast moist.
• Once the cooking time is up, take the chicken out and cover loosely with foil for at least 15 minutes.
• You can make a gorgeous gravy by adding some water, stock or wine to the roasting tin. Let it bubble away to deglaze the tin (I do this by putting the roasting tin directly over a couple of the gas hob rings). Add some flour to thicken or just use some gravy granules if you’re in a rush.
• Tuck in!

Chicken and Chorizo Risotto with Lemony Breadcrumbs

I can’t quite believe it, but Jason and I have been married for two years now! In celebration, I made this gorgeous risotto which I think really combines Jason’s love of meat with my preference for something a little more refined.

We drank a bottle of champagne during cooking and eating, but otherwise, I would have been tempted by an off-dry white like a Riesling. Tesco have a Finest Steillage Mosel Riesling on offer at £5.99. For something different, it would be great with a slightly floral Gruner Veltliner (such as Pannonica at £7.99) to compliment the rosemary in the crunchy topping.

For an enjoyable cooking experience, get everything ready before you start and don’t be scared to take the risotto off the heat if at any point if you need to buy a little extra time.

Ingredients:

• 2 boneless and skinless thigh fillets, chopped
• 100g spicy chorizo (about half a ring), chopped
• 250g Arborio rice
• 1 onion, chopped
• Large glass of white wine
• Large knob of butter for frying
• 500ml chicken stock

For the topping:

• 1 crusty bread roll or any stale bread, torn in to pieces
• Zest from half a lemon, sliced
• 2 cloves of garlic, peeled and halved
• 1 sprig of rosemary, leave removed
• 3 or 4 tablespoons Parmesan cheese (freshly grated)
• Glug of olive oil
• Salt
• Freshly ground black pepper

Method:

• In a large pan, gently melt the butter and add the onion, frying on a low heat for about 10 minutes.
• Heat a separate frying pan and add the chorizo (no need for any oil), spreading the pieces out evenly over the surface of the pan.
• Once the onion is soft, tip in the rice and stir to coat in the butter, then add a good pinch of salt and fry for 5 minutes.
• Once the rice is sizzling slightly, add the wine and continue stirring until the liquid starts to soak in to the rice.
• Add a ladle of stock to the rice and keep stirring until the liquid is absorbed, then carry on going until all the stock has been used and the rice is tender. Should take about 25 minutes but don’t worry if it’s more or less. Keep tasting!
• After you’ve used up a quarter of the stock, toss the chorizo round in the pan and add the chicken. Turn the heat down to medium and keep your eye on the pan, giving it a stir as needed. It’s important not to substitute for chicken breast in this recipe, as it will dry out if cooked in the pan for this length of time.
• Once the rice is cooked add the Parmesan and stir through gently. Check the seasoning and adjust if necessary either with a pinch of salt or a bit more cheese (go for the cheese!).
• Finally, add the chorizo and chicken to the cooked risotto, including all the oil from the pan.

For the topping:

• Rip up the bread roll in to pieces, remove the leaves from the rosemary and combine in a food processor with the garlic, lemon zest, oil and a big pinch of freshly ground black pepper.
• Pulse a few times until the mixture looks like breadcrumbs then heat up a frying pan and tip the mixture in.
• Fry until crispy and golden (and smells incredible), then set aside until you’re ready to serve.

Spoon the gorgeous, creamy rice in to bowls and top with a generous helping of the crispy topping and a massive glass of very cold wine. Cheers everyone!

Beer Can Chicken with Gravy

The fun bit with this recipe is that by choosing a rub and a matching beer, you can go to any country you like. I went for jerk paste and Red Stripe on this occasion (because I’m a bit obsessed with jerk) but there are lots of combinations you can try. If the beer you want to use doesn’t come in a can, just save and wash an empty one that you can pour it in to. There are some good pre-made rubs and pastes in the shops, or you can experiment with your own versions – if you’re thinking of something specific please feel free to ask us and we’ll help you make it! Here are my flavour suggestions:

• Budweiser with BBQ, chips, corn on the cob, coleslaw
• San Miguel with lemon/paprika/garlic, patatas bravas, rocket salad, garlic mayo
• Cobra with Tandoori, fluffy basmati rice, chickpea and spinach curry
• Efes with lemon and oregano, toasted pitta breads, houmous, mixed salad
• Carling with salt and pepper, crusty bread rolls, gravy for dipping!

Ingredients:

• 1 medium chicken
• Paste or rub of your choice
• 1 can beer
• Olive oil to drizzle
• Salt and pepper
• 1 tablespoon of flour

Method:

• Pre-heat the oven to 200 degrees (Gas Mark 6). Remove your oven racks, leaving one at the lowest point to give the chicken room to stand up!
• Open the can of beer and pour half in to a glass (or down the sink if you’re weird).
• Place the chicken neck side up on top of the can – it should fit nicely in to the cavity.

• Cover the chicken with your choice of rub/paste.
• Drizzle a little olive oil over the chicken and season with salt and pepper.
• CAREFULLY transfer to the oven and cook for 1 hour, basting a couple of times during cooking. (To baste, simply spoon the juices from the bottom of the tray over the chicken, helping to make the skin crispy and seal in flavour).
• After an hour, CAREFULLY take the chicken out of the oven and allow to rest for 10 minutes.

• To serve, I found it was best to take off the legs and wings first by slicing the skin with a knife then using tongs to pull off the joints. Put them on a serving plate and cover with foil.
• Taking the can out of the chicken can be tricky, so I gently tipped over the chicken in the tray and removed the can while it was lay flat.
• Transfer the rest of the chicken to the serving plate and cover with foil.

For the gravy:

• Once you’ve managed to remove the can from the chicken, pour the beer in to the roasting tin.
• Using your largest ring on your hob, heat up the roasting tin on the stove, allowing the beer to ‘deglaze’ the flavours from the roasting tin. Add a little bit of water or some extra beer if you don’t think there’s enough liquid.
• Add a tablespoon of flour and use a whisk to combine with the liquids. It might look lumpy but keep whisking!

• Once it’s starting to thicken, taste and adjust seasoning if required. I like to add a little bit of lemon juice to most gravies, but it’s optional here.
• Take off the heat and transfer to a jug for pouring, or a bowl for dipping!

As Jason had gone out with his friends, I kept it simple and served my jerk beer can chicken with a hot pitta, salad and lots of the spicy gravy poured over the top. Heaven.

 

Summer Roast Chicken with Pesto New Potatoes

Sundays are the perfect time to get family together but when it’s hot outside, a roast dinner just isn’t what people fancy. This is a lighter and (we think) easier alternative to a traditional roast.

Summer Roast Chicken

Ingredients:

• 12 chicken thighs (allow for 3 per person)
• 2 cloves of garlic
• Juice and rind of a lemon
• Handful of fresh thyme (leaves only)
• Large glass of wine
• Olive oil
• Salt and black pepper

Method:

• Trim the excess fat from the chicken thighs using a pair of scissors, then put the thighs in a large bowl ready for the marinade.
• Crush the garlic and add to the bowl along with the lemon juice, lemon rind, thyme and seasoning. Get stuck in with your hands and ensure all the chicken is coated, then cover. The chicken can be left in the marinade from 30 minutes to overnight before cooking.

• When you’re ready to start cooking, take the chicken out of the fridge and pre-heat the oven to about 180 degrees (Gas Mark 5).
• Place the thighs on a baking tray with a little bit of room between each to allow the fat to go crispy. Carefully pour the wine in to the bottom of the tray and cook in the oven for about 35 minutes.

Once the chicken is in, you can start preparing the potatoes. Timing wise you have about 20 minutes in between cooking the chicken and the potatoes so it’s a good slot to prepare the vegetables or salad to go with it. We recommend Green Bean Salad with Mustardy Dressing and Tzatziki

• Once the chicken has been cooking for 20 minutes (set a timer if you’re being organised), bring a large pan of salted water to the boil.
• Chop any bigger ones in half and add the potatoes to the pan. Boil for about 15 minutes or until the potatoes are cooked through then drain.
• After 35 minutes, take the chicken out of the oven and transfer to a plate, covering loosely with a sheet of tin foil. Pour the juices from the bottom of the roasting tray in to a saucepan and leave on the hob ready to make the gravy.
• Put the potatoes in to the roasting tin, add a tablespoon of olive oil (not extra virgin) and plenty of salt and pepper, then toss everything around to ensure the potatoes are evenly coated. Turn the oven up to 200 degrees (Gas Mark 6) and roast for 20 minutes.
• Once the potatoes are looking golden, transfer in to a large bowl or dish and add a heaped tablespoon of green pesto. Stir the pesto through the potatoes and take to the table.

Now would be a good time to shout ‘dinner’s ready’ and get a helper to set the table.

• Heat up the cooking juices from the chicken until the gravy starts to thicken slightly then pour over the top of the thighs. Finish with some chopped parsley if you love it as much as us. Take everything to the table with lots of serving spoons.

I think this would be good with a classic green salad as an alternative, or try some steamed carrots and broccoli if you prefer a less calorific lunch. Wine wise, lots of whites would work well. We had a White Rioja (Spanish) and a Marlborough Sauvignon Blanc (Australian) on the go during cooking and eating.