Cookbook Club Brisbane – #1 The Last Supper

August 9th, 2010

Cookbook: The Last Supper – Melanie Dunea

My Last Supper is a collection of interviews with 50 of the world’s most famous chefs asking the who, what, where of their fantasy last meal. The question is posed to the likes of Anthony Bourdain, Ferran Adria, Tetsuya Wakuda and more and each of them also shares a recipe. I chose their last meals to be our first Cookbook Club meal.

Unfortunately we were so excited at the first Cookbook Club we dove straight into eating all the food before anyone thought to take a photograph of our dishes.

Here is a list of what we cooked:

Jamie Oliver’s Spaghetti All Arrabiata
Tyler Florence’s Ultimate Fried Chicken
Nancy Silverton’s Eggplant Caponata
Raymond Blanc – Maman Blanc’s Apple Tart
Michelle Bernstein’s Potato and Apple Pancakes
Suzanne Goin’s Italian Broccoli with Garlic, Shallots and Chilli

All the dishes were delicious and there was so much food we had the spaghetti later that night for dinner as well.

Here’s the recipe that I made from Tyler Florence. It was quite a hit with everyone and not a piece was left over, even though we were sooo full. **Note: I did not soak the chicken and refrigerate as per the first step and it still turned out well.**

Tyler Florence
Tyler’s Ultimate Fried Chicken

Serves 4

1 chicken (1.3 to 1.75kg) cut into 10 pieces (I usually just buy chicken wings instead)
3 cups plain flour
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp sweet paprika
2 tsp cayenne pepper
Freshly ground black pepper
2 cups buttermilk
2 tbsp hot chili sauce, suc as sriracha
Oil for frying
1/4 bunch fresh thyme
3 big sprigs fresh rosemary
1/4 bunch fresh sage
2 fresh bay leaves
1/2 head garlic, smashed, husk still attached
Lemon wedges, for serving

Put the chicken pieces in a large bowl, and cover the chicken with water. Add 1 tbsp of salt for each litre of water used. Cover and refrigerate at least 2 hours or overnight.

In a large shallow platter, mix the flour, garlic powder, onion powder, paprika and cayenne until well blended; season generously with salt and pepper. In another platter, combine the buttermilk and hot chili sauce; season with salt and pepper.

Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk. Dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.

Put about 8cm of oil into a large, deep pot; the oil should not come more than halfway up the side of the pot. Add the thyme, rosemary, sage, bay leaves and garlic to the cool oil and heat over medium-high heat until the oil registers 175 degrees celcius on a clip-on, deep-fry thermometer. The herbs and garlic will perfume the oil with their flavour as the oil heats.

Working in batches, carefully add teh chicken pieces to the pot, 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 20 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces from the pot, shaking off as much oil as you can, and lay them on a paper towel or brown paper bag to soak up the oil. Sprinkle all over with salt and a dusting of ground black pepper. Scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.

Cook Book Club Online

August 9th, 2010

Hurrah! I have finally sorted this page out.. I think.

We are up to Cook Book Club number 5 and so it’s about time I made a place to document each delicious meet-up.

To read about how Cook Book Club began read this:

And to find out how to run your own Cook Book Club check this out:

This site will grow and become even prettier as I find more time to update and make changes. I hope you enjoy this idea as much as I have been.