He’s cooked for Stevie Wonder, U2, Simply Red and Jimmy Barnes as well as for thousands of Kiwis. Now television chef and best-selling author, Richard Till can help Kiwis create easy, tasty and nutritious meals using just one pot.
With not
a crock-pot in sight Richard has
compiled that are a world apart from the stale, old-fashioned crock-pot and
slow cooker recipes ‘one pot’ recipes of yesteryear.
Featuring more
than 60 recipes, One Pot Cooking is
filled with nutritious, easy-to-make one-pot dishes, such as beef rending,
simple paella, mussels with chorizo and new potatoes, and chicken Parmigiana.
Divided
into practical sections and with stunning photography, this book is a practical
must-have for every Kiwi household.
Richard
Till grew up in Christchurch and Dunedin. He developed an interest in food from
a young age by watching his mother deal with everyday meals, ‘filling the tins’
and being a hostess for ‘important’ people.
Richard
burst onto our TV screens with the TVOne series Kiwi Kitchen that won the hearts of many New Zealanders. The series
also won the Ocean Spray Electronic Media Award from the NZ Guild of Food
Writers who said that the show ‘celebrated food, through wonderful people,
characters and the revitalising of recipes discovered.’ Today Richard Till is
the face of Countdown; he cooks throughout the country at various cooking
demonstrations and festivals and works as a Technical Director and Designer of
Theatre at the Department of Theatre and Film Studies at the University of Canterbury.
Published
by HarperCollins - May 2013
RRP $39.99
And the publishers have kindly given me permission to publish the following recipe from One Pot Cooking which I made over the weekend and it was a great hit. I have also made Richard's Butterflied Chicken from the book which was well received; next up I'm trying some of his vegetarian recipes
chicken bouillabaisse
This is a chicken version of a classic French
fish soup/stew. I watched my cooking hero, Julia Child, make
a version of this on television sometime in the
1980s. My version is made in a heavy cast-iron casserole that
can go on the stove-top element as well as in the
oven. It works just as well with a frying pan to get things
browned, with a casserole dish for the oven part.
Following my chicken recipe there is a recipe for a sauce to
serve with this dish, although it’s not necessary
to make the sauce to enjoy the casserole.
4 tbsp olive oil (divided measure)
8 chicken portions
2 leeks, peeled, washed and thinly sliced
1 small onion, peeled and finely sliced
salt and pepper
1 x 400 g can chopped tomatoes
1 tbsp tomato paste
4 cloves garlic, finely minced
1 tsp dried oregano
1 tsp fresh thyme
2 bay leaves
pinch fennel seeds (optional)
2 strips orange zest (optional)
2 cups white wine
handful chopped parsley, to serve
Method
1. Place a
heavy frying pan over a moderate heat
and add 2 tbsp
oil. Add the chicken in batches,
turning to
lightly brown on all sides.
2. When all
the chicken is browned and set aside
add the
remaining 2 tbsp oil, leeks, onion and ¼ tsp
salt. Cook
these slowly, stirring frequently, until
just softened
but not browned.
3. Add the
tomatoes, tomato paste, garlic, oregano,
thyme, bay
leaves, fennel seeds (if using), orange zest
(if using),
white wine and another ½ tsp salt. Stir
to combine.
Transfer to a casserole and add the
chicken
pieces. Cover.
4. Place in a
preheated 180°C oven for 1 hour.
Serve with
chopped parsley.
Serves 6
About the author:
Richard Till developed an interest in food
from a young age by watching his mother deal with everyday meals, ‘fill the
tins’, and be a hostess for ‘important’ people.
He has set up and
owned two restaurants: Espresso 124 and The Worcester Street Dining Room, and
has cooked for Stevie Wonder, U2, Miles Davis, Simply Red, Jimmy Barnes, New
Order, the English cricket team, and thousands upon thousands of Kiwis.
Richard became a
household name in New Zealand as the likeable, down-to-earth television chef in
Kiwi Kitchen. He has authored a number of cookbooks, including Leftover
Gourmet in 2011. His ability to connect with Kiwis was recognised with his
appointment as the face of Foodtown and Countdown supermarkets.
When he’s not writing
books he is a media contributor, giving regular talks on cooking. And then
there’s his day job: Technical Director and Designer of Theatre at the
Department of Theatre and Film Studies at the University of Canterbury.
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