BITES
&
Chicken Stuffed with
Garlic & Thyme
At Family & Life, we
believe that cooking can,
and should be, a family
affair! This month, we
present the chicken, a
versatile ingredient that
can be prepared in a variety
of delicious ways. Our
resident chef presents to
you his take on the chicken.
Enjoyed by almost everyone, the chicken is one of the
easiest yet also one of the most deceptive ingredients
to prepare and cook. A few minutes too long on the
grill and you will get meat that is too tough and
rubbery. A few minutes too short and the chicken will
still be undercooked.
Fortunately, it is relatively simple to check. All you
need to do is to cut the chicken into half with a knife
to see whether the centre is still pink. Of course, pink
means back into the oven it goes!
PREPARATION TIME: 20 minutes
TOTAL COOKING TIME: 45 minutes
Whole sweet corn...................... 4
Baby carrot..... 300 grams
Bacon..... 200 grams
Butter, salt and pepper....... 25 grams
MATERIALS
Tim Meijers is a globe-trotting chef
with more than a decade of experience
working in Michelin-starred fine dining
restaurants. He came to Singapore
three years ago
and worked for
Saint Pierre before
starting Tim’s Fine
Catering Services,
bringing the luxury of
fine dining to offices
and homes all over
the island.
28
Family & Life • Apr 2014
We hope you have fun with this recipe. Do share your
chicken creations with us on our Facebook page at
www.fb.com/familyandlifemag!
INGREDIENTS PREPARATIONS
Milk............ 200 ml
Cream............ 100 ml
SERVES: 4 people (main size)
Chicken breast......... 4 pieces
DEGREE OF DIFFICULTY: You need to
Thyme.............. 50 ml
know how to use a convection oven and
a knife
Garlic cloves...................... 8
ABOUT THE CHEF
Personal fine dining chef Tim Meijers, who runs his
own fine dining catering business, has kindly shared
his personal take on the ubiquitous chicken. He enjoys
complementing the chicken with garlic and thyme. To
make the plating more interesting, he also recommends
adding colourful, contrasting vegetables such as carrots
and corn to make it more attractive to your children.
Measuring cup
Spatula
Convection oven
Frying pan
Knife
Deep tray
Chopping board
Spoon
Blender
Peeler
Cooking pot
Flat plate
Chicken
1. Pre-heat the oven to 160 degrees and carefully cut the
chicken into half
2. Cut the garlic in half and take the thyme leaves from
the stem
3. Season the chicken on the inside
4. Add the garlic and thyme in a nice straight line in one
half of the chicken and lay the second half on top
5. Lay the chicken on top of an unrolled bacon and roll the
chicken in the bacon (the bacon should be keeping the
chicken together, so roll it tight!)
6. Add butter to the frying pan before heating it up
7. Once the butter has turned brown and stopped
bubbling, then add the chicken in
8. Grill the chicken until the outside turns a nice brown
colour before taking it out and cooking it in the oven for
about 35 minutes
9. After the chicken is cooked in the oven, take it out and
let it rest for six minutes before slicing it
Corn Sauce
1. Boil a pot of water and cook the corn for at least 20
minutes
2. After the corn is cooked, cool it down in ice water
3. Slice the corn, put a quarter aside and blend the
remaining in the blender with the milk and cream
Baby Carrots
1. Peel the baby carrots and boil them with a bit of salt in
water
2. Cool them in ice water and make sure they keep that
nice crunch