August Underground’s chicken

THE WRITER’S LIFE | FOOD & DRINK

As someone who doesn’t go out much, I have to be inventive if I want to. Having few people to socialise with, I sometimes take real life visitors out in my virtual worlds. So when my kid sister needed some menu ideas, I took her to August Underground’s Diner, a place I invented in Islington…

A-Freaky-Dinner-Party-horror-movies-2921847-800-600

Mine is a themed restaurant, a tribute to cult, horror and sci-fi movies. Various film memorabilia, props and costumes are dotted around, and the place is staffed by cosplay actors.

It’s a subterranean affair on a small industrial park, a short walk from my Unfinished Literary Agency above Hotblack Desiato’s office in Upper Street, N1. Originally a venue I created to address some personal issues, I’ve adapted it since to help others. I cook a lot for myself back home, and for my sister (Courtney), so when she asked me for some of my recipes, the easiest place to bring her was here, for when she can’t come round to my place, and has to cook for herself.

I’ve had my favourite booth converted, so that I can demonstrate my recipes by cooking them at the table. Although we won’t be requiring the chefs tonight, we’re nonetheless shown to our table by chief hellraiser, Pinhead. I write down the ingredients I need for this recipe, he sticks it on a pin and heads for the kitchen.

PAN-SEARED POACHED CHICKEN AND BROCCOLI

Seared poached chicken2

Ingredients:
Chicken breast fillet (skinless)
Purple sprouting stem broccoli
Cooking oil
Butter (salted)
Salt and pepper

Originally a carnivorous establishment, as my dining habits have changed, so have the menus at August Underground. Most of the food now is vegetarian, and the fewer meat dishes are free-range. I usually cook this for myself, and Courtney needs to learn to do the same, so this is a recipe for one.

Once Pinhead returns with my ingredients, I fire up a pan over a medium-high heat and pre-heat the oven to 190c. I also lay out a sheet of foil (about A4 size) ready for the second stage of cooking. The two-cook method first seals the meat in the pan, locking in the juices, which then steam the meat at the poaching stage. So there’s less to do, I season the pan with a good grind of salt and pepper at this point.

I heat a teaspoon of vegetable or sunflower oil in the pan, and fry the chicken for about 5 minutes either side. Half way through I add a knob of butter to the pan and fry 3 or 4 broccoli stems, shaking the pan to coat them with butter. I end up with chicken which is sealed and browned on the outside, and broccoli which is charred.

I tip the contents of the pan (cooking juices too) onto the foil and close it loosely (like a purse, or a pasty), leaving a small gap at the end for excess steam to escape. The parcel then goes into the pre-heated oven for 30-35 minutes to poach.

I serve this dish with either gravy (sometimes adding a Yorkshire pudding) or cheese sauce (pictured above). For the cheese option, I use shop-bought stuff: Plonk some chunks of strong Cheddar in for more cheesiness, and heat it in the microwave.

People would pay a tenner for that in a gastro pub but my diner is virtual, so Courtney pays and now knows how to cook this for herself.

The original August Underground’s Diner review is in my second collection of short stories, The Unfinished Literary Agency.

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