In What Actors Eat When They Eat, Cary Grant’s entry is for Barbecued Chicken. It’s a simple oven-barbecued chicken recipe, nothing fancy. I can’t help but wonder if the recipe is a nod to his more humble beginnings. About the recipe, Grant says:
“Now go to it, friends, and don’t blame me if it is not to your liking. For after all, the recipe is not mine. It is the national prize winner of the year and I happen to like it.”
I made the recipe, and it is pretty good. I used one 4.5 pound chicken, rather than the recipe’s suggested 3 chickens, 1.5 pounds each. I increased the oven heat and baked it for a long time to ensure the chicken was well-cooked and tender. I also thickened the sauce a bit as suggested by the recipe’s liner notes. The recipe produces a LOT of sauce, but it isn’t really a problem, since it helps keep the chicken moist and tender as it cooks. Next time I might cut down on the vinegar a bit; that is a personal preference, though. It’s a simple and homey recipe, just right for a cold autumn evening.
- 3 chickens, 1 ½ lbs each (or 1 chicken, 4.5 lbs), cut into pieces
- Olive or vegetable oil for frying
- 1 cup ketchup
- ½ cup Worcestershire sauce
- ½ cup water
- ½ cup A-1 sauce
- ¼ cup sugar
- ¼ cup cider vinegar
- 1 onion, peeled and chopped
- 1 clove garlic, peeled and chopped
- 2 tbsp cornstarch (or more if needed)
- Preheat oven to 325 degrees F. Heat olive or vegetable oil in a large skillet over medium till hot. Fry the chicken pieces in the hot oil in batches till browned. Season with salt and pepper as you cook.
- Place browned chicken pieces in a 9×13 baking dish. In a saucepan, combine ketchup, Worcestershire sauce, water, A-1 sauce, sugar, cider vinegar, onion and garlic. Whisk together over medium heat till warm.
- In a small bowl, whisk together 2 tbsp cornstarch with 2 tbsp cold water till smooth. Slowly add the cornstarch mixture to the barbecue sauce, whisking till incorporated. Continue to whisk over medium heat till the sauce is hot, bubbly, and thickened. Remove from heat. Pour the sauce evenly across the top of the chicken pieces. Cover the roasting dish with foil.
- Bake the chicken for 60-75 minutes, or until the meat is tender and well cooked. Remove from the oven. If you’d like to serve extra sauce with the chicken, skim the fat drippings from the top of the sauce. To thicken the leftover sauce, pour it into a saucepan and heat over medium. Mix together equal amounts of cornstarch and water, a half tablespoon at a time, and slowly whisk into the sauce. Heat and add the cornstarch mixture, stirring constantly, till desired consistency is reached. Serve chicken warm with the thickened barbecue sauce on the side.
You will also need: 9×13 baking dish, saucepan, aluminum foil
Here’s a fun game day main dish or just for an every day dinner for football fans.
It has the addition of carrots to add just a little bit more of a nutritious punch. You can also shred vegetables like zucchini and add them if you’d like. Try the recipe in the ad (circa 1950s) if you’re feeling adventurous, otherwise, I recommend the updated version below.
Full of Fiber Football-Shaped Meatloaf
Prep time: 10 mins – Cook time: 1 hour
Total time: 1 hour 10 mins
- 1 pound ground turkey
- ½ cup oats
- 1 grated carrot
- 1 medium onion, finely chopped
- 1 egg white
- 2 tablespoons Worcestershire
- 2 tablespoons horseradish
- Salt and pepper
- Preheat oven to 350F.
- In a large bowl, add ground turkey, oats, carrot, onion, egg white, Worcestershire, horseradish, salt and pepper.
- Work the ingredients with your hands until they are well combined and stick together well.
- On a non-stick oven safe pan, shape the loaf into a football shape.
- Make a well on the top of the meat where the ketchup and onion decoration will go.
- Bake for about 50-60 minutes until fully cooked.
- Add ketchup to fill the well you created.
- Top with thin slices of onion, arranged to look like the football’s laces.
Melbourne is Australia’s cafe and restaurant wonderland, full of great places to meet and eat, and there is no way any finite list could possibly encompass all the “beaut” options awaiting the avid foodie… so I’m not even going to try to make a broad list of my favourite joints. What I’m going to do is direct you to the places where you might have some of the most memorable breakfasts you’ve ever experienced. For those looking for something both exquisite and tasty, you can’t go past the following:
Jason, the owner/main barista knows his stuff. He has various baristing and cocktail awards. They serve Supreme Coffee and it is always good. They take the whole process very seriously – right beans, right grind, right extraction. I have never had a bad coffee from Batch and have been going there for 4 years.
Always packed on the weekend, but do yourself a favour and wait for a table to become available.
The food is unpretentious, interesting and really good. You can get toast with soldiers to remind you of your childhood, or a hearty potato hash with cornichons and a poached egg (I’d recommend an extra egg). Also seasonally adjusted fruit dishes and the usuals.
Atmosphere is kiwiana kitch meets Fitzroy cool.
Service is fast and friendly. Become a local and they’ll look after you like family.
Batch have also recently begun dinner on Friday nights – amazing food and from memory, all mains under $20.
Batch Espresso | 320 Carlisle Street in Balaclava
This place is one of my favourite coffee places and boasts many regulars. The coffee is fantastic, and the croissants are always fresh and tasty, especially the chocolate croissant and the almond croissant.
If you really crave a sweet brekkie, like a big stack of pancakes, but can’t quite bring yourself to throw all caution to the wind, why not sneak the sugar in stealthily? Dukes Coffee Roasters on Windsor’s Chapel Street do some of Melbourne’s best breakfasts, including a seemingly healthy avo and toast with poached eggs and humus, with the crafty addition of candied bacon a delicious and wicked twist.
Dukes Coffee Roasters | 169 Chapel Street in Windsor
There’s something about fish for breakfast that makes us feel super-fresh and good to go. Richmond’s Top Paddock, a vast but strangely cosy industrial space on Church Street, does a scrumptious white anchovies on toast with Jamon Serrano, padron peppers and Manchego cheese, which perfectly balances the sweet with the salty. And if fish isn’t to your taste, check out the blueberry and ricotta hotcakes – (Only $18) with berries, organic maple, seeds and double cream. A must-have, signature dish.
Top Paddock | 658 Church Street in Richmond
Granola is another sure-fire bet for keeping the hunger bug at bay until a civilised lunchtime without multiple mid-morning snacks, but it can be a little dull. Not so at Cherry & Twigs, in a little laneway just off Flinders Lane (so Melbourne) in the CBD. This super-cute spot serves up an incredible feed dubbed the breakfast pudding, blending granola with avocado (yep, you read that right), Melbourne City Rooftop Honey and fresh fruity goodness.
Cherry & Twigs | Shop 1B, 555 Flinders Lane in Melbourne
If breakfast sometimes seems like a major pig genocide in progress, why not dodge the bacon sides with the awesomely light and crispy corn and zucchini fritters at Lolo and Wren in West Brunswick? They come loaded with peperonata, Meredith Dairy goats cheese, avo and Chilean salsa. We want former Richmond Hill Larder chef Franco Caruso’s secret recipe.
Lolo and Wren | 484 Albion Street in Brunswick West
While we’re on a vego kick, Collingwood stalwart South of Johnston does a magnificent plate of field mushrooms served up with juicy cubes of beetroot and silky fetta on a hearty bed of sourdough that will fire up the engines for sure. The menu is extravangently flexible – granola with fresh or poached fruit and vanilla-bean yoghurt; tender chargrilled lamb on cous cous with feta, pine nuts and tahini; or a triple-stack of pancakes with organic bacon (if you wish), berry compote, flaked almonds, Jock’s ice-cream on the side, and a bottle of real maple syrup left on the table.
‘There are egg breakfasts: scrambled and folded with goats’ cheese and truffle oil; fried eggs and kaiserfleisch; or soft-poached and saucy with sugo, black olives and spicy chorizo.
The menu’s not startling and owner McKenzie says it’s not trying to ”reinvent the wheel” but it’s across-the-board good and timely. On a packed Sunday, meals arrive with pace and all together. It’s these basics that many places struggle to get right but seem second nature at this highly organised cafe.
South of Johnston | 46 Oxford Street in Collingwood
Tucked in behind 412 Brunswick Street, Hammer & Tong is a stylishly simple and bright space that plates up sterling feeds all day long, but we’re big fans of the heart-starting breakfast ramen, with bacon and egg swimming in bacon dashi with oyster mushrooms and spring onions.
Hammer & Tong 412 | Rear 412 Brunswick Street in Fitzroy
Run by the sons of A1 Bakery’s Chafic Choueiri, Coburg’s Zaatar on Sydney Road offers one of the biggest and best breakfasts for the smallest budget, with their Big Breakfast coming in at a meagre $12.50. Doling out moreish slices of soujok with baked eggs, labneh, mint, olives, tomato and cucumber with a heap of Lebanese flat bread – it’s a steal.
Zaatar | 365 Sydney Road in Coburg
And finally, if you’re in the mood for something a little decadent, Duchess of Spotswood’s Duchess of Pork serves up a slab of crispy pig’s jowls with truffle sauce and fried eggs heaped on sourdough. Yummo.
Duchess of Spotswood | 87 Hudsons Road in Spotswood