Sunday, July 24, 2011

I barded!

There isn't a more refined way to say this or do this. Barding, as I described in an earlier post last week, which is also last Wednesday's Word of the Week, is the act of wrapping animal fats around a small piece of poultry before you cook it. This retains moisture in the poultry, especially in small birds.

I have 3 cornish game hens from Ben's Food which I marinated overnight with sea salt, black pepper, thyme, parsley, and some turmeric powder for colour and because it's healthy.

I remembered I have some bacon streaks also from Ben's and decided it would be fun to try barding. (It sounds like, It would be fun to try planking!) It's a good way to remember what I learned in class too. 

I decided to have some fun with these small birds. Do you see a double plank of the other 2 awaiting hens? They look so cute!

This is so weird and funny, whoever invented barding. I feel like I'm wearing a sarong or dress for the dead bird. Then I thought, ok, the poor birds deserve some dignity. Every creature that gives its life for our table should be treated with class, and I stop fooling around.

Popped into the oven 180C for 40 minutes. Here's the before and after look. The caramelised bacon gave off a smoky aroma that filled the kitchen. A million-dollar feeling when I opened the oven door.

I was almost afraid to unveil the hens but we were running late for church and the family swarmed down on the meat so quickly I had no time to take pictures. By golly, I have to tell you in all honesty, the meat was succulent, tender, juicy and massively moist!

Came back from church and took a shot of the remaining pieces which didn't remain very long. They still looked very juicy.

To complement the barded chickens, I made a quick Jamie Oliver's mushroom soup together with my crusty bread.

A good day in the office for me.

By the way, do you know you can bard dates and figs too? Click here to see these great snacks.


Tell me what you think. I want to know.