For Paco Martin Romano, chef at Tapa in Edinburgh, salsa española is one other essential base. In a great olive oil, fry chopped onion, mushrooms and garlic, add a splash of Spanish brandy, then stir in slightly Food & Cooking flour to make a roux. Loosen with red wine and meat inventory , scale back, then blitz smooth; a vegetarian version is completely acceptable, too.
Remove the breasts from the carcass and cut every in half. Serve on three totally different plates scattering all with the remaining roasted rice powder, coriander and Thai basil. Serve the remaining dipping sauce and jasmine rice on the side. Hand-mince the hen breasts, finely dice the shallots and chop the coriander and basil.
Place the rice in a big saucepan and add the coconut milk and enough water to return 1cm above the rice. Add a pinch of sea salt, the cinnamon stick, cardamon …