Jamie Oliver’s Chicken in Milk – Delishar

I have to admit that I was skeptical when I first saw the recipe. Curdled milk does not sound or look appetizing. But I decided to give it a go anyway, since I’ve seen and heard plenty of good review for this dish. It came as a bonus that it happened to be a one pot meal, so it gets some extra brownie points!

When my craving knife made it’s way into the beautifully roasted chicken, I can’t believe how moist and wonderful the inside of the chicken was! A river of juicy goodness made its way out, I caught myself saying “whoa!”.

The meat was so moist and tender! The husband commented that this was one of the best roasted chicken he had, and I second that. I’m normally not a chicken skin person, but this… I couldn’t get enough of it. Gorgeously roasted to a perfect golden brown with such lovely flavours that knew it’s way around my taste-buds! I added some baby spinach when it’s hot out of the oven to wilt it in it’s delicious elixir and served it with couscous. This is definitely going into my ‘Make again’ folder! Enough said, lets get cooking!

Don’t forget to take part in the current giveaway!!



Chicken in Milk


  • 1.5 kg Chicken
  • Salt and Pepper
  • 1/2 cup or 115g butter
  • 1/2 cinnamon stick
  • Handful of fresh sage
  • zest of 2 lemon
  • 10-12 cloves garlic skin on
  • 565 ml milk
  • A pack of baby spinach about 120-150g
  • Preheat oven to 190C.

  • Season chicken generously with salt and pepper. Don’t forget the cavity.

  • Melt butter in a dutch oven, I used WMF oven safe Concento Pot

  • Pan fry all 4 sides of the chicken, to get an even golden colour.

  • Remove from heat, lift chicken out of pot, and drain away the grease.

  • Stuff the chicken cavity with as many lemon halves as it can fit.

  • In the same pot, add garlic cloves, and return chicken into the pot.

  • Add the rest of the ingredients, sage, cinnamon, sage, lemon zest, and milk.

  • Cover and bake for 45 minutes.

  • Then uncover continue baking for another 45 minutes.

  • Total 1 hour 30 minutes, until internal temp is 65*C and juices runs clear.

  • Remove chicken from pot carefully,and place it on serving plate.

  • Add spinach into pot and stir until wilted.

  • Spoon spinach and juices on the side of the chicken.

  • Serve immediately.

Adapted from Jamie Oliver


Print Friendly, PDF & Email

Thai Iced Tea Cupcakes with Condensed Milk Vanilla Bean SMBC – Delishar

“You hit the spot” said the husband who is a big fan of Thai Iced Tea. I made at least 3 batches of these babies to give away to people.

A dear friend of mine, Sharron bought a pack of Thai tea leaves back from her Bangkok trip. When she passed some to me, I immediately wanted to mess around with it. At first I was toying with the idea of making a chiffon but very quickly settled for cupcakes. It’s been a while since I last made them. Glad I made the right decision to make these babies! Gave some to Sharron, and I’m super glad that her lovely daughter who is a fan of Thai Iced Tea liked it too. 🙂 I’m pretty sure you can purchase the Thai tea leaves from golden mile complex, I saw a seller selling it on qoo10 as well.

Tried out a new technique of SMBC which does not require one to beat the meringue to stiff glossy peaks. However, I found the new recipe a tad bit too sweet as it uses a 1:2:2 ratio of eggs:sugar:butter. When I reduced the sugar, it seems like the buttercream had a much softer consistency which doesn’t quite hold its shape in our 34C weather for long. I’ll go back to my old Swiss Meringue Buttercream recipe that’s more stable.

Thai Tea cupcakes 3

Don’t you just want to take a bite into that luscious and velvety SMBC?! And that cupcake was moist, fluffy, milky, and addictive! I had one right after I finished frosting. At first cut only 1/4 for a taste test but couldn’t help myself but to gobble down the rest of the cupcake. And I’ll confess… I had another for breakfast! 😛

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!

Thai Iced Tea Cupcakes

Sharon of delishar


  • 1/2 cup butter 113g, softened
  • 1 cup evaporated milk or fresh milk
  • 2 tbsp condensed milk
  • 1/4 cup  + 2 tbsp Thai Iced Tea Leaves
  • 1 & 1/4 cups + 2 tbsp cake flour
  • 1 & 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 & 1/2 tsp vanilla extract
  • 2 eggs room temp
  • 3/4 cup sugar
  • 1/2 batch of condensed milk vanilla bean SMBC recipe included

Condensed Milk Vanilla SMBC

  • 6 egg whites 180g (use fresh ones)
  • 300 g caster sugar
  • 454 g unsalted butter cool but slightly soft cut into 1 inch cubes
  • 1/4 tsp salt
  • 1 tbsp vanilla bean paste
  • 2 tbsp condensed milk


  • Method

  • Preheat oven to 175C.

  • Line muffin pan with paper liners.

  • In a saucepan over med low heat, add evaporated milk and condensed milk.

  • Heat until bubbling at the side, stirring occasionally.

  • Remove from heat and add tea leaves.

  • I used a tea baggie so I don’t have to strain it.

  • Cover and allow to sit for 8-10 minutes.

  • Then strain, making sure you get as much of the liquid mixture as possible.

  • In a mixing bowl, whisk together baking powder and flour.

  • Cream butter, salt, and sugar together on med high speed for 1-2 minutes until light and fluffy.

  • Add vanilla extract.

  • Beat in eggs one at a time.

  • Add 1/3 of the flour mixture and mix on low.

  • Stream in 1/3 of the milk tea mixture.

  • Alternate between flour and milk tea until done.

  • Mix until JUST combined! Do not overmix.

  • Fill cupcake liners to about 3/4 full.

  • Bake for 20-25 minutes (mine took about 22 minutes) or until a skewer inserted comes out clean or a few moist crumbs.

  • Leave to cool in tray for 5-10 minutes then transfer to cool completely on wire rack.

Condensed milk SMBC

  • Place sugar and egg whites in a large heat proof bowl.

  • Whisk continuously over a double boiler / bain marie (saucepan of simmering water, your bowl should not touch the water!) Make sure you whisk continuously, I would suggest a hand mixer. But if you are like me, and like to work (hard) for your dessert, hand whisk it.

  • Whisk and whisk until the mixture comes to a temperature of 160F or 71C.

  • Remove from heat and move mixture to stand mixer.

  • Whisk until mixture cools down, it can take about 10 minutes.

  • This is when I took my butter out from the fridge and cut them to about 1 inch by 1 inch cubes.

  • When meringue is cooled, glossy, and formed firm peaks.

  • Change to paddle attachment, add in butter cube, one by one on medium speed, allowing butter to be combined before adding another.

  • Then add your salt, vanilla paste, and condensed milk.

  • Beat until combined.

  • Frost your cuppies!

SMBC recipe makes enough to frost 24 cupcakes.
You can freeze the rest in an airtight container for up to 3 months or in chiller for up to a week. 🙂

Adapted from bowenappetit.com
 Thai Tea Cupcake 2


Print Friendly, PDF & Email

Chicken in Coconut Milk – Delishar

This dish was inspired by Jamie Oliver’s Chicken in Milk. Basically, I used the same concept in searing the chicken then braising it in my 26cm Le Creuset French Oven. If you ask me, it’s pretty much a one pot chicken as both the searing and braising were done in the same pot.  What was different was giving it a little Thai flair by using aromatic herbs like lemongrass, galangal, kaffir lime leaves, and substituting milk for coconut milk. 

The result was nothing lack of awesome. I love the fragrance of all the blend of Thai spices marrying together with rich coconut milk. The chicken was slow braised till it was fall off the bone tender. The flavour of the gravy and chicken is kind of a cross between Thai green curry and Tom Kha Gai.

Chicken in Coconut Milk

I made this to bring to a pot luck party at a friend’s place. And because there were a lot of kids at the get together, I opted out on the chilli peppers. Personally, it would have been even better with hot chilli peppers, but it’s my own bias opinion. Simply because I love hot & spicy food! However, the feedback I got that day was very good. The chicken was very well received by everyone. Definitely something I’ll make again for another party. Most of the cooking was done by my oven, freeing me the time to do other stuff.

Chicken in Coconut Milk Process

Chicken in Coconut Milk


  • 1.5 kg Chicken cleaned
  • 1/4 cup coconut oil
  • 2 lemongrass bruised and cut into 2 inch pieces
  • 5 slices galangal blue ginger
  • 5 slices ginger
  • 5 cloves garlic crushed
  • 1 thai chilli make a slit length wise (optional, i omited for the kids)
  • 2 lime leaves
  • zest of 2 limes
  • 2 limes halved
  • 3 coriander roots and stems
  • Handful of Thai basil
  • 2 cups of coconut milk
  • Salt and pepper to taste
  • Fish sauce to taste
  • Preheat oven to 160C.

  • Season chicken inside and outside with salt and pepper.

  • Heat French oven, and add coconut oil.

  • Brown chicken on all sides (about 3-4 minutes each side).

  • Remove chicken from pot, and discard most of the oil in the pot.

  • Stuff chicken with the 2 limes.

  • Add the gingers, garlic, lemongrass, chilli in pot, and give it a saute.

  • Then add coconut milk, and bring to a simmer.

  • Add in lime leaves, and coriander roots.

  • Then return chicken into French oven breast side up, and sprinkle in lime zest.

  • Cover, and remove from heat, then transfer French oven to preheated oven.

  • Bake 60 minutes covered.

  • Then uncover and bake for 30 minutes, or until chicken is fall of the bone tender.

  • Gently lift chicken to serving platter.

  • Season sauce with fish sauce to taste.

  • Remove all the herbs before serving.

  • Spoon sauce around chicken.

  • Then garnish with fresh Thai basil leaves.

Chicken in Coconut Milk

Print Friendly, PDF & Email

Thai-Style Poached Cod in Coconut Milk – Delishar

It’s no secret now that I’m a big fan of Thai food. Thai aromatics to be exact. The fragrance of lemongrass and galangal just sends me into a state of food trance. These herbs are a staple in my pantry, it’s almost a sin if it ever runs out at home. Even my room reed diffuser oil is lemongrass, and so is my massage oils. LOL. A bit obsessive, I know. 

If you look at the ingredient list, you’d probably have guessed that this dish is Thai inspired. It’s an easy meal to prepare. You can use any meaty white fish for this recipe. Here I’m using Wild Alaskan Ling Cod from The Alaska Guy. I’d consider it as a one pot meal if I don’t consider the rice prepared with the rice cooker. The fish and vegetables takes no time at all to cook, but the aromatic lends such lovely flavours to the broth. 


Poach Cod in Lemongrass Coconut Milk


  • 4 160g boneless, skinless Alaskan Cod fillet (or any white fish)
  • 1 package of nai bai cleaned
  • 400 ml coconut milk
  • 1 chilli padi smashed (optional)
  • 4 cloves garlic minced
  • 2 shallots minced
  • 6 slices of galangal
  • 2 lemongrass bruised and cut into 2 inch pieces
  • 2 cilantro root
  • 2 lime leaves crushed
  • Handful of fresh Thai basil
  • Juice of 1 lime
  • 1 tbsp fish sauce
  • Salt and pepper to taste
  • 1 tbsp coconut oil or cooking oil
  • Cilantro to garnish
  • Season cod with salt and pepper on both sides.

  • Heat oil in pan on medium high heat.

  • Saute chilli, garlic, and shallot for 1 minute.

  • Add lemongrass and galangal, saute for another minute.

  • Pour in coconut milk, lime leaves, basil leaves, cilantro roots, and fish sauce.

  • Add cod to pan. Fish doesn’t need to be fully submerged.

  • Bring coconut milk to boil, lower heat to a gentle simmer.

  • Cover and cook for about 5 minutes.

  • Remove cod from coconut broth, and add nai bai.

  • Cover and allow to cook until vegetable is wilted. About a minute.

  • Remove from heat and stir in lime juice.

  • Spoon nai bai and broth over fish, and garnish with cilantro leaves.

Coconut Milk Poached Fish insta

Print Friendly, PDF & Email