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Oct 19, 2016 Web Exclusive By Jamie Lidell Photography by Lindsey Rome

Food, much like music, is a common and personal thread we all share. Our recurring guest feature I Can Cook, Too spotlights artist-submitted recipes and the stories behind them. This instalment features a recipe from Jamie Lidell. The British-born, Nashville-based electro-soul/R&B singer just released a new album, Building a Beginning, via Lidell’s own label, Jajulin. Building a Beginning is Lidell’s sixth album and the follow-up to 2013’s Jamie Lidell. A press release describes it as Lidell’s most personal album. The album’s second track, “Julian,” is named after Lidell’s young son, his first child. Lidell’s wife, artist and onetime Under the Radar photographer Lindsey Rome, co-wrote the album’s lyrics and also took his press photos. Read on as Lidell shares his pressure cooker recipe. Bon appétit!

For the pressure cooker lovers:

1. Roast a chicken.

Prep the bird.

Before cooking take the animal out of the fridge and pat it dry with paper towels.

Let it come to room temp.

Set oven to 475.

Stuff chick chick with garlic and some thyme and pop a lemon in the cavity (don’t quote me on that!)

Oh and why not add a good chop of sweet potatoes, fennel, and onion to the pan first and douse with olive oil to coat ‘em.

Bird goes on the veggies

Add some knobs of butter on top of the bird and roast at 475 for 25 mins.

Take the oven down to 400 and continue the cook for around 40 mins or until the insides register about 160-165 degrees.

Let the bird rest.

And after 10 mins or so chop n eat meal 1, reserving the bones!

2. Stock in pressure cooker.

Add the bones, a leek, a carrot, a dash of fish sauce, and some vinegar to your pressure cooker. Put about 8 cups of water in and set to run for about 2 hours.

Strain the liquid and let it cool.

Remove the fat layer from the broth and that’s a nice little all purpose stock.

3. Slow salmon.

Set a dish of water low in the oven and set that puppy to 200 degrees.

Prep a nice chunk of salmon with olive oil and a healthy dose of yee olde salt n pep.

Wait ‘til the oven is at 200 (five seconds!).

Then cook that salmon for about an hour or less.

Depending on your taste. The water helps add steam to the mix and makes fish all happy.

4) Rice for the salmon.

Buy a big bag of kokuho rose rice :) Good stuff.

Portion two cups of dry rice into a sieve. Rinse it until the water runs clear.

Add two cups of water to rice and walk away for 20 mins.

Pressure cook for four mins.

Let it come back to normal pressure (15 mins).

Open and fork, then let it sit a bit more.

5. Extra bits for the salmon.

Quick pickled carrot n cucumber:

Chop fun size chunks of carrot n cucumber and set in a mix of rice vinegar and sugar (you decide the ratio) for a while.

Sprinkle with a little black sesame.

Shitake mushrooms with the chicken broth:

Get yourself a hot pan, use that sesame oil (small dose).

Add some ginger and garlic and the sliced mushrooms.

Watch when the garlic looks like it might burn then add some broth to calm it down.

Let the broth steam off till there’s just a little of the reduction left.

Take em off and let em chill.

Left over sweet potatoes:

You know, from the chicken dish.

Dandelion greens with a dash of lemon:

Put a good scoop of rice in a nice big bowl.

Add chopped shallions to that and a sprinkle of gomashio to cover that and add a little dry bite before topping with salmon, sweet potato, mushroom, and pickles.

Yum!!

www.jamielidellmusic.com