Posts Tagged “chicken”

‘Speyside’ Chicken Supremes

‘Speyside’ Chicken Supremes

By Donald Russell   Donald Russell not only supply quality meat, but poultry, too. The chicken supremes are marvellously seasoned by the addition of traditional haggis. This makes an elegant presentation for the Chieftain of the Pudding Race, along with its appropriately Scottish whisky sauce.   Ingredients 4 Free-range Corn-fed Chicken Supremes 1 Haggis Pudding,…

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Chicken, Millet and Mushroom One-Skillet Meal

Chicken, Millet and Mushroom One-Skillet Meal

From Whole Foods Market   Serves 6 to 8 This complete meal is simple to prepare and packed with flavour and nutrition. Use kale or spinach instead of the Swiss chard, if you like. Or substitute chicken legs or quartered breasts for the thighs, too.   Ingredients 2 tablespoons canola or extra-virgin olive oil, divided…

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Chicken and Vegetable Spring Rolls

Chicken and Vegetable Spring Rolls

From BBC Food   Who doesn’t love a hot, fried spring roll dipped in sweet spicy sauce? Making them yourself ensures a maximum freshness of flavour.   Ingredients 1 tbsp groundnut oil, plus extra for deep-frying 200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces 4 dried Chinese mushrooms, soaked in hot water for…

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BBQ ‘Beer can’ Chicken

BBQ ‘Beer can’ Chicken

From BBC Food   Try something different on your barbecue with this tasty recipe for super-moist chicken. Serve with a green salad and crusty bread.   Ingredients 4 tbsp light golden ale, plus 500ml/17floz to marinade the chicken, plus 300ml/10½fl oz light golden ale for roasting (reserve the empty beer can) 90g/3oz malt extract ½…

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Asian Chicken Salad

Asian Chicken Salad

By: Antony Worrall Thompson   Ingredients 1 (about 1.5 kg) chicken 4 spring onions, sliced 3 coin-thick slices of ginger 6 cloves garlic, peeled 1 red chilli 1 tbsp sea salt 10 black peppercorns 2 tbsp peanut or sesame oil   For the Asian salad 2 tbsp vegetable oil 2 tsp finely chopped garlic 1…

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Clockjack Oven, Soho, for Chicken – restaurant review

Clockjack Oven, Soho, for Chicken – restaurant review

A roasting jack was a machine popular in Tudor times. It was a mechanism for rotating meat on a skewer or spit. Often it was a kitchen menial who had the sweaty job of slowly turning the meat in front of a roaring fire, and sometimes it was even a dog on a treadmill that…

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Five Fat Hens by Tim Halket – review

Five Fat Hens by Tim Halket – review

Tim Halket has penned a truly amusing but practical book, Five Fat Hens. He says he was welcomed into the world by a chicken sandwich so in this case the chicken did indeed come before the egg. It’s about poultry from cradle (OK, so I know that eggs don’t have cradles) to grave (and I…

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Fast Chicken – Australian Women’s Weekly – review

Fast Chicken – Australian Women’s Weekly – review

So what’s Fast Chicken? Nothing to do with shop-bought Fast Food. This is seriously good food and made in less time than waiting for a take-away or, more probably, walking to the high street for some fried chicken originating from some southern state in the good ol’ US of A. Fast Chicken is one volume…

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