|
Sautéed
Chicken |
Serves
Cooking Time
Ingredients
|
6
45 mins
2.5kg (5lb) chicken or chicken joints
Salt and pepper 75g
(3 oz) unsalted butter
67.55 ml (4.5 tbsp) olive oil
3 shallots or spring onions, peeled and chopped
90 ml (6 tbsp) dry white wine
270 ml (9 oz) chicken stock
10 ml (2 tbsp) soy sauce
90 ml (6 tbsp) Freshly chopped parsley |
| Cut
chicken into 8 joints and rinse. Dry with kitchen paper and season skin
with salt and pepper. Heat half the butter and the oil in a frying pan over
medium heat. Place in chicken pieces (skin side down first) until golden
on both sides. Add shallots or onions and gently simmer for 15 - 20 mins
until chicken is cooked right through. Remove chicken and keep warm. Add
stock and wine to onions and chicken juices. Increase heat and stir thoroughly
until juice reduces to approx 7 tbsp. Remove pan from heat and add soy sauce
and parsley. Chop up remaining butter and melt into sauce. Poor over chicken
and serve. |
|
|
Spiced
Chicken Curry |
Serves
Cooking Time
Ingredients
|
4
1 hour
450g / 1lb of Dewhurst cold roast chicken
25g / 1 oz of flour
salt and pepper
40g (1.5 oz) butter
1 tbsp of oi
2 large onions, chopped
1 large cooking apple, cored and chopped
1 tbsp of curry powder
half a teaspoon of ground ginger
half a teaspoon of cinnamon
1 tbsp of mango chutney
150 ml (1/4 pint) water
150 ml (1/4 pint) natural yoghurt
Serve will rice and salted peanuts |
| Season
the flour with salt and pepper and use to coat the chicken pieces. Heat
the butter an d oil in a saucepan add the chicken and fry until crisp and
golden on all sides. Remove to one side. Add the onions and apples to the
frying pan and fry until golden. Stir in the curry powder, spices, chutney,
milk and water, season with salt to taste. Bring to boil, replace the chicken
and simmer for 45 minutes or until the chicken is tender. Stir in the yoghurt
and heat for a further five minutes. Serve with the accompaniments. |
|
|
Chicken
Maryland |
Serves
Cooking Time
Ingredients |
6
3 hours (including marinating time)
6 chicken joints
67.5 ml (5 tbsp) seasoned flour
22.5 ml (1.5 tbsp) grated lemon zest
1 large egg, beaten
265 g (9oz) breadcrumbs
For corn fritters
150g (6oz) plain flour
Pinch of salt
1 large egg
225 ml (8 oz) milk
262g (9oz) frozen sweet corn
For fried bananas
6 bananas
75g (3oz) butter
Salt and black pepper |
| If
chicken joints are large, cut in half. Add lemon zest to seasoned flour
and place in polythene bag. Add chicken pieces one at a time and toss to
coat. Place the breadcrumbs in a polythene bag. Dip chicken pieces in egg
and then toss in breadcrumbs. Repeat. Chill chicken for at least two hours.
Mean while, prepare batter for corn fritters. Sift flour and salt in a bowl,
and make a well in the centre. Break egg into well. Add a little milk and
work in flour from the sides. Gradually add rest of mile to make a smooth
thick batter. Stir sweet corn kernels into batter. Heat oil in deep fryer
to 180ºC (350ºF). Fry chicken pieces in pairs for 15 - 20 minutes until
cooked. Drain chicken on kitchen paper while you make the fritters. These
can be shallow or deep-fried. Increase oil to 190ºC (375ºF). Lower 15ml
spoons (tbsp) of mixture into fat and fry for 3-4 minutes until golden and
puffy. Drain and keep hot. To prepare bananas, peel and slice lengthways.
Put butter in frying pan. Cook for 3 minutes on medium heat. |
|
|
Chicken
Tetrazzini |
Serves
Cooking Time
Ingredients
|
4 - 6
1 hour
450g / 1lb of Dewhurst cold roast chicken
225g / 8 oz diced tagliatelle or noodles
225g / 8 oz button mushrooms, sliced
25g / 1 oz of butter
squeeze of lemon juice
25g / 1 oz plain flour
600ml / 1 pint chicken stock (from stock cube)
Salt and pepper
150ml / 1/4 pint double cream
2 tbsp dry sherry
25g / 1 oz soft white breadcrumbs
25g / 1 oz grated Parmesan cheese |
| Cut
the chicken into bite sized pieces and set aside. Cook the noodles in boiling
salted water for 6-8 minutes or until jus tender. Meanwhile fry the mushroom
sin half of the butter, add a squeeze of lemon and draw off the heat. Melt
the remaining butter in a saucepan over low heat. Stir in the flour and
cook gently fro one minute. Stir in the hot stock, bring to the boil, stirring
well all the time to make a smooth sauce. Simmer for 2-3 minutes then season
with salt and pepper and draw off the heat. Stir in the cream and sherry.
Drain the noodles and put in a greased proof oven dish. Add a little of
the hot sauce and fried mushrooms and toss well together. Add he chicken
pieces to the sauce and spoon the mixture over the noodles. Mix together
the breadcrumbs and cheese and sprinkle over the casserole. Heat through
in an oven at 190ºC (375ºF) / gas mark 5 for 20 minutes until the top is
crisp and brown. |
|
