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BEST RECIPES

Chicken (all dishes are for 8) Paella, see Miscellany Ajiaco Santafereo
1 2 tblsn 1 bunch 4 cobs 1 handful large chicken (over 2 kg) coriander watercress sweetcorn chilli coriander sprigs 3 1 kg 1 kg 500 g onions floury potatoes firm potatoes waxy salad potatoes salt

Just-cover the chicken, quartered onions, coriander sprigs with water. Bring to boil, skim off scum, cover and simmer 15 mins. Add thickly-sliced floury potatoes and simmer another 25 to 30 mins. Remove chicken and chuck onion and coriander. Cook in the water sliced or halved (depending on size) waxy potatoes and sliced firm potatoes for 15 to 20 mins, add watercress, sweetcorn and chilli. Remove meat from chicken carcase and put back in pan and simmer 5 mins (until corn is tender). Add coriander leaves. [serve with half a sliced avocado, plus communal bowls of yoghurt, capers, chopped parsley, fresh chillis ]

Fricasse de poulet a lancienne


2 kg 2 1 tspn 50 g 350 ml 350 g 3 2 pinch chicken carrots salt flour dry white wine (or vermouth) mushrooms yolks nutmeg a squeeze 200 ml 25 2 2 stalks tspn 1l onion celery pepper chicken stock bouquet garni (bay leaf, tspn thyme, parsley) lemon juice cream pickling onions

Gently fry sliced carrots, mushrooms, celery for about 5 mins to tender but not brown. Add flour and fry another couple of minutes. Separately fry chicken pieces to light golden and add to veg. Add squeeze of lemon juice, cover and cook 15 mins. Add boiling mixture of stock, wine and herbs, just to cover the chicken. Simmer for 25 to 30 mins. Remove chickens and boil sauce to reduce and thicken. Mix yolks and cream and slowly add hot sauce. Boil for about a minute, add nutmeg. (If fussy, strain the sauce.) Replace chicken and lightly-fried pickling onions. Simmer till chicken is hot about 5 mins. A variant omits the yolks and adds just cream directly to the thickening sauce until it seems the right texture. [ serve with rice, noodles and if vegetables are need, peas or asparagus ]

Chicken Arlesienne
8 2 200 g 2 75 g chicken portions small onion mushrooms red/yellow pepper tomatoes rice 1l 3 4 cloves 24 chicken stock lemons garlic black olives basil thyme

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Cover bottom of dish with chopped onion, then with sliced mushrooms, chopped pepper and tomato, olives and rice. Lay on lightly-browned chicken portions, cover with lemon juice, garlic, herbs. Put uncovered in Mark 6 (200C 400F) over for 1 hour. [ serve with green salad ]

Chicken ajillo
16 cloves 8 400 ml garlic chicken pieces white wine 100 g 100 g raisins pine nuts

2 large pinches saffron

Fry peeled garlic to golden and remove. Brown chicken all over, add wine, saffron steeped in 200 ml of boiling water, garlic, and raisins, and simmer till reduced to half. Add lightly-toasted pine nuts, salt and pepper. Simmer 10 mins.

Chicken Angeline
16 rashers 8 2 tblspn 2 tblsn 1 tspn streaky bacon chicken breasts marjoram tarragon cayenne 1 kg 600 ml 2 glasses 4 tblspn onions cream vermouth/white wine flour

Fry chopped bacon and in the fat fry chopped onion to light brown and then fry the flour to beige. If necessary add a little butter. Add cream. Separately brown chicken on both sides and then add to other ingredients. Add vermouth, herbs and cayenne. Put in Mark 5 oven (190C 375F) for 30 mins.

Chicken with avocado salsa


8 2 4 cloves 250 g chicken breasts red onion garlic lime juice tomatoes 2 2 large avocado red pepper olive oil parsley salt, pepper

Chop finely avocado, tomatoes, and red pepper, mix with crushed garlic, 2 tablespoons of oil, lime juice, parsley, salt and pepper. Lightly flatten chicken, lift skin to make pocket and squeeze in mixture or just pour the mixture on top). Put on baking dish, sprinkle with olive oil and into oven at Mark 6 (200C) about 20 mins. [ serve with green salad ]

Balinese chicken
8 100 g 50 g 2 stalk 200 g spring onions root ginger coriander lemon grass (or lemon peel) creamed coconut 6 cloves 3 tspn 8 2l 2 garlic turmeric chicken supremes (with skin) stock chilli

Chop coconut, heat to melting and mix with chopped onions, ginger, coriander, lemon grass, garlic, turmeric, salt, pepper and chopped chilli. Fry chicken both sides to crisp and brown, about 10 to 12 mins. Add stock to mixture and pour on top. Simmer about 5 mins. [ serve with rice and greens such as mangetout, broccoli ]

Chicken balls
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1 kg 4 tblspn 1 tspn

chicken breast salt, pepper parsley turmeric

2 slices 2

white bread eggs lemon juice

Cook and mince chicken, add soaked bread, egg, parsley, turmeric, salt and pepper. Mix well and shape into balls. Fry to golden. To serve as an appetiser sprinkle with lemon or simmered tomato sauce, or potatoes.

Balti chicken
8 125 g 1 portion 2 4 tspn drumsticks onion thin masala-based curry sauce green peppers garam masala 8 tspn 2 tblspn 280 g 2 tblspn 4 tspn garlic puree mild curry paste tomatoes coriander fenugreek

Fry garlic in ghee or oil for a minute, then add finely-chopped onions and fry another 4 mins. Add curry paste and masala sauce and cook 3 mins. Bake chicken and onion mixture covered at Mark 5 (190C 375F) for 20 mins. If drying out add a little water. Add chopped tomato, spices, coriander, and peppers and cook 20 mins. [ serve with naan ]

Bang-bang chicken
2 kg 1 bunch 6 tblspn 2 tblspn 2 tblspn 2 chicken coriander soya sauce chilli oil sherry cucumber 8 cloves 200 g 3 tblspn 2 tblspn 3 garlic smooth peanut butter honey rice vinegar small baby gem lettuce

Shred the poached chicken. Mix (possibly in a blender) garlic, coriander, peanut butter, soya sauce, honey, chilli oil, vinegar and sherry to smooth (add water if too thick). Put bits of chicken onto lettuce leaves, dribble sauce over it and top with strips of cucumber.

Poulet a la bire aux endives


2 kg 4 tblspn 120 ml 6 cloves 600 ml chicken joints flour oil garlic strong beer 8 125 g 2 2 300 ml endives butter large leek large carrot sour cream

Brown quartered endives in oil and remove. Add butter and brown chicken. Add chopped leek, carrot and crushed garlic. Sizzle 4 mins. Add beer, endives, salt, pepper. Simmer covered gently for 1 hr. Remove meat and veg, stir in cream and reheat. Pour over meat and veg. [ serve with Gewrtztraminer ]

Quick chicken biryani


20 4 cloves 5 cm chicken thighs garlic ginger 90 ml 10 green 3 tspn yoghurt chillis chilli powder

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4 tspn 2 tblspn 600 g 2 tspn

salt sugar rice cumin seeds

2 tspn 4 tblspn 1 tspn 4 tblspn

ground turmeric single cream saffron mint leaves

De-bone chicken, cut thighs in half and mix with yoghurt, chillis, chilli powder, chopped ginger, salt, turmeric, sugar, and cream. Cook for about 20 mins when most of the moisture will have evaporated. Heat cumin seeds in a little oil till they crackle. Remove chicken from heat, add mint and saffron and cover with boiled rice. Add the cumin seeds. Cook covered in Mark 6 (200C 400F) oven for 12 to 15 mins.

Chicken and ham pie


4 60 g 2 tspn 200 g leeks flour English mustard cooked ham nutmeg 2 500 ml 400 g 3 tblspn 600 g yolks milk cooked chicken flat-leaf parsley puff pastry

Gently fry sliced leeks for about 5 mins then add a splash of water, turn heat down and let them sweat 10 mins to soft. Add flour and cook about 1 min. Take off heat and gradually add milk. Simmer 5 mins, add salt and pepper, mustard, roughly chopped chicken and ham, nutmeg and chopped parsley. Line pie dish with half the pastry and fill with the mixture leaving a rim. Wet that rim with yolk and cover with the rest of the pastry pressing the edges together. Make three little cuts in it, brush with egg yolk and bake on baking sheet in Mark 6 (200C 400F) for 30 to 40 mins till the lid is golden.

Chicken and mushroom pie


8 450 g 4 1.2 l 200 ml chicken breasts shortcrust or puff pastry sticks celery chicken stock double cream 4 tblspn 200 g 300 g 4 400 ml plain flour shallots wild mushrooms strips lemon zest dry white wine

Roll out pastry to cover dish, plus enough to put strip along rim of oven-proof dish. Dust diced chicken in flour, fry to lightly-coloured and put in pie dish. Slowly fry chopped shallots and celery for 5 mins then add roughly-chopped mushrooms, fry another 3 mins and put in pie dish. Slowly fry half the flour for another minute then add wine a reduce by two-thirds scraping the bottom to deglaze pan. Add stock and chopped lemon zest and reduce to half. Add cream and boil until it starts to thicken. Mix into chicken mixture with salt and pepper. Brush rim pastry with cream and put on lid, pressing in place with a fork. Brush lid with cream, pierce with a knife and bake 35 mins in Mark 6 (200C 400F) oven till pastry is golden.

Chicken and noodle salad


280 g 50 ml 60 ml 2 cloves 4 4 2 handfuls 50 ml peanut butter lime juice toasted sesame oil garlic red peppers carrots coriander Thai fish sauce 80 ml 50 g 4 8 1 8 500 g soya sauce sugar chillis chicken breasts cucumber spring onions rice noodles

Blend the peanut butter, soya sauce, a third of the lime juice, sugar, a third of the oil, chillis and garlic with a glass of water, then add shredded, cooked chicken. Mix almost all coriander leaves finely-sliced red pepper, cucumber, carrot, and spring onions, and add cooked noodles. Add a mixture of the remaining oil, lime juice with fish sauce. Serve with chicken on top of the noodles and sprinkling of coriander on top.

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Bistilla
1 1 1 200 g 1 tblspn 6 8 sheets chicken carrot cinnamon stick almonds cinnamon eggs filo pastry 2 1 kg 6 2 tblspn 6 tblspn bay leaf onions peppercorns sugar parsley salt and pepper

Simmer jointed chicken with an onion, chopped carrot, bay leaves, cinnamon and peppercorns for 30 to 40 mins. Toast blanched almonds, chop and mix with sugar and cinnamon. Simmer onion and parsley with a little stock for 10 mins. Mix most of the beaten egg with a little stock and warm. Cover the base of pie tin with two layers of filo pastry, brush with melted butter, lay on another layer and repeat till there are six layers. Cover with half the scrambled eggs, cover with onion and parsley and then almond and sugar mixture then the boned and skinned chicken pieces. Repeat and finish with almonds and cover with a double layer of pastry, brush with egg and fold over the flaps. Bake in Mark 4 (180C 350F) for 20 mins. Turn over onto a metal sheet and slip it back into its tin. Bake at Mark 3 (170C 325F) for 10 to 15 mins. Decorate with cinnamon and icing sugar.

Chicken cacciatore
2 kg 4 cloves 3 3 tblspn chicken pieces garlic bay leaves wine vinegar 600 ml 1 kg tomatoes rosemary dry white wine

Brown chicken pieces and remove. Mix chopped tomatoes, garlic, rosemary, bay wine and vinegar. Simmer uncovered for 20 mins, add chicken pieces and simmer another 40 mins. [ serve with pasta ]

Chicken and cheese


16 600g 4 tblsn 200 g 20 120 ml boned chicken thighs, or 8 breasts gorgonzola thyme parsley butter sage leaves vermouth 16 rashers 250 g 200 g 500 ml 250 g crumbs streaky bacon or parma ham parmesan taleggio double cream shallots

Mix gorgonzola with thyme, parsley, olive paste and butter. Roll beaten-out chicken thighs round a spoonful in the mixture (or cut a pocket in the breast and fill with stuffing), lay on three sage leaves, and wrap a rasher of bacon in each direction to form a cross. Secure with a toothpick or tie with cotton. Fry quickly till the bacon is browned on both sides. Put in Mark 6 (400F 275C) oven for 1 hour. Soften chopped shallots for 5 mins. Cover bottom of pan with shallots and lay chicken on top and add a little vermouth or dry white wine. Simmer 20 mins. Put chopped parmesan, cream and taleggio in a double boiler and cook about 5 mins. Pour over cooked chicken at the time of serving. [ serve with potatoes, and tomato and onion salad ]

Chicken cacciatore
2 kg 6 tblspn 10 2 clove chicken flour shallots garlic tomato paste Copyright 2012- BecketsBest- Best Recipes 500 g 2 bay leaf thyme basil marjoram mushroom

500 ml 50 ml

stock white wine chopped gherkin

1 glass 2 tblspn

brandy butter

Simmer chicken with other ingredients covered about 1 hour to tender. [ serve with pasta or new potatoes ]

Poulet saute chasseur


2 4 tblspn 400 g 3 4 tblspn 4 clove bottle chicken tomato paste mushrooms (or ceps) large gherkin vinegar garlic white wine/vermouth bay tarragon 350 ml stock 4 4 sticks 50 g 1 tspn 2 tblspn 300 g onions celery flour cayenne mustard tomatoes thyme rosemary salt, pepper

Fry chicken (chopped into eight pieces) till golden (about 5 mins each side) and remove. Fry finely-chopped onions to golden, add and briefly fry flour. Add wine, stock, sliced tomato, tomato puree, celery, garlic and herbs. Bring to the boil, add quartered mushrooms, vinegar and cayenne. Pour over chicken and cook till tender, about 1 hours.

Poulet en chemise
1 24 40 g 6 250 g 1 tblspn large roasting chicken(abt 3 kg) shallots flour juniper berries mushrooms lemon juice 200 ml 3 1 tblspn 500 ml 250 ml curaao eggs orange juice double cream dry white wine pimento

Lightly fry shallots in oil and stir in flour. Cut chicken into eight and add. Cover with water, add salt, pepper, juniper berries and pimento. Cook gently 1 hrs. Lightly saut mushrooms in butter and add lemon juice. Add to chicken and sprinkle with orange rind. Whisk three egg yolks with orange juice and half the cream till thick. Add a little hot stock at a time, whisking. Cook gently, stirring, until it thickens. Cool. Whisk in more cream, wine and curacao, and add to the chicken. Decorate with black olives and orange peel. [ serve with orange and chicory salad ]

Cold Chinese chicken


8 joints 4 tblspn 200 ml 4 tblspn 300 g chicken ginger wine white wine preserved ginger honey 1 2 3 sticks 1 300 g lemon's juice large carrot celery cucumber marmalade

Grill chicken joints. Heat honey and marmalade together until well mixed and dissolved, add lemon and other ingredients and boil. Simmer for 20 mins. Add chopped vegetables and ginger. Pour over joints and chill.

Chicken chow mein


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350 g kg kg kg 125 ml

egg noodles salt, pepper onions chicken breasts chinese leaves oil

1 tspn 350 g kg 2 clove 4 tblspn 4 tblspn

chilli powder bean sprouts prawns garlic soya sauce dry sherry

Fry sliced onions, chopped chicken, shredded leaves and chilli on high heat for 4 mins. Add bean sprouts, cooked peeled prawns, crushed garlic and pepper, and stir over high heat for 2 mins. Add cooked noodles, soya sauce and sherry. Cook till hot. {chicken may be substituted by steak, pork or lamb}

Coronation chicken
3 kg 2 2 4 tspn 1 tspn 2 glasses 1 tspn (1 chicken large onions oil peppercorns curry powder tomato puree white wine sugar mango) 300 ml 2 tspn 3 tblspn 50 ml (1 dash 500 g carrots bay lemon salt and pepper mayonnaise apricot jam cream stock Tabasco)

Boil chicken with carrots, bay and peppercorns about 1 to 2 hours, bone and chop. (Alternatively, use chicken pieces, skin, cube, and grill.) Fry chopped onions to pale straw, add curry powder and wine, and cook about 10 mins to reduce. Add stock and reduce. Add salt, pepper, sugar, sliced lemon and a small squeeze of lemon juice, plus if using a chopped mango and the Tabasco. Simmer uncovered for 10 mins. Liquidise. Cool and add to mayonnaise a little at a time. Add tomato puree, apricot and cream and pour over cold chicken. [serve with new potatoes and salad]

Dum badam murg


300 g 1 tspn 1 tspn 2 tblspn 16 6 tblspn 6 1 tblspn yoghurt garam masala powder cumin powder chilli powder chicken thighs (2 kg) fresh ginger plum tomatoes lemon juice 1 tblspn 1 tblspn 1 tspn 1 tblspn 4 14 cloves ground almonds coriander powder turmeric salt onions garlic chicken stock

Mix whipped yoghurt with almonds, garam masala, coriander, cumin, turmeric, chilli, salt and lemon juice and immerse the chicken in the mixture. Fry over lowish heat the onions, garlic and ginger, all finely chopped for about 10 mins to medium brown. Add chopped tomatoes, stock and cook 5 mins. Add chicken and cook 5 mins. Bake at Mark 4 (180C 350F) for 50 mins. [ serve with boiled rice, pitta bread or nan ]

Poulet farci en cocotte


2 kg 200 g 1 2 cloves chicken black olives (about 20) onion garlic new potatoes egg nutmeg pepper

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120 g

stale white bread

Mix chopped olives and onion with bread which had been soaked in milk, parsley, beaten egg, pepper and nutmeg and stuff bird with it. Briefly fry chicken on both sides. Cover and cook 1 hours on low to medium heat and turn occasionally. Remove. Boil potatoes in skins until almost cooked and then quickly fry them in the chicken fat.

Town captain 2 kg 4 tblspn 2 tspn 1 tspn 150 g 2 chicken flour salt pepper butter small onion 2 clove 3 tspn 1 tspn 1 kg 2 handful 1 garlic curry powder thyme tomatoes currants green pepper

Cut chicken into serving-sized portions and roll in flour mixed with salt and pepper. Brown in butter and remove. Fry chopped onion, chopped green pepper, crushed garlic, curry powder and thyme. Cook a few minutes on low heat. Add stewed tomatoes. Add chicken, skin side up, cover and cook 20 to 30 mins. Stir in currants. [ serve with almonds and chutney on the side.]

Country captain
1 1 tspn 2 tblspn 100 g 3 cloves 2 tspn onion salt cider vinegar sultanas garlic cumin powder 1 kg 1 tspn 100 g 30 g 3 tspn 1 tspn chicken thighs paprika cashew nuts ginger chilli powder turmeric

Boil the nuts 5 mins in a little water and blend with sultanas, garlic, ginger, chilli, cumin and turmeric with a little water to make a fine paste. Gently fry finely-sliced onions to nut brown about 15 mins Add chicken and sear on all sides. Add the paste and cook another 5 mins with a little water to prevent the paste sticking. Add water to cover, plus salt and paprika and simmer for 20 mins. Add vinegar and cook 3 mins.

Chicken curry
8 tspn 2 cloves 4 tblspn tspn oil chicken breasts chilli powder garlic coriander salt and pepper saffron 25 g 1 tspn 250 g 1 25 g 50 ml 100 ml root ginger garam masala (see Sauces) onion lemon cashews creamed coconut yoghurt

Beat out chicken breasts thin. Mix half the finely-chopped onions with grated ginger, coriander, grated lemon rind a little lemon juice, salt and pepper and roll into chicken breasts. Cook on roasting tin in Mark 4 oven (180C 350F) for 25 minutes to golden. Put in blender the cashew nuts, saffron and coconut and fry with the rest of the onion to golden. Add garam masala (1 tspn each of cumin, cloves, peppercorns, coriander, bayleaf, cinnamon, and 2 tspns coriander and cardamom, ground and mixed) and any of the mixture that would not fit into the chicken and fry a couple of minutes. Add yoghurt. Add chicken, cover and simmer 10 minutes. [ serve with rice ]

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Quick curry
300 g 1 kg 6 tblspn 3 cloves onion chicken pieces curry paste garlic 1 tblspn 100 ml 4 tblspn yoghurt cream flaked almonds ginger

Fry grated onions to golden and add chicken bits and fry 3 mins on each side. Add curry paste and fry for 1 min. Add yoghurt and cook 2 to 3 mins. Add garlic and ginger and 1 l water. Simmer covered 1 hr. Uncover and simmer 10 mins. Remove from heat and stir in cream and cover with flaked almonds.

Devilled chicken
4 kg 100 g 100 g 4 tblspn 1 tblspn 100 g chicken butter tomato chutney worcester sauce sugar mustard salt, pepper Brush chicken with butter and grill slowly to brown for about 10 mins each side. Mix all the other ingredients with butter, heat gently and spoon over chicken. Continue grilling, basting regularly. {An alternative method can use the basting sauce to be a mixture of just English mustard and cayenne.} [ serve with Simla rice: brown a chopped onion, add tspn turmeric and cook 2 mins; fork into cooked rice ] 1 tblspn 1 tspn 100g 50 g 100 g 75 g fruit sauce cayenne (or tabasco) mushroom ketchup soya sauce ginger curry powder

Pollo alla diavola


2 kg chicken olive oil salt and pepper Cut chicken down the breast, spread flat and pound. Grill till skin is brown and both sides are done (juices are not pink) which is about 30 to 40 mins, brushing with mixture of oil, rosemary and juice of lemon occasionally. Serve garnished with slices of lemon. 4 rosemary lemons

Poularde Edward VII


2 kg 150 g 100 g 25 g sauce 25 g 30 g 300 mll 3 butter flour chicken stock yolks 300 ml lemon juice salt pepper cream chicken foie gras (or pig liver) onion butter 150 g 500 ml Patna rice stock

Fry chopped onion to golden, add rice, stock and cook covered in moderate oven for 18 mins. Add butter. Stuff chicken with rice mixture, mixed with liver. Place on a trivet just clear of a little water in a sealed pot and cook in a medium oven. sauce Make roux with butter and flour add to stock and stir till it boils. Take off heat and add mixture of yolks and cream, and a few drops of lemon juice and a teaspoon of curry powder and diced red pimento.

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Chicken Emiliano
chicken breasts 1 glass white wine cream flour stock Parmesan

Fry chicken to crisp. Add stock and wine and cook to tender. Remove chicken and thicken sauce with cream and a little flour. Put a little sauce in the bottom of dish, put chicken on top and pour rest of the sauce on the chicken. Sprinkle with Parmesan and put in oven till top start turning brown.

Gashao shaot
1 kg 2 tblspn 2 tspn 2 250 ml chicken thighs sugar pickled chilli birds eye chilli chicken stock 60 ml 2 stems 4 cloves 1 Thai fish sauce lemon grass garlic onion coriander

Fry half the chopped white part of the lemon grass and sliced birds eye chilli until lemon grass starts to brown. Add cubed chicken, sugar, fish sauce, the other half the chopped white lemon grass, pickled chilli and crushed garlic and fry hard briefly. Add coarsely chopped onion and fry for 2 mins. Add stock, and gently cook covered for 5 mins. Uncover, increase heat to reduce liquid a bit. Sprinkle with coriander leaves. [ serve with jasmine rice ]

Gumbo
2 kg 1l 4 tspn 4 tspn 4 1 tblspn chicken chicken stock red peppers cayenne paprika spicy pork sausages flour 8 cloves 6 25 onions prawns parsley thyme basil garlic

Boil prawns for 2 mins. Briefly brown chicken which has been cut into chunks. Fry chopped onions, cerelery, pepper, thyme, basil, and garlic to soft. Sprinkle on flour and add a little butter and fry till everything pale brown. Add chopped sausages and pour over chicken. Cook briefly, then add stock and prawns. Simmer half-covered for 1 hr. [ serve with boiled rice ]

Chicken Kiev
125 g 10 cloves 2 tblspn 200 g butter garlic parsley crumbs 8 125 g 4 chicken breasts flour eggs tomato

Mash butter with garlic and parsley and mould into four sausage shapes. Chill till hard. Insert into a slit in chicken and secure edge with a cocktail stick. Dip in flour, egg and breadcrumbs. Chill 15 mins. Deep fry in oil to golden. Garnish with tomato and cress.

Chicken with lemon and sage


8 chicken breasts 2 tspn flour

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10

4 tblspn 4

sage salt and pepper egg yolks

2 4 cloves 500 ml

lemon garlic chicken stock

Cover chicken with grated lemon peel, garlic and flour, and brown lightly in oil. Stir in left-over flour then stock, sage, salt and pepper. Bring to the boil. Cook covered in 180C (350F) Mark 4 oven for 30 minutes till cooked through. Mix yolks and lemon juice, off the heat stir into the sauce and warm gently to thicken the sauce but do not boil. [ serve with rice and a mixed salad ]

Chicken a la king
1 kg 150 g 1 100 g 1 chicken flesh butter green pepper flour yolk 3/4 pint 4 tblspn milk (1 dl double cream) sherry paprika nutmeg

Fry mushrooms and chopped pepper to soft, add flour for 2 to 3 mins. Remove from heat and gradually add milk (or cream) into which has been whisked the yolk. Bring to boil and stir till it thickens. Add diced cooked chicken, salt, pepper and sherry. [ serve with boiled rice or noodles ]

Kori cassi (Mangalorean chicken)


for 8 16 cloves 1 kg 3 tspn 6 tspn 6 tspn 2 kg garlic coconut fenugreek cumin peppercorns chicken meat 600 g 50 g 80 g 125 g chillis turmeric onion tamarind coriander

Fried finely chopped (or ground) coriander, peppercorns, cumin fenugreek and grated coconut. Fry chopped onions to straw, remove from heat and add the spice mixture. Add a little water and simmer 20 mins. Add diced chicken and a littl water and simmer 15 mins. Add tamarind pulp and simmer 25 mins.

Poulet largecourb
16 225 g 500 g bottle boned chicken thighs Ardennes pate shallots dry vermouth/white wine flour 125 g 16 32 slices Parma ham marjoram sage mushrooms black olives

Soften coarsely-chopped shallots for 5 mins. Stuff chicken thighs with a sliver of pate, a sprinkle of marjoram and of sage, a little pepper and a chopped olive. Roll in a couple of slices of Parma ham. If pan is wide enough lay on top of shallots and raise heat for 2 mins or so. Alternatively brown quickly on both sides in oil and lay on top of shallots. Make roux with oil and add. Add chopped mushroms, vermouth (or vermouth mixed with wine) and put in Mark 4 (350F 180C) oven for an hour. [ serve with new potatoes and green beans ]

Malayan chicken
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11

2 tblspn 4 stalks 6 cloves 4 tblspn 4 sticks 800 ml 8

chillis lemon grass garlic Malay curry powder cinnamon coconut milk potatoes

2 2 tblspn 2 tspn 16 6 2 tspn

onions grated ginger salt chicken thighs star anise sugar

Fry chopped onions to golden. Make a paste of chillis, ginger, crushed garlic, salt and curry powder. Add to onions and fry for 2 mins. Add chicken and fry 5 mins and well coated with spices. Add cinnamon, star anise, lemon grass, coconut milk, about half a litre of water and sugar and simmer uncovered for 30 mins. Boil chopped potatoes, add to the chicken and simmer 5 mins. [ serve with jasmine rice ]

Chicken Marengo
8 4 2 stick 2 125 g 6 tspn chicken joints carrots celery onion streaky bacon flour 600 ml 1 kg chicken stock tomatoes sherry/Marsala parsley garlic bouquet garni

Fry chicken in oil 5 mins to golden and remove. Fry bacon, carrots, celery and onion, and remove. Cook flour 2 to 3 mins and add stock. Boil stirring until it thickens. Return vegetables, add tomatoes, sherry, salt, pepper and pour over chicken. Add bouquet garni and mushrooms and cook in the centre of Mark 5 (190C 350F) oven for 45 to 60 mins.

Chicken Maryland
2 kg 2 175 g 12 rashers chicken egg crumbs bacon 5 2 tblsn 8 oz bananas oil butter

Joint chicken into eight, dust with flour, salt and pepper, dip in beaten egg and then in bread crumbs. Fry 10 mins to brown (or bake in middle of medium over for 35 mins). Cover and cook slowly for 25 mins, turning once, or Mark 6 oven (200C 400F) for 40 mins. Halve bananas, roll in flour and fry, grill bacon, and add both to chicken. [ serve with green salad and corn fritters ]

Mediterranean chicken
8 4 800 g 3 tblspn chicken thighs sweet peppers courgettes basil 2 4 300 ml aubergines red onions sun-dried tomato and basil with peri-peri

Mix about two-thirds of the tomato and basil mixture with cubed aubergines, peppers, onions and courgettes and spread on baking tin. Cover the chicken bits with the rest and lay on the vegetables. Bake at Mark 5 (190C 375F) for 35 to 40 mins. [ serve with crusty white bread, plus watercress, rocket and spinach salad ]

Chicken Messina
1 onion 3 sprigs parsley

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12

8 250 g 180 g 2 tblspn 2 sticks

peppercorns mayonnaise canned tuna capers celery

8 120 ml 10 2

chicken breasts single cream anchovy fillets lemons

Simmer onion, celery, parsley, peppercorns in water for 5 mins. Add chicken, cover with water and simmer for 8 mins. Take pan off heat, cover and stand for 20 mins. Refrigerate chicken with a smear of the liquid and covered. Mix mayonnaise, cream, flaked tuna, chopped anchovy, capers and grated lemon rind, and chill. To serve slice chicken, cover with a bit of sauce and perhaps sprinkle with a little more parsley.

Moroccan chicken
1 kg 4 tspn 2 100 g 50 g 2 bunches chicken fillets chilli powder lemons sultanas or raisins mint coriander 4 2 cloves 4 tspn 100g 2 tspn chillis garlic cinnamon pine nuts cumin

Mix chillis and powder, crushed garlic, juice of the lemons, coriander, cinnamon, cumin, sultanas, pine nuts and a little olive oil and pour onto chicken. Leave that for 20 mins. Brown chicken all over in oil on high heat, add marinade, salt and pepper and bring to the boil. Scatter chopped mint on top. (You can add a chopped salt lemon) [ serve with couscous ]

Murgh korma
2 kg chicken pieces garam massala 4 stems 4 stems curry leaves kaffir lime leaves 75 ml 150 ml 5 2 tblspn onions arrowroot ginger mild curry paste coconut milk

2 glasses vermouth

Fry chopped onions to golden, add diced chicken dusted with garam massala and fry 3 mins on each side. Add curry paste, chopped garlic and ginger. Deglaze pan with the vermouth. Add curry and kaffir lime leaves, coconut milk, chicken stock (or water) not quite to cover. Add arrowroot. Simmer covered 30 mins. [ serve with kormatose rice see vegetables ]

Murgh khara mussaledarh


2 kg 150 g 8 2 tspn salt 2 tspn 1 tspn 1 tspn ground mustard seed cayenne pepper 1 tspn 2 tblspn roasting chicken clarified butter onions 4 cloves 8 1 6 garlic crushed cardamom crushed cinnamon ground cloves bay ground mace turmeric

Skin chicken, cut into 10 or 12 pieces and fry in half the butter plus turmeric and ginger for about 1 min each side. Cook over gentle heat but not make too dark. Add coarse-chopped onions, garlic and other spices. Dot with remaining butter. Cover and seal with a ribbon of dough, Raise heat very high and when casserole bubbles, shake and replace a couple of times. Bake at Mark 5 (190C 375F) for 45 mins.

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Murgh masala 1.
8 2 tblspn 2 tspn 6 tblsn 1 kg 6 cloves chicken breasts turmeric dill ghee/oil onions garlic 2 tblspn 2 kg 2 tblspn 120 ml garam masala (qv) ghee coriander ginger tomatoes

Masala sauce:

Stir cubed chicken, turmeric, chilli and salt into the sauce which is boiling. Simmer 3 mins 3 mins. Add garam masala and cook 3 mins or until chicken is done. sauce: Slowly fry covered chopped onions 20 to 30 mins. Uncover and fry briskly. Add garlic and ginger. Cook on medium heat for 4 mins. Add tomatoes and simmer 10 mins. Liquidise.

Murgh masala 2. 2 kg 1 kg 8 cloves 12 12 2 tblpsn 1 tspn 50 g of roasting chicken spring onions garlic cardamom cinnamon cloves nutmeg mint saffron asafoetida paprika Fry skinned and jointed bird all sides 15 mins. Add finely-chopped onions, coriander, yoghurt, chopped pimento, chills, garlic, sliced spring onions, cardamom, cinnamon, cloves, salt, nutmeg, mint, pepper, raisins, paprika, and mace and sprinkle with saffron, butter and bleached almonds. Cook for another minute, shaking continuously. Put in Mark 5 (190C 375F) oven for 30 to 40 mins, shaking occasionally. 35 2 tblspn 150 ml 4 2 8 25 ml roast coriander yoghurt onions red pimento green chills mace green ginger pepper raisins blanched almonds

Chicken Napolitana
2 kg 4 rashers 2 2 100 g 40 g 500 ml chicken bacon onion carrot butter flour milk 125 g 300 ml 500 g chicken stock spaghetti butter bouquet garni cheese cream

Mornay sauce:

Lay bacon on the bottom of a pan with chicken on top and herbs and vegetables on top of them. Cook on low heat 10 to 15 mins, add stock and cook about 1 hour. Lay cooked spaghetti on a dish, chicken on top, cover with Mornay sauce, sprinkle with cheese and brown under the grill. Mornay: melt butter, stir in flour, add milk a third at a time. Boil 1 or 2 mins, beat in grated cheese.

Chicken with olives and peppers


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2 kg 6 tblspn 100 g 4 4 cloves 1 kg

chicken oil butter large onions garlic ripe tomatoes

300 ml 3 300 ml 16 2 pieces

chicken stock red peppers medium sherry green olives bread marjoram, tarragon

Grill peppers until skin is charred. Put in cold water and remove skin. Cut chicken into four, fry to golden, and remove. Fry sliced onions, crushed garlic and cook to soft but not brown. Add skinned tomatoes and stock. When it starts simmering return chicken, add herbs, salt and pepper. Simmer covered 1 hour to tender. Remove chicken and add shredded peppers (keeping a bit back for garnish) and crustless white bread. Cook 2 mins. Liquidise the mixture. Reheat, add sherry, pour over chicken and decorate with strips of pepper. [ serve with rice and salad ]

Chicken oriental
1 kg 8 cloves 400 g 2 20 ml 400 ml 125 g chicken thighs garlic yoghurt lge onion ground cumin chicken stock coriander 4 leaves 1 tspn 50 g 100 g fresh root ginger unsalted cashews oil bay cayenne salt and pepper parsley

Make paste (in blender) of ginger, garlic, nuts and a little yoghurt. Brown the chicken in oil and remove. Cook finely-chopped onions, the nut paste, bay and spices for 2 to 3 minutes. Add rest of yoghurt, stock, salt and pepper and bring to the boil. Add chicken, and simmer covered for 25 to 30 minutes to tender. Add coriander. [ serve with rice and green beans ]

Chicken Orloff
8 300 ml 2 chicken legs stock avocados 300 g 20 ml 300 g mushrooms mustard yoghurt

Fry chicken to golden and remove. Fry quartered mushrooms on lower heat for 2 to 3 mins, add stock, mustard, salt and pepper. replace chicken and simmer covered for 30 mins. Add cubed avocado and yoghurt. Boil for 2 or 3 mins uncovered. [ serve with rice and green beans ]

Papriks csirke
3 kg 4 2 4 tblspn 2 tblspn chicken onions green pepper flour double cream 1 tin 4 tblspn 3 tblspn Italian tomatoes paprika sour cream salt, pepper

Glaze chopped onions in lard to straw, pour off most of the oil. Add a little water, take off the heat and add paprika. It is usually made with (edes-nemes or csemege) delicate paprika but the addition of 1 tspn of a stronger (csips) type gives it an extra tang. Add chopped chicken, strips of green pepper and chopped tomato. Just-cover with water and simmer about 30 mins. Take a little of the sauce and mix with the double cream and flour to a paste and add slowly to the dish. Cook another 15 to 20 mins, the last 15 mins without a lid. Before serving add a dash of sour cream.

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Pollo parrmigiana
1 kg 1 kg 6 tblspn 1 tspn 3 oz 2 clove chicken breasts aubergines oil nutmeg Parmesan cheese garlic 600 g 2 tspn 1 tspn 250 g 2 egg salt and pepper tinned tomatoes oregano sugar mozzarella

Slice aubergines lengthwise and blanch in boiling salted water for 2 mins. Brush each side with oil and quickly brown both sides under the grill. Dip chicken in beaten egg and parmesan and fry quickly in oil. Saut sliced onion with garlic to golden. Remove. Add tomatoes, nutmeg, oregano, sugar, salt and pepper. Heat through, then pour into oven-proof dish, place on top overlapping layers of chicken, aubergine and mozzarella. Cover with a little parmesan. Bake covered in Mark 5 (190C 375F) oven for 35 to 40 minutes to golden. [ Serve with hot garlic bread and mixed salad ]

Penang chicken
8 5 6 stalks 4 4 cloves breasts red onions lemon grass lemons garlic 100 ml 4 pieces 150 ml 3 tspn coriander leaves jalapeno pepper soya sauce sugar

Swiftly brown halved chicken breasts in very hot oil and remove. Fry a finely-chopped mixture of peppers, onions, garlic and lemon grass for about a minute. Add soya sauce, dugar and the juice of the lemons to warm and replace chicken. Cover and simmer 15 to 20mins and serve sprinkled with coriander leaves. [ serve with noodles ]

Chicken with pineapple


3 kg 3 tblspn 5 tblspn 6 tblspn 3 tblspn 3 tblspn 6 tblspn chicken sugar vinegar soya sauce cornflour tomato puree corn oil ginger Fry finely-sliced onion and carrot with ginger for about 11 mins. Add chopped cooked chicken, salt, pepper cut in rings, half the soya and fry 2 mins. Cook tomatoes and pineapple 2 mins. Pour in rest of the ingredients. Raise heat and simmer till liquid thickens. Pour mixture over chicken and vegetables and heat briefly. [ served with boiled rice ] 5 3 2 300 g 2 500 ml 2 tomatoes peppers large onion pineapple orange pineapple juice carrot

Poule au pot
3 kg 6 tblsn 8 2 cloves 850 ml chicken oil carrots garlic chicken stock (from giblets) 450 g 24 3 550 ml bacon button onions turnips dry white wine parsley

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1 tspn 450 g 2 tblspn

thyme mushrooms butter

2 2 tblsn

bay leaves plain flour salt pepper

Fry cubed bacon and onions to slightly coloured and remove. Fry whole chicken brown all over and remove. Fry chopped carrots, turnips and crushed garlic for 5 mins, add bacon and onion, chicken, wine, stock, thyme, bay, salt and pepper. Bring to simmer and then cook covered with foil in Mark 6 (200C 400F) oven for 30 mins, basting from time to time. Remove foil, add sliced mushrooms and cook 30 mins, basting. Remove everything from the liquid, and reduce sauce to about a third. Whisk in a paste of the flour and butter and carry on cooking and whisking until it thickens. Serve carved chicken with sauce over the top.

Poulet saut Provenale


8 pieces tblspn tblspn tblspn 14 40 chicken basil thyme rosemary anchovy fillets black olives 2 green 350 g 2 cloves 1 glass 40 ml 1 pimento tomato garlic medium white wine stock red pimento

Quickly brown chicken on both sides, add herbs and cook on low heat for 10 mins. Add strips of green and red pimentos and cook gently for 10 mins. Add chopped tomatoes, garlic, pepper. Add wine and reduce. Add stock, anchovies and quartered olives. Simmer 15 mins.

Prklt csirke see Prklt under PORK and cook the same way

Chicken pullao
2 700 g tspn medium chicken rice saffron 150 g butter/ghee yoghurt

Boil chicken in a little water until you can break it into joints. Boil rice to almost done and put half in saucepan. Put chicken on top, cover in yoghurt and add the rest of the rice. Grill saffron to dry and powdery, put in a little water and mix into rice. Add a little butter. Cook hot for about 10 mins and add the rest of the butter and water and cook slowly 15 mins.

Roast chicken
2 kg (3 (1 chicken bay leaf) lemon) (4 (2 streaky bacon cloves) onion)

Rub chicken with salt and cover with streaky bacon, Mark 6 (200C) oven about 10 to 15 mins per lb. 20 mins before the end remove bacon and turn up heat. OR Rub the bird with the half-lemon and squeeze juice over it; put bay, cloves, squeezed lemon, a little salt and onion into the body; roast one side 15 minutes in Mark 6 (200C) oven, turn and do it again; when the lemon has dried put on a little salt and oil; turn on its back for a final 15 minutes OR Stuff with a little butter, tarragon, two cloves crushed garlic and chopped half a lemon. Moisten skin with oil, sprinkle with salt and pepper OR

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Stuff chicken with a lemon which has been strongly rolled on a hard surface and pricked with a fork, a clove of garlic and thyme, rosemary and tarragon. Cook a 1 kg bird 20 mins on each leg and 20 mins on its back in Mark 1 (140C 275F) oven. While it is resting brown pan juices over medium heat, add 300 ml water, reduce, and add a knob of butter. {the general rule is that at 190C roast a chicken 40 mins per kilo plus 20 mins}

Supremes de volailles St Sylvestre


8 250 g 2 chicken breasts butter shallot 300 ml 300 ml red wine chicken stock salt and pepper

Cook chicken gently in a little butter for 25 minutes until tender. Remove. Add finely-chopped shallot and wine. Add butter, salt and pepper. Just before serving pour sauce over chicken.

Pollo saltimbocca
8 16 chicken breasts slices Parma ham lemons juice 20 300 ml sage leaves Marsala (or medium sherry) salt and pepper

Flatten the breasts slightly, sprinkle with salt and pepper, put on two sage leaves and wrap into two slices of ham. Smear the baking dish with a little oil put on chickens and pour on Marsala and lemon juice. Roast in Mark 5 (190C 375F) oven for 35 to 40 mins. Sprinkle on some more sage. [ serve with green beans and boiled new potatoes ]

Pollo alla Sanremese


8 10 350 g 6 tblspn 3 clove chicken breasts anchovies Parma ham capers garlic 4 tblspn 4 tblspn 200 g 4 large bottle pine kernels olive oil crumbs tomatoes white wine

Lightly fry in oil the chopped anchovies, ham, capers, garlic and pine kernels for 5 mins. Add breadcrumbs and cook briefly. Add flattened chicken and wine and cook covered about 20 mins in a Mark 6 oven.

Chicken sate
8 1 tblspn 2 cloves Sauce: 6 tblspn 300 ml 1 tblspn ground peanuts coconut milk soya sauce bay 1 clove 1 tspn 1 tspn garlic chilli brown sugar salt, pepper chicken breasts treacle garlic 3 tblspn 1 tblspn 1 tblspn soya sauce brown sugar lemon juice

Mix treacle, garlic, soya, sugar and lemon and put the cubed chicken on top. Grill (on skewers if you want to add touch of authenticity). Mix sauce ingredients and simmer on low heat until thick and smooth, and serve separately.

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Chicken in sour cream


2 kg 1 tblspn 125 cl 2 tblspn 1 tblspn 500 cl chicken pieces ground pepper olive oil paprika marjoram sour cream 220 g tblspn 450 cl 1 tblspn 1 tblspn 3 flour nutmeg milk thyme sage onions

Dredge chicken pieces in flour mixed with a little salt, pepper, nutmeg and brown in the olive oil. Turn down heat, cover and cook 20 mins. Mix milk, paprika, thyme, marjoram, sage and sour cream, and warm. Pour over chicken and bake at Mark 1 (140C 275F) oven for 30 mins. Top with cooked onions before serving.

Chicken tagine
2 kg 3 3 cloves 3 tspn 3 tspn 3 tspn 3 tspn 3 tspn chicken thighs onion garlic cumin coriander ginger turmeric cinnamon 1 tspn 1 tspn 800 ml 500 ml 200 g 150 ml 200 g 3 tblspn chilli nutmeg stock water dates (stoneless) honey almonds coriander

Fry strips of chicken briefly on both sides. Remove. Fry chopped onions, garlic and spices till the onion is soft. Return chicken, add stock and water, and simmer covered 1 hour. Add chopped dates. Remove lid and simmer 30 mins. Add honey, nuts and sprinkle with coriander

Tandoori chicken
1 kg 12 cloves 1 piece 2 tblspn 2 tblspns chicken garlic ginger carom seeds cumin powder chilli powder 2 tblspn 2 tspn 250 g 3 tblspn ginger powder salt lemon juice yoghurt oil garam masala

Cut deep slits in chopped chicken and cover with all the other ingredients ground up, plus the yoghurt. Let it stand 12 hours. Roast uncovered at 240C for 10 to 12 mins than another 15 to 20 mins at 180C. Dribble a little oil on top and grill for 15 mins to red colour. [ serve with thinly-sliced onions mixed with lemon juice, pullao rice, naan ]

Tarragon chicken fricassee


3 kg 40 g 2 glasses 400 ml 3 chicken tarragon white wine double cream yolks 4 4 tblspn 200 ml a squeeze shallots vinegar chicken stock lemon

Cut chicken into eight pieces and slowly fry on all sides, starting with the skin side, to golden - about 10 mins per side. Remove and gently fry finelychopped shallots. When soft add tarragon and vinegar. Reduce to very little and add wine, yolks and stock, deglaze pan and reduce to almost half. Add cream and simmer to thicken, add a squeeze of lemon and replace chicken and warm gently.

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Chicken Tetrazzini
3 kg 250 g 250 g 1 glass 2 tblspn 250 ml capon mushrooms spaghetti sherry flour double cream lemon parsley butter truffles nutmeg

Boil quartered chicken in water to tender, about 1 to 2 hours. Remove meat and replace skin and bones to create stock and reduce to 1 pint. Saut thinly sliced mushrooms in butter and lemon juice till soft. Cook spaghetti. Cook flour in butter, gradually add stock and stir till smooth and thick. Add cream, sherry and nutmeg. Cook 10 mins over low flame, stirring constantly. Mix half the sauce with the spaghetti, add mushrooms and put in buttered oven dish. Add strips of chicken and truffles and the rest of the sauce. Make a hole in the middle of the spaghetti and pour in the chicken stock. Cover with grated Parmesan and brown lightly in oven.

Thai chicken
6 sticks 2 bunches 4 cloves 1 800 g 8 250 g lemon grass spring onions garlic cucumber vermicelli boned thighs toasted peanuts 125 ml 4 125 ml 125 ml 6 tblspn 2 tblspn fish sauce chillis lime juice rice vinegar sugar rice coriander leaves

Fry chicken quickly to golden all over. Cover and continue frying slowly for 10 mins. All lemon grass, chillis and garlic all finely chopped, plus lime juice, fish sauce, vinegar and sugar. Reduce to gooey, add chopped spring onions and remove from heat. Soak vermicelli in cold water 20 mins and then boil for 2 mins. Soak ice 1 hr, drain, dry and toast to light brown. Pulverise in coffee mill. Put herbs in bowls, then cooked noodles, and add sauce and sliced chicken, and sprinkle with toasted peanuts and rice powder.

Thai chicken 2
6 tblspn 4 tblspn 1 l 10 Thai red curry paste fish sauce coconut milk mild chillis basil 10 6 tblspn 8 1 12 shallots sugar chicken legs coconut lime leaves

Fry curry paste in oil till it darkens, then add chopped shallots and cook till softened. Stir in fish sauce and sugar, coconut milk and about 400 ml water. Reduce till thickened. Add shredded chicken and halved and deseeded chillis and cook 5 mins. Add chopped lime leaves. Cut coconut into fins strips, stir half into the stew and sprinkle other half on the servings with the chopped basil. To make your own Thai curry paste mix 4 dried mild chillis, 4 mild fresh chillis, 5cm root ginger, 5cm galangal (or more root ginger), 4 shallots, 4 cloves garlic, 1 stick lemon grass. Put in food processor and chop to paste. Add 6 chopped lime leaves, zest of half a lime, 2 tblspn shrimp paste or 1 tblspn fish sauce and 1 tspn coriander seeds or coriander root and a tblspn oil. [ serve with steamed rice ]

Chicken tikka
2 kg 4 tblspn plus Copyright 2012- BecketsBest- Best Recipes chicken pieces ginger paste 4 tblspn 8 tblspn garlic paste oil

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4 tblspn 2 sprigs 4 cloves 8 tblspn OR 12 tspn 2 tspn 2 4

basil rosemary garlic salt coriander grainy mustard chilli powder lemons juice green chillis 2 2 400 ml 4 tblspn 2 tspn 4 sprigs 3 cm green chillis lemons juice yoghurt mint turmeric curry leaves ginger salt

Rub chicken with the ginger and garlic pastes and oil and put in fridge for 30 mins. Blend other ingredients and add them to the chicken and leave in fridge 6 to 8 hrs. Grill

Pollo alla Toscana


1 kg 50 g 150 g 16 slices chicken livers butter pitted black olives bread 2 tblspn 4 4 tblspn 2 tblspn olive oil onions basil coriander

Cut off any greenish parts of the livers, Fry finely-shopped onions in oil and butter for 3 mins. Add livers and cook for 6 to 7 mins - the livers should be pink in the centre. Add salt and pepper and chopped olives and cook another 2 to 3 mins. Remove from heat and stir in basil and mash. Spread on thin toast and garnish with chopped coriander.

Turkmenian pie
see LAMB and cook exactly the same

Pollo alla Valdarno


8 4 4 cloves 4 tspn 4 tblspn 800 g chicken breasts limes garlic root ginger Amoretto tomato 2 4 tblspn treacle oregano olive oil pepper onion

Brown chicken quickly in oil and remove. Fry chopped onion to straw. Add the grated rind and juice of limes, crushed garlic, ginger, pepper, Amoretto, chopped tomatoes, black treacle and oregano. Heat and stir. Add chicken and simmer uncovered for 20 mins.

Chicken Veronique
8 300 ml 2 1 225 g chicken breasts stock bay leaf onion seedless white grapes 25 g 25 g 300 ml cloves butter flour milk

Cover chicken with stock, bay leaf and onion stuck with cloves. Cook covered for 30 mins at Mark 5 (375F). Stir in flour and cook 1 min, add milk. Simmer 3 to 4 mins. Decorate with grapes.

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Coq au vin
2 kg roasting chicken parsley bouquet garni 50 g 25 g butter flour 2 cloves 250 g 250 g 1 bottle garlic gammon small onions Burgundy (or wine and stock)

Fry chopped gammon, sliced mushrooms and chopped onions to brown. Joint chicken, add wine, garlic, salt, onions and fried bacon, herbs, pepper. Cook covered 1 hour. Add butter and flour and simmer 2 or 3 mins. [ serve with croutes and dusted with parsley ]

Turkey
Roast turkey 4 kg turkey maple syrup Pain the turkey with the warmed melted butter and syrup and bake at Mark 6 (200C 400F) for 30 mins then turn heat down to Mark 4 (180C 350F) for another 2 hrs. (For 2 kg turkey total baking time is 1 hours; for 4 kg 2 to 2 hours; for 6 kg 2 to 3 hours; 9kg 3 to 4 hours.) As with all fowl, check by pricking between breast and leg to see if juices run clear. butter

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