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Poultry |
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Chicken Balls
Ingredients
2 large chicken breasts, cut into chunks
1 onion, finely chopped
1 tbsp parsley
50g/2oz fresh white breadcrumbs
1 large granny smith apple, peeled and grated
1 oxo chicken stock cube dissolved in 1 tbsp boiling water
flour, for coating
vegetable oil for frying
Method
1. Using your hands, squeeze out a little excess liquid from the grated apple.
2. Mix together the first six ingredients and chop in a food processor for a few seconds. Season with a little salt and pepper.
3. With your hands, form into about 20 balls, roll in flour and fry in shallow oil until lightly golden and cooked through (about 10 minutes).
NB: Suitable for freezing
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Homemade Chicken Curry
Ingredients
1 chicken breast,weighing about 170g/6oz, cut into large pieces
2 garlic cloves, chopped
2 slices of pancetta, chopped
1 tomato, diced
handful of spinach
½ tsp curry powder
½ tsp turmeric
½ tsp paprika
pinch of chilli powder
120ml/4fl oz Oxo chicken stock
85ml/3fl oz double cream
Method
1. Heat the oil in a pan and fry the chicken for 3-4 minutes, or until brown.
2. Add the garlic, pancetta, tomato and spinach and cook for a further minute.
3. Stir in the curry powder, turmeric, paprika and chilli powder.
4. Pour in the stock and cream, bring to the boil then reduce the heat.
5. Simmer gently for 6-8 minutes or until the chicken is thoroughly cooked.
6. Serve immediately.
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Chicken Pattie
Ingredients
For the rice and beans
30g/1oz unsalted butter
140g/5oz rice
110g/4oz kidney beans
1 garlic clove, chopped
1 Green chilli
85ml/3fl oz coconut cream
200ml/7fl oz Oxo chicken stock
handful fresh mixed herbs, chopped
For the chicken patties
1 chicken supreme, roughly chopped
1 egg yolk
salt
freshly ground black pepper
1 tsp cornflour
2 tsp fresh mint, chopped
2 tsp fresh chives, chopped
2 tbsp olive oil
To serve
2 fried eggs (optional)
Method
1. To make the rice, gently melt the butter in a saucepan and stir in the rice, beans, garlic, chilli and coconut cream.
2. Sauté for 3-4 minutes over a gentle heat.
3. Pour in the chicken stock, bring to the boil and then reduce the heat and simmer for 10-12 minutes, or until the rice is tender.
4. For the patties, place the chicken, egg yolk, salt and pepper, cornflour and herbs into a food processor and blend together until combined.
5. Shape the mixture into two patties using your hands.
6. Heat the oil in a large frying pan until hot. Fry the patties in the pan for two minutes on either side, or until thoroughly cooked.
7. Remove the rice from the heat and stir in the fresh herbs.
8. Transfer to a serving plate and serve the chicken patties alongside, topped with fried eggs if using.
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Chicken Stroganoff
Ingredients
Roast Chicken
paprika onion, chopped
a clove or two of garlic, chopped
olive oil
generous handful of button mushrooms
slug of vodka
Oxo Chicken stock
handful parsley, chopped
small carton double cream
knob of butter
salt and pepper
Method
1. Strip the flesh from the chicken in shreds and dust with paprika.
2. Sweat the onion and garlic in some oil, remove from the pan and set aside.
3. Add more oil to the pan and set on a high heat. Once the oil is hot, add the chicken and cook briefly before adding the mushrooms, then cook for a few minutes more.
4. Return the onion and garlic to the pan, stir well and flambé with vodka.
5. Add some stock, about 300ml/½pint, the parsley, cream, butter, salt and pepper. Allow to cook for a few minutes and serve.
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Chicken Stuffed with Chorizo
Ingredients
1 chicken thigh
30g/1oz chorizo, sliced
4 fresh sage leaves
2 tbsp olive oil
¼ onion, chopped
110g/4oz kale
1 tbsp butter
1 orange, juiced
dash soy sauce
salt
freshly ground black pepper
Method
1. Preheat oven to 250C/500F/Gas 9.
2. Preheat medium frying pan.
3. Bring a medium pan of water to the boil.
4. Take the chicken thigh and push the chorizo and sage leaves under the skin.
5. Heat the olive oil in the fry pan.
6. Add the chicken and fry 3 minutes, either side, or until the skin is golden.
7. Transfer chicken to oven and cook for 8 minutes.
8. While chicken is cooking, prepare a side dish of kale. Drop the kale into the boiling water and blanche for 2 minutes.
9. Drain the kale, then return it to the pan with the butter, orange juice and soy sauce.
10. Season, then simmer for 2-3 minutes.
11. Remove chicken from oven.
Remove kale from heat and spoon onto a dinner plate.
12. Place the chicken on top of the kale and serve.
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Mushrooms Stuffed with Garlic Chicken
Ingredients
1 chicken breast, skin removed and roughly chopped
2 garlic cloves, chopped
1 tbsp fresh flat leaf parsley, chopped
1 tsp fresh thyme leaves
½ red onion, chopped
1 egg, beaten
salt and freshly ground black pepper
1 tbsp olive oil
2 mushrooms, cleaned and stalks removed
Method
1. Preheat oven to 250C/500F/Gas 9.
2. Preheat oven-proof sauté pan.
3. Place the chicken breast in a food processor and blitz to mince.
4. Combine the minced chicken, garlic, herbs, onion, egg and seasoning in a small bowl.
5. Stuff the cavity, left by the removal of the stalk, with the mince mixture.
6. Heat the oil in the sauté pan before adding the mushrooms and frying for 2 minutes, either side.
7. Remove the pan from the heat and place in the oven for 5-6 minutes.
8. Remove the pan from the oven.
9. Place the mushrooms on a plate and if desired, dress with balsamic vinegar and olive oil, before serving.
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Stuffed Chicken Breast
Ingredients
1 tbsp olive oil
1 banana shallot, peeled and chopped
2 garlic cloves, peeled and chopped
55g/2oz shiitake, chopped
55g/2oz feta, crumbled
1 tbsp fresh basil, chopped
salt and freshly ground black pepper
150ml/5fl oz white wine
1 tbsp pine nuts
1 chicken breast
Method
1. Preheat oven to 250C/500F/Gas 9
2. Heat oil in a small fry pan. Add the shallots and sauté until translucent.
3. Add the garlic and sauté for 1 minute.
4. Add the shiitake and sauté for 2 minutes.
5. Add the feta and basil and stir until the feta has melted.
6. Season and remove pan from heat.
7. Take the chicken breast and remove the skin. Slice the breast through the middle, lengthways.
8. Spoon the shallot mix into the cavity and return the breast to the pan used previously.
9. Fry the chicken breast for 2 minutes, either side. Transfer the chicken breast to the oven for a further 10 minutes.
10. Remove the chicken breast from the oven and place on a plate.
11. Return the frying pan to the hob and add the white wine.
Stir the wine well so as to collect the chicken juices.
12. Pour the white wine reduction over the chicken breast before topping it with the pine nuts. Serve immediately.
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Chicken with Spring Onions & Tomato Fondue
Ingredients
For the stuffing
2 cloves garlic, crushed
handful tarragon
1 slice bread
3 tbsp olive oil
30g/1oz butter
salt
freshly ground black pepper
For the chicken
1 chicken breast, skin on
2 tbsp olive oil
For the fondue
1 tin chopped tomatoes strained
seasoning
2 garlic cloves, finely chopped
1 tbsp caster sugar
2 tsp thyme, chopped
1 tbsp red wine
To serve
4-5 spring onions
1 tbsp olive oil
balsamic vinegar
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Put all the stuffing ingredients in a mini food processor and blitz until chopped and combined
3. Put the stuffing under the skin of the chicken breast.
4. Season the chicken breast.
5. Pan fry in the oil for 2-3 minutes until it is golden and put in the oven for 8-10 minutes until cooked through.
6. Put all the fondue ingredients in a pan.
7. Simmer for 6-8 minutes or until it has reduced and all the juice has gone.
8. Blanch the spring onions in boiling water for 1-2 minutes.
9. Coat in oil and griddle in a hot pan for 2-3 minutes until they are slightly charred.
10. Serve the chicken, sliced, with the fondue and spring onions and a drizzle of balsamic vinegar.
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Chicken (W)rap
Ingredients
2 garlic cloves, crushed
1 orange, juice only
2 tbsp light soy sauce
3 tbsp clear honey
½ tsp mild chilli powder
8 chicken thigh fillets
8 small tortillas
8tbsp hellmanns mayonnaise
small bag torn iceberg lettuce
Method
1. Put the garlic, orange juice, soy sauce, honey and chilli into a bowl. Season and mix well.
2. Trim any excess fat from the chicken thigh fillets. Put into a large shallow roasting tin in a single layer, then pour over the honey mixture and turn the fillets over to coat well. Cover with cling film and leave to marinate in the fridge for 1 hour.
3. Preheat the oven to 220C/425F/Gas 7. Remove the cling film from the roasting tin and turn the chicken in the honey marinade once more.
4. Put the toasting tin in the oven and cook the chicken for 25-30 minutes, turning halfway through and basting with the glaze, until the chicken is tender and slightly blackened.
5. Remove the chicken from the roasting tin and leave to cool. Cut the chicken into strips and set aside.
6. Lay a tortilla on a clean board. Put a spoonful of mayonnaise into the centre and spread out a little. Add a little iceberg lettuce and top with several strips of chicken.
7. Fold the tortilla up over the filling, leaving the chicken slightly sticking out. Fold in both sides of the tortilla. Fold a paper napkin lengthways and use to wrap around the tortilla to secure. Repeat to make eight wraps in total.
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Chicken with Celeriac Pie
Chicken & Celeriac Pie
Ingredients
For the topping
¾ celeriac, peeled and diced
2 potatoes, peeled and diced
55g/2oz unsalted butter
55ml/2oz double cream
salt
freshly ground black pepper
For the pie
2 tbsp olive oil
2 red onions, peeled and diced
¼ celeriac, peeled and diced
2 chicken breasts, sliced
½ glass white wine
150ml/5fl oz double cream
salt
freshly ground black pepper
handful fresh chives, chopped
3 small knobs of butter
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Bring a large pan of salted water to the boil.
3. Boil the potato and ¾ of the celeriac in the water for 10-12 minutes, or until tender.
4. Remove from the heat, drain and then mash together with the butter, cream and seasoning until smooth.
5. Hea the oil in a large pan.
6. Gently soften the red onion and remaining celeriac for a few minutes.
7. Stir in the chicken and cook for 5-6 minutes until they colour.
8. Add the wine, cream and seasoning and reduce the heat. Simmer for 6-8 minutes
9. Remove from the heat and place the chicken mixture into a large ovenproof dish.
10. Sprinkle over the chives and cover with the mashed potato and celeriac, forking it down neatly.
11. Dot with three small knobs of butter and bake in the oven for approximately 10-15 minutes or until the top is golden.
12. Serve the pie immediately.
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Tandoori Style Chicken with Pilau Rice
Ingredients
For the tandoori-style chicken
1 chicken breast, cut into large cubes
2 tbsp Greek-style yogurt
3 cardamom pods
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp mild curry powder
2 tsp vegetable oil
For the pilaff rice
1 tbsp butter
300g/10½oz Uncle ben's Pilau Rice rice
½ onion, diced
1 chicken stock cube
500ml/17fl oz boiling water
butter, for greasing
1 tbsp fresh coriander, chopped, to garnish
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the tandoori-style chicken, place the cubed chicken breast in a bowl with the Greek-style yogurt and stir to combine.
3. Lightly crush the three cardomon pods, and add to the chicken and yoghurt, together with the ginger, cinnamon and curry powder.
4. Mix well to combine.
5. Heat the vegetable oil in an oven-proof frying pan, over a high heat, then add the chicken mix.
6. Sauté for one minute, to seal, then place in the oven for 10-12 minutes, or until the chicken is cooked through.
7. To make the pilaff rice, melt the butter in a pan over a moderate heat, then add the rice and the diced onion.
8. Cook for 2-3 minutes, until the onion is softened.
9. Crumble the stock cube into the boiling water, in a jug, and gradually add the stock to the onion and rice, bit by bit, allowing the rice to absorb the liquid each time.
10. Grease three dariole moulds with the butter, and place some rice into each. Reserve the remaining rice for the Pilaff rice salad (optional).
11. Place into the oven for 4-6 minutes, then turn out the rice onto a plate, place the cooked tandoori-style chicken next to it, and garnish with chopped coriander, to serve.
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Spicy Chicken with Tortillas
Ingredients
2 green peppers, chopped
1 onion, chopped
900g/2lb cooked chicken, cut into thin strips
12 corn tortillas
65g/2½oz butter
400g/14oz can tomatoes
475ml/16fl oz hienz tomato ketchup
75g/6oz goats' cheese, crumbled
¼ tsp garlic, chopped
½ tsp fresh oregano leaves
¼ tsp freshly ground black pepper
2 tbsp flour
vegetable oil
240ml/8fl oz water
chopped parsley to garnish
Method
1. Pre heat the oven 180C/350F/Gas 4.
2. Sauté the peppers and onion in 10g/½oz of the butter until soft.
3. Add the tomatoes, ketchup, garlic, oregano, pepper and 120ml/4fl oz water and simmer for 20-30 minutes.
4. In a food processor blend the remaining butter, flour and 120ml/4fl oz water with 120ml/4fl oz of the tomato mixture.
5. Whisk into the rest of the tomato mixture and cook for another 10 minutes. Thin with more water if necessary.
6. Stir the chicken into 120 ml/4fl oz of the sauce and set aside.
7. Heat the oil in a frying pan, put in the tortillas and soften for a few seconds on each side. Drain on kitchen paper.
8. Dip the tortillas into the tomato sauce, fill with the chicken mixture and roll up like pancakes.
9. Place, seam downwards, in a dish, pour over the rest of the sauce and put in the oven for 10-15 minutes.
10. Remove from the oven, sprinkle with cheese then return to the oven for another 2-3 minutes.
11. Garnish with parsley before serving.
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Chicken Stock
Ingredients
1.8kg/4lb chicken carcass (roasted or un-roasted), cut into pieces
2 small onions
2 cloves
2 carrots
2 leeks
1 stalk celery
3 cloves garlic
3 large sprigs parsley
2 sprigs thyme
1 bay leaf
1 tsp coarse salt
10 peppercorns
2 litres/3½ pints water
Method
1. Place all ingredients in a stockpot or any large pot, bring to boil and cook for 2-3 hours, skimming regularly.
2. Strain and use straight away, or allow to cool and place in airtight containers.
3. The stock can then be frozen until needed or kept in the refrigerator for a few days.
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Cock-a-Leekie Pie
Ingredients
40g/1½oz butter
1 clove garlic, chopped
40g Macdougalls Plain Flour
150ml/5fl oz milk
100ml/3½fl oz dry white wine
150ml/6fl oz double cream
4 chicken fillets, cut into chunks
3 leeks, sliced
2 tbsp flatleaf parsley, roughly chopped
1-2 cans ready-to-bake croissant dough
1 egg beaten
Method
1. Heat the oven to 180C/350F/Gas 4.
2. Melt the butter in a large pan, add the garlic and cook gently for one minute.
3. Add the flour and mix well to a smooth paste.
4. Remove from the heat and stir in the milk, adding a little at a time.
5. Return to a gentle heat, stirring, until the sauce is thickened and smooth.
6. Add the white wine and cream, the chicken, leeks and parsley, and then season with sea salt and freshly ground black pepper.
7. Pour the mixture into a large ovenproof saucepan or serving dish.
8. Using scissors cut the croissant dough into long strips and lay them on top of the chicken until totally covered.
9. Brush with the beaten egg and bake for 40 minutes until golden brown on top.
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Chicken in White Wine Sauce
Ingredients of Chicken in White Wine Sauce
30g/1oz butter
1 chicken breast
85g/3oz cup mushrooms
One jar of Homepride Cook in White Wine Sauce
How to make this choice Chicken in White Wine Sauce
1. Preheat a medium frying pan and the oven to 220C/425F/Gas 7.
2. Melt the butter in the frying pan before adding the chicken breast. Fry the chicken breast for 3 minutes on either side.
3. Add the mushrooms and fry for further 2 minutes.
4. Transfer the frying pan to the oven and cook the chicken for 8 minutes.
5. When the chicken is cooked through remove the frying pan from the oven and return it to the hob.
6. Add the Homepride Cook In White Wine Sauce, turn up the heat to reduce and thicken.
7. Serve with Uncle Bens Rice or new potatoes and vegetables |
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Marmalade Chicken
Ingredients of Marmalade Chicken
4 tbsp Robertson's marmalade
1 tbsp ginger, finely chopped
3 garlic cloves finely chopped
2 tsp Colman's English mustard
½ tsp sea salt and black pepper.
50ml/1¾fl oz orange juice
1 tbsp olive oil
8 chicken pieces, legs or thighs
For the garnish
4 spring onions, finely chopped
Salad , mashed potatoes (Smash Instant mashed potato) or Uncle Bens Rice to serve.
How to make this mouth watering Marmalade Chicken
1. Heat the oven to 180C/350F/Gas 4.
2. In a bowl, combine the Robertson's marmalade , ginger, garlic, Colman's English mustard , salt, black pepper, orange juice and olive oil and mix well.
3. Add the chicken and coat well.
4. Line a baking tin with kitchen foil and tip the chicken and its marinade into the tin.
5. Cover the top with foil and bake for 30 minutes.
6. Remove the top foil, spoon the Robertson's marmalade mixture in the bottom of the pan over the chicken and bake uncovered for 15-20 minutes until the chicken is nicely browned (beware of burning).
7. Add spring onions near the end of cooking to warm through, season well, to contrast with the sweetness of the orange juice, and serve with salad or mash potato.
Alternatively, use Smash Instant mashed potato .
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Peppered Balsamic Chicken with Roast Chilli Squash
Ingredients of Peppered Balsamic Chicken with Roast Chilli Squash
For the chicken
1 chicken breast, skinned and cut into 4 pieces
Salt and black pepper
1 tbsp olive oil
2 tbsp water
2 tbsp balsamic vinegar
Knob of unsalted butter
For the roast chili squash
2 tbsp olive oil
½ butternut squash, peeled, de-seeded and chopped
Large pinch of chili powder
To serve
Small head of broccoli florets, cooked
How to make this delicious Peppered Balsamic Chicken with Roast Chilli Squash
1. Preheat the oven to 220C/425F/Gas 7.
2. To make the chili squash, heat the oil in an ovenproof frying pan and fry the squash for a few minutes.
3. Stir in the chili powder, and then transfer the pan to the oven and roast for 10-15 minutes, or until the squash is soft.
4. Meanwhile, season the chicken with salt and plenty of black pepper.
5. Heat the oil in a non-stick frying pan and fry the chicken for 3-4 minutes on each side, or until cooked through.
6. Add the water, balsamic vinegar and butter, reduce the heat and simmer gently for 4-5 minutes.
7. Remove the squash from the oven and transfer to a serving plate.
8. Serve the balsamic chicken alongside and with the broccoli.
Serve with Buitoni pasta |
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Venison Hotpot
Ingredients of Venison Hotpot
30g/1oz unsalted butter
2 venison steaks
30g/1oz unsalted butter
1 carrot, peeled and diced
1 parsnip, peeled and diced
½ onion, peeled and finely sliced
1 garlic clove, peeled and finely chopped
1 tbsp Heinz tomato purée
½ glass red wine
How to make this traditional British Venison Hotpot
1. Preheat the oven to 220C/425F/Gas 7.
2. Gently melt the butter in a frying pan. Fry the venison mince until browned.
3. Heat the remaining butter in a frying pan and sauté the potato, parsnip, carrot, garlic and onion until soft.
4. Add the Heinz tomato purée and red wine and simmer for 4-5 minutes.
5. Place the meat and vegetable mixture in alternate layers in an ovenproof dish. Finish the hotpot with layers of the sliced potato.
6. Bake in the oven for 15-20 minutes until golden.
7. Serve immediately.
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