Archive for the ‘Everyday Menus’ Category
GARDEN CHICKEN
Author: admin
A wholesome ‘hot pot’ with an abundance of fresh vegetables. Accompany with wholemeal pasta, such as tagliatelle.
Posted in 
COUNTRY CHICKEN HOTPOT
Author: admin
Reminiscent of the Irish hot pot, made even more authentic by the addition of some Irish stout!
PAPRIKA CHICKEN
Author: admin
Paprika chicken uses, as the name implies, the subtle, milder dried red pepper — never to be confused or substituted for hotter members of the family like Cayenne or chilli (chili). Serve this warming dish with noodles or pasta shells.
SKEWERED CHICKEN
Author: admin
A healthy and nutritious way of serving chicken to children. Delicious hot with rice or jacket potatoes, or cold as part of a packed lunch.
Sweet and sour dishes have long remained a firm favourite. Although any joint of chicken can be used, the dark meat has always proved most popular. Serve the dish with plain boiled rice.
BAKED CHICKEN WITH BASIL SAUCE
Author: admin
Fresh basil is vital for this flavoursome dish and really has no substitute. Accompany with fresh green (string or snap) beans.
TARRAGON CHICKEN
Author: admin
Tarragon is a classic herb to accompany chicken. It has a powerful flavour- and a tendency to turn bitter if cooked for too long, so care is required when using it.
BARBECUED ROAST CHICKEN
Author: admin
This recipe makes a change from the traditional roast. The chicken is coated with a barbecue sauce and roasted in the delicious juices. Alternatively, the sauce can be poured over an equivalent quantity of chicken drumsticks and thighs and cooked for I hour instead. Serve with jacket potatoes or boiled rice and seasonal or stir-fried vegetables.
Kebabs are perfect for both a summer barbecue or a winter supper. They can be made well in advance and the ingredients can be varied to suit your own preference. Fruit and a curried honey marinade are delicious with chicken and help to keep it moist during cooking.
CHICKEN JURASSIENNE
Author: admin
Although this recipe uses whole chicken breasts, you can, if you prefer, cut the chicken into ‘goujons’ (wide strips) before crumbing them. Serve accompanied with mixed salad.