A nice way to use chicken breasts. Naturally, the herb can be varied; tarragon would work very well. Planning serves: 2 preparation time: 2 hrs cooking time: 10 mins Ingredients 2 chicken breasts, boned & skinned 2 heaped tbs chopped…
Category: Poultry
Pintade aux Brugues
A Guineafowl recipe developed in and therefore named after a campsite in France: Les Brugues at Fanjeaux. This is a simple concoction featuring the flavour of shallots in a sauce based on dry rosé wine with the addition of a…
Roast Chicken and Mushroom Risotto
It’s difficult to beat a roast chicken; I make them frequently. With two of us, though, having eaten the breasts hot, we have the legs left over. This is our favourite way of making use of the legs when it…
Pollo en Pepitoria
Here is one of those delightful Spanish recipes using an Almond sauce. This one, though, is given a lift by being lightly spiced – fragrantly spiced rather than hotly spiced. As usual, the recipes vary markedly on the Internet but…
Duck Vindaloo
In an anglicized Indian Restaurant (mostly Bangladeshi), Vindaloo seems simply to be up near the top, if not at the top, of the heat scale. The name, however is a corruption of vinha d’alhos, meaning wine and garlic, and is…
Chicken Satay
I’ve decided that I’m not a big fan of so-called texture in some of my food; I don’t want crunchy seeds on my salad leaves, for example. Neither do I want crunchy bits of peanut in Satay Sauce. So, since…
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Nasi Goreng
I became very fond of this dish during a trip to Sri Lanka, where they often seem to serve it with a Chicken Satay skewer. Nasi Goreng is apparently Indonesian for Fried Rice and to get an authentic flavour said…
Caneton aux Navets
A French country classic. I had a swift panic recently because I thought I might have lost this recipe. Fortunately, I hadn’t; I found the old Time-Life book, The Cooking of Provincial France , from which it comes. However, for…
Duck Confit
This is my generation II of a duck confit recipe, this being based on one from the master, Raymond Blanc. Some duck confit recipes seem to end up too salty; this one did not and tasted terrific. It makes a…
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Parsi Chicken with Apricots
One as yet to be tried – seems a bit like a sweet and sour chicken tagine. This delicately sweet-and-sour dish of chicken cooked with dried apricots is apparently from the Parsi community, of Persian descent within India. It is…
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