Category: Poultry

Roast Duck

I prefer to roast duck slowly at first to make the fat run out, then crisp it under a higher temperature towards the end. Well, actually I prefer to cook it via indirect heat in a Weber grill but this’ll

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Tarragon Chicken

A swift Internet investigation of either Tarragon Chicken or, in French, Poulet à l’Estragon reveals that there seems to be no standard way to prepare, or even to describe, such a dish. This idea for a roasted whole chicken version

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Thai Chicken Red Curry

This is a slightly modified transcription from Muoi Khuntilanont’s Kitchen. It is as yet untried. You can find a recipe for the red curry paste on this site also. Naturally, Thai aubergines are notoriously difficult to find in England. I

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Suprêmes de Volaille au Roquefort

This recipe was a result of experimenting during a trip to San Francisco when I was trying to cook something for some friends. It is breast of chicken in a white wine and cream sauce flavoured with Roquefort cheese. If

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Poulet à la Crème

This is a Normandy recipe taken from the Reader?s Digest Cookery Year . Being from Normandy, apples feature strongly. It is a very rich sauce which, being cream based and thickened with egg yolk, demands caution to avoid curdling. Planning

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Lebanese Lemon Chicken

This one is based on a recipe from Jamie Oliver’s Jamie’s Kitchen . Since I don’t yet know where to buy farika, I’ve only ever used bulghur wheat. Why one would use tequila or vodka instead of the white wine,

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JO’s Chicken Kebabs

From Jamie’s Kitchen . Planning serves: 4 preparation time: 1½ hrs cooking time: 10 mins Ingredients 500g chicken breasts, cut into 2½cm cubes 4 courgettes, sliced thinly lengthwise 4 long skewers (or fresh rosemary sticks, lower leaves removed) 1 hfl

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Coq au Vin

This really should be made with a cockerel cooked for about three hours. However, cockerels being notably absent from most supermarkets, this more readily available version uses the ubiquitous chicken. Do try to buy a good one; it really is

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Chicken Tagine

On a visit to Uzès in France one year, we ate lunch at a Moroccan restaurant serving tagines. I became completely hooked and tagines have become a regular part of our diet. Preserved lemons are, in my view, so essential

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Chicken Green Curry

In Thailand, I kept trying other meals but I kept returning to their well known green curry. The term curry is something of a misnomer being borrowed from Indian cuisine by the British. The Thai name refers to a spice

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