Chicken has long been a favourite all around the world, but this chapter also introduces you to cooking with other poultry such as turkey, duck, goose, quail and guinea fowl. Familiar dishes such as coq au vin and traditional fried chicken sit alongside recipes for Bacon-wrapped Turkey Burgers, Duck with Cumberland Sauce and Guinea Fowl with Fennel, showing you the limitless possibilities of cooking with chicken and other poultry.
serves 6
ingredients
125ml/4fl oz extra virgin olive oil
100g/4oz onion, finely chopped
75g/3oz walnuts, finely chopped
grated zest and juice of 1 large orange
6 tablespoons chopped fresh flat-leaf parsley
1 tablespoon cranberry sauce
1 large egg, beaten
6 chicken breasts
1 tablespoon Dijon mustard
salt and freshly ground black pepper
• Heat 3 tablespoons of the oil in a small heavy pan and add the onion. Cover and sweat for 10 minutes or until soft and starting to caramelize, then cool. In a bowl, combine the walnuts, orange zest, parsley, cranberry sauce and egg, and season well with salt and pepper. Stir in the cooled onion mixture, and put to one side.
• Preheat the oven to 200°C/400°F/Gas mark 6. Gently ease up the chicken skin and push in the stuffing. Reshape the chicken and put in a large roasting tin.
• Spread with the mustard and season with salt and pepper. Drizzle over 2 tablespoons of the oil and roast for 25–30 minutes, basting occasionally. Leave to cool, reserving the roasting juices.
• When the chicken is cold, slice thickly and arrange in a serving dish. Whisk together 2 tablespoons orange juice with the remaining oil and some salt and pepper. Add the strained chicken juices (skim off any fat from the surface first), pour the sauce over the chicken and serve.
serves 4
ingredients
3 garlic cloves, roughly chopped
2.5cm/1in piece of fresh root ginger, sliced
4 tablespoons vegetable oil
2 onions, finely sliced
10 curry leaves
1 fresh green chilli, slit lengthways
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
pinch of salt
500g/1lb 2oz skinless chicken breast fillets, cubed
1 teaspoon garam masala
1/2 teaspoon ground black pepper
• Using a mortar and pestle, pound the garlic and ginger to a fine paste. Set aside.
• Heat the oil in a large frying pan. Add the onions, curry leaves and green chilli and cook over a medium heat until the onions are brown.
• Add the garlic-ginger paste and cook for 5 minutes, stirring occasionally. Add the coriander, turmeric and salt. Mix well and cook for a further 5 minutes.
• Add the chicken to the frying pan, stir through, then add 225ml/8fl oz water and the garam masala. Mix well, cover and cook over a low heat for 5 minutes or until the chicken is cooked through.
• Stir the ground pepper into the mixture, then remove the pan from the heat and serve.
serves 4–6
ingredients
450g/1lb sweet potato, peeled and cut into 2.5cm/1in chunks
4 tablespoons groundnut oil
1 tablespoon hot curry powder
1 teaspoon ground turmeric
1 teaspoon dried red chilli flakes
450g/1lb skinless chicken breast fillets, cut into bite-size pieces
300ml/10fl oz chicken stock
150ml/5fl oz coconut milk
salt and freshly ground black pepper
For the paste
1 large onion, roughly chopped
3 garlic cloves, chopped
1 lemon grass stalk, tough outer layer removed, finely chopped
• Put all the ingredients for the paste in a blender or food processor, and purée to produce a thick paste. Set aside.
• Cook the potato in a pan of boiling salted water for 8–10 minutes until tender. Drain and set aside.
• Heat the oil in a wok. Add the paste and fry over a gentle heat, stirring, for about 5 minutes until softened but not coloured. Stir in the curry powder, turmeric and chilli flakes, and fry for 30 seconds until aromatic.
• Add the chicken to the wok, stir to coat it evenly in the spice mixture and fry, stirring, for 2 minutes. Add the stock, bring to the boil, then reduce the heat and simmer gently for 10 minutes or until most of the stock has evaporated. Stir in the coconut milk, then season with salt and pepper. Cook the curry gently, stirring occasionally, for a further 10 minutes.
• Stir in the cooked sweet potato, and heat through for 3–4 minutes. Taste and adjust the seasoning if necessary. Serve hot with rice.
serves 4
ingredients
3 curry leaves
1/4 teaspoon mustard seeds
1/4 teaspoon fennel seeds
1/4 teaspoon onion seeds
1/2 teaspoon crushed dried red chillies
1/2 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon crushed pomegranate seeds
1 teaspoon salt
1 teaspoon shredded fresh root ginger
3 garlic cloves, sliced
50ml/2fl oz corn oil
4 fresh green chillies, slit lengthways
1 large onion, sliced
1 tomato, sliced
700g/11/2lb skinless chicken breast fillets, cubed
• In a large bowl, mix together the curry leaves, mustard seeds, fennel seeds, onion seeds, crushed red chillies, cumin seeds, fenugreek seeds and crushed pomegranate seeds. Add the salt, ginger and garlic.
• Heat a wok until very hot. Add the oil and, when the oil is hot, add the spice mixture, then the green chillies. Stir-fry for a minute or so. Add the onion to the wok and stir-fry over a medium heat for 5–7 minutes.
• Add the tomato and chicken pieces to the wok and cook over a medium heat for 7 minutes or until the chicken is cooked through and the sauce has reduced slightly.
• Stir the mixture over the heat for a further 3–5 minutes, then serve hot.
serves 6
ingredients
2 tablespoons olive oil
800g/1lb 12oz leeks, trimmed and cut into 1cm/1/2in slices
150ml/5fl oz dry sherry
200ml/7fl oz chicken stock
400ml/14fl oz crème fraîche
2 tablespoons wholegrain mustard
3 tablespoons chopped fresh sage
1 tablespoon chopped fresh flat-leaf parsley
700g/11/2lb skinless chicken breast fillets, cut into 1cm/1/2in strips
100g/4oz Gruyère cheese, finely grated
salt and freshly ground black pepper
For the topping
200g/7oz ciabatta breadcrumbs
3 tablespoons olive oil
75g/3oz Parma ham, roughly torn
2 tablespoons chopped fresh flat-leaf parsley
• Heat the oil in a large non-stick frying pan, add the leeks and cook over a gentle heat for 15–20 minutes until softened. Remove with a slotted spoon and put to one side. Add the sherry and stock, bring to the boil and bubble until reduced by about a quarter. Allow to cool.
• Preheat the oven to 190°C/375°F/Gas mark 5.
• In a bowl, mix the crème fraîche, flour, mustard, sage and parsley together with some salt and pepper,. Mix in the reduced stock and leeks.
• Put the chicken into a 2.3 litre/4pt ovenproof dish, and pour the sauce mixture over. Sprinkle the cheese on top.
• To make the topping, put the breadcrumbs in a bowl with the oil, ham and parsley. Toss together and sprinkle over the chicken.
• Cook the chicken in the oven for 50–60 minutes or until bubbling at the sides. Serve hot
serves 6
ingredients
2 tablespoons vegetable oil
900g/2lb skinless chicken breast fillets, cubed
1 onion, sliced
225g/8oz green beans, cut into 5cm/2in lengths
350g/12oz tomatoes, chopped
15g/1/2oz fresh basil, roughly torn
salt and freshly ground black pepper
For the sauce
4 tablespoons vegetable oil
2 large onions, chopped
3 garlic cloves, chopped
2 tablespoons finely chopped fresh root ginger
4 fresh green chillies, chopped
15 cloves
seeds from 10 green cardamom pods
1 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon mustard powder
400g/14oz tinned chopped plum tomatoes
600ml/1pt vegetable stock
2 tablespoons freshly squeezed lemon juice
pared zest of 1 lemon
• To make the sauce, heat the oil in a heavy pan, and fry the onions, garlic and ginger for 2 minutes. Add the chillies and cook for a further 2 minutes. Add the spices and stir-fry for 30 seconds until aromatic. Add the tomatoes, stock, lemon juice and lemon zest. Bring to the boil and simmer, uncovered, for 30 minutes. Discard the lemon zest.
• Heat the oil in a large balti pan or wok, and stir-fry the chicken for 5 minutes until golden. Add the onion and green beans, and continue to stir-fry for 1 minute.
• Pour in the sauce and simmer gently for 8 minutes, stirring occasionally. Stir in the tomatoes and basil, and cook for a further 2 minutes or until the chicken is tender. Season with salt and pepper. Serve hot.
serves 12
ingredients
225g/8oz roasted salted mixed nuts, roughly chopped
5 garlic cloves, roughly chopped
450g/1lb butter, softened
4 tablespoons chopped fresh flat-leaf parsley
2 lemons
225g/8oz puff pastry
1 large egg, beaten
1 tablespoon poppy seeds
1 tablespoon caraway seeds
12 small skinless chicken breast fillets
900ml/11/2pt hot chicken stock
freshly ground black pepper
• Combine the nuts and garlic with the butter, parsley and 2 tablespoons of lemon juice, and season well with pepper. Cover and chill.
• Roll out the puff pastry thinly. Prick well and leave to rest for 30 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6. Brush the pastry with beaten egg and, using a small cutter, stamp out shapes. Sprinkle with the poppy and caraway seeds, and bake in the oven for 10 minutes.
• Arrange the chicken breasts in a roasting tin, and half-cover with the hot stock. Cover with foil and cook for 30 minutes or until cooked through.
• To serve, melt the nut butter mixture. Drain the cooked chicken breasts from the stock, and put on a heated serving dish. Spoon the melted butter over, and garnish with the pastry shapes.
serves 4
ingredients
50g/2oz raw peanuts
3 tablespoons vegetable oil
1 small onion, finely chopped
2.5cm/1in piece of fresh root ginger, finely chopped
1 garlic clove, crushed
700g/11/2lb skinless chicken thigh fillets, cubed
100g/4oz creamed coconut, roughly chopped
1 tablespoon chilli sauce
2 tablespoons crunchy peanut butter
1 teaspoon soft dark brown sugar
150ml/5fl oz milk
1/4 teaspoon salt
• Shell the peanuts and remove the skins by rubbing them between the palms of your hands. Put them in a small bowl, add just enough water to cover and soak for 1 minute. Drain the nuts and cut into slivers.
• Heat the wok and add 1 teaspoon of the oil. When the oil is hot, stir-fry the peanuts for 1 minute until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
• Add the remaining oil to the hot wok. When the oil is hot, add the onion, ginger and garlic, and stir-fry for 2–3 minutes until softened but not browned. Remove with a slotted spoon and drain on kitchen paper.
• Add the chicken pieces to the wok and stir-fry for 3–4 minutes until crisp and golden on all sides. Thread onto bamboo skewers and keep warm.
• Add the creamed coconut to the hot wok in small pieces, and stir-fry until melted. Add the chilli sauce, peanut butter and ginger mixture, and simmer for 2 minutes. Stir in the sugar, milk and salt, and simmer for a further 3 minutes.
• Serve the skewered chicken hot with a dish of the hot sauce sprinkled with the roasted peanuts and vegetables.
serves 4
ingredients
2 tablespoons vegetable oil
2 onions, finely chopped
1 medium chicken, cleaned and cut into small pieces
4 tomatoes, finely chopped
salt
For the spice paste
1 large bunch of fresh coriander leaves, roughly chopped
1 large onion, roughly chopped
10 fresh green chillies
5 garlic cloves
5cm/2in piece of fresh root ginger, chopped
2 cinnamon sticks, about 5cm/2in each
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon peppercorns
1 teaspoon poppy seeds
1/4 teaspoon ground turmeric
2 cardamom pods
2 cloves
• Put all the ingredients for the spice paste in a blender or food processor, and work to a very fine paste. Set aside.
• In a large saucepan, heat the oil over a medium heat. Add the onions and sauté for 5 minutes or until the onions are golden brown. Stir in the spice paste, reduce the heat and cook for a further 5 minutes.
• Add the chicken, tomatoes and a little salt, and mix well. Cover and cook gently for 15 minutes, stirring occasionally.
• Remove the lid from the pan and continue cooking, uncovered, for a further 5–10 minutes until the chicken is done. Serve hot.
serves 4
ingredients
4 skinless chicken breast fillets
2 tablespoons extra virgin olive oil
1 onion, halved and sliced
2 garlic cloves, minced
1 carrot, sliced
1 bay leaf
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon dried red chilli flakes
2 pinches of saffron powder
1 red pepper, seeded and cut into 2.5cm/1in squares
1 yellow pepper, seeded and cut into 2.5cm/1in squares
100g/4oz fennel bulb, thinly sliced
50ml/2fl oz dry white wine
400g/14oz canned chopped plum tomatoes, drained
225ml/8fl oz vegetable stock
550g/1lb 4oz canned cooked chickpeas, rinsed and drained
10 large green olives, pitted and cut into slivers
2 tablespoons freshly squeezed lemon juice
1 tablespoon grated lemon zest
2 tablespoons chopped fresh flat-leaf parsley
salt and ground black pepper
• Cut the chicken breasts on the diagonal into 5cm/2in strips and season with salt and pepper. Heat 1 tablespoon of the oil in a large non-stick frying pan over a medium-high heat, and sauté the chicken in batches for 1–2 minutes until it is no longer pink on the outside. Remove the chicken from the pan and set aside.
• Heat the remaining oil over a medium heat, and sauté the onion, garlic, carrot, bay leaf and all the spices for 10 minutes or until the vegetables begin to soften. Add the red and yellow peppers, fennel and wine, and cook for about 5 minutes until the pan is nearly dry.
• Stir in the tomatoes and stock, and bring to the boil. Reduce the heat and simmer the mixture, covered, for 10 minutes. Add the reserved chicken and chickpeas to the pan, and continue to simmer, covered, for another 15–20 minutes until the stew has thickened.
• Just before serving, stir in the olives, lemon juice, lemon zest and parsley. Serve hot on a bed of rice or couscous.
serves 4
ingredients
1 chicken, about 2.3kg/5lb
vegetable oil for brushing
225g/8oz courgette, cut into strips
25g/1oz butter
juice of 1 lime
For the stuffing
100g/4oz courgettes, trimmed and coarsely grated
100g/4oz soft cheese
finely grated zest of 1 lime
2 tablespoons fresh breadcrumbs
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• To make the stuffing, mix the courgette with the cheese, lime zest, breadcrumbs and seasoning.
• Carefully ease the skin away from the breast of the chicken with your fingertips, taking care not to split the skin. Push the stuffing under the skin, to cover the breast evenly.
• Put the chicken in a roasting tin, brush with the oil and roast in the oven for 20 minutes per 500g/1lb 2oz plus 20 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Remove from the oven, cover with foil and rest for 5 minutes.
• Sauté the courgettes in the butter and lime juice until just tender, then serve hot with the chicken.
serves 2
ingredients
900g/2lb chicken, halved lengthways
75g/3oz butter, melted
175g/6oz dessert apples
1/2 onion, chopped
50g/2oz celery sticks, chopped
200g/7oz croûtons
75ml/3fl oz water
salt and freshly ground black pepper
• Preheat the grill. Break the wing, hip and drumstick joints of the chicken so that it will remain flat during cooking. Place the chicken skin side up in a baking tray, brush with 15g/1/2oz of the butter and season with salt and pepper.
• Grill for about 20 minutes until lightly browned. Turn and brush the cavity side with 15g/1/2oz butter and season. Grill for a further 15–20 minutes until tender.
• Peel, core and chop the apples. In a small heavy saucepan, cook the apples, onion and celery in the remaining butter until tender. Add the croûtons and 75ml/3fl oz water, and season with salt and pepper.
• Put the apple mixture into the chicken cavity, and grill the chicken for a further 5 minutes. Serve hot.
serves 6–8
ingredients
1 chicken, about 1.4kg/3lb
1 tablespoon ground black peppercorns
2 tablespoons minced fresh root ginger
75ml/3fl oz light soy sauce
3 tablespoons Chinese rice wine
1 tablespoon light brown sugar
vegetable oil for deep-frying
600ml/1pt chicken stock
2 teaspoons salt
25g/1oz crystallized sugar
• Rub the chicken both inside and out with the peppercorns and ginger. Marinate the chicken with the soy sauce, rice wine and brown sugar for at least 3 hours in the refrigerator, turning it several times.
• Heat a wok until very hot. Add the oil and, when the oil is hot enough, remove the chicken from the marinade (reserving the marinade), and deep-fry for 6 minutes or until brown all over. Remove and drain on kitchen paper.
• Pour off any excess oil, add the marinade with the stock, salt and crystallized sugar, and bring to the boil. Return the chicken to the pan, cover and braise the chicken in the sauce for 35–40 minutes, turning once or twice.
• Remove the chicken from the wok and allow it cool a little before chopping it into bite-size pieces. Pour the sauce over the chicken and serve immediately.
serves 4
ingredients
100g/4oz frozen spinach, thawed
100g/4oz ricotta cheese
pinch of grated nutmeg
4 skinless chicken breast fillets, about 175g/6oz each
4 Parma ham slices
25g/1oz butter
1 tablespoon olive oil
12 small shallots
100g/4oz button mushrooms, sliced
1 tablespoon plain flour
150ml/5fl oz dry white wine
300ml/10fl oz chicken stock
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Put the spinach in a sieve, and press out the water with a spoon. Mix with the ricotta and nutmeg, and season with salt and pepper.
• Using a sharp knife, slit each chicken breast through the side and enlarge each cut to form a pocket. Fill with the spinach mixture, then reshape the chicken breasts. Wrap each breast tightly in a slice of ham, and secure with cocktail sticks. Cover and chill in the refrigerator.
• Heat the butter and oil in a frying pan, and brown the chicken breasts for 2 minutes on each side. Transfer the chicken to a large shallow ovenproof dish, and keep warm until required.
• Sauté the shallots and mushrooms for 2–3 minutes until lightly browned. Stir in the flour, then gradually add the wine and stock. Bring to the boil, stirring constantly. Season with salt and pepper, and spoon the mixture around the chicken.
• Cook the chicken in the oven for 20 minutes. Turn the chicken over and cook for a further 10 minutes. Remove the cocktail sticks, and serve the chicken with the sauce.
serves 4
ingredients
100g/4oz shelled unsalted raw peanuts
1.4kg/3lb chicken, jointed
2 tablespoons sunflower oil
1 onion, finely chopped
100g/4oz tomatoes, peeled and roughly chopped
1 tablespoon tomato purée
1 teaspoon cayenne pepper
1 tablespoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
pinch of salt
450ml/3/4pt chicken stock
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Spread the peanuts on a baking tray, and toast in the oven for to 6–8 minutes until lightly browned, shaking and checking frequently. Cool, then grind to a powdery paste.
• Heat the oil in a frying pan and brown the chicken. Transfer to a flameproof casserole dish. Sweat the onion gently in the same oil until golden. Add the tomatoes, tomato purée, spices and salt. Stir for about 3 minutes, then pour in the stock. Bring to the boil, stirring, then pour over the chicken. Cover, reduce the heat and simmer for 30 minutes.
• Stir in the peanuts. Continue to simmer, covered, for a further 10–15 minutes, until the chicken is tender and the sauce has thickened. Skim off any fat from the surface, then check the seasoning and adjust if necessary. Serve hot.
serves 6
ingredients
100g/4oz fresh coriander
3 fresh red chillies, halved lengthways and seeded
3 spring onions, chopped
3 garlic cloves, chopped
1 tablespoon olive oil
11/2 teaspoons grated lime zest
2 tablespoons freshly squeezed lime juice
2 teaspoons light soy sauce
1 teaspoon anchovy paste
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
3 large carrots, thinly sliced
450g/1lb small red potatoes, cut into chunks
900g/2lb skinless chicken thigh fillets, cut into chunks
400ml/14fl oz milk
3/4 teaspoon coconut essence
225g/8oz frozen peas
• Put the fresh coriander, chillies, spring onions, garlic, oil, lime zest, lime juice, soy sauce, anchovy paste, ginger, cumin, ground coriander and salt in a blender or food processor. Purée to a paste.
• In a large frying pan over a low heat, cook the paste for 5 minutes. Add the carrots, potatoes and 175ml/6fl oz water, and bring to the boil. Reduce the heat and simmer for 5 minutes.
• Add the chicken and cook for 5 minutes. Stir in the milk and coconut essence, and simmer for 10 minutes or until the chicken is cooked through. Stir in the peas, and cook for 3 minutes or until heated through. Serve hot.
serves 8
ingredients
2 small chickens, each cut into 8 pieces
250g/9oz plain flour
1 teaspoon salt
1/2 teaspoon mustard powder
1/2 teaspoon ground black pepper
400g/14oz lard
For the gravy
25g/1oz butter melted
1 tablespoon plain flour
175ml/6fl oz chicken stock
50ml/2fl oz single cream
salt and freshly ground black pepper
• Wash each piece of chicken under cold running water. Pat dry with kitchen paper.
• Put the flour, salt, mustard and pepper in a large bag. Shake to blend the ingredients. Drop the chicken pieces into the bag a few at a time, and shake the bag vigorously until each piece is thoroughly coated. Remove the chicken pieces from the bag, and shake off the excess flour.
• Heat the lard in a heavy frying pan over a medium heat. The fat should fill the pan to a depth of about 5cm/2in. Add more lard if necessary.
• When the fat is hot but not smoking, begin frying the chicken. Put in the thigh and legs first, and cover the pan. Lift the cover occasionally to check that the chicken is not burning. When it turns a dark brown, flip each piece over, cover, and again cook until dark brown. Cook the other chicken pieces in the same way.
• To make the gravy, pour out the frying fat from the pan and replace it with the butter, then stir in the flour. When bubbly, stir in the stock and cream, and cook until the sauce thickens. Season with salt and pepper. Serve the sauce separately.
serves 8
ingredients
1/2 lemon
2.3kg/5lb chicken
1 onion, quartered
1 carrot, quartered
8 black peppercorns, crushed
1 teaspoon salt
For the sauce
1 small onion, chopped
15g/1/2oz butter
1 tablespoon curry paste
1 tablespoon tomato purée
125ml/4fl oz red wine
1 bay leaf
juice of 1/2 lemon
2–3 teaspoons apricot jam
300ml/10fl oz mayonnaise
125ml/4fl oz double or whipping cream, whipped
salt and freshly ground black pepper
watercress, to garnish
• Put the lemon in the cavity of the chicken, then put the chicken in a saucepan that it just fits. Add the onion, carrot, peppercorns and salt to the pan.
• Add sufficient water to come two-thirds of the way up the chicken, bring to the boil, then cover and cook gently for about 11/2 hours until the chicken juices run clear.
• Transfer the chicken to a large bowl, pour the cooking liquid over it and leave to cool. When cold, strip the meat from the chicken, discarding the skin and bones, then chop or tear the meat into bite-size pieces.
• To make the sauce, take a frying pan and sweat the onion in the butter until soft. Add the curry paste, tomato purée, wine, bay leaf and lemon juice, then cook for 10 minutes. Add the jam, then push the mixture through a sieve and leave to cool.
• Beat the mixture into the mayonnaise. Fold in the cream, then season with salt and pepper. Stir in the chicken pieces until evenly coated. Chill until ready to serve, garnished with a little watercress.
serves 4
ingredients
2cm/3/4in piece of tamarind pulp
100ml/31/2fl oz hot water
2 skinless chicken breast fillets
350g/12oz flash-fry steak
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 onion, chopped
1 tablespoon light soy sauce
2 garlic cloves, crushed
2 tablespoons vegetable oil
1 teaspoon ground turmeric
1 teaspoon five-spice powder
pinch of salt
For the peanut sauce
100g/4oz smooth peanut butter
100g/4oz creamed coconut, crumbled
4 teaspoons freshly squeezed lemon juice
1 tablespoon light soy sauce
1 tablespoon soft brown sugar
1 teaspoon chilli powder
• Soak the tamarind pulp in the hot water for a few minutes, then hold the pulp over the bowl and squeeze to extract as much liquid as possible. Discard the pulp and set the tamarind liquid aside.
• Prepare the satay by using a sharp knife to cut the chicken and the steak into small chunks. Put in a deep baking tray and set aside.
• Heat a small frying pan, add the coriander and cumin seeds, and dry-roast for 1–2 minutes until aromatic, stirring constantly. Remove from the heat and pound to a fine powder using a mortar and pestle.
• Put the pounded spices in a blender or food processor with the onion, tamarind liquid, soy sauce, garlic, vegetable oil, turmeric, five-spice powder and a pinch of salt. Whiz for a few seconds, then pour over the meat. Cover and leave to marinate in the refrigerator for 4 hours, turning the meat occasionally.
• Thread the meat onto soaked bamboo skewers. Put under a hot grill or on a barbecue, and grill for 10–15 minutes, turning frequently and basting with any extra marinade.
• To make the peanut sauce, put the peanut butter, coconut, lemon juice, soy sauce, sugar and chilli powder in a clean pan. Add 300ml/10fl oz water, and bring slowly to the boil. Reduce the heat and simmer gently for 5 minutes until the coconut has dissolved and the sauce thickens. Adjust the seasoning to taste.
• Serve the satay sticks hot on a platter with a small bowl of peanut sauce.
serves 4
ingredients
4 skinless, boneless chicken breasts
2 tablespoons finely shredded fresh sage leaves
grated zest and juice of 2 lemons
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6. Cut four pieces of foil large enough to wrap each chicken breast.
• Put a chicken breast in the centre of each piece of foil, and season generously with salt and pepper. Sprinkle with a quarter of the sage and lemon zest, then drizzle some lemon juice over the top (reserving a little of the juice for serving). Wrap the foil around the chicken to make a parcel and fold over the edges to seal. Repeat the process with the remaining chicken.
• Put the chicken parcels on a baking sheet, and bake in the oven for 15 minutes until the chicken has cooked through and the juices run clear.
• To serve, unwrap the chicken and divide among four warmed plates. Drizzle with the remaining lemon juice. Serve immediately with rice.
serves 4
ingredients
4 tablespoons plain flour
1.4kg/3lb chicken cut into 8 pieces
1 tablespoon olive oil
4 tablespoons butter
20 button onions
75g/3oz rindless bacon, diced
20 button mushrooms, wiped with damp kitchen paper
2 tablespoons brandy
1 bottle red Burgundy
1 bouquet garni
1 teaspoon soft brown sugar
15g/1/2oz butter, softened
salt and freshly ground black pepper
• Put 3 tablespoons of the flour in a large plastic bag, and dredge each chicken piece in it until lightly coated. Shake off any excess.
• Heat the oil and butter in a large flameproof casserole dish. Add the onions, bacon and mushrooms, and sauté for 3–4 minutes. Remove with a slotted spoon and set aside. Add the chicken pieces to the hot oil and cook for 5–6 minutes until browned on all sides.
• Pour in the brandy and, standing well back from the pan, very carefully light it with a match, then shake the pan gently until the flames subside. Pour in the wine, then add the bouquet garni and sugar. Season with salt and pepper.
• Bring to the boil, cover and simmer for 1 hour, stirring occasionally.
• Return the reserved onions, bacon and mushrooms to the casserole dish, cover, and cook for 30 minutes. Transfer the chicken, vegetables and bacon to a warmed dish. Remove the bouquet garni, and boil rapidly for 2 minutes to reduce the liquid slightly.
• Cream together the butter and remaining flour. Whisk this into the liquid in the casserole dish, a teaspoon at a time, until the liquid has thickened slightly. Pour over the chicken. Serve hot.
serves 4
ingredients
350g/12oz noodles
225g/8oz skinless chicken breast fillets
3 tablespoons light soy sauce
1 tablespoon rice wine
1 tablespoon dark sesame oil
4 tablespoons vegetable oil
2 garlic cloves, finely chopped
50g/2oz mangetout, topped and tailed
100g/4oz beansprouts
50g/2oz ham, finely shredded
4 spring onions, finely chopped
salt and freshly ground black pepper
• Cook the noodles in a saucepan of boiling water until tender. Drain, rinse under cold water and drain well.
• Slice the chicken into fine shreds, about 5cm/2in in length. Put the chicken in a bowl, and add 2 tablespoons of the soy sauce, the rice wine and the sesame oil.
• Heat half of the vegetable oil in a wok or frying pan over a high heat. When it starts smoking, add the chicken mixture. Stir-fry for 2 minutes, then transfer the chicken to a plate and keep warm.
• Wipe the wok clean and heat the remaining oil. Stir in the garlic, mangetout, beansprouts and ham. Stir-fry for a further 1 minute, then add the cooked noodles.
• Continue to stir-fry until the noodles are heated through. Add the remaining soy sauce to taste, and season with salt and pepper. Return the chicken and any juices to the noodle mixture, add the chopped spring onions and stir through. Serve immediately.
serves 4
ingredients
250g/9oz skinless chicken breast fillets
1/4 teaspoon salt
1/2 egg white
1 teaspoon cornflour
1 green pepper, seeded
4 tablespoons vegetable oil
1 spring onion, cut into short sections
a few small slices of fresh root ginger
5 dried red chillies, soaked, seeded and shredded
2 tablespoons yellow bean sauce
1 teaspoon rice wine
100g/4oz roasted cashew nuts
a few drops of sesame oil
• Cut the chicken into small cubes about the size of sugar lumps. Put the chicken in a small bowl, and mix with the salt and egg white. Mix a few drops of water with the cornflour to form a paste, and add to the bowl.
• Cut the green pepper into cubes, about the same size as the chicken pieces.
• Heat the oil in a wok, add the chicken, spring onion and ginger, and stir-fry for 1 minute, then add the chillies with the yellow bean sauce and wine. Blend well and stir-fry for another minute. Finally, stir in the roasted cashew nuts and sesame oil.
• Serve hot with boiled rice.
serves 4
ingredients
4 tablespoons light soy sauce
2 teaspoons soft brown sugar
500g/1lb 2oz skinless chicken breast fillets
3 tablespoons vegetable oil
2 onions, quartered
2 garlic cloves, crushed
350g/12oz beansprouts
3 teaspoons sesame oil
1 tablespoon cornflour
450ml/3/4pt chicken stock
• Mix the soy sauce and sugar together in a small bowl, stirring until the sugar has dissolved.
• Trim any fat away from the chicken, and cut into thin strips. Put the meat in a shallow dish, and spoon the soy mixture over it, turning to coat. Marinate in the refrigerator for 20 minutes.
• Heat the oil in a wok, and stir-fry the chicken for 2–3 minutes until golden brown. Add the onions and garlic, and stir-fry for a further 2 minutes. Add the beansprouts, stir-fry for 4–5 minutes, then add the sesame oil.
• Mix together the cornflour and 3 tablespoons water to form a smooth paste. Pour the stock into the wok, add the cornflour paste and bring to the boil, stirring until the sauce is thickened and clear. Serve hot.
serves 4
ingredients
2 tablespoons vegetable oil
350g/12oz skinless chicken breast fillets, cut into bite-size pieces
1 onion, sliced
21/2 teaspoons korma curry powder
150ml/5fl oz chicken stock
1 teaspoon tomato purée
2 teaspoons caster sugar
75g/3oz tomatoes, roughly chopped
150ml/5fl oz single cream
a little salt
100g/4oz green beans, topped and tailed, cut into 2.5cm/1in lengths
25g/1oz ground almonds
• Heat the oil in a saucepan, add the chicken and onion, and sauté over a gentle heat, stirring occasionally, for 6 minutes or until the onion is soft and the chicken is lightly coloured. Stir in the curry powder and cook for a further 2 minutes.
• Add the stock, tomato purée, sugar, tomatoes, cream and a little salt. Stir to combine the ingredients, bring to the boil, then reduce the heat, cover the pan and simmer gently for 10 minutes, stirring occasionally.
• Stir the beans into the curry and cook, covered, for a further 15–20 minutes, stirring occasionally, until the chicken is cooked and the beans are tender. Stir the ground almonds into the curry, and simmer for 1 minute to thicken the sauce. Taste and adjust the seasoning if necessary. Serve with rice.
serves 4
ingredients
4 skinless chicken breast fillets
4 garlic cloves, peeled
2 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
1 onion, cut into wedges
175g/6oz French beans
assorted salad leaves
200g/7oz feta cheese, cubed
175g/6oz cherry tomatoes, halved
50g/2oz black olives
1 red pepper, seeded and sliced
• Put the chicken breasts in a shallow dish. Crush 1 of the garlic cloves and blend with 1 tablespoon of the olive oil and all of the lemon juice. Pour over the chicken, cover and marinate in the refrigerator for at least 30 minutes, turning at least once.
• Heat a frying pan until smoking hot. Drain the chicken and cook for 6–8 minutes on each side. Remove from the heat and allow to stand for 5 minutes.
• Heat the remaining oil in a heavy frying pan. Sauté the remaining garlic with the onion wedges. Cook, stirring occasionally, for 8–10 minutes.
• Cook the French beans in a pan of lightly salted water for 5 minutes. Drain and reserve.
• Arrange the salad leaves in a serving bowl with the feta cheese, cherry tomatoes, beans, black olives and red pepper. Put the onion mixture on top of the salad leaves, then add the chicken and serve drizzled with a little olive oil.
serves 4
ingredients
1/2 cucumber, peeled, seeded and cut into matchsticks
1 teaspoon salt
4 boneless chicken breasts
4 tablespoons soy sauce
pinch of five-spice powder
1 tablespoon freshly squeezed lemon juice
3 tablespoons sunflower oil
2 tablespoons sesame oil
1 tablespoon sesame seeds
2 tablespoons dry sherry
2 carrots, cut into matchsticks
8 spring onions, shredded
75g/3oz beansprouts
For the sauce
4 tablespoons crunchy peanut butter
2 teaspoons freshly squeezed lemon juice
2 teaspoons sesame oil
1/4 teaspoon hot chilli powder
1 spring onion, finely chopped
• Put the cucumber matchsticks in a colander, sprinkle with the salt and cover with a plate with a weight on top. Set the colander in a bowl or on a deep plate to catch the drips, and leave to drain for 30 minutes.
• Put the chicken portions in a large pan and just cover with water. Add 1 tablespoon of the soy sauce, the five-spice powder and the lemon juice, cover and bring to the boil. Reduce the heat and simmer for about 20 minutes.
• Lift out the poached chicken with a slotted spoon, and leave until cool enough to handle. Remove and discard the skin. Bash the chicken lightly with a rolling pin to loosen the fibres. Slice into thin strips. Reserve.
• Heat the oils in a large frying pan or wok. Add the sesame seeds, fry for 30 seconds, then stir in the remaining 3 tablespoons of soy sauce and the sherry. Add the carrots, and stir-fry for 2–3 minutes until just tender. Remove from the heat and reserve.
• Rinse the cucumber well, pat dry with kitchen paper and put in a bowl. Add the spring onions, beansprouts, cooked carrots, pan juices and shredded chicken, and mix together. Transfer to a shallow dish. Cover and chill for about 1 hour, turning the mixture once or twice.
• To make the sauce, cream the peanut butter with the lemon juice, sesame oil and chilli powder, adding a little hot water to form a paste, then stir in the spring onion.
• Arrange the chicken mixture on a serving dish, and serve with the peanut sauce.
serves 4
ingredients
1.4kg/21/2lb fresh chicken
11/2 onions
1 bay leaf
4 black peppercorns
1 sprig of fresh flat-leaf parsley, plus extra, chopped, to garnish
2 tablespoons vegetable oil
2 garlic cloves, chopped
1 green pepper, seeded and chopped
1 celery stick, chopped
225g/8oz long-grain rice
100g/4oz chorizo sausage, chopped
100g/4oz cooked ham, chopped
400g/14oz canned chopped plum tomatoes
1/2 teaspoon hot chilli powder
1/2 teaspoon cumin seeds
1/2 teaspoon ground cumin
1 teaspoon dried thyme
100g/4oz peeled and deveined cooked prawns
dash of Tabasco sauce
salt and freshly ground black pepper
• Put the chicken in a large flameproof casserole dish, and pour over 600ml/1pt water. Add the onion half, bay leaf, peppercorns and parsley sprig, and bring to the boil. Reduce the heat, cover and simmer gently for about 11/2 hours.
• When the chicken is cooked, lift it out of the stock, remove the skin and carcass, and chop the meat. Strain the stock, leave to cool and reserve.
• Chop the remaining onion and heat the oil in a large frying pan. Add the onion, garlic, green pepper and celery. Fry for about 5 minutes, then stir in the rice, coating the grains with the oil. Add the sausage, ham and chopped chicken. Fry for a further 2–3 minutes, stirring frequently.
• Pour in the tomatoes and 300ml/10fl oz of the reserved stock, and add the chilli, cumin and thyme. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes or until the rice is tender and the liquid has been absorbed.
• Stir in the prawns and Tabasco. Cook for a further 5 minutes, then season well with salt and pepper, and serve hot, garnished with the extra chopped parsley.
serves 4
ingredients
8 chicken thighs, skinned
1 teaspoon olive oil
1 onion, thinly sliced
2 red peppers, seeded and sliced
1 garlic clove, crushed
300ml/10fl oz puréed tomatoes
150ml/5fl oz dry white wine
1 teaspoon dried oregano
400g/14oz canned cooked cannellini beans, drained
3 tablespoons fresh breadcrumbs
salt and freshly ground black pepper
• Heat the oil in a heavy pan, and sauté the chicken until golden brown. Remove and keep warm. Add the onion and red peppers to the pan, and gently sauté until softened but not coloured. Stir in the garlic and sauté for a minute or so.
• Add the chicken, tomatoes, wine and oregano. Season well with salt and pepper, bring to a boil, then cover the pan tightly.
• Reduce the heat and simmer gently, stirring occasionally, for 30–35 minutes until the chicken is tender and the juices run clear.
• Preheat the grill until hot.
• Stir the cannellini beans into the chicken mixture, and simmer for a further 5 minutes until heated through. Sprinkle with the breadcrumbs, and cook under the grill until golden brown.
serves 6
ingredients
25g/1oz butter
1 tablespoon oil
6 chicken breasts, about 150g/5oz each
175g/6oz rindless streaky bacon, chopped
225g/8oz button mushrooms, wiped with damp kitchen paper
225g/8oz button onions
100ml/31/2fl oz brandy
350ml/12fl oz red wine
700ml/11/4pt chicken stock
4 tablespoons redcurrant jelly
salt and freshly ground black pepper
• Preheat the oven to 150°C/300°F/Gas mark 2.
• Melt the butter and oil in a pan. Add the chicken breasts and cook in batches over a high heat for 3 minutes on each side or until golden. Remove from the pan, and put in a baking dish in the oven to finish cooking while you make the sauce.
• Add the bacon, mushrooms and onions to the frying pan. Cook for 4–5 minutes until golden. Remove from the pan and set aside. Add the brandy, wine, stock and redcurrant jelly. Bring to the boil, and bubble furiously for 15–20 minutes until the sauce is syrupy.
• Return the chicken, bacon, mushrooms and onions to the pan. Bring to the boil, season with salt and pepper, and serve hot.
serves 4
ingredients
2–3 tablespoons olive oil
1 chicken, cut into 8 pieces
3 garlic cloves, sliced
2 shallots, finely chopped
3 tablespoons dried mixed herbs
juice of 1/2 lemon
salt and freshly ground black pepper
• Heat the oil in a heavy frying pan over a high heat. Brown the chicken pieces in the oil in two batches.
• When browned, reduce the heat to medium-high and return all the chicken to the pan. Cover the pan and leave to cook for about 10 minutes.
• Turn the chicken pieces, spooning their juices over them, then sprinkle the garlic, shallots, half of the herbs over them. Season with salt and pepper. Cover again and cook for a further 8 minutes.
• When cooked, lift the chicken pieces out with the cooked shallots, garlic and pan juices. Squeeze the lemon juice over the chicken, sprinkle with the remaining herbs and serve hot.
serves 4
ingredients
50g/2oz butter
1 onion, finely chopped
450g/1lb skinless chicken breast fillets, thinly sliced
1 tablespoon cornflour
1 garlic clove, crushed
150ml/5fl oz chicken stock
1 teaspoon chilli paste
2 teaspoons ground coriander
1 tablespoon wholegrain mustard
1 tablespoon sesame seeds
salt and freshly ground black pepper
• Heat the butter in a saucepan, add the onion and sweat for about 5 minutes until soft but not coloured.
• Mix together the chicken pieces and cornflour, and add to the pan with the garlic. Cook quickly, stirring occasionally, until golden brown.
• Stir in the stock, chilli paste, coriander and mustard. Season with salt and pepper. Bring just to the boil, stirring, and simmer gently for about 10 minutes.
• Just before serving, stir in the sesame seeds, and serve hot with pasta or potatoes.
serves 10
ingredients
2 chickens, about 1.6kg/31/2lb each
1 carrot, sliced
2 celery sticks, sliced
6 black peppercorns
2 bay leaves
50g/2oz butter
225g/8oz onion, finely chopped
1 teaspoon saffron threads
4 dried apricots
grated zest of 1 lemon
300ml/10fl oz dry white wine
3 tablespoons clear honey
1 teaspoon mild curry paste
300ml/10fl oz mayonnaise
300ml/10fl oz double cream
salt and freshly ground black pepper
• Put the chickens in two separate large saucepans. Cover with cold water and add the carrot, celery, peppercorns and 1/2 bay leaf to each. Bring slowly to the boil, cover and simmer very gently for about 1 hour. Pierce the thigh joints with a skewer to test if cooked – the juices should run clear. Leave the chickens to cool in their poaching liquid.
• Drain the chickens. Remove and discard the skin, strip off the meat and discard the bones. Cut the meat into bite-size pieces. Set aside.
• Melt the butter in a medium saucepan, and sauté the onion until soft. Grind the saffron strands to a powder using a mortar and pestle. Stir into the onions with the apricots, lemon zest, white wine, honey, curry paste and 1 bay leaf. Bring to the boil. Simmer, uncovered, for about 10 minutes until well reduced and the consistency of chutney.
• Cool and purée in a blender or food processor, then sieve.
• Fold the cold saffron mixture into the mayonnaise. Whip the cream until it just holds its shape. Fold into the mayonnaise mixture, and season with salt and pepper.
• Mix together the chicken pieces and the mayonnaise mixture, and serve on a bed of rice.
serves 4
ingredients
4 skinless chicken breast fillets, sliced into strips
3 garlic cloves, crushed
4 tablespoons soy sauce
2 tablespoons cornflour
225g/8oz dried egg noodles
3 tablespoons sunflower oil
1 tablespoon sesame oil
100g/4oz roasted cashew nuts
6 spring onions, cut into 5cm/2in pieces
• Put the chicken in a bowl with the garlic, soy sauce and cornflour, and mix until the chicken is well coated. Cover with cling film, and chill for about 30 minutes.
• Meanwhile, bring a pan of water to the boil and add the egg noodles. Turn off the heat and leave to stand for 5 minutes. Drain well. Reserve.
• Heat the oils in a large frying pan or wok over a high heat, and add the chilled chicken and marinade juices. Stir-fry for 3–4 minutes until golden brown. Add the cashew nuts and spring onions to the pan or wok,and stir-fry for 2–3 minutes.
• Add the drained noodles, and stir-fry for a further 2 minutes. Toss the noodles well and serve immediately.
serves 4
ingredients
4 skinless chicken breast fillets
100g/4oz full-fat soft cheese flavoured with herbs and garlic
8 slices Parma ham
150ml/5fl oz red wine
150ml/5fl oz chicken stock
25g/1oz Demerara sugar
• Using a sharp knife, make a horizontal slit along the length of each chicken breast to form a pocket.
• Beat the cheese with a wooden spoon to soften it. Spoon the cheese into the pocket of the chicken breasts.
• Wrap 2 slices of Parma ham around each chicken breast, and secure firmly in place with string.
• Pour the wine and stock into a large frying pan and bring to the boil. When just starting to boil, add the sugar and stir well to dissolve.
• Add the chicken breasts to the mixture in the frying pan. Leave to simmer for 12–15 minutes until the chicken is tender and the juices run clear.
• Remove the chicken from the pan, set aside and keep warm. Reheat the sauce and boil until reduced and thickened. Remove the string from the chicken, and cut into slices. Pour the sauce over the chicken, and serve hot with a green salad.
serves 6
ingredients
3 dried red chillies
2 tablespoons coriander seeds
2 teaspoons ground turmeric
2 teaspoons garam masala
4 garlic cloves, crushed
1/2 large onion, chopped
2.5cm/1in piece of fresh root ginger, grated
2 tablespoons freshly squeezed lime juice
1 teaspoon salt
125ml/4fl oz low-fat Greek-style yogurt
1 tablespoon olive oil
6 chicken pieces, about 2kg/41/2lb in total
• Grind together the chillies, coriander seeds, turmeric, garam masala, garlic, onion, ginger, lime juice and salt using a mortar and pestle.
• Gently heat a frying pan and add the spice mixture. Stir for 2 minutes, then turn into a shallow dish. Add the yogurt and oil to the spice paste, and mix well to combine.
• Remove the skin from the chicken pieces, and make three slashes in the flesh of each piece. Add the chicken to the dish containing the yogurt and spice mixture, and coat the pieces completely in the marinade. Cover with cling film and chill for at least 4 hours. Remove the dish from the refrigerator, take off the cling film and leave, covered, at room temperature for 30 minutes before cooking.
• Heat a barbecue or grill until very hot. Wrap the chicken pieces in foil, sealing well so that the juices cannot escape. Cook the chicken pieces over the barbecue or under the grill for about 15 minutes, turning once.
• Remove the foil and brown the chicken for 5 minutes. Serve hot.
serves 4
ingredients
4 skinless chicken breast fillets, about 175g/6oz each
pinch of celery salt
pinch of cayenne pepper
2 tablespoons vegetable oil
For the salsa
275g/10oz watermelon
175g/6oz cantaloupe melon
1 small red onion, finely chopped
2 fresh green chillies, seeded and chopped
2 tablespoons freshly squeezed lime juice
4 tablespoons chopped fresh coriander leaves
pinch of salt
• Preheat a grill to medium. Slash the chicken breasts deeply to speed up the cooking time.
• Season the chicken with the celery salt and cayenne pepper, brush with the oil and grill for about 15 minutes.
• To make the salsa, remove the rind and seeds from the melons. Finely dice the flesh and put into a bowl. Mix in the onion and chillies.
• Add the lime juice and chopped coriander, and season with a pinch of salt. Turn the salsa out into a small serving bowl.
• Arrange the grilled chicken on a plate, and serve hot with the salsa.
serves 6
ingredients
1 small green pepper, seeded and diced
1 small red pepper, seeded and diced
2 small carrots, diced
1 courgette, diced
1 butternut squash, diced
750g/11/2lb skinless chicken breast fillets, diced
1 garlic clove, crushed
1/2 teaspoon ground nutmeg
2 tablespoons freshly squeezed lemon juice
3 eggs
350ml/12fl oz evaporated skimmed milk
75g/3oz mixed fresh herbs such as basil, tarragon, dill and parsley
• Blanch the peppers, carrots, courgette and squash lightly in boiling water. Refresh in cold water, drain and reserve.
• In a blender or food processor, purée the chicken. Add the garlic, nutmeg and lemon juice, and whiz briefly. With the motor running, add the eggs one at a time. Process again and add the evaporated milk and chopped herbs. Mix well.
• Pour the chicken mixture into a bowl, and chill for 1 hour.
• Preheat the oven to 180ºC/350ºF/Gas mark 4.
• Fold the reserved vegetables into the chicken mixture, then spoon the mixture into a 9 × 20cm/31/2 × 8in loaf tin.
• Bake in the oven for 1–11/2 hours. Leave to cool, then chill overnight in the refrigerator. To serve, cut into slices.
serves 4
ingredients
4 small poussins, weighing about 350–500g/12oz–1lb 2oz each
175g/6oz wild rice, cooked
For the marinade
4 garlic cloves, peeled
2 fresh coriander roots
1 tablespoon light soy sauce
salt and freshly ground black pepper
For the stuffing
4 lemon grass stalks, tough outer layer removed
4 kaffir lime leaves
4 slices of fresh root ginger
75ml/3fl oz coconut milk, for brushing
• Preheat the oven to 180°C/355°F/Gas mark 4. Wash the poussins and pat dry with kitchen paper.
• To make the marinade, put the garlic, coriander and soy sauce in a blender or food processor, and purée until smooth. Season to taste with salt and pepper.
• Rub the marinade mixture evenly into the skin of the poussins.
• Place a stalk of lemon grass, a lime leaf and a piece of ginger in the cavity of each poussin. Put the poussins in a roasting tin, and brush lightly with the coconut milk. Roast for about 30 minutes in the oven.
• Remove from the oven, brush again with coconut milk, return to the oven and cook for a further 15–25 minutes until golden and cooked through, depending on the size of the poussins. The juices should run clear when the thickest part of the thigh is pierced with a skewer.
• Serve the poussins on a bed of wild rice with the pan juices poured over.
serves 4
ingredients
4 skinless chicken breast fillets
2 tablespoons curry paste
1 tablespoon sunflower oil
1 tablespoon light muscovado sugar
1 teaspoon ground ginger
1/2 teaspoon ground cumin
For the cucumber raita
1/4 cucumber
150ml/5fl oz low-fat Greek-style yogurt
1/4 teaspoon chilli powder
salt
• Put the chicken breasts between two sheets of baking parchment or cling film. Pound with the flat side of a meat mallet or a rolling pin to flatten.
• Mix together the curry paste, oil, sugar, ginger and cumin in a small bowl. Spread the mixture over both sides of the chicken. Leave to marinate in the refrigerator for at least 2 hours.
• To make the raita, cut the cucumber in half lengthways, peel and scoop out the seeds with a spoon.
• Grate the flesh into a colander, sprinkle with salt and leave to stand for 10 minutes. Rinse off the salt, and squeeze out any moisture by pressing the cucumber with the back of a spoon.
• Mix the cucumber with the yogurt, and stir in the chilli powder. Refrigerate until required.
• Heat a charcoal barbecue until hot. Transfer the chicken to an oiled rack, and barbecue over the hot coals for 10 minutes, turning once. Serve with the raita.
serves 4
ingredients
4 lean chicken portions
1 bunch of spring onions, trimmed
1 Scotch Bonnet chilli, deseeded
1 garlic clove
5cm/2in piece of fresh root ginger, roughly chopped
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon ground allspice
pinch of ground cinnamon
pinch of ground cloves
4 tablespoons white wine vinegar
3 tablespoons light soy sauce
1/4 teaspoon freshly ground black pepper
• Rinse the chicken portions, and pat dry with kitchen paper. Put in a shallow dish.
• Put all the remaining ingredients in a blender or food processor, and purée until smooth. Pour the mixture over the chicken, turning the chicken portions so that they are well coated in the marinade. Cover and marinate in the refrigerator for 24 hours.
• Heat a charcoal barbecue or grill to medium. Remove the chicken from the marinade, and barbecue over the coals or under the grill for about 30 minutes, turning the chicken and basting occasionally with any remaining marinade, until the meat is browned and cooked through.
• Transfer the chicken to individual serving plates, and serve immediately.
serves 4
ingredients
4 skinless chicken breast fillets
2 tablespoons plain flour
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
6 garlic cloves, peeled but left whole
350g/12oz small mushrooms
4 tablespoons balsamic vinegar
175ml/6fl oz chicken stock
• Split each chicken breast in half lengthways.
• Season the flour with pepper, and dredge the chicken in the mixture. Shake off any excess flour.
• Heat the oil in a heavy frying pan over a medium-high heat, and cook the chicken breasts for 4 minutes or until nicely browned on one side. Add the garlic, turn the chicken pieces and continue to cook for a minute of so.
• HAdd the mushrooms and cook for about 7 minutes, then add the vinegar and stock. Cover tightly, reduce the heat to medium-low and cook for 10 minutes, turning the chicken occasionally.
• Transfer the chicken to a warmed serving plate and set aside in a warm place. Let the sauce with the mushrooms cook, uncovered, over a medium-high heat for about 6 minutes.
• Remove the pan from the heat, pour the sauce over the chicken and serve immediately.
serves 4
ingredients
8 skinless chicken thighs
2 tablespoons wholemeal flour
2 tablespoons olive oil
1 small onion, thinly sliced
1 garlic clove, crushed
1 large red pepper, seeded and thinly sliced
1 large green pepper, seeded and thinly sliced
1 large yellow pepper, seeded and thinly sliced
400g/14oz canned chopped tomatoes
1 tablespoon chopped fresh oregano, plus extra to garnish
salt and freshly ground black pepper
• Toss the chicken in the flour, then shake off any excess.
• Heat the oil in a wide frying pan, and sauté the chicken quickly until sealed and lightly browned, then remove from the pan.
• Add the onion to the pan and gently sauté until soft. Add the garlic, peppers, tomatoes and the 1 tablespoon chopped oregano, then bring to the boil, stirring.
• Arrange the chicken over the vegetables, season well with salt and pepper, then cover the pan tightly and simmer for 20–25 minutes until the chicken is tender and the juices run clear. Check the seasoning, adjusting if necessary.
• Garnish the chicken with the extra oregano, and serve hot.
serves 4
ingredients
100g/4oz chicken breast fillet. skinned and cut into thin strips
1 teaspoon salt
1/4 egg white, lightly beaten
1 teaspoon cornflour mixed with 11/2 teaspoons water to form a paste
300ml/10fl oz vegetable oil
1 small onion, thinly shredded
1 small green pepper, seeded and thinly shredded
1 small carrot, thinly shredded
100g/4oz fresh beansprouts
1/2 teaspoon granulated sugar
1 tablespoon light soy sauce
1 teaspoon rice wine
1/4 teaspoon sesame oil
• Put the chicken in a bowl. Add a pinch of the salt, the egg white and the cornflour paste, and mix well.
• Heat a work or large frying pan over a high heat. Add the vegetable oil and, when the oil is hot enough, add the chicken and stir-fry for about 1 minute, separating the chicken strips. Remove with a slotted spoon and drain on kitchen paper.
• Pour off the oil, leaving about 2 tablespoons in the wok. Add the onion, green pepper and carrot, and stir-fry for about 2 minutes. Add the beansprouts and stir-fry for a few seconds.
• Return the chicken to the wok or pan with the remaining salt and the sugar, soy sauce and rice wine. Blend well and add 3 tablespoons water. Sprinkle with the sesame oil, and serve immediately.
serves 4
ingredients
1 egg white, beaten
1 tablespoon cornflour
450g/1lb skinless chicken breast fillets, cut into 2.5cm/1in cubes
1 tablespoon rice wine vinegar
1 tablespoon light soy sauce
1 teaspoon caster sugar
3 tablespoons vegetable oil
1 garlic clove, crushed
1cm/1/2in piece of fresh root ginger, grated
1 green pepper, seeded and diced
2 large mushrooms, sliced
3 tablespoons yellow bean sauce
• Mix the egg white and cornflour in a bowl. Add the chicken and turn in the mixture to coat. Set aside for 20 minutes.
• Mix the rice wine vinegar, soy sauce and sugar in a bowl. Remove the chicken from the egg white mixture.
• Heat a wok over a high heat. Add the oil and, when hot enough, add the chicken and stir-fry for 3–4 minutes until golden brown. Remove the chicken from the wok with a slotted spoon, set aside and keep warm.
• Add the garlic, ginger, pepper and mushrooms to the wok, and stir-fry for 1–2 minutes. Add the yellow bean sauce and cook for 1 minute.
• Stir in the vinegar mixture, and return the chicken to the wok. Cook for 1–2 minutes, and serve hot.
serves 6
ingredients
12 skinless chicken thighs
75ml/3fl oz freshly squeezed lemon juice
1 teaspoon grated fresh root ginger
1 garlic clove, crushed
1 teaspoon crushed dried red chillies
1 teaspoon salt
1 teaspoon Demerara sugar
2 tablespoons clear honey
2 tablespoons chopped fresh coriander leaves
1 fresh green chilli, finely chopped
2 tablespoons sunflower oil
• Prick the chicken with a fork, rinse and pat dry with kitchen paper.
• In a large mixing bowl, mix together the lemon juice, ginger, garlic, red chillies, salt, sugar and honey. Transfer the chicken to the spice mixture and coat well. Set aside to marinate for about 45 minutes.
• Preheat the grill to medium. Add the coriander and green chilli to the chicken thighs, and put them in a shallow flameproof dish.
• Pour any remaining marinade over the chicken and, using a pastry brush, baste with the oil.
• Grill the chicken thighs under the grill for 15–20 minutes, turning and basting occasionally, until cooked through and browned. Transfer to a serving dish, and serve immediately.
serves 4
ingredients
25g/1oz cornflour
300ml/10fl oz skimmed milk
1 teaspoon low-fat spread
1 teaspoon English mustard
75g/3oz low-fat Cheddar cheese, grated
350g/12oz cooked mixed chopped vegetables
175g/6oz cooked chicken, skin removed
1/4 teaspoon freshly grated nutmeg
salt and freshly ground black pepper
• Preheat the grill to medium.
• Blend the cornflour in a saucepan with the milk. Add the low-fat spread. Bring to the boil and cook for 1 minute, stirring all the time.
• Stir in a little salt and pepper, the mustard and two-thirds of the cheese. Fold in the vegetables and the chicken, and season with the nutmeg and a little more salt and pepper if required. Heat through.
• Turn into a flameproof serving dish, top with the remaining cheese and put under the grill until golden and bubbling. Serve immediately.
serves 4
ingredients
1 large onion, chopped
1 garlic clove, crushed
2 celery sticks, sliced
2 carrots, diced
2 sprigs of fresh sage
300ml/10fl oz chicken stock
350g/12oz skinless chicken breast fillets, cut into 2.5cm/1in cubes
225g/8oz wild rice
400g/14oz canned chopped plum tomatoes
dash of Tabasco sauce
2 courgettes, thinly sliced
100g/4oz lean ham, diced
salt and freshly ground black pepper
• Put the onion, garlic, celery, carrots and sage in a large saucepan, and pour in the stock. Bring to the boil, cover the pan and simmer for 5 minutes.
• Stir the chicken into the pan with the vegetables. Cover the pan and continue to cook for a further 5 minutes. Stir in the rice and tomatoes.
• Add the Tabasco sauce and season well with salt and pepper. Bring to the boil, cover and simmer for 25 minutes.
• Stir in the courgettes and ham, and continue to cook, uncovered, for a further 10 minutes, stirring occasionally, until the rice is just tender. Remove and discard the sage, and serve hot.
serves 4
ingredients
4 large skinless chicken breast fillets
50g/2oz garlic butter, softened
3 tablespoons chopped fresh coriander leaves
1 tablespoon sunflower oil
finely grated zest and juice of 2 limes
25g/1oz Demerara sugar
• Put each chicken breast between two sheets of cling film, and pound with a rolling pin until flattened to about 1cm/1/2in thick.
• Mix together the garlic butter and coriander, and spread over each chicken breast. Roll the chicken up like a Swiss roll and secure with a cocktail stick.
• Heat a wok or heavy frying pan until hot. Add the oil, and when it is hot enough, add the chicken and cook, turning, for 15–20 minutes until cooked through.
• Remove the chicken from the wok or pan, and transfer to a chopping board. Loosely cover with foil to rest for a few minutes, then cut each chicken roll into slices.
• Add the lime zest, juice and sugar to the wok and heat gently, stirring, until the sugar has dissolved. Increase the heat and allow to bubble for 2 minutes.
• Arrange the chicken slices on warmed individual serving plates, and spoon the pan juices over to serve. Serve warm with boiled rice.
serves 4
ingredients
1 teaspoon mustard oil
3 tablespoons vegetable oil
1 large onion, finely chopped
3 garlic cloves, crushed
1 tablespoon tomato purée
2 tomatoes, peeled and chopped
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chilli powder
1/2 teaspoon garam masala
1 teaspoon red wine vinegar
1 small red pepper, seeded and chopped
100g/4oz frozen broad beans
500g/1lb 2oz cooked chicken, cut into bite-size pieces
salt
• Heat the mustard oil in a large frying pan set over a high heat for about 1 minute until it begins to smoke. Add the vegetable oil, reduce the heat and add the onion and garlic. Fry until they are golden.
• Add the tomato purée, chopped tomatoes, turmeric, cumin, coriander, chilli powder, garam masala and vinegar to the frying pan. Stir the mixture until fragrant.
• Add the red pepper and beans, and stir for 2 minutes until the pepper is softened. Stir in the chicken and season with salt.
• Simmer gently for 6–8 minutes until the chicken is heated through and the beans are tender. Serve hot.
serves 4
ingredients
25g/1oz margarine
225g/8oz fresh okra, chopped into 2.5cm/1in pieces
150g/5oz celery, chopped
1 onion, chopped
1 small green pepper, seeded and chopped
2 garlic cloves, minced
225g/8oz tomato purée
400g/14oz canned chopped plum tomatoes
200g/7oz cooked turkey, chopped
• Melt the margarine in a large frying pan. Add the okra and sauté for about 5 minutes until the okra loses its shiny appearance. Remove the okra pieces to a bowl.
• Add the celery, onion, green pepper and garlic to the pan. Sweat over a medium heat until the onion is soft and transparent. Add the tomato purée, tomatoes, 450ml/3/4pt water, okra mixture and turkey.
• Reduce the heat to low, and cook for 10 minutes or until the turkey is heated through. Serve hot with rice.
serves 4
ingredients
25g/1oz white bread, crusts removed
2 tablespoons milk
1 garlic clove, crushed
1/2 teaspoon caraway seeds
225g/8oz minced turkey
1 egg white
350ml/12fl oz chicken stock
400g/14oz canned chopped plum tomatoes
1 tablespoon tomato purée
100g/4oz easy-cook rice
salt and freshly ground black pepper
• Cut the bread into small cubes and put into a mixing bowl. Sprinkle the milk over them, and leave to soak for 5 minutes.
• Add the garlic, caraway seeds and turkey. Season with salt and pepper, and mix well.
• Whisk the egg white until stiff, then fold, half at a time, into the turkey mixture. Refrigerate for 10 minutes.
• While the turkey mixture is chilling, put the stock, tomatoes and tomato purée into a large saucepan and bring to the boil. Add the rice, stir and cook for 5 minutes. Reduce the heat to a gentle simmer.
• Meanwhile, shape the turkey mixture into 16 small balls. Carefully drop them into the stock, and simmer for a further 8–10 minutes until both the turkey balls and rice are cooked. Serve immediately.
serves 4
ingredients
1 tablespoon olive oil
1 onion, chopped
1 green pepper, seeded and finely chopped
1 garlic clove, chopped
450g/1lb minced turkey
50g/2oz fresh white breadcrumbs
1 egg, beaten
50g/2oz pine nuts
12 sun-dried tomatoes in oil, drained and chopped
75ml/3fl oz milk
2 teaspoons chopped fresh rosemary
1 teaspoon fennel seeds
1/2 teaspoon dried oregano
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat the oil in a frying pan. Add the onion, green pepper and garlic, and sweat over a low heat for 8–10 minutes, stirring frequently, until the vegetables are just softened. Remove from the heat and leave to cool.
• Put the minced turkey in a large bowl. Add the onion mixture and all the remaining ingredients, and mix thoroughly.
• Transfer to a 21 × 11cm/8 × 4in loaf tin, packing down firmly. Bake in the oven for 1 hour until golden brown. Serve hot.
serves 3
ingredients
12 rashers back bacon
450g/1lb minced turkey
200g/7oz dried breadcrumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
salt and freshly ground black pepper
• Preheat the grill until hot.
• In a frying pan, dry-fry the bacon until beginning to crisp. Remove and set to one side.
• Mix together the turkey, breadcrumbs, Worcestershire sauce and garlic salt. Season with salt and pepper. Shape the mixture into 6 patties.
• Crisscross 2 rashers of bacon on each patty, tucking the ends under and securing with cocktail sticks. Cook under the hot grill for about 4 minutes on each side until the turkey springs back when touched and is no longer pink. Serve hot.
serves 6
ingredients
vegetable oil for greasing
4 large fresh green chillies
100g/4oz low-fat Cheddar cheese, grated
350g/12oz cooked turkey breast, cut into 1cm/1/2in strips
100g/4oz plain flour
1/2 teaspoon baking powder
1/4 teaspoon salt
125ml/4fl oz skimmed milk
3 eggs
150g/5oz mature Cheddar cheese, grated
• Preheat the oven to 230°C/450°F/Gas mark 8. Lightly brush a large baking dish with vegetable oil.
• Slit the chillies on one side, remove the seeds and open out flat.
• Fill each chilli with a mixture of the low-fat Cheddar cheese and turkey. Fold over the edges of the chillies, and put seam side down in the prepared baking dish.
• In a medium bowl, combine the flour, baking powder and salt.
• In a small bowl, whisk the milk and eggs together, then slowly add to the flour mixture, beating until smooth. Pour over the chillies. Bake in the oven for 15 minutes.
• Remove from the oven, and sprinkle with the mature Cheddar cheese. Serve hot.
serves 4
ingredients
1 onion, chopped
150ml/5fl oz vegetable stock
25g/1oz low-fat spread
25g/1oz plain flour
300ml/10fl oz skimmed milk
50g/2oz low-fat Cheddar cheese, grated
1 teaspoon mustard powder
225g/8oz macaroni
4 rashers smoked turkey, halved
3 tomatoes, sliced
3 fresh basil leaves
1 tablespoon freshly grated Parmesan cheese
salt and freshly ground black pepper
• Put the onion and stock in a non-stick frying pan. Bring to the boil, stirring occasionally, and cook for 5–6 minutes until the stock has reduced entirely and the onion is transparent.
• Put the low-fat spread, flour and milk in a saucepan, and season with salt and pepper. Whisk together over a medium heat until thickened and smooth. Draw aside and add the Cheddar, mustard and onion.
• Preheat the grill until medium-hot. Cook the macaroni in a large pan of lightly salted boiling water until al dente. Drain the macaroni thoroughly, and stir into the sauce. Transfer to a shallow ovenproof dish.
• Arrange the turkey rashers and tomatoes overlapping on top of the macaroni cheese. Tuck in the basil leaves, then sprinkle with the Parmesan and set under the grill to lightly brown the top. Serve hot.
serves 8
ingredients
100g/4oz frozen chopped spinach
vegetable oil for greasing
50g/2oz low-fat ricotta cheese
475g/1lb 1oz chopped cooked turkey
500ml/18fl oz ready-prepared spaghetti sauce
225g/8oz low-fat mozzarella cheese, sliced
50g/2oz Parmesan cheese, freshly grated
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Thaw the spinach and squeeze out any liquid. Put about one-third of the spinach in the bottom of a lightly oiled casserole dish.
• Spread half of the ricotta over the spinach. Sprinkle on half of the turkey, and spoon over half of the spaghetti sauce. Top with half of the mozzarella. Repeat the layering process, finishing with the final third of spinach. Sprinkle the Parmesan cheese over the top.
• Bake in the oven for 45–50 minutes. Serve hot.
serves 4
ingredients
1 duck
350g/12oz cherry tomatoes
100g/4oz pitted black olives
300ml/10fl oz red wine
salt and freshly ground black pepper
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Wipe the duck dry, pull out excess fat and prick the thick fatty bits of the skin using a skewer, particularly the area between legs and breast. Rub the skin with salt and pepper, and season the inside.
• Put the duck on a rack in a roasting tin, breast side up, and roast on the lowest shelf of the oven for 20 minutes. Turn the duck over and roast for a further 30 minutes.
• Reduce the oven temperature to 200°C/400°F/Gas mark 6, pour out the fat and roast for a further 15 minutes, breast-side up. Pour out any remaining fat, add the tomatoes, olives and wine, and roast for a further 15 minutes.
• Remove from the oven and allow the duck to rest for about 10 minutes before carving. Spoon the tomatoes and olives over each serving.
serves 4
ingredients
2.5kg/51/2lb duck
1 teaspoon granulated sugar
50ml/2fl oz soy sauce
2 garlic cloves, crushed
8 dried Chinese mushrooms, soaked in 350ml/12fl oz warm water for 15 minutes
1 onion, sliced
5cm/2in piece of fresh root ginger, cut into matchsticks
200g/7oz baby sweetcorn
1/2 bunch of spring onions, white bulbs left whole and green tops sliced
2 tablespoons cornflour mixed with 4 tablespoons water to form a paste
salt and freshly ground black pepper
• Cut the duck along the breast, open it up and cut along each side of the backbone. (Any trimmings of fat can be rendered in a frying pan, to use later in the recipe.) Cut each leg and each breast in half. Put in a bowl, rub with the sugar, then pour over the soy sauce and garlic.
• Drain the mushrooms, reserving the soaking liquid. Trim and discard the stalks.
• Fry the onion and ginger in the duck fat, in a heavy frying pan, until they give off a good aroma. Push to one side. Lift the duck slices out of the soy sauce, and fry them until browned. Add the mushrooms and the reserved soaking liquid.
• Add 600ml/1pt water to the pan. Season with salt and pepper, cover and cook over a gentle heat for about 1 hour until the duck is tender.
• Add the sweetcorn and the white part of the spring onions. Cook for a further 10 minutes. Remove from the heat and add the cornflour paste. Return to the heat and bring to the boil, stirring. Cook for 1 minute until glossy. Garnish with the green spring onion tops.
• Serve hot with plain boiled rice.
serves 4
ingredients
2 ducks
2 slices white bread
2 spring onions
750ml/11/4pt beer
For the marinade
50ml/2fl oz Scotch whisky
3 tablespoons grated fresh root ginger
11/2 teaspoons chopped garlic
2 tablespoons grated orange zest
1 teaspoon crushed coriander seeds
1 teaspoon crushed black peppercorns
175ml/6fl oz light soy sauce
2 tablespoons clear honey
2 tablespoons dark brown sugar
For the sauce
375ml/13fl oz beef stock
2 teaspoons arrowroot dissolved in 3 tablespoons cold water
• Rinse the ducks, then pat dry with kitchen paper and remove any excess fat from the body cavities. Truss the ducks and arrange them, breast side up, several inches apart on a rack set over a large roasting tin.
• Combine all the marinade ingredients in a bowl. Leave to stand, covered and chilled, for 3 hours. Stir the marinade, and press through a fine sieve into a small bowl. Brush the ducks with some of the marinade, every 30 minutes, for 21/2 hours, while keeping them refrigerated.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Stuff each duck with 1 bread slice and 1 spring onion. Spoon any remaining marinade into the cavities. Prick the ducks, except for the breast area, with a fork.
• Pour the beer into the roasting tin. Roast the ducks on the rack in the lower third of the oven for 30 minutes, then tent them with foil and roast for a further 30 minutes. Discard the foil and roast for another 30 minutes.
• Remove the stuffing ingredients with a spoon, and discard them and the pan juices. Pour the juices from the cavities through a fine sieve into a small bowl. Skim off the fat and reserve 50ml/2fl oz of the juices. Arrange the ducks on a platter and keep warm.
• In a saucepan, bring the stock to the boil, simmer for 15 minutes and stir in the reserved juices. Bring the mixture to a simmer. Stir the arrowroot mixture and add to the pan. Cook the mixture over medium-low heat, being careful not to boil, until thickened. Serve the duck with the sauce.
serves 4
ingredients
4 duck portions
grated zest and juice of 1 lemon
grated zest and juice of 1 large orange
4 tablespoons redcurrant jelly
4 tablespoons port
pinch of ground ginger
1 tablespoon brandy
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Place a wire rack in a roasting tin. Prick the duck portions all over with a fork, and sprinkle with salt and pepper. Put on the rack and cook in the oven for 45–50 minutes until the juices run clear.
• Simmer the lemon and orange juices and zests together in a saucepan for 5 minutes. Stir in the redcurrant jelly until melted, then stir in the port. Bring to the boil, add the ginger and season with salt and pepper.
• Transfer the duck to a large serving plate, ensuring it is kept warm. Pour away the fat from the roasting tin, leaving the cooking juices. With the roasting tin over a low heat, stir in the brandy and bring to the boil. Stir in the port sauce, and serve with the duck.
serves 4
ingredients
700g/11/2lb boneless duck breasts
6 dried red chillies, seeded and chopped
150ml/5fl oz distilled malt vinegar
6 garlic cloves, chopped
2cm/1in piece of fresh root ginger, grated
1 teaspoon crushed mustard seeds
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 tablespoon vegetable oil
1 teaspoon salt
1 tablespoon soft brown sugar
• Slice the duck breasts diagonally into 2cm/1in thick slices, and put them in a shallow non-reactive dish.
• Put the chillies, vinegar, garlic, ginger and mustard seeds in a blender or food processor, and purée to a smooth paste. Stir the ground coriander, cumin and turmeric into the paste.
• Pour this spice mixture over the duck slices, and mix until they are evenly coated. Cover and leave to marinate for 3 hours at room temperature or overnight in the refrigerator.
• Heat the oil in a heavy saucepan. Remove the duck from the marinade, reserving the marinade, and add the duck to the pan with the salt. Cook over a gentle heat for 5 minutes, then pour away any excess fat from the pan. Add the reserved marinade and 150ml/5fl oz water, and stir well. Cover and simmer, stirring, for 30 minutes or until the duck is tender.
• Stir in the sugar, increase the heat and cook the vindaloo over a medium-high heat for 6–8 minutes, stirring frequently to prevent it sticking. The sauce should be of a thick coating consistency. Serve hot with basmati rice.
serves 4
ingredients
4 duck breasts
1 tablespoon sunflower oil
2 oranges
150ml/5fl oz freshly squeezed orange juice
1 tablespoon port
2 tablespoons orange marmalade
15g/1/2oz butter
1 teaspoon cornflour
salt and freshly ground black pepper
• Season the duck breast skin with salt and pepper. Heat the oil in a frying pan over a medium heat, and add the duck breasts, skin side down. Cover and cook for 3–4 minutes until lightly browned. Turn the breasts over, reduce the heat slightly and cook, uncovered, for 5–6 minutes.
• Peel the skin and pith from the oranges. Working over a bowl to catch any juice, slice either side of the membranes to release the orange segments, then set aside with the juice.
• Remove the duck breasts from the pan with a slotted spoon, drain on kitchen paper and keep warm in the oven while making the sauce.
• Drain off the fat from the pan. Add the segmented oranges, all but 2 tablespoons of the orange juice, the port and the orange marmalade to the pan. Bring to the boil, then reduce the heat slightly.
• Blend the cornflour with the reserved orange juice, pour into the pan and stir until slightly thickened. Add the duck breasts, and cook gently for about 3 minutes. Serve hot with the sauce.
serves 4
ingredients
3 tablespoons vegetable oil
1 small onion, thinly shredded
3 slices of fresh root ginger, thinly shredded
1 spring onion, thinly shredded
1 small carrot, thinly shredded
175g/6oz cooked duck meat, cut into thin strips
100g/4oz canned pineapple cut into small slices, drained, with 2 tablespoons syrup reserved
1/2 teaspoon salt
1 tablespoon red rice vinegar
1 teaspoon cornflour mixed to a paste with 11/2 teaspoons water
• Heat the oil in a wok or large heavy frying pan. Add the onion and stir-fry until opaque. Add the ginger, spring onion and carrot, and stir-fry for 1 minute.
• Add the duck meat and pineapple to the wok together with the salt, vinegar and reserved pineapple syrup. Stir until the mixture is well blended. Add the cornflour paste, and stir for 1–2 minutes until the sauce has thickened. Serve hot.
serves 4
ingredients
4 duck breasts
350g/12oz green cabbage, thinly shredded
225g/8oz leeks, sliced
finely grated zest of 1 orange
125ml/4fl oz oyster sauce
1 teaspoon sesame seeds, toasted
• Heat a large wok, and dry-fry the duck breasts with the skin on for about 5 minutes on each side. Remove from the wok, transfer to a clean board and slice thinly with a sharp knife.
• Remove all but 1 tablespoon of the duck fat from the wok and discard.
• Add the cabbage, leeks and orange zest to the wok, and stir-fry for about 5 minutes until the vegetables have softened.
• Return the duck to the wok, and heat through for 2–3 minutes. Drizzle the oyster sauce over the mixture in the wok, toss well until all the ingredients are combined, and heat through.
• Scatter the stir-fry with the sesame seeds, transfer to a warm serving dish and serve hot.
serves 4
ingredients
125ml/4fl oz dry sherry
125ml/4fl oz strong black tea
125ml/4fl oz light soy sauce
1 garlic clove, crushed
2 tablespoons clear honey
1 teaspoon ground cloves
salt and freshly ground black pepper
4 small duck breasts, skinned
15g/1/2oz low-fat spread
• Mix together the sherry, tea, soy sauce, garlic, honey, cloves and a little salt and pepper in a shallow dish. Add the duck and leave to marinate for 1 hour.
• Remove the duck from the marinade, and place on a grill rack. Preheat the grill to medium-high.
• Pour the marinade into a pan, and heat until reduced by half. Stir in the low-fat spread. Brush over the duck, and grill for 10–12 minutes on each side under the grill until golden and cooked through, brushing regularly with the marinade. Serve hot.
serves 4
ingredients
4 quails
3 tablespoons juniper berries
1 teaspoon black peppercorns
1 tablespoon chopped fresh sage
50g/2oz unsalted butter, slightly softened
8 rashers smoked streaky bacon
For the rösti
450g/1lb potatoes, peeled
1 bunch spring onions, finely chopped
1 red pepper, seeded and finely diced
3 tablespoons vegetable oil
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Rinse the quails and pat dry with kitchen paper. Put in a roasting tin.
• Crush the juniper berries and black peppercorns together in a bowl, then mix with the sage leaves and butter to form a paste. Spread evenly over the quails, then place 2 rashers of bacon over each quail. Roast in the oven for 25–30 minutes until cooked through.
• To make the rösti, cook the potatoes in salted boiling water for 15 minutes, drain and allow to cool.
• Coarsely grate the potatoes into a large bowl, add the spring onions and red pepper, and mix well. Divide the mixture into eight, and shape into rounds.
• Heat the oil in a frying pan, and cook the rösti for 2–4 minutes on each side until golden brown and crisp. Keep warm.
• To serve, arrange each quail on 2 rösti rounds, and spoon any juices over. Serve immediately.
serves 4–6
ingredients
4 garlic cloves, chopped
2 tablespoons chopped rosemary leaves
2 guinea fowl, each cut into 8 pieces
olive oil for drizzling
1 red onion, cut into 8 wedges
3 fennel bulbs, cut into 8 pieces
10 slices pancetta, cut into 1cm/1/2in pieces
250ml/9fl oz white wine
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Mix the garlic and rosemary with a pinch of salt and pepper in a small bowl.
• Put the guinea fowl in a separate bowl, drizzle with olive oil and add the garlic mixture. Make sure that each piece is thoroughly coated.
• Transfer the guinea fowl to a roasting tin, and add the red onion, fennel and pancetta. Drizzle with olive oil, and roast for 30 minutes.
• Add the wine and roast for a further 20 minutes. Increase the heat for the last few minutes to brown, and serve hot.
serves 4
ingredients
1.4kg/3lb guinea fowl
1 teaspoon salt
4 carrots, quartered
2 celery sticks, halved
1 bunch of spring onions, halved
2cm/1in piece of fresh root ginger, sliced
2 bay leaves
10 black peppercorns
• Put the guinea fowl in a large pan with the salt. Cover with water and bring to the boil, skimming off the scum from the surface now and then. Add the carrots, celery, spring onions, ginger, bay leaves and peppercorns, and leave to simmer for 45 minutes or until the juices run clear when the thigh is pierced with a skewer.
• Lift the guinea fowl onto a plate, and leave to cool slightly. Strain the remaining stock into a large shallow pan, bring back to the boil and boil rapidly for about 10 minutes until reduced and well flavoured.
• Remove the skin from the guinea fowl, then cut into joints. To do this, first cut off the legs and cut them in half at the joint. Carefully cut the breast meat away from the bones in two large pieces, then cut each one across into two smaller pieces.
• Serve hot with potatoes.
serves 4
ingredients
4 oven-ready poussins, about 450g/1lb each
50g/2oz butter, softened
2 shallots, chopped
4 tablespoons chopped fresh flat-leaf parsley
225g/8oz white grapes, halved and seeded
150ml/5fl oz dry white vermouth
1 teaspoon cornflour
60ml/21/2fl oz double cream
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Rinse the poussins and pat dry with kitchen paper. Spread the butter all over the birds, and put a hazelnut-sized piece in the cavity of each bird.
• Mix together the shallots and parsley. Put a quarter of the shallot mixture inside each bird.
• Put the birds in a roasting tin, and roast in the oven for 40–50 minutes until the juices run clear when the thigh is pierced with a skewer. Transfer to a serving platter and keep warm.
• Skim off most of the fat from the tin, then add the grapes and vermouth. Put the tin over a low heat for a few minutes to warm the grapes. Lift the grapes out of the tin with a slotted spoon, and scatter them around the birds. Keep covered.
• Stir the cornflour into the cream, then add to the pan juices. Cook gently for a few minutes, stirring, until the sauce has thickened. Taste and adjust the seasoning. Pour the sauce around the poussins, and serve hot.
serves 6
ingredients
150g/5oz butter, melted
1 onion, chopped
1 celery stick, chopped
1/2 green pepper, seeded and chopped
225g/8oz mushrooms, chopped
1 garlic clove, minced
2 tablespoons chopped fresh basil leaves
1 teaspoon dried oregano
2 tablespoon chopped fresh flat-leaf parsley
6 Cornish game hens
salt and freshly ground black pepper
• Preheat the oven to 170°C/325°F/Gas mark 3.
• Put 100g/4oz of the butter in a large saucepan. Add the onion, celery, green pepper, mushrooms, garlic, basil and parsley. Gently sweat until the vegetables are tender but not browned.
• Rinse the hens well and pat dry with kitchen paper. Season inside and out with salt and pepper. Stuff each of them with equal amounts of the vegetable mixture, and put them in a baking dish, breast side up.
• Drizzle with the remaining butter, cover and roast in the oven for 11/2 hours. Remove from the oven and rest, covered with foil, for a few minutes, then serve hot.
serves 8
ingredients
8 Cornish game hens
12 garlic cloves, crushed
4 tablespoons chopped fresh oregano
200ml/7fl oz red wine vinegar
150ml/1/4pt olive oil
200g/7oz prunes, pitted
175g/6oz dried apricots
150g/5oz pitted green olives
50g/2oz capers, rinsed and drained
8 bay leaves
175g/6oz soft brown sugar
225ml/8fl oz dry white wine
4 tablespoons chopped fresh parsley
salt and freshly ground black pepper
• Clean the hens well under running cold water. Pat dry with kitchen paper. In a large bowl, combine the hens, garlic, oregano, vinegar, oil, prunes, apricots, olives, capers and bay leaves. Season with salt and pepper. Cover and marinate in the refrigerator overnight.
• Preheat the oven to 180°C/350°F/Gas mark 4. Arrange the game hens in shallow roasting tins. Spoon the marinade over the top. Sprinkle evenly with the brown sugar, and pour the wine around them. Roast for 1–11/4 hours, basting frequently, until golden.
• Transfer the hens, fruit, olives and capers to a serving platter. Moisten with the pan juices and sprinkle with the parsley. Serve hot, passing around the remaining pan juices in a sauceboat.
serves 6
ingredients
5.4kg/12lb goose
For the marinade
3 tablespoons clear honey
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh coriander
4 tablespoons light soy sauce
3 garlic cloves, crushed
1 teaspoon grated fresh root ginger
1 teaspoon five-spice powder
1 teaspoon ground coriander
pinch of ground cinnamon
• Rinse the goose inside and out, and pat dry with kitchen paper. Remove the wing tips, neck and gizzard. Truss the goose, and place in a non-metallic dish.
• Mix together all the marinade ingredients in a large jug, and pour over the goose. Cover and leave to marinate in the refrigerator overnight, turning and basting occasionally.
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Remove the goose from the marinade, and pat dry with kitchen paper. Weigh the bird, transfer to a rack in a roasting tin and cover with foil. Roast for 20 minutes, then reduce the temperature to 200°C/400°F/Gas mark 6, and roast for 15 minutes per 450g/1lb.
• Serve with roast potatoes and vegetables.