Poultry

Chicka-deller Serves 4 - Prep. Time 12 cooking
500g minced chicken or turkey 1 onion 2 cloves garlic (optional) 1 egg 2 tbsp milk 1 tsp each of Salt, Pepper, Paprika, Mixed Herbs 50g butter (or margarine) for frying

1. Place the onion and garlic in the food processor and process until finely chopped, now add the minced meat and let this process until smooth, add the milk, egg and herbs, scrape the sides of mixer to ensure it all gets mixed and let it process for another minute or two.
2. In the meantime heat a frying pan with 2 tbsp of water and the 50g butter.
• Place some hot water in a cup.
• Choose a tablespoon or a tea spoon for the size of the “deller” (meat-balls).
• Take the frying pan off the heat while creating the “deller”.
• Dip the spoon into the water, then use the spoon to scoop out the mixture and form the “deller” in the palm of your other hand – scoop this up and place on the frying pan,
• Carry on with this until the pan is full.
3. Fry the “deller” 5 minutes on each side.
4. Serve plain or in a tomato sauce with rice, potatoes or pasta.

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Chicken Breasts in Sweet Lime & Ginger Marinade Prep.time 50 minutes Serves 2.
	The marinade: 1 clove garlic, finely chopped 2 tsp fresh root ginger peeled and finely chopped 2 tbsp Dark Brown Soft Sugar 2 tbsp Soya sauce 2 tbsp Sharwood's Hoisin Sauce 1 red onion, finely chopped 1 lime, juice and zest of 2 salad onions, finely chopped 2 skinless chicken breast fillets, diagonally sliced 2 tbsp Sesame Oil 150g Fresh Egg Thread Noodles

1. Combine the marinade ingredients, add the chicken, cover and refrigerate for at least 30 minutes.
2. Remove the chicken with a slotted spoon but reserve the marinade.
3. Heat half the sesame oil in a frying pan,
4. Add the chicken and fry for 4-5 minutes or until thoroughly cooked.
5. Remove from the pan and keep warm.
6. Place the noodles in a large bowl and cover with boiling water.
7. Leave to stand for 2-3 minutes.
8. Drain thoroughly.
9. Heat the remaining sesame oil in a frying pan,
   add the noodles and the marinade and simmer gently for 2-3 minutes.
10. Place the noodles on a warmed plate, top with the chicken
    and garnish with chopped fresh coriander, toasted sesame seeds and lime wedges.

Serve with noodles for a speedy supper dish for two. As an alternative to fresh noodles, use medium dried noodles, and cook according to the instructions on the pack.    Top

Chicken in Green Sauce Serves 4 to 6.
900-1350g chicken pieces 500 ml chicken stock 8 chillies 125 ml pumpkin seeds or pine nuts 125 ml walnuts 125 ml almonds 1 large onion, chopped 2-4 cloves garlic, chopped 500 ml coarsely chopped green tomatoes 1 bunch coriander leaves Salt and freshly ground pepper to taste 2 Tbsp vegetable oil

1. Combine the chicken pieces and stock in a pot and bring to a boil over high heat.
2. Reduce the heat and simmer covered for 45 minutes.
3. Drain the chicken and keep it warm, reserving the stock.
4. Using a fork, hold the poblano chills over a gas flame or electric burner
   until the skin is blistered and blackened in places.
5. Place in a paper bag and allow to rest for 20 minutes.
6. Peel the chillies, slit them lengthwise, and remove the seeds and veins.
7. Working in small batches, pulverize the pumpkin seeds in an electric blender or food processor.
8. Combine the poblano chillies, ground pumpkin seeds, walnuts, almonds, onion, garlic, tomatillos,
   coriander, salt, and pepper in a bowl and mix to combine.
9. Working in batches, puree the mixture in an electric blender or food processor,
   adding enough of the reserved chicken stock to make a thick paste.
10. Heat the oil in a large skillet over high heat and add the sauce. Cook,
    stirring constantly, for 3 to 4 minutes.
11. Thin to the consistency of heavy cream with the chicken stock if necessary.
12. Reduce the heat to very low, transfer the chicken to the skillet, and
    simmer covered until the chicken is very tender, 15 to 20 minutes.

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Chicken Lasagna without pasta Prep time max 10 minutes Cooking time 20-25 minutes Serves 2-3 Calories 755 in total
150g cooked skinless chicken, cut or torn into bite size pieces 100g grated cheese, lactose free 1-2 courgette thinly sliced slightly on an angle to be used instead of lasagna 1 onion finely chopped 1 tin of peeled tomatoes 2 garlic cloves Salt and black pepper. A prise of mixed herbs, thyme. Sweet Spanish paprika Grated nutmeg

1. Preheat oven to 200° C.
2. In the meantime, use a food processor to chop the onions, garlic and tomatoes.
3. Spread the chicken pieces in a large lasagna dish.
4. Spread the tomato mix over the chicken pieces.
5. Cover the dish with a layer of sliced courgettes.
6. Finish with a layer of grated cheese
7. Dust with paprika and a touch of nutmeg
8. Place in oven and cook for 20 to 25 minutes at 200°C.

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Chicken Liver Pâté Preparation and Cooking time: max 10 minutes
	50g Goose Fat (or butter) 400-450g Chicken Liver (trimmed and sinew removed) 1 large Spring Onion (approx 2cm) finely chopped 1 large clove Garlic (finely chopped) Salt and black Pepper 1 tsp fresh Thyme (leaves only) * The following is optional 75-100ml Red Wine (or 75-100ml Chicken Stock) 1-2 tbsp Brandy 1-2 Bay Leaves (for decoration) Some fresh Cranberries (for decoration)

1. Remove the sinew form the chicken liver and halve the larger pieces
2. In a mortar add the salt and cut the thymes into 2-3cm length,
   grind this and the salt will help removing the leaves of the thyme.
   Don’t overdo it. Then remove all the stalks and add the pepper.
3. I prefer to use a wok as the heat surface is smaller but the cooking is easier to deal with
4. Melt the goose fat in a pan over a medium heat; add the onion and the garlic;
   fry until softened, but not coloured.
5. Add the herbs and fry for ½ minute
6. Add the chicken liver and ensure it has been sealed all over, fry for 1-2 minutes
   constantly turning the liver so that it does not get brown.
7. Now stir in the alcohol (or the chicken stock) and let it cook vigorously for 3-4 minutes
   or until most of the liquid has evaporated/boiled away.
8. Place everything in the food processor and blend until smooth.
9. Transfer the pâté into a serving ramekin or small dish and cover with cling film.
10. Keep the pâté refrigerated
11. Decorate with a couple of cranberries and a bay leaf when serving.

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Chinese Crispy Duck Day One: Prep:  25 minutes Cooking time 2 hours Day Two: Prep:  15 minutes Cooking time ½ - ¾ hours
1 whole duck 6 shallots, chopped 1 litre chicken stock 500ml dark soy sauce 400ml Chinese rice wine 3 tablespoons honey 4 whole star anise or 2 teaspoons ground anise 1 strip orange peel - avoid the white pith. Some vegetable oil Shredded spring onion Boiled rice

Day One
1. Trim the duck of excess fat, including those hideous lumps inside the vent. I usually cut the parson's nose and the neck skin off as well but all this is optional. Remember to take out the giblets if they are packed inside the duck! I have been known to forget this.
2. Place the duck, bottom upwards, in a colander in the sink.
3. Pour a kettleful of boiling water over the bird, inside and out.
4. Allow to drain well.
5. Into an oval baking dish or saucepan big enough to hold the duck, put the shallots, stock, soy sauce, rice wine, honey, anise and orange peel.
6. Bring to the boil, stirring the while.
7. Place the duck in the dish breast down. The liquid should just about cover the bird.
8. Cover and cook gently for about an hour and a half, turning the bird over for the last 20 minutes.
9. Let it cool a bit and lift out the duck and drain it.
10. Remove the peel and the whole anise if using.
11. Leave the duck in a cool place - the bird must dry out overnight.
12. Refrigerate the gravy once cold. Skim off the excess fat.

Day Two
1. When you are going to eat it, preheat the oven to Gas 6/200C/400F.
2. Rub the duck all over with some vegetable oil.
3. Set it in a roasting tray and roast for 30-40 minutes until deep brown and crispy.
4. Pull the meat off with forks
5. Serve with the onions, plain boiled white rice and the reheated gravy. Top

Flying Jacob Prep: 10 minutes – cooking 20 minutes
½ roasted chicken 200-250ml of single cream 150ml Heinz Hot Chilli Sauce (Not yet available in the UK but available online) otherwise use “Ketchup and a dash of liquid Chilli sauce” 3 large bananas – cut into 6 pieces (once lengthways; 3 times across) 100g salted peanuts 280g sliced bacon

1. Preheat the oven to 220° C
2. Debone the chicken and tear the meat into coarse pieces and spread evenly in a large oven dish.
3. Spread the banana pieces evenly over the chicken
4. Fry the bacon until crisp, remove from the pan and set aside on kitchen paper. Break into small pieces.
5. De-glaze the pan with the cream and the chilli sauce, stir for 1 minute
6. Pour the sauce over the dish of chicken and bananas.
7. Place in the oven and cook for 20-25 minutes. (no cover needed)
8. Serve with rice and 1 dish each of nuts and bacon and possibly a side salad.

This dish was originally created by a Swedish Air Freight worker Ove Jacobsson,
who published it in the Swedish cooking magazine, “Allt om Mat” in the sixties. Top

Pot roasted chicken legs Prep: 3-5 minutes – cooking 1½ hour.
1kg chicken legs (3-4 pieces) Some olive oil 1 onion ½ teaspoon each of: salt, pepper, garlic, herb de province, onion powder, hot paprika (or paprika and chilli) and maybe some sweet curry powder.

1. Preheat oven to 200º C.
2. Rub each of the chicken legs with olive oil and sprinkle them with the herb mixture
   (the easiest way is to use your hands).
3. Place the legs in an iron oven dish (dutch oven) and place the pealed onion into the
   middle of the legs (see picture).
4. Cover the dish and place it in the oven for 1½ hour.
5. Serve with rice or potatoes or spaghetti.

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Spatchcocked Chicken Prep. time 5 min. Cooking time 40 min.

Spatchcocking is a fowl slit lengthways, opened out, and cooked (usu. grilled) flat.

Place chicken breast-side down, with the tail towards you. Using sturdy scissors or poultry shears, cut up along each side of the backbone to remove it, cutting through the rib bones as you go.
You could also remove the breastbone by simply cutting through the soft-bone at the top of the neck then run your thumb along the bone – into the chicken meat – on both sides to lift the breastbone out easily.
Turn over the chicken and flatten it with the heel of your hand (over the breast bone or where the breastbone used to be) so that the meat is roughly an all over one thickness. If you don’t like the fat at the rear of the chicken just cut it off Bend the wing-tips under the chicken.
Use two long skewers to secure the legs, by running them through the thigh and then diagonally through the breast and wing.
Marinate to taste and griddle or grill for 15-20 mins per side or roast for 40 minutes (depending on size of bird).
You could just par-cook the chicken – and freeze it for later use. Top

Stir Fried Chicken Breast with Tomatoes Prep. time 5 min. Cooking time 10 min.
	1 cleaned chicken breast 1 Onion 2-3 chopped large frying tomatoes 1 small can of mushrooms Some butter and a tsp olive oil Cut Spring onions Mixed French herbs

Cut the chicken breast into thin stripes. Chop the onion and brown it in the butter and olive oil, when it starts to take on colour add the chicken strips, and let the whole just brown. Add the mushrooms, spring onions and the tomatoes. Add herbs to taste. Cover with lid and gently simmer for 5 minutes.
Serve with pasta, rice or potatoes and a little side salad. Top

Sticky Chicken Wings and Drumsticks Preparation time overnight Cooking time 10 to 30 mins This recipe is for cooking on a barbecue.
	6 chicken drumsticks, preferably free-range 6 chicken wings, preferably free-range For the marinade:   2 tbsp clear honey 3cm piece of fresh ginger, peeled and grated 1 garlic clove, crushed 1½ tsp Chinese five spice 2 tsp soy sauce 3 tbsp orange marmalade ½ tsp grated orange zest 1 tbsp sesame oil

Slash the chicken drumsticks three to four times each with a sharp knife and place in a non-metallic bowl with the chicken wings. Mix together all of the marinade ingredients and pour over the chicken. Leave to marinate for at least 2 hours, or overnight if you can, turning occasionally.
Once it has marinated, place the chicken on the barbecue over medium-hot coals and cook for about 20 minutes, brushing with any marinadeleft in the dish as it cooks. If it’s colouring too quickly, move to a cooler part of the barbecue to cook more gently. It’s important you cook the chicken all the way through.
If you’re unsure, pierce a drumstick with a skewer: if the juices are still pink, carry on cooking. Eat as soon as they’re cool enough to handle, with the sticky sauce all around your mouth and fingers. Isn’t that what barbecues are all about?
The chicken can also be cooked in the oven for perfect picnic food. Preheat the oven to 200C/Gas 6. Transfer the chicken into a roasting tray with a couple of spoonfuls of marinade. Place in the oven for about 50 minutes, turning occasionally and basting with the marinade and juices until thoroughly sticky and golden, adding extra marinade to the tray if necessary. Once the chicken pieces are cooked, eat them when fresh and hot, or leave to cool before packing up for a picnic or packed lunch. Top

Super healthy dinner for one Prep. time 5 min. Cooking time 10 min. Calories: 380
	For the stir-fry: 100g cooked chicken, diced roughly. ½ medium sized onion, chopped ½ courgette, julienned 1 clove garlic, pressed 3 cherry tomatoes, halved and quartered 1 tsp olive oil 5g butter Salt, pepper and herbs to taste. For the rösti: 1 medium potato, grated 1 tsp olive oil 5g butter Salt, pepper, garlic salt and onion salt.

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Thai Gingered Chicken 20 Minutes.

625g chicken or turkey breast, cut into strips 3 tbsp sesame oil 2 tbsp grated fresh ginger 2 tbsp crushed coriander seeds 1 red chilli, chopped 4 kaffir lime leaves (or lime peel) 4 finely chopped shallots 4 crushed garlic cloves 8 small spring onions, chopped 2 small pineapples, halved and flesh scooped out 8 baby sweetcorn, halved 3 tbsp fish sauce 1 large yellow pepper, cored, seeded and finely sliced 2 limes Grated rind and juice 2 tbsp coconut milk 10cm length of cucumber, cut into chunks 90g cashew nuts, roasted

Cut the pineaple lenght weise, carefully remove the pineaple flesh, to reserve the shells (for serving).
        If you cut a patten (1.5cm square) in the flesh before lifting it out of the shell,
        you will be able to just use a spoon to remove seperate the flesh from the shells.
To marinade mix the following in a bowl, cover with cling-film and leave in fridge for at least 30 minutes:
      the chicken/turkey, 2 tbsp oil, chilli, ginger, coriander, lime leaves, shallots, garlic and spring onions.
Heat the remaining oil in a large pan, add the chicken and marinade, and stir-fry for 2 minutes.
Add sweetcorn, fish sauce, lime rind and juice and pepper with the chicken.
Cook over a high heat for 3 minutes, stirring and turning continuously.
Stir in the coconut milk, cucumber, pineapple and nuts.
Spoon into the pineapple shells and serve immediately.         Top

Thai-Style Chicken, Corn, and Prawn Cakes Serves: 4 - Preperation Time: 10 minutes Cooking Time: 10 minutes

For the Cakes 2 skinless chicken breasts 250g raw tiger prawns,     peeled and deveined 1 egg white 1 garlic clove, crushed 1-3 tbsp Thai red curry paste 50g fresh breadcrumbs 195g can sweetcorn, drained 2 tbsp chopped fresh coriander 4 spring onions, sliced 2 tbsp sunflower oil 1 lime, cut into wedges, to serve For the sweet chilli sauce 4 tbsp sweet chilli sauce 1 tsp soy sauce 1 tsp fish sauce 5 cm piece cucumber, peeled, seeded and finely chopped (optional)

Mix the three sauces together,add the cucumber (if using) and set aside.   Top

Turkey Curry Prep. time 5 min. Cooking time 20 min.
	200g cut turkey pieces (leg and/or breast) 100g frozen peas 1 small tin Sweetcorn Salt & Pepper 1 chicken stock cube 1 Onion 1-2 cloves garlic Curry powder Mixed french/italian seasoning

Blanch the finely chopped onion and garlic; then add ½ litre boiling water and the stock cube.
Split the turkey meat into 2 portions. Heat a frying-pan (an iron-pan is best, not a Teflon pan as it doesn’t get hot enough) and put 1 portion of room-temperature turkey into the dry very hot (no butter/oil is needed) frying pan. Do not layer the meat! Turn until the turkey meat is sealed (max 2 min). Remove the meat and "wash" the pan with some of the stock. Repeat this until all the turkey meat is sealed.
Finish making the gravy by adding the herbs: curry powder, a little mixed herbs, Salt and pepper. Make sure your sauce is strong because the turkey-meat and the peas-sweetcorn have no flavour thus will use the flavours from the sauce. Simmer on low heat for 10-15 minutes.
You may have to add some more water and herbs at the end. If you need to thicken the sauce dissolve 1 teaspoon potato flour with cold water and pour this into your sauce. Simmer for another 2-3 min. Serve with rice or rice-noodles. Top

Turkey in Crème Fraîche Sauce Prep. time 5 min. Cooking time 45 min.
	1kg stir-fry turkey (Brest and thigh) ½l whipping cream ½l crème fraîche Herbs (powder): Curry, Paprika, Ginger, Garlic, Salt, Pepper and lots of mixed Italian/French herbs

Keep some cream back (for cleaning the frying pan and pour the remaining whipping cream and the crème fraîche into a large saucepan and heat on very low heat.
Split the turkey meat and the herbs into 3 portions.
Heat a frying-pan (an iron-pan is best, not a Teflon pan as it doesn’t get hot enough) and put 1 portion of meat and herbs into the dry very hot (no butter/oil is needed) frying pan. Do not layer the meat!
Fry and turn the meat until brown (2 minutes), then tip the meat into the saucepan and clean the frying-pan with a little of the saved cream and add to the saucepan.
Wash the frying pan and start frying again until all the meat is in the saucepan.
It isn’t necessary to add salt to the sauce as the meat is salted (or as the salt was added prior).
Use a gravy colouring if the gravy needs to be darker.
If you want you can add some Port, Brandy or Cherry Brandy.
This dish can be served with rice, potatoes and pasta and/or salad.
This dish can be made some days prior to usage and freezes well. All you have to make, on the day of usage, are the sundries. Top

Turkey in Red Wine Gravy Prep. time 5 min. Cooking time 30-40 min.
	300g Turkey Casserole Strips, cut into small piece approx. 1 cm square 1 large Onion, diced finely 1 large Garlic clove, chopped finely 1 can sliced Mushrooms (drained) 1 table spoon olive oil 1½ glass of cooking wine Herbs to taste: Salt, Pepper, Paprika, Basil & Rosemary. Brown gravy

• Dry-fry the turkey meat, browning each piece then remove from pan.
• Add the oil and sauté the onion and garlic. Once this is done add the turkey meat and bring back to heat. Add the wine and cook until most of the wine has disappeared.
• Add the can of mushrooms, stir and let it rest for ½ hour.
• Make ½ pint of brown gravy and pour over the meat, place it all in a fire-proof oven dish and at a later stage place the dish in a 200°C oven for 20-30 minutes.

Serve with Potatoes, Mash or Rice and vegetables. Top  

Turkey in tomato sauce Prep. time 5 min. Cooking time 15 min.
	300g cut turkey pieces (leg and breast) 1 small tin of mushrooms 1 jar of tomato sauce Salt & Pepper 1 Onion 1-2 cloves garlic Mixed french/italian seasoning

Saute the finely chopped onion & garlic then add the herbs and fry a little longer. Now add the tukey meat and fry until brown - be careful not to fry it too long otherwise it will get too dry.
Add the tomato sauce and mushrooms, check the taste.
Served with rice, potatoes or pasta. A portion of salad is also nice. Top

Kalkun i fløde og crème frais sovs (DK) Prep. time 5 min. Cooking time 45 min.
1kg småskåret kalkun (bryst & lår) ½l piskefløde ½l crème frais krydderier Karry, Paprika, Ingefær, Hvidløg, Salt, Peber og masser af blandede italienske/franske krydderier

Put piskefløden og creme frais’en i en stor gryde og tænd på lille blus put en håndfuld eller to blandede krydderier herind. Behold en kop af fløde tilbage. Del kalkun kødet og resten af krydderierne ind i 3 portioner. På en meget varm stegepande (helst en jern pande eller ikke en teflon) lægges en portion af kød og krydderier. Kødet vendes indtil det er brunt, hvorefter det stegte kød hældes i gryden med fløden. Rens stegepanden med en smule fløde, før end at panden vaskes ren. Denne procedure gentages tre gangen.
Det er ikke nødvendigt at tilsmage fløden med salt da kødet bliver saltet. Hvis sovsen skal være noget mørkere brug en smule kulør. Hvis man syndes kan man tilføje noget Port eller Brandy eller Sherry.
Hertil kan servers ris, kartofler eller nudler. En portion af salat er også godt.
Maden kan laves et par dage før end den skal serveres. Dybfryse den og lav kun ris, kartofler eller nudler på dagen. Top

Kalkun i tomat sovs (DK) Prep. time 5 min. Cooking time 15 min.
	300g små skåret kalkun (bryst / lår) 1 lille dåse champion 1 glas Tomat sovs Krydderier Løg, Hvidløg, Salt, Peber blandede italienske/franske krydderier

Blancere løget og hvidløget. Tilføj kryderierne derefter det skåret kalkun kød og lad det bleve lidt brunt.
Det må ikke stege for længe ellers blivere det tørt. Tilføj champion og tomat sovs - smag til.
Hertil kan servers ris, kartofler eller nudler. En portion af salat er også godt. Top