Posts Tagged ‘chicken’

Serves 2


2 partly-boned chicken breasts
2 tsp groundnut oil
2 rounded TBS Thai red curry paste

To garnish:
1 lime, cut into quarters
A few sprigs of fresh coriander


About 1 or 2 hours before you need to cook the chicken, lay the breasts in a heatproof dish, then take a sharp knife and make 4 diagonal cuts across each breast.  Sprinkle first with a little salt and then with the oil, rubbing the oil well into the chicken.  Next spread the curry paste over the surface of each portion and rub that in well too.  Cover with clingfilm and leave on one side for the chicken to soak up all the flavours.
To cook the chicken, pre-heat the oven to 180C/gas mark 4.  Place the dish on a high shelf and cook for 30 minutes, basting with the juices from time to time.  When ready, serve with a large green salad, garnishing the chicken with sprigs of coriander and some lime quarters to squeeze over.


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Serves 4-6

For the stock:
1 whole, organic chicken
1 onion
1 carrot
2 sticks celery
1 parsnip
Handful parsley

For the soup:
2 shallots, finely chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 TBS fresh ginger, finely chopped
1/4 tsp chilli
1 TBS olive oil
Meat from whole, organic chicken
2 pints chicken stock
2 tsp lemongrass
1/4 pint coconut milk
1/2 tsp turmeric
1 stick celery, julienned
1 carrot, julienned
1 leek, julienned
Handful mangetouts, sliced
Handful broccoli, cut into small florets
1 cup kale, cut into small pieces
2 TBS coriander or parsley, chopped (optional)

Place all of the stock ingredients in a large pan, cover with water and bring to the boil.  Simmer for about 1 hour until the chicken is cooked through. Remove the chicken, strain the broth and set it aside. When the chicken has cooled, remove the meat and shred it into pieces. Cook the shallots, onion, garlic and ginger in the oil with the chilli for 5 minutes. Add the stock, lemongrass, turmeric,
kale, celery, carrot, leek and broccoli to the pan. Simmer until the vegetables are tender (but not over-cooked), then add the shredded chicken, coconut milk and mangetouts. Heat through until cooked, add salt to taste and serve with chopped coriander/parsley (if desired).


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Quantities to be decided by you, depending on how many you are feeding.


Pack homemade guacamole and a selection of crudites such as celery, peppers, carrots and cucumber, and either some large cooked prawns or some cold chicken.

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Quantities to be decided by you, depending on how many you are feeding.


Make a salad using vegetables of your choice, lettuce and plenty of celery.  Serve with some chicken or seafood, depending on your personal preference.

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Quantities to be decided by you, depending on how many you are feeding.


Serve slices of roast chicken with a big helping of asparagus and a romaine salad for a healthy dinner.

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Quantities to be decided by you, depending on how many you are feeding.


For the salad:

Broccoli, cut into small florets

Cabbage, chopped

Green onions, finely chopped

Artichoke OR palm hearts, chopped

Prawns OR roast turkey OR grilled chicken

1/2 avocado, sliced

For the dressing:

Olive oil

Wine OR balsamic vinegar

Combine the broccoli, cabbage, onions and artichoke/palm hearts in a bowl and top with the slices of avocado and your chosen fish/meat.  Mix the olive oil and vinegar together to suit your taste and use as a dressing.  Serve immediately.

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Serves 2, plus extra chicken for leftovers.  Make the garlic sauce in advance (see the ‘Dressings’ category to the right).


1.6kg corn-fed, free-range chicken

1 unwaxed lemon, halved

Salt and freshly ground black pepper

4 TBS extra virgin olive oil

250g baby spinach, washed

220g baby leeks, trimmed

350g asparagus, trimmed

Heat the oven to 200C/gas mark 6.  Squeeze the lemon over the chicken, rubbing the juice into the skin, then place the lemon halves inside the bird.  Season and rub with 2 TBS olive oil.  Place on a roasting tray, breast up, in the centre of the oven and cook:  allow 45 minutes per kilo, plus 20 minutes, and turn the bird onto its breast after 45 minutes.  Test the chicken by piercing the thickest part of its thigh with a sharp knife.  If the juices run clear, it’s cooked.  Once ready, transfer to a plate, cover with foil and rest for 10 minutes.  Discard the fat and set aside 1 TBS of the juices.

While the chicken is cooking, bring 2 pans of unsalted water to the boil.  Drop the spinach into one – within 30 seconds it will wilt.  Drain the spinach into a colander and refresh under cold running water.  Squeeze out the excess water, chop and set aside.  Drop the baby leeks into the other pan.  Cook for a minute, or until tender, then drain and cool.  Add the asparagus to the same pan, boil for 4 minutes until tender, then drain and cool.  Toss the asparagus and leeks in 1 TBS olive oil and season.  Heat a griddle pan over a high heat.  Cook the leeks and asparagus for a minute, turning regularly, until they’re flecked golden on all sides.  At the same time, add the spinach to the pan with the chicken juices.  Season, set over a medium heat and stir until hot.  Serve the chicken with the vegetables and garlic sauce.

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