Sunday lunch: Pot roast Poussin (gypsy style) recipe
“Danny, I’m really sorry but I’ve forgotten to take the pheasant out of the freezer.” It was eight in the morning and my mum was arriving for lunch in a few hours. Danny turned over. “Thank God for that. I much prefer the poussin version of the dish.” We snoozed until 9.47 and then D jumped into Jalopy and shot down to Newmarket. He arrived at the supermarket as the doors opened and was back at 10.10 with two plump poussin. My Mum is a foodie. At the eating rather than the cooking end of the spectrum. Her...
read moreChunky chicken medallions filled with goats’ cheese, pesto and herbs on a warm Bulghur Wheat salad recipe
“How would you cook a couple of fat, free range organic chicken breasts?” Anna put down her brush and gazed into the middle distance. “I always marinade chicken breasts in lemon, garlic and olive oil. Have they got skin?” I didn’t know. I had just discovered them in the freezer this morning. “If they have skin you can tuck something under the skin. Such as Brie or Pesto and grill them. Or why not sun dried tomatoes? Or just slice the breast and slip something succulent. . “. Anna’s suggestions...
read moreSunday Roast: Emma’s easy roast chicken recipe with automatic garlic sauce (also works well with roast pheasant)
My friend Emma gave me this special roast chicken recipe. Everyone loves it, including her young children and it’s quick and easy to prepare. The chicken sits in the stock as it roasts so it is succulent and full of flavour. The garlic sauce is delicious and doesn’t blow your head off. If you are looking for an easy way to cook pheasant this recipe works very well with game. Ingredients: 1 chicken (approx 1.5 kilos) 1 head of garlic 300-600 ml of hot chicken stock (depending on the size of your casserole. There needs to be enough...
read moreIn the bag roast chicken recipe
My friend Carol keeps on mentioning how good game cooked in a bag is. I vaguely remember people using roasting bags in the eighties. Everybody was using them for a few months and suddenly they just fizzled out. Actually, I hate to admit it but I thought the attraction was that using roasting bag was to stop your oven getting so dirty. Until last weekend, I had no idea of their magical effect on food. Carol’s advice is sound. Everything that she recommends is good, from tiny tomato sandwiches on a hot summer’s day to her own herb...
read moreSunday Roast: Best roast chicken (or turkey) with piquant automatic gravy recipe
One happy day, Danny opened the small box that holds the Tobasco bottle and pulled out a slip of paper. It was a recipe suggestion for roast chicken baste or a marinade for barbecued chicken. There was just a list of ingredients (no amounts or method). The list intrigued him, it lay beside his place for a couple of days and was studied as he sipped his coffee and tucked into supper. Finally he announced: “I’m going to try this. Can you get a free range chicken from Fred’s for next Sunday, please.” Fred Fitzpatrick,...
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