This is not the confit duck of French tradition, where the legs sit in duck fat as a preserving method.
This is a lighter version that still gives a tender duck with crispy skin, but with less salt and a little less fat. In the four major UK supermarkets, the fat costs more per kilo than the legs!
Continue reading Duck Confit – a lighter version
This chicken and rice mix is a great base for burritos. It’s also good in stuffed vegetables, as a soup base, or even on its own. The method may seem a little unusual, but it’s to keep it low-fat. On the UK Government’s ‘traffic light’ labelling system, it’s green in all categories. It also has good protein levels, based on calculations, of 13.5 g per 100 g.
Get the recipes…A simple midweek kind of meal that’s also good to feed a crowd.
This recipe came from a family friend from Taiwan. It is a marinade and basting sauce that is equally good on barbecued chicken or duck. Because of the large amount of sugar, it is important to cook the poultry with indirect heat to minimize char.
Continue reading Cinnamon Chicken or Duck
How do you title this? Chicken satay refers to the meat, but the peanut sauce served with it has become known as satay sauce so, like Baden-Baden or New York, New York, should it be satay satay?
Continue reading Chicken Satay with Peanut SauceA simple meatball with several uses – like this as a meal, in a sub roll with tomato sauce, in smaller balls on pizza, as part of a buffet on skewers, or even in a soup.
There’s the added benefit that it’s high in protein and low in fat.
Chicken bog as a dish appears to have originated in the low country of South Carolina around Myrtle Beach. It was the retirement plan for old laying hens (which goes to show that some retirement plans are better than others). It is in between a pilaf and a stew in consistency and was an economical way to feed a crowd. I re-imagined it as a sausage patty. I used rice to carry the flavor of chicken stock. The rice modifies the texture of the sausage and if the sausage is made into patties, it will form a thin crispy starch layer on the outside when fried. The amount of cooked rice added as a ratio of the overall sausage can be varied according to taste and texture desired.
Continue reading Chicken & Rice Sausage BurgerI wrote this originally in 2009:
One of my old standbys – based on a recipe from Nigel Slater’s book ‘Toast’. A book well worth buying.
The recipe is simplicity itself.
Cut a chicken into 8 pieces. Put it into a roasting tin with a head of garlic (crushed up a bit) and some onion segments. Squeeze over the juice from two lemons and chuck the lemons in. Glug with olive oil and stuff in the oven at 180°C for ½ hour. Then chuck a glass of white wine in along with a handful of basil leaves. Cook for 15 minutes more and serve…
…dip ya bread in!
This is even nicer done with preserved lemons.
Pauline can’t have wine, so I used chicken stock instead. She’s going to have to go!
