Red Chicken

26 Oct 2011 Heat oil, some chop chicken, some garlic, some onion, fry. Add some random spices to make spicy-fried-chicken base. Realise that the sour cream is more important than you thought. Give up on fajitas. Turn down heat on flash-fry, find a saucepan and throw together a roux and then a white sauce. Put some water on for rice. (A few  months ago I decided that missing from my basic stock of "things I can cook with my eyes closed" was a white sauce. I know the theory, but I spent a few nights playing until I could produce a servicable white sauce by guesswork ... {Tags: , , , } {More...}

Chickens In Blankets

11 Oct 2011 You will require: (x is the number of people) (2x) wide slices of bacon x large chicken breasts Thyme Basil Oil (Vegetable/Sunflower will do, or use butter if you prefer) Tin Foil An Oven A Baking Tray An hour.Preheat the oven to somewhere medium-low, ensure your chicken is defrosted. If your chicken is not defrosted, defrost your chicken. Tear off a piece of tin foil large enough to cover all chicken-breasts when lined up on the tray twice. That is, where len is the breadth of the breast, 2(len*x)+mzrk. Where mzrk is a random length that accounts for being able to do with said tin foil everything we are going to do ... {Tags: , , } {More...}

Chicken Bacon Somerset

27 Sep 2011 A recipe for disaster Did you know that in america, people buy pasta by the box? How big is a box? We don’t know. Thus, when a recipe starts “take two boxes of rice”, we should know to leave the hell alone. Hah, I decided, your strange american phrasings cannot harm me, my culinary genius is like a shield of steel. Take one cup of rice. That is, take a small mug, put rice into it, pour it into boiling water, and boil it for 7 minutes. Drain. Meanwhile, cook two chicken breasts (either properly or by bunging them in the nukeomatic for a ... {Tags: , , , } {More...}

Chicken Stock

30 Aug 2011 Traditionally, the model of cookery was to make food, then make more food from the leftovers. I don't do that so much, but one remainder of it I do attempt to try is making Chicken Stock from the remains of a stripped roast chicken. It's pretty easy, and tastes a lot better than stock reconstituted from a knorr tub or an oxo cube. My standard stock recipe is: a Sprig of basil a Onion a Carrot a Chicken a Celery of which the only actually important bit of it is the Celery and the Chicken. This is something of an annoyance, as celery's generally the thing on ... {Tags: , } {More...}

Roast Chicken I

meal units
23 Aug 2011 This is the first Roast Chicken recipe. I tend to evolve these over time, so it'll probably not be the last. You'll need: A Chicken - Handy when you're cooking roast chicken. Butter Salt - Crystals for preference, ordinary salt otherwise. A lemon Thyme About an hour and a half. Heat the oven to 200oc So, there are three things that make Chicken taste of non-generic things. The first is traditionally steam (makes it juicy, but basically boils the taste out like overdone vegatables), then there's the dry (tastes more, but arrid and less enjoyable to eat) and there's the stuffing, which affects the taste and balances the ... {Tags: , , , } {More...}