Poultry

Spiced chicken salad

Spiced-chicken-salad_cIngredients:
* 454g/1 lb cooked chicken breast fillets, boned and skinned (40 Sins on Green)    
* 1 paw paw or mango, peeled
* 1 small bunch spring onions, sliced diagonally
* 57 g/2 oz bean sprouts
* 2 tablespoons chopped fresh coriander (1 Sin)
* 2 tablespoons chopped mint

For the dressing:

* 2 tablespoons nam pla or soy sauce
* juice of 2 limes
* 1 fresh red chilli, deseeded and finely chopped
* 2 garlic cloves, crushed
* 2 level teaspoons liquid honey

Florida turkey salad

Florida-turkey-salad_cIngredients:
* 454 g/1 lb cooked turkey breast, boned and skinned (36 Sins on Green)
* 2 large oranges
* 1 bunch watercress, washed and trimmed
* 4 spring onions, chopped
* 4 tablespoons fat free vinaigrette dressing
* juice of 1/2 orange (1/2 Sin)
* salt and freshly ground black pepper
* 1 tablespoon chopped fresh basil
* 2 grilled rashers lean back bacon, crumbled (4 Sins on Green)

Spicy chicken noodle salad

Spicy-chicken-noodle-saladIngredients:
* 340 g/12 oz skinned, boned chicken breasts, cut in thin strips (18 Sins on Green)
* juice of 1 lemon or lime
* 1/2 teaspoon ground coriander
* pinch of Chinese five-spice powder
* 1 garlic clove, crushed
* 113 g/4 oz dried egg noodles (22 Sins on Original)
* 1 teaspoon sesame oil (2 Sins)
* 113 g/4 oz mangetout
* 1 red pepper, deseeded and thinly sliced
* 1 red chilli, deseeded and finely chopped
* 1 x 2,5 cm/1 in piece fresh root ginger, peeled and chopped
* 2 tablespoons soy sauce
* salt and freshly ground black pepper
* torn fresh coriander leaves, to garnish

Singapore noodles

Singapore-noodlesIngredients:
* 6 teaspoons vegetable oil
* 125 g (4 oz) mushrooms, sliced
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 125 g (4 oz) ham, cut into shreds
* 2.5 cm (1 in) piece fresh root ginger, peeled and grated
* 50g (2oz / 1/2 cup) frozen peas
* 250g (8 oz) rice vermicelli
* 125g (4oz) cooked chicken
* 1 teaspoon curry powder
* salt
* 125g(4oz) peeled prawns
* 75 ml (2 1/2 fl oz / 1/3 cup) chicken stock
* 4 teaspoons soy sauce
* 60 ml (2 fl oz / 1/4 cup) dry sherry
* spring onion tassels, to garnish

Turkey tetrazzini

Turkey-tetrazziniIngredients:
* 250g (8oz) red, green and white tagliatelle
* 60g (2oz / 1/4 cup) butter
* 4 rashers streaky bacon, rinds removed, chopped
* 1 onion, finely chopped
* 125 g (4oz) mushrooms, sliced
* 45 g (1 1/2 oz / 1/3 cup) plain flour
* 440 ml (14 fl oz / 1 3/4 cups) chicken stock
* 155ml (5 fl oz / 2/3cup) double (thick) cream
* 6 teaspoons dry sherry
* 375g (12oz) cooked turkey, cubed
* salt and pepper
* freshly grated nutmeg
* 30g (1 oz / 1l/4 cup) grated Parmesan cheese
* sprig of parsley, to garnish

Tortellini & tomato

Tortellini--tomatoIngredients:
* 315 g (10 oz) cooked chicken
* 125g (4oz / 1/2 cup) mortadella
* 2eggs
* 60g (2 oz / 1/2 cup) grated Parmesan cheese
* salt and pepper
* freshly grated nutmeg
* 3-eggquantity Pasta Dough
* 1 quantity Tomato Sauce
* Parmesan cheese for sprinkling

Chicken tarragon salad

Chicken-tarragon-saladIngredients:
* 250 g (8 oz/4 cups) pasta shells
* 1.5 kg (3 lb) chicken, cooked
* 250 g (8 oz) seedless grapes
* 1 tablespoon chopped fresh tarragon
* 60 ml (2 fl oz / 1/4 cup) mayonnaise
* 60 ml (2 fl oz / 1/4 cup) creme fraiche
* salt and pepper
* sprigs of parsley, to garnish

Chicken liver calzoni

Chicken-liver-calzoniIngredients:
* 1 quantity Traditional Pizza Dough, made up to end of step 2
* 1 tablespoon vegetable oil
* beaten egg, to glaze
* sage leaves, to garnish

Filling:
* 60 g (2 oz / 1/4 cup) butter
* 500 g (1 lb) chicken livers, trimmed
* 6 rashers streaky bacon, chopped
* 1 tablespoon chopped fresh sage
* 750g(1 1/2 lb) fresh spinach, trimmed
* salt and pepper
* few drops lemon juice
* freshly grated nutmeg, to taste

Spanish pizza

Spanish-pizzaIngredients:
* 1 quantity Traditional Pizza Dough, shaped and ready for topping

Topping:
* 3 skinned chicken breast (fillets), cooked
* 1 tablespoon olive oil
* 1 onion, chopped
* 60 g (2 oz) streaky bacon, chopped
* 185 g (6 oz / 1 1/4 cups) long-grain rice
* 125 ml (4 fl oz / 1/2 cup) dry white wine
* 125 ml (4 fl oz / 1/2 cup) chicken stock
* salt and pepper
* 1 red pepper (capsicum), seeded and chopped
* 125 g (4 oz) chorizo or garlic sausage, sliced
* 4 tomatoes, seeded and chopped
* few strands saffron, if desired
* parsley and chopped pepper (capsicum), to garnish

Spit _ roasted Goose

Spit-roasted-GooseIngredients:
* 1 x 4.5 kg (9 lb) oven-ready goose
* 150 g (5 oz) button mushrooms, finely chopped
* 2 garlic cloves, crushed
* 15 anchovy fillets, finely chopped
* 250 g (8 oz) butter, softened
* 3 tablespoons chopped parsley
* 1 goose liver, finely chopped
* salt and pepper

Skewered Quails

Skewered-QuailsIngredients:
* 8 quails, plucked and cleaned finely grated
* rind of 1 orange
* 5 tablespoons olive oil
* 2 teaspoons crushed juniper berries
* 1 tablespoon chopped rosemary
* 3 tablespoons brandy
* 75 g (3 oz) coarse pate, e.g. Breton, Pate de Campagne
* 16 small thin rashers of streaky bacon, rinded
* salt and pepper

Chinese Orange Duck

Chinese-Orange-DuckIngredients:
* 4 spring onions
* pinch of ground ginger
* 1 teaspoon turmeric
* 2 tablespoons dark soy sauce
* 4 tablespoons fine-cut marmalade
* 1 x 2-2.5 kg (4-5 lb) oven-ready duck, quartered
* 1 orange
* salt and pepper
* Chinese leaves, to serve

Barbecued Wild Duck

Barbecued-Wild-DuckIngredients:
* 1 x 1 kg (2 lb) young wild duck (dressed weight)
* 2 large garlic cloves, peeled
* 1 small onion, halved
* 2 rosemary sprigs
* 1 orange, halved
* 150 ml (1/4 pint) olive oil
* 1 tablespoon juniper berries, crushed
* 2 slices French bread, diagonally cut
* 3 tablespoons crab apple or redcurrant jelly
* salt and pepper

To serve:
* orange slices
* 1 bunch of watercress, trimmed and chopped

Barbecued Duck Breasts with Cumberland Sauce

Barbecued-Duck-Breasts-with-Cumberland-SauceIngredients:
* 4 duck breast fillets
* 1 tablespoon dark soy sauce
* 2 tablespoons orange juice
* 1 tablespoon chopped tarragon
* pepper
* tarragon sprigs, to garnish

Cumberland sauce:
* 1 orange
* 1 lemon
* 250 g (8 oz) redcurrant jelly
* 6 tablespoons port
* 1 teaspoon arrowroot or cornflour
* 1 1/2 tablespoons water

Spit _ roast Ducklings with Apricot Glaze

Spit-roast-Ducklings-with-Apricot-Glaze_cIngredients:
* 2 x 2 kg (4 lb) oven-ready ducklings, fresh or frozen
* 250 g (8 oz) apricot jam (sieved if preferred)
* 150 ml (1/4 pint) white vermouth
* salt

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