Poultry

Bouchee cases

Bouchee-cases_cIngredients:
Flaky or Rough Puff Pastry, made with
* 250g (8 oz) flour, etc
* Beaten egg or milk, to glaze
* Parsley, to garnish

Filling:
* Chicken
* Ham
* Salmon or
* White Fish

Pancakes

Pancakes_cIngredients:
* Pancake Batter made with 275ml (1/2 pint) milk.

Filling:
* 25g (1 oz) Stork margarine
* 1 medium-sized onion, peeled and chopped
* 4 carrots, peeled and chopped
* 1 stick celery, chopped
* 1 x 2.5ml spoon (1/2 teaspoon) salt
* 1/2 x 2.5ml spoon (1/4 teaspoon) mixed herbs
* 275ml (1/2 pint) stock
* 175g (6 oz) cooked chicken
* 1 x 15ml spoon (1 tablespoon) cornflour, blended with
* 1 x 15ml spoon (1 tablespoon) water
* 1 x 269g (9 1/2 oz) can beansprouts, drained

Chicken, avocado & orange salad

Chicken-avocado--orange-saladIngredients:
* 2 chicken breasts, cooked, skinned and diced
* 1 large avocado, peeled, stoned and diced
* 1 x 5ml spoon (1 teaspoon) lemon juice
* 2 oranges, peeled and diced
* 1 head chicory
* Watercress, to garnish

Dressing:
* 2 x 15ml spoons (2 tablespoons) mayonnaise
* 1 x 15ml spoon (1 tablespoon) natural yogurt
* 1/2 x 15ml spoon (1/2 tablespoon) tarragon vinegar
* A little black pepper

Potatoes boulangere

Potatoes-boulangere_cIngredients:
* 50g (2 oz) Stork margarine
* 1kg (2 lbs) potatoes, peeled and sliced
* 2 medium onions, peeled and sliced
* Salt and ground black pepper
* 275ml (1/2 pint) chicken stock

Braised chicken with tutti_frutti

Braised-chicken-with-tutti-Ingredients
1 onion
100 g/3 1/2 oz bacon
4 chicken legs
salt and freshly ground pepper
3 tablespoons flour
30 g/1 oz butter
1/4 l/1/2 pint vegetable stock
1 bay leaf
1 tablespoon fresh or 1 teaspoon dried thyme
250 g/8 oz mushrooms
For the tutti-frutti
250 g/8 oz tutti-frutti (dried fruit),
soaked in water for
8 hours with a cinnamon stick
1 grated rind of a lemon
8 g/3 teaspoons sugar
1/2 teaspoon vanilla essence

Gardener's chicken

Gardeners-chicken_cIngredients:
* 15g (1/2 oz) Stork margarine
* 4 chicken joints
* 1 onion, peeled and sliced
* 3 sticks celery, sliced
* 1 leek, sliced
* 50g (2 oz) mushrooms, sliced
* 1 x 15ml spoon (1 tablespoon) tomato puree
* 2 or 3 tomatoes, skinned and de-seeded
* 275ml (1/2 pint) cider or chicken stock
* 1 x 5ml spoon (1 teaspoon) dried mixed herbs or
* 1 x 15ml spoon (1 tablespoon) fresh chopped herbs
* 15g (1/2 oz) Stork margarine
* 15g (1/2 oz) flour
* Chopped parsley, to garnish

Farmhouse chicken pie

Farmhouse-chicken-pie_cIngredients:
* Flaky or Rough Puff pastry, made with 250g (8 oz) flour etc.

Filling:
* 1 x 1 1/2kg (3lb) chicken, jointed
* 2 x 15ml spoons (2 tablespoons) flour
* 1 x 5ml spoon (1 teaspoon) salt
* 1/2 x 2.5ml spoon (1/4 teaspoon) pepper
* 50g (2 oz) Stork margarine
* 1 medium-sized onion, peeled and sliced
* 125g (4 oz) bacon, rind removed and cut into small pieces
* 1 x 15ml spoon (1 tablespoon) parsley, finely chopped
* 1 x 2.5ml spoon (1/2 teaspoon) dried or fresh thyme
* 275ml (1/2 pint) stock or water

Turkey breasts with tarragon sauce

Turkey-breasts-with-tarragon-sauce_cIngredients:
* 40g (1 1/2 oz) Stork margarine
* 4 turkey or chicken breasts
* 25g(1 oz) flour
* 225ml (8 fl oz) chicken stock
* 1 x 15ml spoon (1 tablespoon) tarragon vinegar
* 1 x 2.5ml spoon (1/2 teaspoon) English mustard
* Juice of 1/2 orange
* 1 x 2.5ml spoon (1/2 teaspoon) dried tarragon
* 150ml (5fl oz)cream Slices of orange and watercress or parsley, to garnish

Turkey in spicy yogurt

Turkey-in-spicy-yogurt_cIngredients:
* 15g (1/2 oz) Stork margarine
* 1 onion, peeled and finely chopped
* 2 x 5ml spoons (2 teaspoons) garam masala
* 1 x 2.5ml spoon (1/2 teaspoon) turmeric
* 15g (1/2 oz) plain flour
* 150ml (1/4 pint) chicken stock
* 1 x 15ml spoon (1 tablespoon) lemon juice
* 1 eating apple, peeled, cored and diced
* 1 x 15ml spoon (1 tablespoon) mango chutney
* 2 x 15ml spoons (2 tablespoons) desiccated coconut
* 150g (5 oz) carton natural yogurt
* 450g (1 lb) turkey, cooked and skinned

Chicken and cashew stir_fry

Chicken-and-cashew-stir-fryIngredients:
* 15g (1/2 oz) Stork margarine
* 1 x 15ml spoon (1 tablespoon) oil
* 350g (12 oz) chicken breast, skinned and cut into strips
* 1 leek, sliced
* 3 sticks celery, sliced
* 1/2 red pepper, de-seeded and sliced
* 2 oranges
* 50g (2 oz) cashew nuts

Spicy_coated roast chicken

Spicy-coated-roast-chickenIngredients:
1,200 g/2 1/2 lb free-range
chicken
1 lemon
salt and freshly ground pepper
4 springs fresh thyme
50 g/2 oz butter
1 tablespoon curry powder
100 ml/4 fl oz white wine

Hearty chicken soup

Hearty-chicken-soupIngredients:
1 onion
1 leek
1 large carrot
2 celery sticks
1 red pepper
1 bunch spring onions
1 boiling chicken
1 bouquet garni: sprigs thyme,
parsley and bay leaf tied
together
4 white peppercorns
1 small piece nutmeg
50 g/2 oz vermicelli
100 g/3 1/2 oz sweetcom (tin)
1 tablespoon finely chopped
celery
salt and freshly ground pepper


Tip
Remove the skin and fat from the chicken beforehand if the soup is to be eaten on the same day.

Orange and thyme sauce (for chicken and game)

Orange-and-thyme-sauce-forIngredients:
1 finely chopped shallot
15 g/1/2 oz butter
2 tablespoons fresh thyme or 2 teaspoons dry thyme
100 ml/3 1/2 fl oz thick chicken or game stock
100 ml/3 1/2 fl oz vegetable stock
200 ml/7 oz orange juice
125 ml/5 fl oz creme fraiche
salt and freshly ground pepper

Chicken & celery soup

Chicken--celery-soup_cIngredients:
* 3 sticks celery, finely chopped
* 575ml (1 pint) chicken stock
* 125g (4 oz) cooked chicken, chopped
* 25g (1 oz) Stork margarine
* 25g (1 oz) plain flour
* Salt and pepper

Lentil soup

Lentil-soup_cIngredients:
* 25g (1 oz) Stork margarine
* 1 large onion, peeled and chopped
* 1 medium carrot, peeled and diced
* 2 sticks celery, trimmed and chopped
* 175g (6 oz) red lentils, washed
* 1 litre (1 3/4 pints) chicken stock
* Good pinch of mixed herbs
* Salt and pepper
* Chopped parsley, to garnish

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