Poultry and Game

Tarragon chicken mayonnaise with grapes

Chicken in a tarragon mayonnaise with grapes

Succulent poached chicken pieces folded into an aromatic tarragon mayonnaise.

 

British summer and time for picnics and alfresco dining whatever the weather!   This delicately flavoured  chicken salad is perfect for  summer entertaining. It is easy to prepare what ever your number of guests and makes a brilliant and unusual addition to a picnic or a buffet table. Continue reading

Chicken and Salmon Tikka served with crouton salad and green mayo

When the cookery school began back in 2005 a number  of local gents formed a cooking club that met once a month in the Stirring Stuff Kitchen. They called themselves The Big Boys Cooking Club or the BBCC for short. Every month they would suggest a skill or a particular dish that they would like to try and My job was to plan a menu and  lesson around their idea. Each evening would culminate in a very late dinner of the dishes that we cooked, washed down with excellent company, vital conversation, friendly banter and good wine.  The following Tikka was on the menu from the evening that Cyrus Todiwala http://www.mrtodiwala.com/ was invited to teach us more about using spices in Indian cuisine.   Cyrus very generously allowed me to use the recipes that he cooked for us on that evening as the basis for my Curry Club Indian Cook and Dine events at the school. The Curry Club Cook and Dine days and evenings were amongst the most popular course at the School so Thank you Cyrus for helping us on our way.  I hope you caught his talk this summer at http://www.henleyonfood.com/.  If you haven’t eaten at any of Cyrus restaurant’s then make time to go http://www.cafespice.co.uk/. Failing that then invest in one of his cookery Books, his knowledge of Spices in Indian cuisine is next to none. Continue reading

Spring Chicken cooked with lemon juice, garlic and olives

 

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Free range chicken ready for spatchcocking and cooking with lemon juice, olives and garlic

Succulent lemony chicken pieces bathed in a rich lemon and garlic sauce. I first ate this dish on holiday in Tuscany about ten years ago. It was cooked for us by the American housekeeper who was a passionate foodie. She was generous in sharing this lovely recipe since when it has become a true family favourite, requested by my daughters when they come home from ‘uni’, and for high days and holidays, spring, summer, winter.  Because of the nature of its ‘spatchcoking‘ we call this dish affectionately ‘Splat Chicken’. I like to serve the chicken cut into pieces, stacked on a warm dish and surrounded by its juice and component parts as part of a casual help-yourself meal served at the table.  Continue reading