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Gareth's winning chicken & bacon for two, recipe.

 
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Gareth



Joined: 29 Jun 2007
Posts: 85
Location: Norwich, Norfolk, UK

PostPosted: Fri Jun 29, 2007 5:05 pm    Post subject: Gareth's winning chicken & bacon for two, recipe. Reply with quote

Serves two.

On the day before. Take 2 large skinless chicken breasts, and 250-300 grams of thick streaky smoky bacon.
Dice into chunks of about 1 cm. place in a large ceramic bowl, pour over about 300 mls of Mead ( Honey wine). Stand this in the fridge for 24 hours to marinate.............. for goodness sake remember to take this with you!

When you arrive at her place.

Dice a small Red onion, one stick of celery, one whole red, green and yellow pepper, and 250-300 grams of mixed wild mushrooms.

Remove the chicken and bacon from the mead (keep for later) and gently fry the meat until just becoming golden with the diced onion in a little extra virgin olive oil. Add the diced mushrooms, peppers and celery. Cook on a high heat for a few minutes to sweat some of the juices from the veg. Add the Mead that you previously marinated the meat in. Bring gently to the boil, cover with a lid and simmer for about an hour. You may have to add a little more water.

Take 4 largish Parsnips, and peel them, chop off the tops, and a section of the tapered bottom leaving a stubby middle piece, then scrape the surface to a rough texture with a serrated knife. Halve and then quarter the Parsnip along its length, and then gentle rub Maple syrup into the surfaces. Spinkle with toasted sesame seeds and bake until golden, sweet, and tender in the oven.

Duchess the potatoes.......Peel 1kg of potatoes, and boil them. Drain and then place in a hot oven to dry them off. Mash them with 3 egg yolks, 2 tbsp of butter, and 2 tbsb of double or thick cream, season with salt and black pepper. Form the mash into 8 pieces about 2.5cm thick and transfer to a baking tray. Brush with a beaten egg and bake in the oven (with the Parsnip) for about 20 minutes or until golden brown.

Meanwhile, remove the Chicken from the heat, Mix up a Roux from equal amounts of melted butter and white or corn flour and add to the chicken to thicken it on a gentle heat.

Serve on pre warmed plates.

Immediately after eating, make her coffee. While it is filtering, etc. Wash and dry the pots and get her kitchen back into a straight and tidy condition. You don't have to put it all away, but do wash, dry and tidely stack everything up on the work top.

It is very desirable to have made too much, so place the leftovers in small plastic containers, and place them in her refridgerater. This will remind her in day or two of what a wonderful evening she has enjoyed and what a wonderful person you are.


Last edited by Gareth on Mon Nov 26, 2007 8:43 pm; edited 3 times in total
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Erva Doce



Joined: 30 Jun 2007
Posts: 1
Location: Portugal

PostPosted: Sat Jun 30, 2007 11:48 pm    Post subject: Congratulations Reply with quote

Wonderful way to gain points! I specially appreciate the part of leaving the kitchen back into a straight and tidy condition. Wink
Keep going!
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Gareth



Joined: 29 Jun 2007
Posts: 85
Location: Norwich, Norfolk, UK

PostPosted: Sat Sep 29, 2007 7:10 pm    Post subject: Reply with quote

Well, last night I substitued the Chicken for Wild Duck breasts with Bacon in Mead.


Boy, was dessert good Shock
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GaryProtein



Joined: 26 Oct 2005
Posts: 535

PostPosted: Wed Oct 10, 2007 3:59 pm    Post subject: Reply with quote

Gareth wrote:
Serves two. . . . . .Immediately after eating, make her coffee. While it is filtering, etc. Wash and dry the pots and get her kitchen back into a straight and tidy condition. You don't have to put it all away, but do wash, dry and tidely stack everything up on the work top.

It is very desirable to have made too much, so place the leftovers in small plastic containers, and place them in her refridgerater. This will remind her in day or two of what a wonderful evening she has enjoyed and what a wonderful person you are.

Gareth wrote:
Well, last night I substitued the Chicken for Wild Duck breasts with Bacon in Mead.

Boy, was dessert good Shock


You should take a look at this thread:

http://www.cookingforengineers.com/forums/viewtopic.php?t=182
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linda99



Joined: 25 Oct 2007
Posts: 4

PostPosted: Thu Oct 25, 2007 6:07 pm    Post subject: Reply with quote

Very very clever. Thanks for the recipe
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