Poultry

Thai-style Chicken Curry

Ingredients 1 tbsp vegetable oil 1 tbsp mild curry paste, from a jar 4 chicken breasts, boneless and skinned, sliced into strips 250ml/9fl oz low-fat coconut milk 1 tbsp Thai fish sauce (nam pla) 2 medium onions, sliced 2 green peppers, cored and seeds removed, cut into strips packet fresh bamboo shoots 1 tbsp chopped fresh basil Preparation method Heat oil in a wok over a high heat. Add the curry paste and stir-fry for one minute. Add the chicken and stir-fry with the curry paste for 1-2 minutes, until browned. Add the coconut milk, fish sauce, onions and bamboo shoots and simmer uncovered for about ten minutes, or until the chicken is cooked through. Add the basil and serve into bowls immediately.

Chicken and Ham Pie

Ingredients For the pastry 675g/1lb 7oz flour Salt and ground white pepper 50ml/2½fl oz full-fat milk 50ml/2½fl oz warm water 225g/8oz lard, chopped 1 free-rage egg yolk, beaten For the filling 4 x 175g/6¼oz chicken breasts, diced 450g/1lb pork sausage meat 225g/8 oz pancetta, chopped 1 tsp freshly grated nutmeg Salt and ground white pepper Pinch ground allspice 1 tbsp chopped fresh rosemary 1 tbsp Worcestershire sauce Apple chutney, to serve Preparation method Preheat the oven to 180C/350F/Gas 4. For the pastry, sift the flour into a bowl and season with salt and white pepper. Heat the milk, water and lard in a saucepan until the lard has melted and the mixture begins to boil. Pour the milk mixture onto the flour and stir well to form a dough. Tip the dough onto a floured work surface and...

Chicken Chausseur with Mashed Potatoes

Ingredients small handful fresh tarragon, half left For the chicken as sprigs, half finely chopped 1.5kg/3lb 5oz chicken, cut into 8 2 tomatoes, peeled, seeds removed, pieces chopped salt and freshly ground black pepper 2 tbsp fresh flatleaf parsley, finely 50g/2oz plain flour chopped 2 tbsp olive oil For the mashed potatoes 110g/4oz butter 1kg/2lb 2oz floury potatoes (such as 175g/6oz button mushrooms King Edwards or Desiree), peeled, cut 150g/5oz shallots, thickly sliced into chunks 40g/1½oz caster sugar 110g/4oz butter 175ml/6fl oz white wine 110ml/4fl oz full fat milk 350ml/12fl oz chicken stock salt and freshly ground black pepper 3 tbsp tomato purée Preparation method Season the chicken pieces with salt and freshly ground black pepper, then dredge in the flour to coat. Heat a large, ...

Chicken and Mushroom Pie

Ingredients 3 chicken breasts, skin and bone removed 150g/5½oz button mushrooms, quartered 1 small onion, chopped 1 garlic clove, finely chopped 2 tbsp olive oil 50g/2oz butter 2 tbsp plain flour, plus extra for dusting 300ml/½ pint milk 200ml/7fl oz chicken stock freshly grated nutmeg, to taste freshly ground white pepper pinch salt small handful fresh parsley, chopped 500g/1lb 2oz ready-made short-crust pastry 1 free-range egg, beaten Preparation method Preheat the oven to 200C/400F/Gas 6. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Add the mushrooms and continue to fry until the chicken is golden-brown. Remove the chicken and mushrooms from the pan and set aside. Add the onion and garlic to the same pan and fry for 2-3 minutes or until s...