Main Courses – Poultry
Stuffed Chicken with Feta, Tomatoes, Olives & Thyme
Ingredients: (Serves 6) 6 thin chicken fillets, 200g pack feta, 3 tomatoes (chopped), fresh thyme, sprinkle of chopped black olives, salt, pepper, olive oil, cocktail sticks (to close the stuffed fillets) skewer (to check if cooked), silver foil.
Preparation: 10 mins + c. 30 mins cooking
1. Splash some olive oil in the bottom of a rectangular baking dish and preheat the oven to c. 180-190C.
2. Lay the chicken fillets on a board.
3. Cut the feta into 6 large rectangular chunks and place one in the centre of each fillet.
4. Roll each fillet and secure with a small wooden cocktail stick before transferring into the baking dish.
5. Cover with the chopped tomatoes, chopped black olives and chopped fresh thyme. Cover with the baking foil.
6. Lightly season with salt & pepper before popping into the oven. After 20 mins remove the foil and leave the chicken to colour for the last 10-15 minutes of cooking time. Check the meat by inserting a skewer or knife and controlling that only clear juices run from the meat (no blood!).
7. Last but not least, sit back and enjoy!
Tomato and Basil Chicken
Preparation: 5 mins prep + 25 mins cooking
- Take an oven proof dish and drizzle with olive oil.
- Place 2 large chicken breasts in the dish and cover with halved chery tomatoes and chopped fresh basil.
- Add some salt and pepper to taste and then cover with tin foil and pop in the oven for 25 mins at 180C.
- Once cooked take out and check that the chicken is cooked all the way through by inserting a knife or skewer into the meat and checking that the juices run clear.
- Slice each breast into small fillets and serve with your choice of accompaniment; new potatoes, rice, salad.
Chicken Tandoori with yoghurt, mint, coriander and lime
Preparation: 10 mins + min 30 mins marinading + 2 hours cooking
1. In a large bowl combine the natural yoghurt, lime juice, chopped chilli, ginger and chopped fresh herbs. For this recipe you can use as much of the fresh herbs and ginger as you like depending on your personal taste. I used 2 types of mint and a generous helping of coriander. The chives take the place of using onion and garlic and ensure the marinade remains light and fresh.
2. Chop the chicken into large chunks and stir into the marinade, mixing well, and season with salt and pepper. Leave to chill in the fridge for a minimum of c.30-45 mins but preferably longer.
3. Once your marinade has had time to infuse the chicken transfer the mix into a clay pot or casserole dish (with lid) and bake slowly at 175C for a couple of hours.
4. When you take the lid off you’ll probably find that your mixture has seperated slightly as the acidity of the lime juice and the dairy of the natural yoghurt work against each other. Simply remove the chicken chunks and give the remaining sauce a good stir.
5. Serve with pilau rice and a side of sauteed spinach and top with an extra sprinkle of freshly chopped coriander.
6. Your chicken should literally melt in the mouth!
Roast Turkey with Stuffing
Ingredients: Whole Turkey (recipe based on 4.5 kg family sized bird), streaky bacon, 1 onion. For the Stuffing: 1 onion, 1 apple (peeled and grated), 1 small pack of diced pancetta, 150g roasted chestnuts, 1 large sausage, 100g white breadcrumbs, 2 eggs, lemon zest of 2 lemons, bunch of sage, salt and pepper.
Preparation: 30-40 mins + c. 3 hours in oven + 30 mins resting.
- To make the stuffing, finely chop the onion and fry in a knob of butter together with the chopped sage leaves and lemon zest until the onions are nicely softened but not browned.
- In a large bowl place all the other ingredients (except the eggs) and once slightly cooled stir in the onion, sage and lemon mix.
- Lastly break in the 2 eggs and combine well to hold the mix together.
- Ideally the stuffing should be made 12-24 hours in advance to allow all of the flavours to combine.
- Take your turkey and stuff the bird in the neck end. Once full use cocktail sticks or similar to close the neck. In the other end place a whole peeled onion. Cover the bird in the streaky bacon, place in a baking tray with olive oil / lard and then place into a hot oven at 200C for 30 mins.
- For a 4.5kg bird allow 3 hours roasting time. If you have a bigger bird add 30 minutes for every additional 900g.
- After 30 mins take the turkey out and baste well. Cover in tin foil and continue baking at a reduced temperature of 180C for the remaining 2 1/2 hours, basting every so often.
- Once cooked, test the bird by sticking a long metal stick into it to check that the fluids run clear (you should see no blood). leave covered with the foil and allow to rest for 30-40 mins before carving. The turkey will retain all of its heat as long as you keep the foil on.
- Before carving take out the stuffing and place in a serving dish ready to be served alongside the meat.
Preparation = 10 mins prep + 20 mins cooking= 30 mins
- Break the egg into a shallow plate and mix with a fork, and in a second shallow plate place the breadcrumbs.
- Take the pork or chicken fillets and place first in the egg and then coat both sides with breadcrumbs.
- Heat a generous portion of oil in a large non stick fry pan and once hot place your fillets in (you will probably have to cook in two rounds).
- Once golden turn the fillets to cook on the second side. Use a sharp knife to check the centre is cooked.
- Serve hot!Winter – serve with roasted potatoes or potato wedges.
Summer – Serve with fresh leaf salad and chopped tomatoes.
Poonam’s Chicken Curry with fresh tomatoes and Coriander
Ingredients: Sunflower Oil, 4 x Chicken Breasts, 2 red onions , 4 cloves garlic, ginger, 2-4 x Hot red or green chillis, fresh bunch of Coriander, cumin seeds, 2 x cinnamon sticks, 8-10 large tomatoes, 1 x tin of coconut milk (optional), salt and black pepper
Preparation: 10 mins + 40 mins cooking
- Finely chop the onions and garlic. Peel and dice the ginger. Chop the chicken breasts into large chunks and roughly chop the tomatoes.
- In a large non stick saucepan heat a splash of sunflower oil and caramalise the chopped onions and garlic until nearly burnt. This is important as much of the flavour of the curry comes from this first part.
- Turn down the heat slightly and add the Chicken chunks, ginger, chillies, cumin and brown for 5 mins then cover the pan for a further 5 mins until the chicken is fully sealed.
- Add the chopped tomatoes, cinnamon sticks, 1/2 to 3/4 of the chopped coriander and salt and pepper to flavour (For a sweeter curry add the tin of cocunut milk at this stage). Cover the pan and leave to simmer for 30 mins.
- Remove the lid and allow to simmer for last 10 minutes to reduce down.
- Serve with basmati rice and sprinkle witht the rest of the coriander.
Fresh coriander is best for this recipe and can be found in most supermarkets. For Italian viewers, try your local asian store for coriander & coconut milk.