New Recipes

Easy Chicken burgers with sundried tomatoes and basil
Serves 4
Ingredients
  • 250g Skinless chicken thighs, deboned and minced
  • 100g Chicken breast fillet, minced
  • 1 handful Breadcrumbs
  • ½ teaspoon Salt
  • Freshly ground black pepper
  • 70g Sundried tomatoes in oil, drained
  • 20g Fresh basil chopped
  • Crushed garlic - 1 clove
Method
Mix all the ingredients together and form into 4 patties.

Ensure the patties are no thicker than 2 cm. Either place under grill or in a preheated oven 180°C, Gas 4 for 20 minutes. If grilling, turn frequently until cooked through.

To serve, slice a burger bun or a 4 inch hunk of ciabatta bread in half and toast on both sides. Layer up with the burger, shredded lettuce, tomato slices and some mayonnaise.



Thinly sliced chicken breast escalopes with Teriyaki marinade
Serves 4
Ingredients
4 chicken breast fillets approximately 100g each

Marinade:
  • Approximately ½ bottle dark soy sauce
  • 1 tablespoon soft brown sugar
  • Freshly ground black pepper
  • 1 inch piece ginger, peeled and finely chopped or grated
  • 1 clove garlic crushed
  • 1 tablespoon runny honey
Method
Mix the marinade ingredients together in a bowl.

Take the chicken breast fillets and cut in half horizontally to give 2 thin escalopes. Repeat with the second fillet.

Take the 4 escalopes and place in the bowl with the marinade. Leave to marinade for 1 hour.

Remove the fillets from the marinade and place on an ovenproof dish and place under a pre-heated grill on high. During the cooking time, continually brush the remaining marinade from the bowl over the escalopes. Turn the escalopes several times during cooking, to allow the marinade to become sticky and glossy.

Serves with stir fried vegetables and rice.



Mediterranean style chicken thighs and drumsticks
Serves 4
Ingredients
  • 2 chicken thighs and 2 chicken drumsticks
  • 1 dessert spoon olive oil
  • Sprinkle coarse ground black pepper
  • 1 good pinch sea salt
  • 4 or 5 garlic cloves unpeeled
  • Generous sprinkle of chopped parsley
Method
Take the chicken portions and score through the skin with a sharp knife 2 or 3 times.

Place the portions in an oven proof dish. Drizzle the olive oil over the chicken skin. Sprinkle again with the sea salt and black pepper. Scatter the garlic cloves over the portions in the tray and finish by sprinkling over the chopped parsley.

When serving the chicken, squeeze the garlic flesh out of the papery garlic skins and stir into the cooking juices in the bottom of the cooking tray. The garlic is deliciously sweet and mild.



Sweet and spicy chicken portions
Serves 4
Ingredients
  • 10 tablespoons Tomato ketchup
  • 2 tablespoons White wine vinegar
  • 2 tablespoons Soft brown sugar
  • 1 heaped teaspoon Medium curry powder
  • 2 teaspoons Worcestershire sauce
  • Big pinch salt
  • Big pinch ground black pepper
  • 1 clove crushed garlic
  • 1 whole red chilli, finely chopped and deseeded
  • 2 tablespoons water
Method
Mix all ingredients together in a bowl.

This marinade works well either brushed onto a chicken fillets during cooking or a couple of table spoons tossed over chicken wings or drumsticks before roasting in the oven.

This marinade is quite hot & spicy so if preferred, reduce the chopped chilli to ½ a chilli instead.