Everybody likes a meal properly prepared. The evidence of this, if it needs proving, is that members of religious orders like monks often have to eat dreary food like porridge, gruel and unleaven bread for atonement.
I would like to share a few tips with you to help you get the most out of your food.
Chicken Tarragon - I love chicken tarragon, but this is my favourite version. Take: 1 chicken; .25 teaspoon of chopped onions; 1 heaped tablespoon of dried tarragon (double of fresh); brown stock or Bovril and water, cream, flour and salt.
Roast the chicken, carve it and place in a plate. Pour off the fat and make a gravy with it, the salt and the flour. Bulk the gravy up with the stock or Bovril and water. Add the tarragon and cream and cook for a minute or two. Serve with the gravy already poured over the chicken or serve the gravy separately. Add your favourite vegetables. This recipe will serve four.
Chicken Left-Overs - if you are unsure what to do with left over chicken, you could do worse than try this recipe.
Chop the chicken up small and mix it with sliced avocado. Cover with mayonnaise and sprinkle with crumbled, fried, crispy bacon. If this sounds good to you, take it from me that it tastes even better.
Apple Sauce - if you like apple sauce with your pork, bake a couple of cooking apples beside your joint of pork. Prepare and core them just as you would as if you were going to prepare them separately. Sprinkle with sugar, if you like. Then, run a knife tip around them, so that they will puff upwards, but still retain their shape. Gorgeous.
Sauces - if you cannot get the sauce right, just strain it and do not tell anyone. Nobody will know the difference and what are strainers for if not straining?
Soups And Stews - if you find that you have added too much salt to a soup or stew at the last moment, do not worry. Put a cube of sugar in a large spoon and lower it into the liquid for twenty seconds. It will absorb the excess salt. If you have longer, and it is fitting, add a diced potato and it will absorb the salt too.
Pie Crust - if you need a quick, yet flexible topping for a savoury pie like chicken or beef, leave the pastry off. Take a large bag of crisps; pop the bag to let the air out and scrunch it up until the crisps are but crumbs. Tip this over your pie before you bake it. It is unusual but you can experiment with different flavoured crisps.
I would like to share a few tips with you to help you get the most out of your food.
Chicken Tarragon - I love chicken tarragon, but this is my favourite version. Take: 1 chicken; .25 teaspoon of chopped onions; 1 heaped tablespoon of dried tarragon (double of fresh); brown stock or Bovril and water, cream, flour and salt.
Roast the chicken, carve it and place in a plate. Pour off the fat and make a gravy with it, the salt and the flour. Bulk the gravy up with the stock or Bovril and water. Add the tarragon and cream and cook for a minute or two. Serve with the gravy already poured over the chicken or serve the gravy separately. Add your favourite vegetables. This recipe will serve four.
Chicken Left-Overs - if you are unsure what to do with left over chicken, you could do worse than try this recipe.
Chop the chicken up small and mix it with sliced avocado. Cover with mayonnaise and sprinkle with crumbled, fried, crispy bacon. If this sounds good to you, take it from me that it tastes even better.
Apple Sauce - if you like apple sauce with your pork, bake a couple of cooking apples beside your joint of pork. Prepare and core them just as you would as if you were going to prepare them separately. Sprinkle with sugar, if you like. Then, run a knife tip around them, so that they will puff upwards, but still retain their shape. Gorgeous.
Sauces - if you cannot get the sauce right, just strain it and do not tell anyone. Nobody will know the difference and what are strainers for if not straining?
Soups And Stews - if you find that you have added too much salt to a soup or stew at the last moment, do not worry. Put a cube of sugar in a large spoon and lower it into the liquid for twenty seconds. It will absorb the excess salt. If you have longer, and it is fitting, add a diced potato and it will absorb the salt too.
Pie Crust - if you need a quick, yet flexible topping for a savoury pie like chicken or beef, leave the pastry off. Take a large bag of crisps; pop the bag to let the air out and scrunch it up until the crisps are but crumbs. Tip this over your pie before you bake it. It is unusual but you can experiment with different flavoured crisps.
About the Author:
Owen Jones, the author of this article, writes on many subjects, but is currently involved with researching the Rival Versaware crock pots. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots