We always look forward to the English asparagus season. In this pie, the spears form a great partnership with chicken – a real treat for a family supper or an informal dinner party. The woody ends, often discarded, are used here to make a tasty stock for the sauce. Serves 4 20g (¾oz) unsalted butter… Read More »
HOWEVER PERFECTLY COOKED IT IS, ADDING A SAUCE TO DRY-COOKED (ROASTED OR GRILLED) MEAT MAKES IT FAR MORE ENJOYABLE. SOME SAUCES TAKE TIME TO PREPARE SO MAKE THEM IN ADVANCE TO PREVENT THE MEAT FROM OVERCOOKING WHILE WAITING FOR THE SAUCE TO COOK. MAKING STOCK Keeping small tubs of reduced stock in your freezer makes… Read More »
One of our former butchers, James, picked up tips on how to make an authentic curry when working alongside Indian chefs in restaurant kitchens. There are quite a few ingredients in this curry and several stages of cooking, but the result is very much worth the effort. Serves 8 1.5kg (3lb) boneless, skinless chicken thighs,… Read More »
A whole world of ingredients is now available to the cook. Although some are common partners to all meat, others go particularly well with certain meats. Sometimes it is the ﬂavor combinations that excite us, sometimes a texture complements the meat. Here is a brief guide to get you started.
Lidgate’s kitchen fills with the tempting aroma of wine when this pie is cooking. Our secret ingredient is a touch of apricot jam, which isn’t authentic, but somehow boosts the savoury ingredients. You can also use the filling to make a casserole, using browned whole legs and thighs or a whole chicken cut into 8… Read More »
Some people use only chicken breasts in this traditional Italian dish – hunter’s chicken – but a whole bird, cut into portions, gives the dish extra flavour and juiciness because the meat is cooked on the bone. Serves 4 25g (1oz) dried wild mushrooms 2 tablespoons plain flour 1.5–1.75kg (3–3½lb) chicken, jointed… Read More »