The Poultry Keeper

debcat · Posted: Fri Aug 10, 2007 5:41 pm Post subject: meat recipes

Jan's multibird roast

This is my favourite way to do a multi bird roast and its really easy. No plucking, gutting or boning and I think the end result is better as I'm not keen on game bird legs. We had this today, cold for lunch and it was scrummy, but its just as good hot.

Just out of the oven

Cold today

Birds used, 2 Muscovey breasts , cut through but not quite and opened out, on the top and bottom, then from the bottom up, stuffing, 4 call duck breast, stuffing, 4 bantam breasts, stuffing, 4 pigeon breasts, stuffing, then the other muscovey breast. Whole lot wraped in bacon. It weighed four and a half pounds and I roasted it for 1 hr 45mins at 175

debcat · Posted: Fri Aug 10, 2007 9:25 pm Post subject:

Nannyp's lamb and sheeps cheese rissoles

Lamb and sheep's cheese rissoles

A great supper number. I was really pleased with this dish. It may not be the acme of originality, but when it comes to using up leftover lamb, it's a grand alternative to shepherd's pie.

600g cooked lamb
6 tbsp olive oil
1 onion, finely chopped
200g sheep's cheese, grated
4 tbsp breadcrumbsSalt and pepper
2 eggs

Mince the lamb, or whizz it up in a blender. Heat two tablespoons of oil in a frying pan. Over a moderate heat, fry the onion until translucent; about five minutes. Decant into a bowl, along with the lamb, cheese and two tablespoons of breadcrumbs. Season. Add the eggs and mix thoroughly.

Carefully mould the mixture into whatever shape and size you think rissoles should be. Roll them in the remaining breadcrumbs. Heat the remaining oil in a frying pan and fry gently until brown and crunchy on the outside. Very nice with tomato sauce.

debcat · Posted: Wed Aug 29, 2007 10:06 pm Post subject:

Viv's Red Thai Chicken Curry
Hi, this is a great recipe for all family and any one who turns up out of the blue !!!!!
Serves 4
6 Chicken breasts
2 tablesp Dark Soy sauce
2 " Reduced salt Soy sauce
1" piece root ginger
3 glove garlic
2 lge tins coconut milk
half jar red thai curry paste (I use tesco own brand)
4 tablesp Olive oil
4-5 teasp sugar
(Optional Onions/mushrooms)
Cut Chicken into bite size pieces and place in deep bowl with 2 tablesp DARK soy sauce. Marinade for a while. Heat OIL in large casserole then add chicken and soy mix and cook gently til chk is cooked. Remove Chicken with slotted spoon and set aside. Put paste into pan and stir over gentle heat few mins. Add garlic cook few mins and grate ginger fine into pan. Cook few mins then add 2 tins coconut milk stir well. Add 2 tables other Soy sauce and sugar, stir really well and as it comes to boil(Turn heat up) place Chk in and bring boil. Then transfer to oven pref to slow cook but if no time top oven aga 45mins. If you don't like it too spicy put less paste in and if you prefer sweeter add more sugar. My friend makes this and adds 2 tables sugar but I find that very sweet. Serve with Koohinoor Wht or brown Rice and pappadoms and nan bread MMmmmm

debcat · Posted: Thu Oct 04, 2007 4:30 pm Post subject:

Stephens Kuzi

It's a very special Saudi dish, made often for Ramadan, and also for celebrations, guests of honour, etc. It's served on a huge plate (as you'd have to when it's basically a whole lamb!).

There are two ways to cook it, and it seems there are arguments about which is best... I know neither mother, so I can't possibly judge.

Version one has chickens stuffed with rice, which are then used to stuff a whole lamb along with more rice. The rice has saffron, pine nuts, dried vine fruits and caramelised onions added. You then sew it up and either spit roast it, or oven bake it until the meat just falls off the lamb. You then cut it open to reveal the stuffings, and serve generously!

Version two has the whole lamb stuffed with just the rice, flavoured with the above spices, nuts and fruits. This sits on a bed of more rice in either a taggine-type dish or a large roasting dish covered in foil. As the lamb cooks, the juices go into the rice and flavour it. Cook till incredibly tender, then serve generously.

(I know I'm going to regret this, but it sounds suspiciously like this)

debcat · Posted: Tue Jan 15, 2008 4:29 pm Post subject:

wemfish's Almost KFC Chicken

Some years ago I found this KFC chicken recipe It's cooked in the oven so no frying and you can use free range instead the normal cheep muck chicken.

3 pounds chicken pieces
2 packages Italian salad dressing mix
3 tablespoons flour
2 teaspoons salt
1/4 cup lemon juice
1 1/2 cup pancake mix
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
Milk

Make a paste out of the Italian dressing mix, flour, salt and lemon juice. Coat chicken evenly. Stack chicken pieces in a bowl. Cover and refrigerate overnight or at least for several hours.

Mix pancake mix with paprika, salt and pepper. Dip chicken pieces in milk, then in pancake coating. Dust off excess. Lightly brown in large skillet containing 1/2" vegetable oil. Brown for 4 minutes on each side. Remove and place in a single layer on shallow baking pan. Seal with foil.

Bake for 1 hour at 350. Uncover and baste again with milk. Return, uncovered, to oven heated to 400, to crisp for 10 minutes.
http://www.cdkitchen.com/recipes/recs/458/AlmostKentuckyFriedChicken64109.shtml

The Italian salad dressing mix is something like;

1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
(1 tablespoon dried parsley
1/4 teaspoon celery salt
2 tablespoons salt

but change it about to suit your self, a finely chopped up chilli is a good addition if you like 'hot food'

Enjoy, and feed the family healthier KFC for a fraction of the cost. .

debcat · Posted: Fri Mar 07, 2008 9:28 pm Post subject:

milkmaids Bacon Roly Poly

big enough for the 6 of us you could halve it
8 oz flour self raising
4oz of suet
4 to 6 tablespoon of cold water

i just mix this to make a pasty
roll it out into a squarish shape

fry some bacon ,about 1/2 lb
fry onion
you could add mushrooms if you want ,and spread on the pastry
damp edges and roll
grease tin foil ,put a pleat in it in the tin foil ,put in saucepan and steam ,for about 3 hours ,slice serve with gravy and mash ,
it's very filling
if you want to make a veggie version add garlic and lots of peppers and mushrooms and use veggie suet and leave out bacon

Sedgewort brambles adaption

My mother used to make something very similar.

We called it a Bedfordshire Clanger.

Mum put diced potato in it.

She also did one with beef.

debcat · Posted: Wed Mar 26, 2008 5:35 pm Post subject:

Milkmaids Stuffing

this makes a fantastic stuffing
heart, kidney's ,bacon fried and chopped small ,crush garlic and onion fry that
fresh bread crumbs about 3 slices ,1 egg to bind .loads of pasley
get hands in there and mix
stuff chicken ,it's lovely