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

debcat · Posted: Sun Jun 15, 2008 5:03 pm Post subject:

Phills Chicken Stir Fry

My favurite food stirfry ^^

Blue Dragon Stir Fry Noodles! or Basmatti Rice.
2 Carrots
1 Celery
5 Mushrooms
Half a red Pepper though I find Orange peppers are sweeter
A Pinch of pix dried herbs
2 cloves of garlic
Ready diced chicken breast

while chopping veg boil noodles when your done with the veg add chicken breast to a frying pan and wait for meet to turn white then add your veg cooking should only take about ten minutes as diced chicken cooks very quickly, sprinkle herbs on when cooking half way done if you want it to smell really nice add Origano!

debcat · Posted: Thu Aug 07, 2008 2:45 am Post subject:

Pekinouts Cornish chicken pie

4 Chicken Portions
225g (8 oz) Puff Pastry
150ml (¼ pint) Milk
150ml (¼ pint) Sour Cream
1 medium Onion
2 Eggs
6 Spring Onions
15g (½ oz) Butter
2 tbsp Fresh Parsley
1 tsp Vegetable Oil

Pre-heat oven to 180°C: 350°F: Gas 4.
Heat the butter and oil in a frying pan, add the finely chopped onion, cook over a low heat until transparent.
Place into a 1 litre (2 pint) pie dish.
Fry the skinned and boned chicken and cook until lightly browned.
Place on top of the onion in a single layer.
Place the milk, spring onions and parsley to the pan, bring to the boil, simmer for 2-3 minutes, then pour over the chicken.
Cover with foil. bake for 30 minutes or until the chicken is tender.
Remove from the oven and allow to cool.
Roll out the pastry on a lightly floured surface until just larger than the pie dish.
Cut a strip from all round the edge of the pastry.
Place the strip on the rim of the pie dish, moisten, then place the pastry lid on top.
Beat the eggs and sour cream together and brush the top of the pie. (reserve the remainder)
Crimp the edges, make a hole in the pastry to allow steam to escape.
Pre-heat oven to 220°C: 425°F: Gas 7.
Bake for 15-20 minutes or until a light golden brown.
Reduce the temperature to 180 °C / 350 F / Gas
Pour in the egg and sour cream mixture into the pie through the hole.
Shake the dish to spread the mixture. return the pie to the oven for 15 minutes.
Allow to stand in a warm place for 5-10 minutes before serving or serve cold

debcat · Posted: Thu Aug 07, 2008 3:24 am Post subject:

Pekinouts Granny's Red flannel hash

450g (1lb) Boiled potatoes
225g (8oz) Corned beef
225g (8oz) Cooked Beetroot
110g (4oz) Beef Stock
110g (4oz) Cooked vegetables
1 tbsp Parsley -- chopped
Bacon fat or dripping
4 Poached eggs (optional)

Chop the potatoes, corned beef, beetroot and other vegetables (carrots, parsnips, cabbage, onions or whatever available) and mix together.
Heat a heavy bottomed frying containing fat or dripping ¼ inch deep.
Spread the hash smoothly to cover the bottom of the pan, tamping it down, add a little stock.
Cook without stirring over very low heat, until the hash begins to brown at the edges, at least 30 minutes.
Fold it as you would an omelette and slide it onto a hot platter.
Garnish with parsley.
Poached eggs can be placed on top when served.

debcat · Posted: Mon Aug 11, 2008 5:18 pm Post subject:

Moroccan Leg of lamb

1 leg of lamb boned and opened out

marinade
2 tbs olive oil
3 tbs harissa paste
2 cloves garlic finely chopped
juice and rind of 1 lemon
1 tbs fresh rosemary chopped (works with fresh thyme as well)

Mix all the marinade ingredients together
cover both sides of the lamb
leave in fridge for at least 3 hours (preferably overnight)

Cook in the oven covered in foil 220 / gas 7 for 30 - 40 mins
turn halfway through

debcat · Posted: Thu Sep 04, 2008 2:58 pm Post subject:

Egirls Dublin Coddle

Prep Time: 15 minutes
Cook Time: 1 hours,
Ingredients:
1-1/2 pounds pork sausage, cut into 1-inch pieces
1-1/2 pounds smoked ham, cut into 1-inch dice
1 quart boiling water
2 large yellow onions, peeled and thinly diced
2 pounds potatoes, peeled and thickly sliced
4 tablespoons chopped parsley
Salt and freshly ground black pepper to taste
Preparation:
Place the sausage and ham in the boiling water and boil for 5 minutes. Drain, but reserve the liquid.

Put the meat into a large saucepan (or an oven-proof dish) with the onions, potatoes, and parsley. Add enough of the stock to not quite cover the contents. Cover the pot and simmer gently for about 1 hour, or until the liquid is reduced by half and all the ingredients are cooked but not mushy. You may need to remove the lid during the last half of the cooking process. Season with salt and pepper. Serve hot with the vegetables on top and fresh Irish Soda Bread and a glass of stout.

Yield: 8 servings