Tag: Poultry

  • Turkey Breast Joint

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    AmScrutable

    Turkey Breast Joint (Wrapped in Streaky Bacon) General rule of thumb. If the joint is less than 4kg then cook at circa 180c if fan assisted, 190c if not. 20 minutes per kg plus 70 minutes for the bird. If over 4kg then 20 minutes per kg plus 90 minutes…

  • Sweet and Sour Chicken (non-fried)

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    AmScrutable

    Guō bāo ròu is a classic dish from Northeast China (Dongbei), originating in Harbin, Heilongjiang Province. Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since…

  • Rutland Red and Chillies in Bacon Blankets

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    AmScrutable

    You can use any cheese for this recipe but I would suggest a strong, robust red, something that will more than hold its own against the addition of chillies and the salt content of the bacon. Although I reside in Somerset, home of the best cheese in the country I…

  • Poulet Aux Morilles et Sauce au Xérès

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    AmScrutable

    This dish is from the Besançon region, home to the Bourgogne-Franche-Comté, it is a simple and a very tasty dish, with a rich, but not overly heavy sauce.

  • Paella Valenciana (amb un toc)

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    AmScrutable

    Paella Valenciana is customarily made containing chicken and rabbit, but we’re turning that on its head and using chicken, chorizo, pancetta and seafood. There are many rules that claim you have to do it by the book so I’m changing that and making it more accessible for others or for…