5 tbsp ground nutmeg | 2 juniper berries, roughly crushed | 5 garlic cloves, finely chopped | 300g cooked, peeled chestnuts, roughly chopped | 250ml double cream | 1l chicken stock
| Salt and black pepper METHOD 1.
Serves 4 Ingredients 750g minced chicken 2 tsp ginger, grated 4 cloves garlic, minced 200g tinned sweetcorn 1 onion, finely chopped 8 tbsp fresh coriander, chopped 200ml chicken stock
1 tsp garam masala 2 tbsp curry powder 1 tsp ground cinnamon 1 tsp ground cumin 1 tsp ground black pepper 100 ml single cream 2 tbsp toasted cashew nuts, crushed 3tbsp vegetable oil Salt to taste Method In a large bowl, mix together the chicken mince, ginger, garlic, sweetcorn, fresh coriander, garam masala, cinnamon, salt and black pepper.
Ingredients: 4 small fillets of cod, 12 chicken wings, 1 litre of chicken stock
, 1 swede, 1tsp cumin seeds, a handful of thyme, salt and pepper Method: Joint each chicken wing into 3 pieces.
INGREDIENTS: 6 x 250g squares of lamb shoulder 4oz of chopped carrot 4oz of chopped shallots 1 head of garlic sliced into 2 1 tbsp of chopped rosemary 2 bay leaves 1' litres of chicken stock
' litre of white wine 10 tomatoes roughly chopped 1 tsp of harissa paste ' tsp of cumin powder 1 dsp of salt ' dsp of black pepper METHOD: Brown the lamb shoulder in a pan with a little oil.
Put it in a pan and pour enough chicken stock
to cover it.
Ingredients 400ml can Bart Reduced Fat Coconut Milk 500ml pack Waitrose Cooks' Ingredients Chicken Stock
2 lemon grass stalks, finely chopped 35g sachet Blue Elephant Thai Red Curry Paste 300g Tilda Thai Jasmine Rice 200g pack trimmed green beans 4Waitrose Scottish Salmon Fillets (approximately 150g each), skins removed ' x 20g pack fresh coriander 1 lime, quartered Method Put the coconut milk, chicken stock
, lemon grass and curry paste in a flameproof casserole dish with a lid, and bring to the boil, stirring with a wooden spoon until the paste dissolves.
When the red onions are tender add the spring onion and 3-4 tbsp of chicken stock
Add the chicken stock
, bring to the boil, reduce to a simmer, cover and cook until the vegetables are soft and pulpy.
When the wine has reduced by about a third, add the chicken stock
and bring back to the boil.
Bring chicken stock
to a boil in a large, heavy saucepan.
Combine cornstarch and one ounce chicken stock
in a bowl; mix well to make a slurry.
For a small outlay of time and money, homemade chicken stock
fields consistently high dividends as a delicious base for soups, stews, sauces, and risottos.