This volume seeks to serve up the versatile ingredient of chicken in a host of ways. There are recipes for roasts, pies, one-pot dishes, salads, kebabs, spicy satays and finer food for parties and buffets. The recipes are set out in seven sections which cover every occasion and part of the menu. 700 photographs
Chicken is a perennial favourite and is an increasingly popular alternative to red meat. This volume seeks to serve up this versatile ingredient in a host of ways, presenting chicken recipes from classic roasts and hearty pies to quick salads, spicy satays and finer food for parties and buffets. The recipes are set out in seven sections which cover every occasion and part of the menu. There are starters such as Chunky Chicken and Vegetable Soup, and Sesame Chicken Bites; heart main courses such as Chicken Bobotie and Chilli-Chicken Cous-cous; one-pot dishes such as Chicken with Herbs and Lentils; summer dishes such as Grilled Chicken Salad, Warm Stir-Fried Salad, and Caribbean Chicken Kebabs; and lots of old-fashioned pies and tarts along with some classic hot and spicy dishes such as Tandoori Chicken and Chicken Tikka. The introduction covers essential cooking techniques, from jointing to stuffing and roasting. The recipes are written in an easy-to-follow style, with cook's tips and hints throughout. Step-by-step photographs show the key stage of every recipe and each dish is pictured in its finished form.
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