Roast Leg of Saltmarsh Lamb with Lemon & Herbs

Serves 6 to 8 Persons

Ingredients

• 2 x 6 in Loins, skinned and sinews removed
• 1 Leg of Saltmarsh Lamb approx. 4 1/2 - 5 lbs
• 2 Lemons
• 4 cloves of Garlic (peeled)
• 8 sprigs Rosemary (approx 6 in long)
• 8 sprigs Sage Leaves (approx 6 in long)
• 1 small bunch fresh Thyme
• Salt and Pepper
• 6 fl oz Olive Oil

Stock:
Remove bones from leg of Saltmarsh Lamb and brown in oven with carrots, onions and leeks (washed but unpeeled). Place into pan with water and simmer for 3 hours.

Method

• Peel zest from lemons and place in blender adding the garlic, herbs, salt and pepper, juice of the lemons and olive oil.
• Chop to a medium texture. Make cuts into the Leg of Saltmarsh Lamb and rub in half the mixture, placing the remainder inside the meat.
• Tie up the Lamb with string, place in tray and roast at 200ºC (Gas Mark 6) turning the meat every 20-25 minutes until pink or to your liking. Remove and rest.
• To make sauce pour stock into roasting tray, place tray on hob and gently scrape all the goodness from the pan. Add seasoning and sieve mixture.

Chicken Fried Steak

Ingredients:

4 Boneless, Skinless Chicken Breast Halves

2 Eggs, Beaten

Flour

Oil

Salt And Pepper

water

Information:

Serving Size 6

311 Calories Per Serving

12 Grams Of Fat

Cooking Directions:

Use a meat pounder to get chicken breat to about 1/4 inch thick. Combine eggs 1/4 teaspoon pepper and 2 tablespoons water. Dip chicken in to egg mixture and crushed crackers and coat evenly. Deep fry until golden brown and cooked thru. Drain well on paper towel

Garlic Chicken Breast

Ingredients:
4 Boneless, Skinless Chicken Breast 4 Ounces Sharp Cheddar Cheese 1 Tablespoon Finley Chopped Chives 5 Cloves Garlic, Minced 1/4 Cup All-Purpose Flour 2 Large Eggs, Beaten 1 Cup Fresh White Breadcrumbs 3 Tablespoons Peanut Oil Salt And Pepper To Taste

Information:
Serving Size 8 345 Calories Per Serving 23 Grams Of Fat

Cooking Directions:
The first thing you do is get your chicken breast and using a small very sharp knife is make a cut to form a pocket in each one lengthways. Shred the cheese and mix it with the chives and garlic, fill each of the chicken pockets with a quarter of the garlic cheese mixture. In a shallow dish, season the flour with salt and pepper. Roll the chicken breast in the seasoned flour and shake off the excess. Beat the eggs in a wide mixing dish, place the breadcrumbs in another shallow wide dish, Coat the breast with beaten egg and then roll each one in breadcrumbs, pressing the breadcrumbs firmly all around coating evenly. Heat 2 tablespoons oil in a large skillet, keeping the heat at medium cook the chicken breast for 10 minutes on each side, they will be golden brown and no pink. Use more oil if necessary. Drain off and place on paper towel for absorption. Season with salt and pepper

tomato

Chicken with Herbed Tomato Sauce

This chicken is browned then cooked with a tomato sauce with garlic,
tomatoes, basil, and other ingredients.
INGREDIENTS:

4 pounds chicken pieces
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 tablespoons snipped parsley
1 1/2 teaspoons salt
1 teaspoon dried leaf basil
1/4 teaspoon ground black pepper
dash ground red pepper, optional
.
8 ounces spaghetti, cooked and drained
grated Parmesan cheese
PREPARATION:

Wash chicken pieces; pat dry. Season chicken with 1 teaspoon salt and
1/8 teaspoon ground black pepper. Heat 3 tablespoons oil in a large
skillet or Dutch oven; brown chicken on all sides. Remove chicken.
Tomato Sauce Recipes

Pour off all but 2 tablespoons of oil. Add onion; cook and stir until
onion is tender. Stir in minced garlic, browned chicken, tomatoes,
tomato sauce and paste, parsley, 1 1/2 teaspoons salt, basil, 1/4
teaspoon pepper, and red pepper, if using. Cover and cook over lowest
heat for 1 to 1 1/2 hours, or until chicken is tender. Stir
occasionally and add a little water if needed. Skim off excess fat
and serve with hot cooked spaghetti with Parmesan cheese.
Chicken recipe serves 4.

Soup

Chicken Recipes - Soup

One whole chicken 1 gallon water (enough to cover chicken) 1 onion cut in quarters 3 garlic cloves 1 inch of ginger root shredded 2 teaspoons salt 1 pound new potatoes 4 large carrots cut in one inch slices 2 stalks celery cut in one inch slices 1 can baby corn  1. Combine chicken, water, onion, garlic, ginger, and salt in a  large stock pot and bring to a boil. 2. Simmer for 30 minutes to 1 hour skimming off oil and fat as needed. 3. Test chicken with a fork to determine when it is tender and fully cooked. 3. Remove the chicken and shred it, removing bones, fat, skin, and gristle. 4. Strain chicken broth. 5. Add vegetables and chicken to chicken broth and bring to a boil,  reduce heat and simmer for 30 minutes or until potatoes are done. Serve hot.  Chicken Hash  2 chicken breasts, broiled 2 slices bacon, crisply fried and crumbled 1/2 small onion, chopped Salt and pepper to taste 1/2 teaspoon lemon juice 2 tablespoons butter 1 teaspoon dry sherry 2 tablespoons sour cream  Cut chicken into thin strips. Combine chicken, bacon, onion, salt, pepper, lemon juice and butter in skillet. Cook until onion is tender. Stir in sherry and sour cream. Cook just until heated. Serve immediately.  

Chicken with Rice Recipe

One Pot Chicken with Rice Recipe

1 can clear chicken broth 
1 can (chicken broth can) water
1 can frozen or canned whole kernel corn 
1 can (chicken broth can) diced chicken breast
1 can (chicken broth can) long grain white rice
Heat chicken broth, water and corn to near boiling. 
Add rice and chicken, stir, cover and simmer on low heat for 20 minutes. 
Stir and season to taste with salt, curry, ginger, garlic or whatever.

Hash

Vegetarian Tomato Hash

1 1/2 cups bread crumbs 1 tablespoon butter 2 cups tomatoes 1 onion, chopped 1 celery stalk, chopped 1 garlic clove, minced 1/2 cup tender corn, either fresh or canned Mix thoroughly; fry or bake until done.  

Provencal

Vine Ripened Tomatoes Provencal

      6 md vine ripened tomatoes; cut             -in half       2 tb parsley; minced       2 tb fresh lemon juice       2 ts olive oil       1 tb garlic; finely minced       2 ts chives; minced       1 ts thyme; minced     1/2 c  dry bread crumbs       1    fresh ground pepper; and       1    salt; to taste   1. Preheat the oven to 400 degrees. Prepare the tomatoes and set aside.  2. Combine the remaining ingredients except for the bread crumbs,  pepper and salt. Add the bread crumbs and mix well.   Season with pepper and salt and spread the mixture evenly over  each tomato half.  3. Place the tomatoes in a baking dish and bake until the top is  slightly browned, about 10 minutes.   

Casserole

Vegetarian Casserole

1 (10 to 12 oz.) box of frozen French style cut beans 1 (10 to 12 oz.) box of whole kernel corn 1/2 c. mayonnaise 1/2 c. sharp cheddar cheese, shredded 1 1/2 c. med. green pepper, chopped 1/2 c. celery, chopped 1/2 c. onion, chopped  Defrost vegetable and dry off a bit between paper towels. Then mix  all ingredients together well. Bake in greased casserole (2 qt.) with  1 cup soft bread crumbs and 2 tablespoon butter on top. 350 degrees  for 25 - 30 minutes. A wonderful dish to take when you go to a  friends house or potluck supper.      

Chilli

Vegetarian Chilli

1 tablespoon olive oil 1 medium onion chopped 4 cloves garlic minced 1/2 pound mushrooms chopped 2 cups cauliflower pieces 1 large potato peeled and diced 1 large green pepper seeded and chopped 2 large carrots chopped 3 cups corn kernels 1 can plum tomatoes -- (28 oz) chopped, including liquid 2 cans kidney beans -- (15 oz) 2 stalks celery -- chopped 1 cup tomato juice 1 tablespoon cumin 2 tablespoons chili powder 1 teaspoon paprika 1 1/2 teaspoons salt 1/8 teaspoon cayenne pepper 2 tablespoon tomato paste  Heat olive oil in a large stew pot. Add onion and garlic and saut�  until onion is wilted, about 5 minutes. Add mushrooms and saut� another 10 minutes. Stir in cauliflower,  potato, green pepper, carrots, corn, tomatoes,  beans, tomato juice, celery all seasonings & tomato paste. Bring to  boil. Reduce heat and simmer.  Cover and cook until vegetables are tender. About 30 minutes.  You can add more spices if you like it hotter. SERVING SIZE: 2 cups