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Van het Goralenhof
International Recipe Exchange
We are featuring spring style recipes this month
Wash and quarter the chicken. Separate the spine and
neck. Pat dry with kitchen paper. (If the chicken is
fatty, remove the skin). Season with salt and pepper.
Heat the oil and butter in a saucepan and lightly fry
the chicken pieces (without fillets). Remove, and fry
the onions until transparent. Add the tomato paste,
paprika powder, and stir. Pour over the wine. Add the
chicken stock and then the lemon rind, chili and bay
leaf. Bring to boil once and put the drumsticks, neck
and back into the pan again. Simmer covered for about
20–25 minutes. Nowadd the fillets, and simmer covered
for another 20 minutes. Stir regularly and add more
stock if necessary. The stock should just cover the
Cherry BBQ Chicken
Chopped cherries combine with cherry preserves and smoky, hot chipotle peppers for an unusual marinade and sauce for grilled chicken.
Tips & Notes
APRICOT-ORANGE CHICKEN WITH GLAZED ONIONS
Yield: 4 servings
- 1 whole roasted deli chicken, skinned
- 3 tablespoons no-added-sugar apricot preserves, divided
- 3 tablespoons no-added-sugar orange marmalade, divided
- 2 tablespoons balsamic vinegar, divided
- Nonstick cooking spray
- 1 large onion, quartered
- 1 clove garlic, minced
Preheat oven to 375 degrees F. In small bowl, blend
1 tablespoon each apricot preserves, marmalade, and vinegar.
Place chicken in baking pan coated with nonstick cooking
spray. Add water to pan to a depth of 1/4-1/2 inch. Brush
chicken with preserve mixture. Combine the remaining preserves,
marmalade, vinegar, onion, and garlic and spoon around the chicken.
Roast, covered, for 25 minutes. Uncover and roast
for 10 more minutes, until onion is tender.
Sweet Plum Dessert
Sift flour onto a pastry board and make a well in the centre. Mix the eggs with the salt and set aside for 5 minutes. Pour into the well, blend with the flour and add the water gradually. Knead a smooth dough by hand, if necessary add some flour - the dough should not be sticky, it should firm and elastic. Divide into 4-5 loaves, leave to rest in a covered bowl for 30 minutes. Roll out the dough on a floured pastry board until it is 2mm thick. Cut into 8cm squares, put one tsp. of Plum puree into the centre of each square and fold the dough into a triangle, firmly seal the edges. Heat salt water in a large pot; simmer the Plum puree until they rise to the surface by themselves. Lift out and douse with cold water.
Melt the butter in a separate saucepan, fry the breadcrumbs, carefully coat the Plum puree with the butter and serve sprinkled with cinnamon and sugar.
Vanilla Chocolate Chip Muffins.
Preheat to oven to 200c/400F/GasMark6. Line a 12 hole muffin pan with paper cases. Mix the flour and baking powder thoroughly together and add the margarine. Blend it together until it resembles fine breadcrumbs. I found that the Kenwood mixer did this is a matter of seconds. Stir in the sugar and the chocolate chips.
In a separate bowl or jug, combine the milk, eggs and vanilla extract. Make a well in the dry ingredients and quickly combine the wet and dry together. As long as you can’t see any dry flour, it doesn’t matter if you have a lumpy batter. In fact, the less you mix, the better it’ll be.
Spoon the batter into the prepared cases, filling to a depth of 2/3 full. Place into the oven of 15 to 20 minutes. Allow to cool in the tin for 10 minutes and then turn them out onto a rack to finish. These are best eaten fairly fresh.