Cooking Comp II round 4.
Discussion
Chicken with Orange & Honey
This is very simple and does not use pumpkin. The pumpkins where todays harvest from the garden.
After a bit of grilling
And then served on a bed of fettuccine
Cut 4 deep slits in each chicken breast, place cut side down in an oven proof dish, brush with about a teaspoon of honey on each. Place under a medium grill for 5-8 minutes depending on the size of the chicken until lightly browned. Remove, turn over and place a slice of orange in each slit, glaze with a further teaspoon of honey and put back under the grill for a further 8-10 minutes or until the chicken is cooked through. Serve on a bed of fettuccine with a salad.
This is very simple and does not use pumpkin. The pumpkins where todays harvest from the garden.
After a bit of grilling
And then served on a bed of fettuccine
Cut 4 deep slits in each chicken breast, place cut side down in an oven proof dish, brush with about a teaspoon of honey on each. Place under a medium grill for 5-8 minutes depending on the size of the chicken until lightly browned. Remove, turn over and place a slice of orange in each slit, glaze with a further teaspoon of honey and put back under the grill for a further 8-10 minutes or until the chicken is cooked through. Serve on a bed of fettuccine with a salad.
Right, after missing out on the Pork competition by a day, and then being away on Honeymoon for the chocolate one, this will be the first time I've entered one of these, so hello to all!
I decided to try and do a bit of a different take on a local delicacy, the much maligned chicken parmo.
For those that don't know what they are, they normally look a little like this, and are generally used to soak up copious amounts of beer on a Saturday night around these parts.
I normally have a pepperoni parmo, which obviously isn't too worthy of a PH cooking competition in it's normal format, so here is my take:
The Posh(ish) Parmo
Ingredients
Preparation - Chicken ready for poaching after stuffing with a homemade chorizo butter and various herbs
Served - Breadcrummed after poaching and finished in the oven, served with a really gooey parmesan and cheddar sauce, (slightly overdone) potato wedges and salad.
Doesn't look that great but tasted good!
I decided to try and do a bit of a different take on a local delicacy, the much maligned chicken parmo.
For those that don't know what they are, they normally look a little like this, and are generally used to soak up copious amounts of beer on a Saturday night around these parts.
I normally have a pepperoni parmo, which obviously isn't too worthy of a PH cooking competition in it's normal format, so here is my take:
The Posh(ish) Parmo
Ingredients
Preparation - Chicken ready for poaching after stuffing with a homemade chorizo butter and various herbs
Served - Breadcrummed after poaching and finished in the oven, served with a really gooey parmesan and cheddar sauce, (slightly overdone) potato wedges and salad.
Doesn't look that great but tasted good!
Edited by TomE on Sunday 20th March 21:53
poll here: http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Not sure about ending it tomorrow? Seems a bit soon for a reasonable voting.
Not sure about ending it tomorrow? Seems a bit soon for a reasonable voting.
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