Poultry & Game

Long ago in Ireland a chicken was one of those luxuries only eaten on Sundays and feast days or when you had very important visitors, it was also always accompanied by a piece of boiled ham or bacon. Things have certainly changed! I know you all know how to roast a chicken or turkey so I won't go into that.. but you might like to try some recipes here that I play around with from time to time.

Lemon Chicken

SAUCE:
4 talsepoons of conrnflour
Juice & rind of 1 lemon
1 stem ginger (chopped finely)
2 tablespoons of clear honey
2 teaspoons sesame oil
2 teaspoons light soy sauce
1 1/2 cups chicken stock
Salt & pepper

CHICKEN:
About 4 chicken breasts
1 tablespoon cornflour
grated rind of 1/2 lemon
2 tablespoons oil
Black pepper

GARNISH:
2 spring onions
lemon peel (cut into thin strips)
In a saucepan, blend cornflour, lemon juice & rind to make a smooth paste. Stir in honey, ginger, oil and soy sauce. Pour on boiling stock and bring to the boil again, stirring until thickened. Season to taste & simmer for 10 minutes. Cut chicken breasts into 1 inch strips. place in a bowl and sprinkle with cornflour, lemon rind and black pepper. Heat oil in wok or frying pan and add chicken pieces. Stir fry for about 10 minutes over a high heat until chicken is golden brown. Transfer chicken onto warm plate and spoon over lemon sauce. Garnish with spring onions and lemon peel.

Chicken, Mushroom & Spinach Lasagne

SAUCE:
1 teaspoon sunflower oil
1 small onion, finely chopped
1 lb. uncooked chicken cut into 1/2 inch cubes
4 oz. plain flour
1 1/2 pints semi-skimmed milk
1/2 teaspoon nutmeg
Salt & pepper
MUSHROOM & SPINACH MIXTURE:
1 teaspoon sunflower oil
1 onion, finely chopped
3 cloves crushed garlic
12 ozs chopped mushrooms
12 ozs spinach
Salt & pepper

12 sheets green pre-cooked lasagne
2 ozs Parmesan cheese
OVEN TEMPERATURE:
190 C / 375F / Gas 5
Heat oil and cook onion until soft. Add diced chicken and stir-fry in pan or wok until cooked. In another saucepan melt butter & add flour - cook for about 1 minute. Remove from heat & blend in milk until sauce is thickened. Season to taste. Put a third of this sauce into a bowl and leave. Add chicken to remaining sauce and onion. Heat oil, cook garlic, onion and add mushrooms - cook for about 10 minutes until liquid has evaporated. Cook spinach briefly in a large covered saucepan until just soft - don't add any water! Drain spinach well and chop. Add mushrooms to mixture and season. Lightly oil a deep rectangular ovenproof dish (12 x 7 inches) and line bottom and sides with lasagne. Layer half the chicken sauce, pasta, spinach, mushroom sauce, pasta and remaining chicken suce, pasta etc. Sprinkle with lots of Parmesan cheese and cook for 45-50 minutes or until golden.
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