Jayne's Recipe World Newsletter has grown considerably since I started it in April 2001. Here is a sample taste of the type of recipes that will be sent to you twice a week!
Chicken Kiev
Mushroom Chicken Kiev
(serves 6)
Ingredients
50g (2oz) button mushrooms (wipes)
1 tbsp fresh green peppercorns
6 chicken breast fillets with the wing bones attached
1 tbsp fresh chopped oregano or marjoram
50g (2oz) 31/2 tbsp butter
salt and freshly ground black pepper
1 egg lightly beaten
75g (3oz) breadcrumbs
oil for deep-frying
mixed salad to serve
Method.
Thinly slice the mushrooms. Gently pull the peppercorns from the stalks before roughly chopping. Set aside
Pull skin away from chicken. Lay chicken breasts skin side down on greaseproof paper. Cover with clingfilm and beat with a rolling pin until very thin.
Place mushrooms along centre of each chicken breast closely overlapping. Sprinkle with peppercorns and oregano.
Divide the butter into six equal portions and place on top of mushrooms. Season to taste. Wrap the chicken around the filling to enclose completely.
Wrap a length of thread several times around each breast and tie underneath.
Coat chicken evenly in egg and breadcrumbs.
Heat oil to 180c (350f)
Deep-fry breasts three at a time for approx 6mins or until golden.
Drain remove thread and serve with salad.
What's more ..........
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Winter Lamb Casserole
Winter Lamb Casserole
(serves 4)
Ingredients
15g (1 tbsp) 1/2oz flour
30ml (2tbsp) oil
225g (8oz) small onions quartered
2 garlic cloves crushed
900g (2lb) lamb neck fillets
225g (8oz) EACH pumpkin /carrots/turnip peeled and cut into chunks
600ml (1pt) lamb stock
150ml (1/4pt) red wine
few sprigs fresh rosemary
To FINISH
10ml (2tsp) whole grain mustard
4 slices French bread
15ml (1 tbsp) oil
Method
Put the flour on a baking sheet and place under a med- grill for 2-3 mins until browned.
Heat the oil in a large frying pan, then fry garlic and onions for 4-5 mins until lightly browned. Transfere them into a large casserole dish.
Cut the lamb into 5cm (2in) chunks. Add to frying pan. Fry until briowned you need to do this in batches. Remove with a slotted spoon. Add to casserole dish with all vegetables.
Sir the browned flour into the frying pan and cook for 1-2 mins. Gradually stir in stock and wine, then bring slowly to boil. Season with salt and fresh balck pepper, pour into the casserole dish. Add sprigs of rosemary and stir well.
Cover and cook in a pre-heated oven at 170c 325f Gas 3 for 1 3/4 hrs. Spread the bread with mustard and brush with oil. Uncover the casserole, place the bread on top and return to oven for a further 20 mins.
