2009 Omlet cube and run for sale

[Ygerna]

I need to use up some chicken but, can't think of anything inspired to do with it.

 

Anyone got any ideas

[majorbloodnock]

Savoyarde Gratin. You'll thank me for this one, even if the waistline doesn't.

 

You'll need:

 

Cooked chicken, torn up into bite-sized pieces

Half a chicken stock cube

250ml water

20g Jarlsberg, Gruyere or Emmental cheese

1 heaped tsp Dijon mustard

15 tarragon leaves

20g butter

1 level tbsp flour

half a glass white wine (about 3tbsp)

3 tbsp Greek yoghurt or double cream

1 slice brown bread (soda bread by preference, but normal will do fine too)

small k"Ooops, word censored!" of butter

Salt and black pepper

 

What to do:

 

1. Pre-heat the oven to 200degC
   
2. Add stock cube to water, then simmer for about 10 minutes to reduce to about 100ml
   
3. Grate the cheese and chop the tarragon leaves
   
4. Melt the butter in a small pan, then add the flour. Stir round to make a roux, then stir in the stock and wine to make a sauce. Once smooth, stir in the yoghurt or cream, the tarragon and a little salt and pepper to taste.
   
5. Simmer the sauce for about 10 mins, then stir in the cheese and mustard. Taste and adjust seasoning.
   
6. Blitz the bread in a food processor to make breadcrumbs.
   
7. Spread the chicken chunks in a thick layer in a gratin or lasagne dish.
   
8. Cover the chicken with the sauce, then sprinkle over a thick layer of breadcrumbs. Dot with s"Ooops, word censored!"s of butter.
   
9. Chuck the lot into the oven and cook for about 15-20 minutes, by which time the breadcrumbs will be crisp and the sauce bubbling.

 

I suggest you serve with a green salad or some plain green vegetables (runner beans, peas or broad beans are my preference, especially now when they come fresh from the allotment) since the dish is fairly rich. Plenty of new spuds would be good too.

[Cinnamon]

Cooked chicken?

 

OK you could make a simple Rissotto with sweated onion,courgette & other veg,then add the rice,stock & wine. Through in the chicken when its almost cooked,just to heat it through.

 

Or a sweet & sour,maybe?

Just heat some sauce & add the chicken. Serve with eggy fried rice - yum!

Same with an Indian dish,but use a Pilau rice instaed.

 

 

Try looking on the Good Food magazine website & type cooked chicken into the search - heaps of recipes will come up I am sure

[Ygerna]

Thanks folks,

 

Love the first recipe, but, am edgy towards rissotto at the moment, as I quite fancy that right now

 

It is actually raw chicken but, I can easily brown it off before using.

[Olly]

Take a look on this thread - I posted my favourite Thai chicken recipe on there, sorry can't be bothered to re-post it, but you only need to scroll down a few posts. It's a really easy one and always goes down well.