From Marsh Mash Winter 2012

Two recipes for the price of one (both serve two) - here is the first:

cheery beery chickenIngredients:

  • 2 x tbsp Vegetable Oil (or 2oz/28g butter if you wish, for a richer dish)
  • 2 x Chicken Breasts cut in to 2.5cm/1” cubes (or about 400g/14oz diced chicken)
  • 2 x Cloves of Garlic peeled or use ½ tsp dried Garlic granules - optional
  • 2 x Rashers Smoked Middle Cut Bacon (or 4 rashers back or 6 of streaky), chopped
  • 2 x Medium Carrots, thinly sliced
  • 1 x Medium Leak, thinly sliced
  • 1 x Red Pepper, chopped
  • 2 x tsp Dried Mixed Herbs
  • 500ml Bottle of Real Ale – not too bitter (I used Wells Bombardier at 4.7%)
  • Black Pepper, to taste
  • Approx 2 x tbsp Gravy Granules (beef will give a richer taste and chicken a lighter taste)
  • Sugar, if necessary

Method:

  1. Pour 200ml of the beer in to a glass and take a sip whenever during preparation of this recipe – put the other 300ml to one side for later, as you will need it!
  2. Heat the oil (over a medium heat) in a large saucepan (preferably not non-stick), add the chicken (and garlic if using) and fry for 5 minutes - stir a couple of times during cooking.
  3. Turn heat down and add the bacon, carrots, leek, red pepper and herbs – stir again.
  4. Gently add the beer and stir – the mixture will froth a little, however it will settle down.
  5. Turn heat up and gently bring to the boil, stirring all the time. Once boiling, turn the heat down and simmer for 5 minutes, stirring occasionally.
  6. Taste it - add black pepper and more herbs if you think it needs it – stir again.
  7. Add 1 tbsp gravy granules and stir – the mix will begin to thicken – add more gravy granules, stirring all the time, until the desired thickness is achieved.
  8. Turn heat off and taste – if the mix is too bitter, you may wish to add a small amount of sugar.
  9. Serve with plain boiled rice or mashed potato and vegetables and a beer of your choice.

Chef Notes:

There is no need to add salt as the bacon should provide enough flavour, however if you wish to add salt, do so and be careful.

If you wish, pork or good quality meaty sausages (cut in to pieces) can be used instead of chicken.

And now the second:

Try this with your Turkey (or Chicken) leftovers for Boxing Day:

  1. Cut 350-400g / 12-14oz cooked meat into chunks or strips.
  2. Heat the oil (over a medium heat) in a large saucepan, add the bacon, carrots, leek, red pepper, herbs and garlic (if using) - stir.
  3. Gently add the beer - stir.
  4. Turn heat up and gently bring to the boil, stirring all the time. Once boiling, turn the heat down and simmer for 5 minutes, stirring occasionally.
  5. Taste it - add black pepper and more herbs if you think it needs it – stir again.
  6. Add cooked meat - stir.
  7. Add 1 tbsp gravy granules and stir – add more gravy granules if required, stirring all the time, until the desired thickness is achieved.
  8. Turn heat off and taste – if the mix is too bitter, you may wish to add a small amount of sugar.
  9. Serve with plain boiled rice or mashed potato and vegetables and a beer of your choice.

Note: The meat must be hot all the way through before serving.

Shirley Johnson

AFRM Branch Member