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Cream of Chicken Soup

  • 4 Manor Farm chicken breast fillets, cut into strips
  • 3 tbsp butter
  • 4 spring onion, chopped
  • 1 medium leek, sliced
  • 600ml chicken stock
  • 1 tbsp chopped fresh parsley
  • 1 tbsp fresh thyme
  • 175ml cream
  • Salt and pepper

Preparation/Cooking Steps

  • Melt the butter in a large saucepan over a medium heat. Add the spring onions and cook, stirring for 3 minutes until slightly softened. Add the sliced leek and cook for a further 5 minutes, stirring well.  Add chicken, stock and herbs, and season to taste. Bring to the boil, then lower the heat and simmer for 25 minutes, until the chicken is tender and cooked through. Remove from heat and leave to cool for 10 minutes.

    Transfer soup to food processor and blend until smooth. Return soup to saucepan and warm over a low heat.

    Stir in cream and cook for 2 minutes, then remove from heat and ladle into serving bowls. Garnish with sprig of thyme and serve immediately.

Chicken with Roasted Vegetables

  • 4 Manor Farm chicken breast fillets or thighs
  • 55g Butter
  • 1 red onion, cut into wedges
  • 2 courgettes, thickly sliced
  • 1 small aubergine, sliced
  • 1 red pepper, seeds removed & cut into strips
  • 1 green pepper, seeds removed & cut into strips
  • 55g (2oz) mushrooms, thickly sliced
  • 2 tablespoons fresh oregano leaves
  • 225g (8oz) baby potatoes, cooked
  • black pepper

Preparation/Cooking Steps

  • Melt 15g butter in a non-stick frying pan and brown the chicken on both sides. Remove chicken from the pan and place in a roasting tin.
  • Melt the remaining butter, add the vegetables and oregano and toss until coated, seasoning with pepper.
  • Place in a roasting tin with the chicken.
  • Cook in a preheated oven at 180oC, 350oF, Gas 4 for 25-30 minutes, stirring once or twice.
  • Serve with baked potatoes.

Chicken Kiev

  • 4 Manor Farm Chicken breast fillets
  • 4 tablespoons butter, softened
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 25g flour
  • 1 egg, beaten with 2 teaspoons water
  • 50g fine dry bread crumbs

Preparation/Cooking Steps

  • Blend the softened butter with parsley, chives, pepper, and salt. Divide into 4 portions and chill until firm.
  • Flatten each chicken breast half to about ¼ inch thickness by pounding each between wax paper or plastic wrap.
  • Place a portion of the chilled butter mixture in the centre of each flattened chicken breast half. Roll each to completely enclose the butter.
  • Dust each roll in flour then dip in beaten egg and water. Roll in bread crumbs then place in lightly greased baking dish.
  • Cover and bake at 180oC/ 350oF Gas Mark 4 oven for 20 minutes. Uncover and bake 10 minutes longer.
  • Serve with baked potato and your choice of veg.

Chicken with Mushroom

Ingredients

  • 4 chicken breast fillets
  • Salt and black pepper
  • 25g butter
  • 4 spring onions, chopped
  • 4 cardamom pods, peeled and crushed
  • 120g mushrooms
  • 150ml chicken stock
  • 150ml cream
  • Marjoram, chopped

Preparation/Cooking Steps

 

  • Heat half the butter in a large heavy bottomed pan, place chicken breast in pan with crushed cardamom pods. Turn chicken breasts in the butter. Cover with lid and cook for 5 – 7 minutes until fully cooked.
  • Sweat the spring onions gently in a pan with remaining butter, increase the heat and add mushrooms, season with salt and black pepper and cook for 3 – 4 minutes.
  • Add chicken stock and cream; reduce by one third over a medium heat until sauce thickens. Add the chicken breasts, mushrooms and spring onions to sauce. Add chopped marjoram and simmer for 1 -2 minutes. Taste and correct the seasoning.
  • Serve with freshly cooked rice or pasta.

Butheina Al-Nounou

Chicken with Garlic Mayonaise

Ingredients

  • 2 – 3 chicken breasts
  • Good quality cooking oil for deep drying
  • Salt and black pepper
  • White breadcrumbs
  • 2 eggs beaten

For the Garlic Mayonnaise

  •  2 egg yolks
  • ¼ tsp salt
  • ¼ tsp Dijon mustard
  • 1 dsp white vinegar
  • 225ml (half sunflower oil and half olive oil)
  • 2 -3 cloves garlic, crushed

Preparation/Cooking Steps

Firstly make the garlic mayonnaise, by putting egg yolks in a medium Pyrex bowl with mustard, salt and white vinegar and crushed garlic. With whisk in one hand and oil in the other, drip the oil onto the egg yolk very slowly, and ensure you whisk at the same time. Keep adding the oil gently and within a minute you will notice the mixture begin to thicken. When this happens the oil can be added a little faster, but not too fast as mixture can curdle. Once all the oil is added taste and add salt or vinegar if needed.
 
Cut the chicken into 1cm strips on the bias, season with salt and black pepper.
Place the chicken strips individually into the egg, then into the breadcrumb, ensure the breadcrumb coats the chicken, leave on plate until ready to cook.
Place the goujons in hot oil in deep fat fryer a few at a time, fry for 2 – 3 minutes. Drain on kitchen paper and serve immediately with garlic mayonnaise and side salad.

Butheina Al-Nounou