Tag: sage

Recipe Roasted garlic chicken stuffed with squares of bread with ancient grains and sage

A classic roast chicken, with a very fragrant garlic filling, not to be feared!

Ingredients

1 pcs Free-range chicken
8 pcs bags of garlic
200 g stale bread
sage
30 g butter
Salt and pepper

Duration: 1 h 20 min

Level: Middle

Dose: 5 people

Eviscerate the chicken without opening it.

Wash it thoroughly and dry it with kitchen paper.

Crush a garlic and mix it with salt and pepper, massage the chicken with this mixture, inside and outside and fill it with pieces of bread that you have cut, the peeled garlic cloves and sage. Tie tight.

Melt the butter and sprinkle it on each part of the chicken with a brush.

Bake the chicken at 180 ° C for about 1 hour and 15 minutes in a convection oven – with the steam you do not need to turn it and it is more beautiful.

To "brown" in the oven just start the heat-ventilated cooking at 10 ° C more, for about ten minutes.

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курица в духовке

Velveted chicken breast with sage and pasta

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Ingredients

2 skinless chicken breasts, cut into strips
1tsp cornflour
1 egg white
Zest and juice of 1 lemon
Salt and freshly ground black pepper
300ml double cream
10 sage leaves, roughly chopped
½-1tsp chilli powder, according to taste
2tbsp grated Parmesan
300ml olive oil
3 handfuls of dried fusili pasta

That’s goodtoknow

Use the same method of velveting with pork and beef for stir-fries

Method

Mix the egg whites and cornflour together to make a smooth paste, then add the lemon and chilli, salt and pepper. Add the chicken and make sure it is coated all over. Set aside.
Bring a large pan of salted water to the boiling and cook the pasta according to packet instructions, approx. 8-9 mins until the pasta is al dente.
In a small saucepan, add the double cream, drained juices from the chicken marinade and half the chopped sage leaves. Gently heat. If it’s too thick, add a couple of spoonfuls of pasta water.
In a large frying pan, heat the olive oil until hot and carefully add the chicken. Cook for 3-4 mins each side until cooked through and golden. Don’t overcook.
Drain the pasta and add to the cream mixture.
With a slotted spoon, remove the chicken from the oil and drain on kitchen paper.
Pile the pasta onto plates, then add the chicken and garnish with the rest of the sage.

By Keith Kendrick

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Cider-roasted turkey with apple and sage stuffing

As Christmas gets ever closer, if you haven’t got your food sorted, there’s no need to panic – it might be time to cheat! And cheating doesn’t mean poorer quality when you buy from Tesco’s Finest range. Don’t spend time fiddling around with bacon and sausages – buy your pigs already in blankets! Roasties can be hit and miss – make sure yours are always a hit with Finest Goose Fat Roast Potatoes or follow our easy recipe. Add Christmas cake, pud and mince pies to your shopping list and make sure you keep our roast turkey with olde English chestnut stuffing recipe handy and you’re all set for the big day. Happy Christmas! Nichola Palmer – Recipes Editor, goodtoknow

Impress your guests with inspirational restaurant-style dishes. No need to let on how simple they are to cook. This side of salmon is roasted with white wine, lemon juice and dill and served with buttery hollandaise sauce flavoured with horseradish. Very simple to make for entertaining.

Serves: 6
Prep time: 10 mins
Cooking time: 20 mins
Total time: 30 mins
Skill level: Bit of effort
Costs: Mid-price

45g (1 1/2oz) butter
1kg (2¼lb) side of salmon
Salt and freshly ground black pepper
1 tbsp fresh dill leaves
150ml (5fl oz) dry white wine
Finely grated zest and juice of 1 lemon

For the hollandaise:

3 medium egg yolks
1 tbsp lemon juice
1 tbsp white wine
150g (5oz) butter
1 tbsp hot horseradish

Buying a pot of Tesco Finest Hollandaise Sauce will save some time over the busy Christmas period

Set the oven to Gas Mark 6 or 200°C. Line a roasting tin with a sheet of foil. Rub some of the butter on the foil. Lay the salmon on the foil, skin-side down. Season, then sprinkle with the dill.
Pour over the white wine and sprinkle with the lemon zest and juice. Dot with the rest of the butter. Roast for 20 minutes until the fish is tender, flaking and just turning golden.
To make the hollandaise sauce: Whizz together egg yolks, lemon juice and wine with a pinch of salt in a food processor. Heat the butter until it is very hot. Give the egg mix another quick whizz. With the motor running slowly, drizzle in the very hot melted butter, then add the horseradish.
Serve the salmon warm or cold with the hollandaise.

By Woman’s Weekly