Tuesday, February 12, 2008

More Pot Luck

Carrying on with ideas to use leftovers, today deals with leftover chicken (or turkey). Being American based, I have had to use fluid ounce measurements to equal the cup measurements. So just fill a pint glass jar to the fluid ounces amounts needed.
(Interestingly, the book stated that 'a cup' equals half a pint - which in this country is not the same. In the US a pint is 16fl.oz, in the UK it is 20 fl.oz), so anyone converting recipes should bear this in mind and remember that one cup = 8 fl.oz.)
Chicken Brunswick: serves 3 - 4
16 fl.oz measure (2 cups) cooked chicken
1 can condensed mushroom or celery soup
2 fl.oz (1/4 cup) white wine
4 fl.oz measure (1/2 cup) crushed cornflakes plus 2 tblsp
2 hardboiled eggs, chopped
salt and pepper
Blend the soup and wine together, add the chicken and half the cornflakes (you could use crushed crisps instead), add the eggs and season to taste. Place in a greased shallow casserole and sprinkle remaining cornflakes (crisps) on top. Bake for 20 minutes at 190C, 375F, gas 5.

Mexican Chicken: serves 3 - 4
16 fl.oz measure (2 cups) cooked chicken, cut into large chunks
1 tls butter or oil
1 small onion, finely chopped
half a green and half a red bell pepper, finely diced
1 clove garlic, peeled and crushed
4 oz (100g) mushrooms, chopped
2 tblsp flour
8 fl. oz (1 cup) water or chicken stock
8 oz (225g) chopped tomatoes
2 tblsp chopped parsley
1 tsp sugar
1 tsp chilli powder (or more to taste)
salt and black pepper to taste
Put the oil in a pan and saute the onions and pepper until softened, adding mushrooms and garlic towards the end. Then blend in the flour. Add the stock, and rest of the ingredients, stirring gently until slightly thickened and the sauce is smooth. Place the chicken in a shallow casserole and pour over the contents of the pan. Bake at 200C, 400F, gas 6 for half an hour. Serve with salad and crusty bread.

Superior Chicken Salad: serves 4
about 1 pint measure (2 cups plus) chunks of cooked chicken
4 fl.oz measure (1/2 cup) celery, sliced
same amount of carrot matchsticks
same amount of green bell pepper, minced
same amount of mayonnaise
3 spring onions (scallions) finely chopped
2 tlsp double cream
1 tblsp vinegar
salt and pepper to taste
1 Little Gem lettuce, cut into chunks
Put everything except the lettuce into a bowl and toss together. Chill for at least half an hour, then immediately before serving, add the lettuce chunks and toss again.

The final poultry recipe today is for left-over turkey, but would work just as well with chicken. Practically all the ingredients are 'store-cupboard' foods, so an easy one to put together.
An Easy Turkey Dish: serves 4
cooked turkey (or chicken) - at least 12 fl.oz/1 1/2 cups, diced
8 oz (225g) broccoli (fresh or frozen) cooked
1 tbls butter, melted
3 tblsp grated cheese
3 tblsp sherry
1 can condensed cream of chicken soup
salt and pepper to taste
Place the drained broccoli in the bottom of a greased casserole. Drizzle over the butter, sprinkle over one tblsp of the cheese and add 1 tblsp of the sherry. Top with the turkey or chicken. Stir the remaining sherry into the condensed soup and pour this over the cooked meat, then sprinkle over the remaining cheese. Bake at 189C, 350F, gas 4, for about 20 minutes or until piping hot and the cheese has melted and turned golden.
Suggested servings: with boiled rice OR on slices of hot toast with a side dish of tossed green salad.