Honey-Mustard Chicken and Apples
Friday, 21 October 2016
Recipe courtesy of Food Network Magazine Total Time: 40 min Prep: 10 min Cook: 30 min Yield:4 servings Level:Easy Ingredients 8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds) Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 large onion, cut into large chunks 2 cooking apples (such as Cortland),
- Published in Recipes
Spicy Chicken Livers
Friday, 12 August 2016
Ingredients 500 g Elgin Free Range chicken livers 30 ml olive oil 30 g butter I onion, peeled, halved and thinly sliced 2 garlic cloves, crushed 2 red chillies, seeded and chopped 5 ml ground cumin 5 ml ground coriander 5 ml paprika salt and freshly ground black pepper 1T tomato paste 2T brandy 1T
- Published in Recipes
Introducing Kitchen at 49
Tuesday, 12 July 2016
Kitchen at 49 headed up by two amazing women, Jody and Jessie, have been Elgin Free Range Chickens’ supporters for several years now. Their mission is to cook tasty and nutritious meals and teaching others how to do so too. They believe that getting family, friends or colleagues together around a table to eat,
- Published in Community
Introducing Kitchen at 49’s Free Range Chicken Biryani
Tuesday, 12 July 2016
YOU WILL NEED: 700g skinless, boneless free range chicken breasts or 8 thighs, cut into chunks Marinade – marinade the chicken over night if possible 1 cup yoghurt ½ t turmeric 1 garlic clove, crushed 1 t grated ginger 1 small onion, peeled and chopped 1 tomato, chopped 15 g mint, chopped 1 piece
- Published in Recipes
Introducing Kitchen at 49’s Free Range Marsala Chicken
Tuesday, 12 July 2016
YOU WILL NEED: 4 skinless free range chicken breast fillets salt and freshly ground black pepper Cornflour for dredging 5 Tablespoons butter 2 Tablespoons olive oil 1 red onion, peeled thinly sliced 1 punnet of mushrooms, cleaned and sliced 2 garlic cloves, crushed 2 teaspoons tomato paste – a sundried tomato paste works really well
- Published in Recipes
Introducing Kitchen at 49’s Free Range Chicken Pie
Tuesday, 12 July 2016
Turn your beautiful Free Range Roast Chicken into a yummy pie! YOU WILL NEED: 1 punnet of mushrooms – 250 grams – wiped with a damp cloth and sliced 3 leeks, washed and sliced 1 onion, peeled and chopped 2 cloves of garlic – peeled and crushed fresh thyme small knob of butter salt
- Published in Recipes
Introducing Kitchen at 49’s Free Range Roast Chicken
Tuesday, 12 July 2016
YOU WILL NEED: 1 whole Free Range chicken 1 onion, cut into 8ths Fresh herbs – thyme, rosemary – about 10 grams of each Small knob of butter 1 lemon, quartered 1 lemon for juice Ina paarmen – chicken spice – enough to sprinkle over the chicken Salt and pepper Olive oil PREPARATION: Pre
- Published in Recipes