Introducing Kitchen at 49
Tue, 12 Jul 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
Tue, 12 Jul 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
Tue, 12 Jul 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
Tue, 12 Jul 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
Tue, 12 Jul 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