recipie suggestions

Mastiles, you're always dicky-opposite 😉 It's what makes this site work tho'. Do you know the provenance of some of those shop cooked chickens?

mastilles – yup, there's any number of things that can be done with it.
plus, next to no time to do, just a bit of waiting about which can always be spent productively getting into arguements on stw

3 decades out mastyles.
I'm just surprised that you guys are so fixated by eating meat.

I'm just surprised that you guys are so fixated by eating meat.

It tastes nice. HTH

3 decades out mastyles.

Just as you were two decades out 😉

Mastiles, you're always dicky-opposite

LOL I know – sorry. It would be boring if we all came on here and agreed about stuff all the time though.

Do you know the provenance of some of those shop cooked chickens?

I have no doubt the details are very grim, just as it is for lots of the meat many of us eat. Don't get me wrong – I don't have anything against tins of cooked chicken because of how it is made, simply because it seems wrong to cook a chicken then put it in a can in the first place – it just doesn't appeal.

If you don't like us eating meat then don't bloody watch – fekkin' preachy veg munchers 👿

Oh, I eat meat – rabbit, venison & lamb. I just don't feel the need to eat meat all the time.

Richard – Ring Marylyn. Tell her your budget and she will talk you through it. She will probably even pick up the ingredients for you.

Chicken with greek stuff.

You will need

Chicken portions thighs or qtrs are good.
1/2 bottle of white wine
Aunt bessies roast potatoes
Oregano lots of at least 2 heaped tablespoons
Garlic
Olive oil
Salt and pepper
A pint of chicken stock or a pint of thin chicken gravy
3 bay leaves.

A very deep frying pan with a lid.

Brown the chicken on both sides in a lot of olive oil (dont be tight on the oil)
add the garlic and let it cook for a minute or two
add everything else bar the spuds
Season well

Cook on a very low heat (simmering not boiling) with the lid on for 1 and a half hours after this put on the lowest heat you can.

Cook the spuds as per aunt bessie this takes thirty minutes

Add the spuds to the frying pan and put lid on for a further 5 muinutes.

Serve.

This tastes great and everyone I cook it for bar none loves it.

It'll take longer than 2 hours (although I reckon it'd be edible after two) but I made something like this the other week:

http://homesicktexan.blogspot.com/2009/02/more-precise-texas-chili-recipe.html

Nothing hard in terms of preparation and the only slightly hard to source part is dried chilis and frankly, you can get a few kinds in my local Sainsburys anyway. The cornbread to go with it wasn't anywhere near as simple but my other half handled that as she's from the US and has at least a vague clue about making cornbread.

Oh, I eat meat – rabbit, venison & lamb. I just don't feel the need to eat meat all the time.

😕

I just don't feel the need to eat meat all the time.

Neither do I.

I didn't have any meat this morning with my cereal for instance.

I didn't have any meat this morning with my cereal for instance.

Not even the blood from a freshly slaughtered lamb? Lightweight.

Not even the blood from a freshly slaughtered lamb? Lightweight.

Well obviously I had some swan spleen on my toast, but that doesn't count surely?

WCA Thats very tempting!

Well obviously I had some swan spleen on my toast, but that doesn't count surely?

LOVL

Delia Smiths chicken basque

This is a pretty easy but great recipe – it is my failsafe when having guests and I'm feeling uninspired. I tend to use just chicken thighs and skip the olives unless I have some in the house anyway, and any type of dried tomatoes will do.

Buy her some flowers and she might even cook it for you. Imagine a beautifully prepared meal. You get home, pick up the pan full of stuff from my house, bung in some garlic bread, chill the white wine and check you have some condoms!

aP can you explain to me where the meat is in Rice'n'Beans 😯

Why does chicken basque make me feel dirty?

It is Deliah's Chicken Basque, not just any basque