How To Make Magret Of Duck In Honey Sauce

Magret of Duck in Honey Sauce Recipe. An exquisite dish perfect for a romantic dinner for two, dinner party, or a special occasion! Delight in our Magret of Duck in Honey Sauce recipe.
You Will Need

* 1 duck breast
* one to two Tbsp red wine or sherry vinegar
* 2 tsp clear honey
* 1 Tbsp whole grain mustard
* 16 black peppercorns
* Salt and pepper
* 1 medium-sized frying pan
* 1 smaller frying pan
* 1 pestle and mortar

Step 1:
Season the duck
Start by sprinkling salt and pepper onto the duck breast then turn it over and repeat on the other side to give a generous seasoning.
Step 2:
Begin to heat the frying pan
Put the duck into the medium-sized frying pan and place it over a low heat. The pan must be cold to begin with.
Step 3:
Slowly increase the heat
Gradually bring the heat up to a moderate temperature.
As the fat of the duck melts, spoon off the excess so that the meat doesn't get too saturated.
Step 4:
Cook for 10-12 minutes
The fat will take a further 10-12 minutes to render completely. However, if you prefer your meat medium-done then cook the duck for a following 5 minutes.
Step 5:
Turn the duck over and leave
Flip the breast over in the pan, turn off the heat and leave it for another 10 minutes.
Step 6:
Crush the peppercorns
Put the peppercorns in the mortar and crush them vigorously with the pestle. Aim for a fairly coarse powder.
Step 7:
Prepare the sauce
Take the smaller frying pan and pour in the red wine or sherry vinegar, followed by the clear honey and the whole grain mustard.
Stir well over a low to moderate heat.
Step 8:
Add the black pepper powder
As the mixture begins to heat, add the crushed black pepper.
Step 9:
Simmer for 2-3 minutes
Leave the sauce to simmer for 2 to 3 minutes which will enrich the taste.
Step 10:
Cover the duck in sauce and serve
Finally, place the duck onto a warm serving dish, drizzle the sauce over the top and serve.

How To Make Turkey Au Gratin With Sherry

Turkey Au Gratin With Sherry Recipe. A fantastic, creamy, and wonderfully satisfying dish that turns your Thanksgiving or Christmas Turkey leftovers into something even more delicious than the roast turkey you had the day before. It can be made quickly and left in the oven on a low heat for hours. Enjoy our Turkey Au Gratin With Sherry recipe.
Step 1:
You will need

* 500 g turkey leftovers, chopped
* 100 g blanched almonds
* 2 bacon rashers, chopped
* 15 g butter
* for the sauce:
* 400 ml skimmed milk
* 25 g butter
* 100 g grated cheddar cheese
* 1 garlic clove, minced
* 1 Tbsp parmesan cheese
* 15 g flour
* 1 pinch of paprika
* 60 ml sweet sherry
* 1 Tbsp chopped parsley
* salt and pepper
* 1 large oven-proof dish
* 1 frying pan
* 1 large saucepan
* 1 wooden spoon
* 1 spoon

Step 2:
Preheat the oven
Set the temperature of the oven to 180°C.
Step 3:
Prepare the turkey
Transfer the turkey cubes into the oven-proof casserole dish and set aside.
Step 4:
Brown bacon and almonds
Melt a little butter in the frying pan. Add the almonds and season with a little salt and pepper. Once they have started to brown, add the bacon, cook for a few minutes more and remove from the heat.
Step 5:
Combine ingredients
Sprinkle the almond/bacon mixture evenly on top of the turkey meat.
Step 6:
Make the sauce
Melt the butter in a hot pan. When melted, add the flour and blend together. Add the milk and bring it to a boil while stirring, making sure that the spoon is constantly in contact with the bottom of the pan to prevent the flour from sticking. After a few minutes, reduce the heat.
Add the sherry and wait for it to return to a boil. Next, add the cheese and the garlic and season with salt and pepper. Add the paprika, stir and remove from the heat.
Step 7:
Combine and bake
Cover the turkey with the cheese sauce and sprinkle over a little parmesan cheese. Place it in the oven and bake for roughly 25 minutes.
Step 8:
Garnish and serve
After 25-30 minutes, remove the dish from the oven. It should have a crispy, bubbly, golden-brown colour. Garnish it with a little chopped parsley or dot it with a little truffle oil and it is ready to serve. This dish is worth cooking on its own from scratch even if you have to buy the turkey pieces especially to make it. Arguably, it tastes even better when reheated as the flavours become stronger after a day in the refrigerator.

How To Make Turkey Soup

Turkey Soup Recipe. Looking for a perfect way to use up those turkey bones from the holidays? Why not try making this easy and tasty turkey soup - perfect for those cooler days! Sample our Turkey Soup recipe.
Step 1:
You will need

* for the stock:
* chopped leftover turkey bones
* 2 carrots, chopped
* 2 celery sticks, chopped
* 2 bay leaves
* 2 onions, roughly chopped
* 1 Tbsp whole black pepper corns
* 1 tsp dried allspice berries
* 4 ltr water
* for the soup:
* 2 carrots, diced
* 2 celery sticks, diced
* 1 potato, diced
* 2 Tbsp parsley
* salt and pepper
* 2 saucepans
* 1 strainer
* 1 ladle
* 1 spoon

Step 2:
Begin the stock
Place the leftover turkey bones in the large pot and add the water. Bring it to a simmer and give the surface a skim.
Step 3:
Continue the stock
Add the onions, celery, black pepper, allspice, and bay leaves. Make sure they are all submerged and to a simmer.
Videsojug Tip
At this point that you can add any spices that you want.
Step 4:
Strain the stock
Once the stock has boiled down to less than 3/4 its original volume, place a strainer over a smaller pot and pour. The remaining solids can be thrown away.
Step 5:
Add the vegetables
Add the carrots, potatoes, celery and season with salt and pepper. Let it return to a simmer and cook until the vegetables are tender.
For a change, dice up any leftover meat that you might have and add it at the very end.
Step 6:
Garnish and serve
Sprinkle on little fresh parsley and serve while steaming hot.

How To Make Duck Breasts With Cassis

Duck Breasts with Cassis Recipe. A sweetened duck dish ideal to make for a romantic dinner. Sample our Duck Breasts with Cassis recipe.
You Will Need

* 1 duck breast
* 4 shallots, minced
* 60 ml crème de cassis
* 2 Tbsp raspberry jam
* 60 ml balsamic vinegar
* Salt and pepper
* A knob of butter
* 1 frying pan
* 1 chopping board
* 1 spoon
* 1 knife
* 1 fork

Step 1:
Season the duck
Sprinkle both sides of the meat with salt and pepper.
Step 2:
Begin to heat the pan
Put the duck into the frying pan and place it over a low heat.
Step 3:
Slowly increase the heat
Gradually bring the heat up to a moderate temperature.
Throughout the whole process the fat will melt. Remove it from the pan as it melts down.
Leave the duck to cook for 10-12 minutes. It will take about this long for the fat to render completely.
Step 4:
Turn the duck over
When the fat has completely melted, flip the duck over in the pan, turn off the heat and leave it for 10 minutes.
For medium, leave the heat on for an extra 5 minutes.
Step 5:
Remove the duck from the pan
Remove the duck from the pan leaving any remaining fat and place the pan back onto a moderate heat.
Step 6:
Saute the shallots
Add the shallots and sauté them rapidly.
Step 7:
Add the cassis
Pour in the cassis and stir thoroughly.
Step 8:
Add the remaining ingredients
Add the raspberry jam and the balsamic vinegar and stir until the ingredients begin to reduce down.
Step 9:
Add the butter
When the sauce reduces, whisk in the butter and take the pan off the heat.
Step 10:
Serve
Serve the duck sliced into thick strips with the cassis sauce poured generously over the top.

How To Cook With Quail Eggs

Move over, pomegranates. Say goodbye, Kurobota pork chops. The food gods have ordained quail eggs to be the new hip ingredient, and these morsels are appearing on menus around the world in surprising and delicious ways. But what may be more surprising is how easy it is to add quail eggs to your home menu, and in doing so, add a delectable twist to familiar dishes.

If you live in a major city, you can generally find quail eggs at grocery stores with a gourmet or health food bent. Another source to check would be Chinese supermarkets, as quail eggs figure more prominently in Asian cooking. If local stores fail you, it is possible to order quail eggs online, often directly from the farm. Just remember to order more than you need in case of breakage. Quail eggs cost more than conventional chicken eggs—depending on where you purchase, expect to spend between 40 cents and a dollar (20p – 50p) per egg.

The actual eggs are small and fine (about ¼ of the size of a chicken egg), with speckled shells that come in a range of colors from brown to white, with even some light blue. Quail eggshells are very dense, harder to crack than those of their chicken cousins. Once cooked, quail eggs taste similar to chicken eggs, but with a richer flavor—many gourmet cooks believe that quail eggs are offer the best and most delicate flavor of all eggs. Also, the yolk-to-whites ratio is way higher, boosting the texture and flavor. Some people with chicken egg allergies find that they can tolerate quail eggs.

The beauty of cooking with quail eggs is that it's quite similar to cooking with chicken eggs. There are some variations, of course, mainly due to the smaller size of the quail egg. Whether you're boiling, frying or scrambling quail eggs, be aware that they cook more quickly that regular eggs. For instance, when frying a quail egg, you'll want to heat the pan in advance, then turn off the heat and crack the eggs. Allow the whites to set and the yolks rise-- usually about 3 minutes.

The easiest way to try cooking with quail eggs is to substitute them for regular eggs in standard egg dishes. Hard-boiled quail eggs can be made by covering the eggs with cold water by 1 inch and bringing the water just to a boil. Then let the eggs stand, covered, for 6-7 minutes. To take advantage of the quail egg's flavor, eat these hard-boiled morsels with toasted sesame seeds and sea salt. Likewise, you can poach quail eggs for one minute for a fancy and delicate Eggs Benedict. Just miniaturize the dish by using small, grilled slices of baguette instead of English muffins. Experiment with flavor in lunchtime dishes by putting quail eggs in a Nicoise Salad or Salad Frisée.

Once you're familiar with the taste and consistency of cooking with quail eggs, experiment with new dishes and flavor combinations. Quail eggs are often featured alongside caviar, especially in appetizer dishes. They also complement seafood, tasting especially fine with raw or seared Ahi tuna and scallops. If you're making a seafood crepe, try accenting the dish by adding a fried quail egg on top. For a creamy soup or bisque, garnish the bowl with a half boiled quail egg. Soufflé dishes are well plated by adding half soft-boiled quail eggs to each side of the dish or against the soufflé. And Asian dishes often feature quail eggs as ingredients—try preparing a Korean bibimbop rice dish or Japanese soba noodles with quail egg as an ingredient.

Whether you're using quail eggs in a complex gourmet dish or on their own, dinner guests will be charmed by the diminutive size of the eggs and impressed by your gourmet touch.

How To Make Chicken Teriyaki

Chicken teriyaki is one of the most popular Japanese dishes today. Learn from master chef and founder of the Sushi Chef Institute in Los Angeles, California Andy Matsuda how to make this wonderful dish step by step.
You Will Need:

* 230 g chicken breast
* ¼ medium bunch of broccoli
* ¼ large carrot
* 90 ml mirin
* 60 ml soy sauce
* 60 ml sake
* white pepper
* salt
* 85 g flour
* 1 skillet
* 1 sauce pan

Step 1:
Prepare The Vegetables
First we start by cutting the broccoli and the carrots. Presentation of Japanese food depends a lot on cutting techniques, so take care when you cut them. Experts like Chef Matsuda may alternate knife angles or roll the vegetable as he cuts.
Step 2:
Season The Chicken
Sprinkle a little white pepper and salt on both sides of the chicken breast. Now coat the chicken with a bit of flour.
Step 3:
Make The Sauce
To make the teriyaki sauce, mix 2 oz of soy sauce with 3 oz of mirin, or a ratio of 4 parts soy sauce to 6 parts mirin.
Step 4:
Boil The Vegetables
Place the cut broccoli and carrots in a pot of boiling water to cook. The broccoli will cook faster than the carrots, so remove the broccoli after a few minutes and let the carrots cook a little longer.
Step 5:
Make The Garlic Oil
Place a few pieces of unwrapped garlic on a skillet with a generous amount of vegetable oil on low heat so it will not burning. Stir occasionally and cook for a few minutes and then remove.
Step 6:
Cook The Chicken
Pan fry the chicken in the skillet for about 4-5 minutes on medium heat and then flip and cook the other side of the chicken breast for another 2 minutes. When fully cooked, pour in about 2 oz of sake into the skillet to flash or flambé the chicken.
Step 7:
Reduce The Sauce
Now add in the teriyaki sauce and cook to reduce the sauce until it is thick and hearty.
Step 8:
Prepare To Serve
Delicately cut the chicken breast. Place the broccoli and carrots on the plate, followed by the cut chicken breast. Now douse the teriyaki sauce over the chicken. Time to eat. Enjoy.

How To Cook Asian-Style Chicken Noodle Soup

How To Cook Asian-Style Chicken Noodle Soup: VideoJug presents a chicken noodle soup which is a favourite dish the whole world over. This is a quick and simple Asian-style recipe with some added tang. Delight in our Asian-Style Chicken Noodle Soup recipe.
You Will Need

* 4 Tbsp vegetable oil
* 1 medium onion, thinly sliced
* 3 garlic cloves, finely chopped
* 2 peppers, deseeded and finely chopped
* salt and freshly ground black pepper
* 150 g carrots, shredded
* 1 1⁄3 ltr chicken stock
* 4 boneless chicken breasts, cut into small chunks
* 60 g rice noodles
* the juice of 1 lime
* 3 Tbsp coriander leaves, chopped
* 4 fresh basil leaves, chopped
* a small handful of bean sprouts
* 1 Tbsp soy sauce
* 1 Tbsp fish sauce
* 1 large soup pot with lid
* 1 wooden spoon
* 1 ladle

Step 1:
Heat the oil
Pour the oil into a large soup pot and place it over a high heat.
Step 2:
Cook the vegetables
When the oil is hot, add the sliced onion, garlic and pepper, and cook while stirring for 2 minutes. Season with salt and pepper. Next, add the shredded carrot and the stock and stir. Cover the pot and bring the soup to a gentle boil.
Step 3:
Add the chicken and noodles
Once the liquid has started to boil, add the chicken and leave it to simmer for 5 minutes. Now add the noodles and simmer for a further 5 minutes.
Step 4:
Add lime juice and serve
Remove the soup from the heat and add the lime juice to give it a slightly tangy flavour. Finally, ladle it into soup bowls and garnish with the chopped coriander, a basil leaf and a sprinkling of bean sprouts.

How To Make Five Minute Lemon Chicken

You Will Need

* 3 Chicken breast
* Lemon juice of one lemon
* Grated lemon rind of one lemon
* 1 tbspn Brown sugar
* # Small handful snipped Chives or picked Thyme

Step 1:
method
I feel a little cheeky calling this a recipe it’s that easy!

Grate the yellow of the lemon rind and extract the juice. Finely dice the herbs. I generally use chives or thyme. (Only grate the yellow of the rind try and not grate into the white pith of the lemon).In a bowl, add all your marinade ingredients together: Lemon juice, lemon rind, brown sugar, herbs and salt and pepper, set aside.

Slice the chicken across the breast, not length ways. Mix in a tablespoon or so of cooking oil through your chicken in another bowl. (When high temperature cooking with meat I would always oil the meat not the pan)

Wash your hands thoroughly and sanitse your work area!

In a really hot pan cook the chicken one side at a time, approximately 1 minute each side.

Now add your lemon marinade and stir until the chicken is evenly coated. Turn off your heat and allow the chicken to carry on cooking for about another minute in the pan

Take off the heat and allow resting for 1 minute. Tear open one of the fatter pieces to ensure the meat is nice and white. And that is it, finished!

I like to serve this with wholemeal pita bread, hummus and some Crackin’ carrot puree as a light summer lunch. Or with some fragrant Thai rice as simple inexpensive and tasty dinner.
Step 3:
3 Chicken breast

How To Make Thai Chicken Noodle Soup

Thai Chicken Noodle Soup Recipe. This delicious and easy-to-make soup is great as a light meal or an appetizer. Brings the oriental out in you. Experience our Thai Chicken Noodle Soup recipe.
Step 1:
You will need

* 750 ml chicken stock or broth
* 1 ½ chicken breasts, cubed
* ½ tsp turmeric
* 4 Tbsp fish sauce
* 2 cloves of garlic, minced
* 1 small chilli, chopped
* 1 tsp brown sugar
* 160 ml coconut milk
* 2 Tbsp lime juice
* 100 g bean sprouts
* 1 spring onion, sliced
* a few coriander sprigs
* 2 Tbsp chopped peanuts
* 150 g rice noodles, soaked in water
* 2 Tbsp sesame oil
* salt and white pepper
* 1 saucepan
* 1 wooden spoon
* 1 ladle

Step 2:
Make the soup
Pour the chicken stock into a large pan over a medium-high heat. Add the coconut milk, chopped garlic, turmeric, brown sugar, fish sauce, chopped chilli and sesame oil. Season with a little salt and white pepper. Mix well and bring it to a simmer.
Step 3:
Add the chicken
Once the soup begins to simmer, add the chicken pieces. Stir and bring back to a simmer. Cook for 5 minutes.
Step 4:
Add the noodles
After roughly 5 minutes add the noodles (drained), stir and cook for a couple of minutes.
Finally add the spring onions and stir again.
Step 5:
Serve
Just before serving pour in the lime juice. Ladle some of the noodles into a soup bowl and cover with the soup. To garnish, sprinkle some fresh bean sprouts, chopped coriander and chopped peanuts over the top of the soup.

How To Make Thai Green Chicken Curry

Thai Green Chicken Curry Recipe. One of Thailand's most renowned dishes, this spicy and colourful curry looks wonderful on the plate and goes perfectly with white rice. Delight in our Thai Green Chicken Curry recipe.
Step 1:
You will need…

* 4 chicken thigh fillets, boneless, skinless and cut into bits
* 200 g green beans, halved
* 1 Tbsp oil
* 250 ml coconut milk
* 120 ml water
* 6 kaffir lime leaves , available from oriental food stores
* 1 bunch of chopped spring onions, for garnish
* ½ tsp coriander seeds
* 1 tsp shrimp paste
* ½ tsp ground cumin
* 3 small fresh chillies
* 3 green shallots, finely chopped
* 2 cm of galangal, chopped
* 2 cloves of garlic, minced
* 1 stem of fresh lemon grass, chopped
* 1 handful of fresh coriander
* 2 kaffir lime leaves, chopped
* 2 Tbsp oil
* 1 Tbsp fish sauce
* 1 sharp knife
* 1 cutting board
* 1 blender
* 1 spatula
* 1 small frying pan
* 1 piece of aluminium foil
* 1 wok or large, deep frying pan
* 1 large stirring spoon

Step 2:
Make the curry paste in 3 steps
For the first step of making the curry paste, roast the coriander and cumin seeds without any oil in the frying pan for 2 minutes, shaking the pan constantly. Secondly, wrap the shrimp paste in a little foil and cook under a hot grill for 2 minutes, turning the package over twice. Thirdly, mix the roasted spices with the shrimp paste for 5 seconds in the blender. Add all the remaining spices in the Curry Paste list together with the oil: green chillies, shallots, galangal, garlic, lemon grass, coriander leaves, lime leaves and blend for a few seconds, till the mixture forms a smooth paste.
Step 3:
Cook the spices
Next, heat the oil in the wok on medium heat, add the curry paste and cook for a minute, stirring constantly, till it becomes fragrant.
Step 4:
Finish the curry sauce
To complete the curry sauce, add the coconut milk and water to the wok and bring gently to a boil. For a thicker curry sauce, you can use half coconut cream and half coconut milk.
Step 5:
Cook the chicken
Now, add the chicken pieces as well as the beans and lime leaves to the sauce and mix well. Leaving the wok uncovered, simmer for about 15 minutes, until the chicken is cooked. Add the fish sauce and stir till thoroughly blended.
Step 6:
Garnish the meal
Finally, place the curry in a serving bowl and garnish with the spring onions.
Step 7:
Serving suggestions
The dish can be served with a bowl of white rice and pickled cucumber.

How To Make Chicken Cacciatore

Chicken Cacciatore Recipe. Delicious Chicken Cacciatore accompanied with rice, pasta or noodles: a perfect fare for the whole family. Sample our Chicken Cacciatore recipe.
You Will Need

* 4 chicken quarters
* 1 Tbsp olive oil
* 2 large onions, peeled and sliced
* 500 g tinned tomatoes
* 2 garlic cloves, crushed
* 1 Tbsp tomato purée
* 1 Tbsp chopped fresh rosemary
* 1 Tbsp chopped fresh thyme
* 1 bay leaf
* 280 ml dry white wine
* 1 Tbsp white wine vinegar
* 150 ml chicken stock
* 1 chilli
* freshly ground black pepper
* salt
* 1 flameproof casserole dish
* 1 slotted spoon
* 1 wooden spoon
* 1 tray
* 1 knife

Step 1:
Prepare the chicken
Season the chicken quarters with salt and pepper.
Step 2:
Brown the chicken
Pour the oil into the casserole dish and place on a high heat. Once the dish is hot add the chicken and fry until it is brown on all sides. Take the chicken out and set it aside on a plate.
Step 3:
Brown the onions
Next add the onions and garlic and cook until nicely browned.
Step 4:
Reduce the wine
Add the wine and let it boil until reduced by half.
Step 5:
Fill the pot
Now add the tinned tomatoes, tomato purée, bay leaf, rosemary, thyme, chilli, chicken stock and the cooked chicken pieces.
Step 6:
Simmer
Bring it all to the boil and let it simmer for 45 minutes.
Step 7:
Serve and enjoy
Check the chicken is cooked through by pulling the meat from the bone with a knife. If cooked, it will come away very easily. This dish can be served with noodles, pasta or crusty bread.

How To Make Chicken Fajitas

Chicken Fajitas Recipe. A traditional Mexican dish full of colour and flavour- a real favourite with everyone! Try our Chicken Fajitas recipe.
You Will Need

* 2 boneless chicken breasts
* 2 limes
* Half Tbsp caster sugar
* 2 tsp dried oregano
* Half tsp cayenne pepper
* 1 tsp cinnamon powder
* 2 onions
* 1 red pepper
* 1 orange pepper
* 1 green pepper
* 3 Tbsp vegetable oil
* Parsley for garnishing
* Salt and pepper
* 1 sharp knife
* 1 chopping board
* 1 plate or small tray
* 1 large bowl
* 1 large frying pan or griddle
* 1 wooden spoon
* 1 grater
* 1 fork

Step 1:
Chop the vegetables
De-seed the 3 different coloured peppers. Thinly slice them and the onions and put them aside on a plate.
Step 2:
Prepare the chicken
Slice the chicken breasts into thin strips, about 3cm long.
Step 3:
Make the marinade
Grate the rind of one of the limes into a bowl then squeeze the juice from both. Into this, add the caster sugar, oregano, cayenne, cinnamon and season with salt and pepper. Mix together well.
Step 4:
Marinate the chicken
Add the chicken strips and mix until all the pieces are coated. Set aside to marinate for at least 30 minutes – however, the longer you can leave it, the more the juices will soak in.
Step 5:
Cook the chicken
Heat the oil in the pan or griddle over a high temperature until smoking hot. Add the chicken and the marinade and cook until tender. This will take approximately 4-5 minutes.
Step 6:
Add the vegetables
Stir in the peppers and onions and cook for 3 more minutes until the vegetables are soft. Taste and adjust the seasoning if needed.
Step 7:
Garnish and serve
Garnish with chopped parsley and serve the Mexican way. Put the chicken mixture into a warmed floury-tortilla, then add a spoonful of guacamole, sour cream and tomato salsa and roll it up.

How To Make Chicken Livers And Cauliflower Puree

Chicken Livers and Cauliflower Puree Recipe. A delicious dish for meat lovers out there with a tasty Cauliflower puree. Experience our Chicken Livers and Cauliflower Puree recipe.
Step 1:
You will need

* 500 g chicken livers , cleaned
* 1 ltr apple juice
* 2 Tbsp sugar
* 500 g cauliflower , cut into small bits
* 300 ml heavy cream
* 1 Tbsp honey
* 1 spring onion , sliced
* 60 ml vegetable oil
* salt and pepper
* 1 frying pan
* tongs
* 2 saucepans
* 1 sieve
* 2 trays
* 1 blender
* 1 spoon
* 2 bowls

Step 2:
Prepare the glaze
Place a saucepan on a medium heat, add the apple juice and the sugar and bring to a boil. Boil until most of the liquid has evaporated and it becomes syrupy. This will take about 20 minutes.
Step 3:
Prepare the cauliflower
Place the other saucepan on the heat and add the pieces of cauliflower. Pour in enough water to cover the cauliflower, bring to the boil and cook for 3 minutes. Take the sieve, strain the water away and return the cauliflower to the pan.
Step 4:
Cook the cauliflower in cream
Place the saucepan with the cauliflower back on the heat and pour in the cream. Bring it to a simmer and cook until it becomes really soft then, remove from the heat.
Step 5:
Make the purée
Scoop about half of the cauliflower into the blender, leaving the cream in the pan. Secure the lid and blend for a minute or so until you have a fine purée. Transfer it into a bowl, and repeat with the second half of cauliflower. Finally, season with salt, add the honey and stir well to ensure the flavours are combined.
Step 6:
Check the glaze
By this time the glaze should be done. Stir and check if it has reached a syrupy consistency. If it has reduced too much and is too thick, add a few drops of water to it and stir. Place a spoon into a small bowl and pour in the glaze. The glaze is very hot and putting the spoon in the bowl avoids the possibility of the glass breaking.
Step 7:
Sear and glaze the chicken livers
Place the frying pan on a high heat and, when hot, add 3 tbsp of vegetable oil. Add the chicken livers and season with salt and pepper. Cook for about a minute, turn them over and cook the other side for 2 minutes. Next, add the spring onions, 2 tbsp of the glaze, toss together and turn off the heat.
Step 8:
Serve the chicken livers
Take an individual serving plate, put few spoons of purée in the middle and arrange the chicken livers. Spoon over a few of the spring onions and for the finishing touch, drizzle on a little of the cooking juice from the frying pan. Serve.

How To Make BBQ Chicken With The Microwave Gourmet

Barbara Kafka, aka The Microwave Gourmet, is a rare breed: an award-winning chef who embraces the lowly microwave. This BBQ chicken makes a great appetizer or light meal and there's no barbecue required.
You Will Need

* 1 cups (250ml) ketchup
* 1⁄3 cups dark brown sugar (packed)
* 4 medium cloves garlic , minced
* 2 Tbsp cider vinegar
* ½ tsp kosher salt
* ground black pepper to taste
* ½ tsp hot red pepper sauce
* 8 medium chicken drumsticks

Step 1:
Mix The Sauce
Put the ketchup in a microwaveable bowl or measuring cup. Stir in the sugar, minced garlic, vinegar, salt, pepper, and red pepper sauce, and blend.
Step 2:
Sauce The Chicken
Arrange 4 chicken legs at a time in a circular dish with the thick parts toward the outside of the dish. Trim the ends of the drumsticks to the bone for best results. Pour sauce over chicken, and coat each piece thoroughly.
Step 3:
Cover And Cook
Cover dish tightly with plastic wrap and put in microwave. Cook four drumsticks at a time, seven and a half minutes for each dish of drumsticks. Remove chicken after cooking and spoon sauce to completely cover each leg. Serve hot.

How To Make Barbecued Marinated Chicken

This delicious barbecued marinated chicken recipe goes perfectly with a crisp salad and crusty bread. Delight in our Barbecued Marinated Chicken recipe.
Step 1:
You will need

* 2 chicken breasts
* 1 Tbsp tarragon, roughly chopped
* 1 Tbsp basil, roughly chopped
* 1 Tbsp parsley, roughly chopped
* 1 clove of garlic, minced
* 3 Tbsp olive oil
* salt and pepper
* 3 carrots, peeled and cut into sticks
* 25 g butter
* 4 Tbsp water
* ½ Tbsp cumin seeds freshly ground
* 2 Tbsp coriander, chopped
* ½ Tbsp lemon juice
* 1 cutting board
* 1 knife
* 1 bowl
* 1 frying pan
* 1 spoon
* 1 pair of tongs
* 1 barbecue
* 1 bottle of water for dousing any flames

Step 2:
Prepare the barbecue
If you have a charcoal BBQ light it 30-45 minutes before you plan to cook. It is ready to cook on when there are no more flames and the charcoal has turned white.
If you are using a gas BBQ, light it up and turn it to the highest setting. Leave it for 15-20 minutes to heat up.
Step 3:
Clean and slice the chicken breast
Place the chicken on the cutting board, clean any excess fat and slice right through the middle horizontally. If it's a medium sized or larger sized breast, make two slices. This will give you two to four thin slices of breast.
Step 4:
Prepare the carrots
Heat a frying pan on high heat. When hot, add the butter and immediately after the carrots. Toss them in the butter for a minute and add the cumin and salt and pepper, then toss again.
Now add the water and cook with a lid half on. Reduce the heat and gently steam the carrots until almost done. Add the lemon juice and cook for 2 more minutes. Then, take the pan off the heat and keep warm.
Step 5:
Marinate the chicken
Place the chicken in a bowl and add the tarragon, basil, parsley, garlic, olive oil, salt and pepper, then mix well.
Step 6:
Grill the chicken
Place the chicken on the grill and cook for about 3 minutes on each side. Depending on the size of the breast and the heat, it may take less time to cook; if you can see the breast has become white, take it off the heat.
You may see fire shooting from the grill, so have some water handy in case you need to put it out.
Step 7:
Final preparations
Add the chopped coriander to the carrots and stir quickly without breaking them. Place the carrots in the centre of the plate and put the grilled chicken on top.
Step 8:
Serve
This delicious dish goes perfectly with a crisp salad and crusty bread.

How To Make Chicken Ramen

Chicken Ramen Recipe. A hearty Japanese soup to serve as a main course. Delight in our Chicken Ramen recipe.
Step 1:
You will need

* 750 ml chicken broth
* 2 Tbsp peanut oil
* 1 ½ leeks, chopped
* 1 carrot, chopped
* 2 cm of ginger, peeled and chopped
* 2 cloves of garlic, crushed
* 2 Tbsp soy sauce
* 160 g noodles
* 1 chicken breast
* 6 oyster mushrooms
* 2 eggs, hard boiled
* 1 spring onion, sliced
* salt and pepper
* 2 saucepans
* 1 wooden spoon
* 1 sieve
* 1 slotted spoon
* 1 chopping board
* 1 knife
* 1 ladle
* 1 tray

Step 2:
Make the broth
Heat one of the saucepans over a moderate temperature and add the peanut oil followed by the leeks.
Sweat them slightly then add the carrots, crushed garlic, and the ginger. Cook for another 2 to 3 minutes.
Next, stir in the chicken stock and the soy sauce and finally season with salt and pepper.
Bring to a simmer and cook for 15 to 20 minutes.
Step 3:
Sieve the broth
Place the sieve over the other saucepan and strain the broth.
Then put it back on the heat.
Step 4:
Poach the chicken and mushrooms
Place chicken, followed by the mushrooms into the hot broth.
Slowly poach for about 7 minutes. Don't let it boil: keep it over a low heat.
If the chicken becomes too hot it will dry out: this way it will stay moist.
Using the slotted spoon, remove the chicken breast and the mushrooms from the broth and put aside.
Step 5:
Cook the noodles
Add the noodles to the broth and raise the heat to a simmer.
Leave them to cook for about 3 minutes.
Step 6:
Prepare the chicken
Moving lengthwise along the chicken breast, cut into fairly thin slices.
Then take the hard boiled eggs and chop them in half.
Step 7:
Serve
Place the noodles into a soup bowl and ladle the broth on top.
Then arrange the mushrooms on one side, followed by the eggs, chicken and finally the spring onions.
Add a little more broth and your soup is ready.

How To Make Chicken Vindaloo

How To Make Chicken Vindaloo: Using the expertise of Shahena Ali, VideoJug presents a video on how to make a Chicken Vindaloo. This classic English dish of Chicken Vindaloo is simple enough to make if you follow VideoJug's easy recipe. Enjoy!
You Will Need:

* 3 chicken breasts
* splash lemon juice
* 2 Tbsp white wine vinegar
* 2 medium onions
* 5 tsp garam masala
* 1 tsp cumin
* 1 tsp ground coriander
* 1 tsp cayenne pepper
* ½ tsp mustard seeds
* ½ tsp ground cumin
* ½ tsp ground cinnamon
* ½ tsp chilli powder
* pinch salt
* coriander leaves , to garnish
* 1 Bowl
* 1 Saucepan
* 1 metal or wooden spoon

Step 1:
Make a Paste
With the lemon juice, vinegar, onion, mustard seeds and spices, make a paste. Add the chicken to the marinade and leave for at least 3 to 4 hours.
Step 2:
Fry the Onion and spices
Fry the onion in oil until it has turned translucent, then add the garlic, ginger, spices, salt and stir.
Step 3:
Add the chicken
Add the marinaded chicken and cook until the chicken is opaque in colour.
Step 4:
Simmer
Reduce and simmer for 20 minutes or until the Chicken is cooked, stirring constantly. If needed, add more water to prevent the curry becoming too thick or dry.
Step 5:
Serve
Serve hot with rice and garnished with the whole coriander leaves sprinkled over the top.

How To Make Roast Quail With Sauce

Roast Quail With Sauce Recipe. Piquant roast quail flambéed with aromatic prunes and Armagnac. Delight in our Roast Quail With Sauce recipe.
Step 1:
You will need

* 4 quails
* 1 Tbsp blackcurrant jam
* 150 g smoked bacon cut into thin slices
* 100 g pitted prunes, cut in small cubes
* 4 shallots, peeled and coarsely chopped
* 60 ml armagnac or brandy
* 200 ml chicken stock
* 4 sprigs of thyme
* 4 Tbsp olive oil
* 50 g butter
* 1 Tbsp chopped parsley
* salt
* freshly ground pepper
* 1 large frying pan
* 1 lighter or matches
* 1 tray
* 1 spoon
* 1 fork

Step 2:
Soak the prunes
Combine the prunes and the brandy in a bowl and leave to soak for ½ hour.
Step 3:
Preheat the oven
Set the temperature of the oven to 220ºC.
Step 4:
Season the quails
Rub the quails with a little bit of oil and season them with salt and pepper.
Step 5:
Brown the quails
Heat up a large frying pan using half the oil and half the butter. Add all the quails and brown them on all sides. If your frying pan is not big enough, then brown them two at a time.
Step 6:
Add the bacon
Put the bacon and thyme into the pan and place the frying pan in the oven for 15 minutes.
VIDEOSJUG TIP:
If you don't have a frying pan that can go into the oven, (maybe your pan has a plastic handle), then transfer the quails, bacon, thyme and oil into a roasting dish instead. Bake for 15 minutes.
Step 7:
Baste the birds
Throughout the 15 mins roasting time baste once or twice.
Step 8:
Remove the quails
Take the frying pan out of the oven and place the quails onto a tray.
Step 9:
Remove the fat
With the bacon still in the pan, put it back onto the hob. Remove most of the fat from the pan.
Step 10:
Add the shallots, prunes and chicken stock
Put the shallots into the pan and fry for 2 minutes. Then add the marinated prunes. Now “Flambé” the pan and when the flame has died add the chicken stock.
Step 11:
Add the jam and blend in the butter
Spoon in the blackcurrant jam and whisk the sauce until thoroughly mixed. Let it boil and reduce a little.
Blend in the remaining butter and add the chopped parsley.
Step 12:
Pour and serve
As soon as the butter is blended and the parsley added, pour the sauce over the quails. Serve with vegetables and roasted potatoes.

How To Make Chicken Breast In Tarragon Sauce

Chicken Breast in Tarragon Sauce Recipe. Succulent chicken bathed in a creamy, mustard sauce. This easy-to follow recipe is perfect for dinner parties or even just a romantic meal for two. Try our Chicken Breast in Tarragon Sauce recipe.
You Will Need

* 4 x 250 grams of chicken breasts, boneless and skinned
* 50 g butter
* 120 ml white wine
* 450 ml chicken stock
* 30 g plain flour
* 120 ml heavy cream
* 1 bay leaf
* 1 tsp Dijon mustard
* 2 tsp fresh tarragon
* ½ tsp dried tarragon if no fresh herbs are available
* Salt and pepper from a salt and pepper mills
* A few sprigs of fresh tarragon for garnish
* 1 tsp dried thyme
* 1 sharp knife
* 2 pots, one large for the chicken and the other smaller to make the sauce in
* 1 measuring jug, in metric units
* 1 slotted ladle
* 1 whisk
* 1 small Bowl
* 1 strainer
* 1 chopping board

Step 1:
Prepare the chicken
To prepare the chicken breasts, cut each breast carefully into half. Season each half with salt and pepper, to suit your taste. Arrange them in the pot you have prepared.
Step 2:
Make the poaching liquid
Now on to poaching the liquid. Add in the white wine, stock and all the herbs with the chicken. Heat the pan, without letting the liquid boil, bring it to a gentle simmer, allowing the chicken to slowly poach for 10-15 minutes.
Step 3:
VIDEOSJUG TIP
Take care not to let the chicken over-cook and become too dry. Even though it is being cooked in a liquid, allowing it to boil will make the chicken tough.
Step 3:
Make the roux
In the smaller pan, melt the remaining butter and add in the flour; stir continuously till it becomes a roux. Leave to cool.
Step 4:
Check the chicken
When the chicken pieces are cooked, remove them from the pan with the slotted ladle and set aside. To check the chicken is poached, put a sharp knife through it. If it goes through easily and the juices which run through it are clear, then it will be moist and tender.
Step 5:
Add the roux
Add the remaining liquid in to the roux and thicken, by stirring and cooking gently for a few minutes.
Step 6:
Introduce the mustard and cream
Whisk in the mustard if desired to give a stronger, more piquant taste. Add the cream, mix gently and simmer to reduce the liquid to the required consistency.
Step 7:
Strain the sauce
Pass the sauce through a strainer into a bowl and then put back into a clean pot. Adjust the seasoning to your liking and return the sauce to the stove to warm up.
Step 8:
Finishing touches
Place each half chicken breast on a plate with a large spoonful of the sauce. Garnish each one with a sprig of fresh tarragon.

This meal is particularly delicious if served with rice to help soak up the creamy tarragon sauce. For a more special occasion, for example a dinner party, you could present your guests with a serving of wild rice instead. Serve immediately, and enjoy!

How To Make Sea Bass With Ginger

Sea Bass with Ginger Recipe. This succulent sea bass recipe will bring a taste of the orient to your dining table. A great fish treat. Devour our Sea Bass with Ginger recipe.
You Will Need

* 800 g sea bass , cleaned and scaled
* 15 ml castor sugar
* 45 ml rice wine , dry sherry
* 75 ml light soy sauce
* 10 ml sesame oil
* 2 ½ ginger root , peeled and cut into strips
* 4 spring onions , thinly sliced
* 20 ml groundnut oil
* 30 ml fresh coriander
* 1 steamer
* 1 aluminium foil
* 1 saucepan
* 1 plate
* 1 sharp knife
* 1 bowl
* 1 whisk

Step 1:
Score the sea bass
First, place the sea bass on a plate and score the fish down both of its sides.
Step 2:
Mix the sauce together
Next, put the sugar, wine or sherry, soy sauce and sesame oil in a bowl and mix together thoroughly with a whisk.
Step 3:
Pour the sauce over the fish and cook
Now, cover the fish with the sauce and scatter the sliced ginger over the top. Place the plate into the steamer. If it doesn't fit, line the steamer with foil and place the fish and sauce on that. Steam for fifteen minutes or until done.
Step 4:
Heat the groundnut oil and pour over fish
Put the groundnut oil in a saucepan and heat it up. Sprinkle the spring onions over the fish. Once the oil is hot, pour it over the fish.
Step 5:
Garnish the fish
Sprinkle the coriander over the fish and then serve immediately.