by Mary Berry
50g (13⁄4oz) coarsely grated Parmesan cheese
salt and freshly ground black pepper
For the dressing
1⁄4 garlic clove, crushed
2 tbsp white wine vinegar
1⁄2 tsp Dijon mustard
2 tbsp olive oil
6 tbsp mayonnaise
3 tbsp water
25g (scant 1oz) finely grated Parmesan cheese
1 tsp caster sugar
serves 12
400g packet smoked bacon lardons
8 thick slices white bread, crusts removed
6 tbsp olive oil
6 boneless skinless chicken breasts
4 romaine lettuces, cut into 5cm (2in) slices
100g (31⁄2oz) coarsely grated Parmesan cheese
salt and freshly ground black pepper
For the dressing
1⁄2 garlic clove, crushed
4 tbsp white wine vinegar
1 tsp Dijon mustard
4 tbsp olive oil
175ml (6fl oz) mayonnaise
4 tbsp water
50g (13⁄4oz) finely grated Parmesan cheese
2 tsp caster sugar
1. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Meanwhile, scatter the lardons over the base of a roasting tin. Cut each slice of bread into 20 even-sized cubes and scatter next to the lardons. Drizzle over two-thirds of the oil and cook in the oven for 15–20 minutes (20 minutes for 12) or until golden and crisp. Shake the tin occasionally.
2. Lay the chicken breasts between two sheets of cling film and bash with a rolling pin until half as thick. Heat the remaining oil in a frying pan, add the chicken, and fry for 3 minutes on each side or until golden all over and cooked through. You may need to do this in batches. Allow to cool slightly, then cut into thin slices.
3. Put the lettuce and Parmesan into a large salad bowl and season with salt and freshly ground black pepper. Add the lardons and croûtons and toss together.
4. To make the dressing, put the garlic, vinegar, mustard, and oil into a bowl and whisk by hand until smooth. Add all the other ingredients and whisk again. Season with salt and freshly ground black pepper. Pour the dressing over the salad and toss to combine. Arrange the chicken on top and serve at once.
IN THE AGA
Cook the lardons and croûtons on the floor of the roasting oven for 10–15 minutes or until golden and crisp.
PREPARE AHEAD
The lettuce and Parmesan can be placed in a bowl up to 6 hours ahead. The dressing can be made up to 3 days ahead. Not suitable for freezing.
CHICKEN AND BACON CAESAR SALAD
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MEDITERRANEAN LEMON AND HERB CHICKEN SALAD
This is a wonderfully fresh, light salad, perfect for a picnic or for eating al fresco. You can replace the chicken with turkey if you prefer. Serve with salad leaves and your favourite bread.
serves 6
For the dressing
2 tbsp Dijon mustard
2 tbsp pesto
juice of 1 lemon
4 tbsp olive oil
1 tbsp caster sugar
salt and freshly ground black pepper
750g (1lb 10oz) cooked boneless skinless chicken, cut into thin strips
150g (51⁄2oz) pitted green olives, halved
290g jar chargrilled red peppers, drained and thinly sliced
2 tbsp freshly chopped basil
2 tbsp freshly chopped flat-leaf parsley
200g (7oz) feta cheese, broken into small pieces
serves 12
For the dressing
4 tbsp Dijon mustard
4 tbsp pesto
juice of 2 lemons
8 tbsp olive oil
2 tbsp caster sugar
salt and freshly ground black pepper
1.5kg (3lb 3oz) cooked boneless skinless chicken, cut into thin strips
300g (11oz) pitted green olives, halved
2 x 290g jars chargrilled red peppers, drained and thinly sliced
4 tbsp freshly chopped basil
4 tbsp freshly chopped flat-leaf parsley
400g (14oz) feta cheese, broken into small pieces
1. Put all the ingredients for the dressing into a large bowl and whisk by hand until well combined.
2. Add the chicken and toss well. Add the olives, half the peppers, the basil, parsley, and two-thirds of the feta. Season with salt and freshly ground black pepper and toss to combine.
3. Arrange on a platter and scatter the remaining peppers and feta attractively along the centre. Chill in the fridge before serving.
PREPARE AHEAD
The salad can be made up to 8 hours ahead. Not suitable for freezing.
MEDITERRANEAN LEMON AND HERB CHICKEN SALAD
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SARDINIAN CHICKEN
Mary’s sister-in-law, Margaret, made this for 90 people for a charity lunch and it was a triumph. You can use boned thighs if you prefer; they’ll take about 30 minutes less to cook. Serve with new potatoes or mash and green vegetables.
serves 6
2 tbsp olive oil
75g (21⁄2oz) pancetta, cut into strips
6 large chicken thighs (bone in), skinned
1 large onion, chopped
1 small red pepper, halved, deseeded, and diced
3 garlic cloves, crushed
225g (8oz) button mushrooms, quartered
120ml (4fl oz) red wine
1 level tbsp plain flour
400g can chopped tomatoes
5 tbsp tomato purée
salt and freshly ground black pepper
1 tsp freshly chopped thyme leaves
grated zest of 1 lemon
2 tbsp capers, drained and chopped
serves 12
4 tbsp olive oil
175g (6oz) pancetta, cut into strips
12 large chicken thighs (bone in), skinned
2 large onions, chopped
1 large red pepper, halved, deseeded and diced
6 garlic cloves, crushed
450g (1lb) button mushrooms, quartered
250ml (8fl oz) red wine
1 heaped tbsp plain flour
2 x 400g cans chopped tomatoes
150ml (5fl oz) tomato purée
salt and freshly ground black pepper
2 tsp freshly chopped thyme leaves
grated zest of 2 lemons
4 tbsp capers, drained and chopped
1. Preheat the oven to 180˚C (160˚C fan/350˚F/Gas 4). Heat half the oil in a large deep frying pan or casserole, add the pancetta and chicken, and cook over a high heat for a few minutes or until the pancetta is crisp and the chicken golden all over. You may need to do this in batches. Remove with a slotted spoon and set aside.
2. Add the remaining oil to the pan, then add the onion, pepper, garlic, and mushrooms and fry for a few minutes or until starting to soften.
3. Put the wine into a jug and blend to a smooth paste with the flour.
4. Add the tomatoes and tomato purée to the pan, then blend in the wine mixture, season with salt and freshly ground black pepper, and bring to the boil. Return the chicken and pancetta to the pan, add the thyme, lemon zest, and capers, and bring to the boil.
5. Cover with a lid and transfer to the oven for 1 hour (11⁄4 hours for 12) or until the chicken is tender. Serve piping hot.
IN THE AGA
Cook in the simmering oven for 1–11⁄4 hours or until the chicken is tender.
PREPARE AHEAD AND FREEZE
The casserole can be made up to 2 days ahead. Freeze for up to 2 months.
SARDINIAN CHICKEN
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ITALIAN FARMHOUSE CHICKEN
If time is short, you can use peppers from a jar for this. Serve with rice or mashed potatoes and a green vegetable.
serves 6
1 tbsp olive oil
1 large onion, coarsely chopped
2 garli
c cloves, crushed
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
1 tsp caster sugar
salt and freshly ground black pepper
3 red peppers, cut in half and deseeded
For the stuffing
450g (1lb) pork sausagemeat
finely grated zest of 1⁄2 lemon
small bunch of basil leaves, torn
1 tbsp Dijon mustard
12 boneless skinless chicken thighs
serves 12
2 tbsp olive oil
2 large onions, coarsely chopped
4 garlic cloves, crushed
4 x 400g cans chopped tomatoes
4 tbsp tomato purée
2 tsp caster sugar
salt and freshly ground black pepper
6 red peppers, cut in half and deseeded
For the stuffing
900g (2lb) pork sausagemeat
finely grated zest of 1 lemon
large bunch of basil leaves, torn
2 tbsp Dijon mustard
24 boneless skinless chicken thighs
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Heat the oil in a frying pan, add the onion and garlic, and fry over a high heat for a few minutes or until starting to soften. Stir in the tomatoes, tomato purée, sugar, and 100ml (31⁄2fl oz) water (200ml (7fl oz) for 12), season with salt and freshly ground black pepper, and bring to the boil. Cover with a lid and simmer for 15 minutes or until the onion is tender.
2. Meanwhile, arrange the peppers cut side down on a baking sheet and bake for 20 minutes or until the skin has started to blacken. Transfer to a polythene bag, seal the top, and set aside (this makes it easier to remove the skin). Once cool, peel and cut each half in two.
3. To make the stuffing, put the sausagemeat into a mixing bowl, add the lemon zest, basil, and mustard, season with salt and freshly ground black pepper, and mix well. Divide the mixture into 12 (24 for 12) and shape into little sausages.
4. Place the chicken thighs skinned side down on a board between sheets of cling film, opened up flat, and bash with a rolling pin to make them a little thinner. Make sure each thigh is the same thickness. Season with salt and freshly ground black pepper.
5. Place a slice of pepper on each thigh, add one of the sausages, and roll the thigh up. Repeat with the other thighs. Arrange join side down in a single layer in a large shallow ovenproof dish and pour over the tomato sauce.
6. Bake for 40–45 minutes (45–50 minutes for 12) or until bubbling and the chicken is cooked.
IN THE AGA
Roast the peppers at the top of the roasting oven for 12 minutes. Bake the thighs on the grid shelf on the floor of the roasting oven for 40–45 minutes (45–55 minutes for 12).
PREPARE AHEAD AND FREEZE
The chicken thighs can be prepared up to the end of step 5 up to 12 hours ahead. Freeze the uncooked stuffed rolled chicken thighs for up to 2 months.
ITALIAN FARMHOUSE CHICKEN
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CHICKEN TIKKA MASALA
Bright and full of flavour, this is one of the country’s favourite curries. It is ideal for making in one large batch. Make sure you measure the spices accurately to get the right balance of flavours, and stir often. Serve with naan breads and Pilaf rice.
serves 6
12 skinless boneless chicken thighs, each cut into 6 pieces
1 tbsp medium curry powder
1 tsp paprika
1 tbsp olive oil
3 onions, roughly chopped
2 garlic cloves, crushed
6cm (21⁄2in) piece fresh root ginger, peeled and finely grated
2 tbsp garam masala
1⁄2 tsp turmeric
200ml (7fl oz) water
500ml carton passata
2 tbsp tomato purée
1 tbsp sugar
salt and freshly ground black pepper
juice of 1⁄2 lime
200ml (7fl oz) double cream
1 heaped tbsp freshly chopped coriander, to garnish
serves 12
24 skinless boneless chicken thighs, each cut into 6 pieces
2 tbsp medium curry powder
2 tsp paprika
2 tbsp olive oil
5 onions, roughly chopped
4 garlic cloves, crushed
7.5cm (3in) piece fresh root ginger, peeled and finely grated
4 tbsp garam masala
1 tsp turmeric
400ml (14fl oz) water
2 x 500ml cartons passata
4 tbsp tomato purée
2 tbsp sugar
salt and freshly ground black pepper
juice of 1 lime
300ml (10fl oz) double cream
2 tbsp freshly chopped coriander, to garnish
1. Put the chicken pieces into a bowl, sprinkle over the curry powder and paprika, cover, and chill for 15 minutes.
2. Heat the oil in a deep frying pan or casserole, add the chicken, and quickly brown all over. Remove with a slotted spoon and set aside. You may need to do this in batches.
3. Add the onions, garlic, and ginger and fry for 2 minutes or until starting to soften. Add the garam masala and turmeric and fry for 1 minute. Blend in the water, passata, tomato purée, and sugar, return the chicken to the pan, and season with salt and freshly ground black pepper.
4. Bring to the boil, cover with a lid, and simmer, stirring occasionally, for 30–40 minutes (1 hour for 12) or until the chicken is tender.
5. Add the lime juice, check the seasoning, bring to the boil again, then add the cream. Serve garnished with the coriander.
IN THE AGA
At step 4, bring to the boil on the boiling plate, cover with a lid, and transfer to the simmering oven for 40–45 minutes or until the chicken is tender.
PREPARE AHEAD AND FREEZE
The curry can be made up to the end of step 4 up to 2 days ahead. Freeze without the lime juice and cream for up to 2 months.
CHICKEN TIKKA MASALA
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MINI CHICKEN BURGERS
These chicken burgers are so easy to make and are perfect for a barbecue. Make them larger if you prefer, but cook them for a little longer.
serves 6
Special equipment 6cm (21⁄2in) round cutter
2 slices white bread
500g (1lb 2oz) skinless boneless chicken breasts or thighs, roughly chopped
zest and juice of 1⁄2 small lemon
50g (13⁄4oz) freshly grated Parmesan cheese
small bunch of chives, snipped
1 egg yolk
salt and freshly ground black pepper
a little olive oil, to fry
To serve
6 sesame burger buns
grainy mustard
lettuce leaves
mayonnaise
2 tomatoes, sliced
serves 12
Special equipment 6cm (21⁄2in) round cutter
4 slices white bread
1kg (21⁄4lb) skinless boneless chicken breasts or thighs, roughly chopped
zest and juice of 1 small lemon
100g (31⁄2oz) freshly grated Parmesan cheese
large bunch of chives, snipped
1 large egg
salt and freshly ground black pepper
a little olive oil, to fry
To serve
12 sesame burger buns
grainy mustard
lettuce leaves
mayonnaise
4 tomatoes, sliced
1. Put the bread into a food processor and whiz to fine breadcrumbs. Transfer to a large mixing bowl. Put the chicken into the processor and whiz until coarsely minced. You may need to do this in batches. Add to the bowl with the breadcrumbs.
2. Add the lemon zest, lemon juice, cheese, chives, and egg yolk (whole egg for 12) and mix together with your hands. Season with salt and freshly ground black pepper, then shape the mixture into 12 small burgers (24
for 12) and chill in the fridge for 30 minutes.
3. Heat a little oil in a frying pan and fry the burgers for 3–31⁄2 minutes on each side or until lightly golden and cooked through. You may need to do this in batches. Alternatively, cook on a barbecue.
4. Slice the buns in half horizontally. Stamp out 12 rounds (24 for 12), using a 6cm (21⁄2in) round cutter. Use the top and bottom of the buns. Spread each with a little mustard, then add a lettuce leaf. Place a burger on top, add a blob of mayonnaise, and garnish with a slice of tomato. Arrange the burgers on a platter and serve.
PREPARE AHEAD AND FREEZE
The burgers can be prepared up to the end of step 2 up to 1 day ahead. Freeze for up to 3 months.
MINI CHICKEN BURGERS
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DUCK BREASTS WITH A PIQUANT LIME AND GINGER SAUCE
This is an easy way to cook duck breasts, as you brown them well ahead. You then cook them at the last minute, without the worry about whether they will be golden or not. Serve with green beans.
serves 6
6 duck breasts, skinned
salt and freshly ground black pepper
1 tbsp olive oil
2 tsp freshly grated root ginger
300ml (10fl oz) full-fat crème fraîche
juice of 1 lime
small knob of butter, at room temperature
3 tbsp lime marmalade
chives, to garnish
serves 12
12 duck breasts, skinned
salt and freshly ground black pepper
2 tbsp olive oil
4 tsp freshly grated root ginger
600ml (1 pint) full-fat crème fraîche
juice of 2 limes
large knob of butter, at room temperature
6 tbsp lime marmalade
chives, to garnish
1. Season the duck breasts with salt and freshly ground black pepper, then heat the oil in a frying pan and brown each one on its skinned side for a minute or so or until golden. Set aside. Add the ginger to the pan and heat over a low heat for 1 minute. Whisk in the crème fraîche and lime juice until smooth and combined. Set aside until needed.
