Ingredients to serve four:
- 1 lb (500g) boneless shoulder or neck of pork
- 1 small chicken
- 2 onions
- 1 garlic clove
- 1 bay leaf
- Salt
- Pepper
- 5 tablespoons (75ml) cider vinegar or wine vinegar
- 1 tablespoon (15ml) soy sauce
- 1 cup (100g) small mushrooms
- 1 tablespoon (15ml) chopped parsley
This is an old English recipe. The chicken is braised with celery and the sauce is thickened with cheese.
Ingredients to serve four:
- 2 tablespoons (30ml) corn oil
- 4 chicken quarters
- 2 medium-sized onions
- 1 head celery
- ⅔ cup (150ml) chicken stock
- 1 cup (100g) grated cheddar cheese
Ingredients to serve eight to twelve:
- 1 ½ cups (250g) thickly sliced leeks
- 3 medium-sized carrots
- 2 medium-sized potatoes
- 2 medium-sized turnips
- 3 medium-sized onions
- 3 cloves
- 7 to 10 lb (3 to 4,5 kg) turkey
- 1 thick lemon slice
- Parsley springs
- ¼ lb (100g) cranberries
- 1 bouquet garni, consisting of 1 bay leaf and springs of parsley and thyme
- 5 cups (1litre) turkey or chicken stock
- ⅓ cup (50g) white rice
This African-style dish may be served hot or cold.
Ingredients to serve four:
- 4 chicken quarters
- 1 green pepper
- 1 ½ cups (250g) chopped roasted salted peanuts
- ⅔ cup (150ml) yogurt
- 4 tablespoons (60ml) chopped parsley
- Salt
- Pepper
Ingredients to serve four:
- 4 chicken quarters
- ½ teaspoon (2,5 ml) salt
- 1 medium-sized onion
- 2 oranges
- 1 tablespoon (15 ml) Worcestershire sauce
- Watercress springs
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