Marcus Everyday. Marcus Wareing

Чтение книги онлайн.

СКАЧАТЬ your work surface. Place the chicken legs, 2 tablespoons of the butter and a generous pinch of salt and pepper on top then gather the foil around it. Place the package on a baking tray and bake for 25–30 minutes. Remove from the oven and allow to cool in the foil for 20 minutes, then unwrap and roughly shred the chicken, discarding the bones and skin. If you are using ready-roasted chicken legs, do the same with those.

      3 Melt the remaining butter in a large frying pan, add the leeks, season generously with salt and pepper and cook for about 5 minutes over medium heat until they start to wilt, then add the chicken stock and simmer for 3–4 minutes until the leeks are almost cooked through.

      4 Put the potatoes for the mash in a saucepan of salted water and bring to the boil. Simmer for around 20 minutes, until tender, then drain well, return to the pan off the heat and mash with the melted butter and milk until smooth. Add the table salt and egg yolks and mix well.

      5 To make the wholegrain mustard sauce, melt the butter in a medium saucepan and when it starts bubbling whisk in the flour. Cook for 30 seconds, stirring, then gradually whisk in the milk and stock, a little at a time. When all the milk and stock have been added, bring the sauce to a gentle simmer and cook for 5 minutes, whisking regularly to prevent it catching on the bottom of the pan. Remove from the heat, add both mustards and season with sea salt. Add the chicken and leeks and mix well.

      6 Pour the chicken and leek mix into a casserole dish or deep pie dish (about 26cm). Top with the mashed potato, smoothing it over, then fluff up the surface with a fork, and sprinkle over the grated cheese (if using). Bake in the oven for 15–20 minutes until lightly golden on top and bubbling, remove from the oven and serve.

       Chicken, Split Pea and Kale Curry

      There often seems to be a jar of split peas lurking in the back of store cupboards, and this is a great recipe to get the most out of them. They add a lovely richness to this nutritious curry, and also help bulk it out. I prefer to use chicken legs or thighs in a curry, rather than chicken breast, as the fat content makes them a bit more flavoursome, and stops them drying out as chicken breasts can tend to do.

       SERVES: 4 | PREP TIME: 15 MINUTES | COOKING TIME: 55 MINUTES

      4 tbsp vegetable oil

      4 boneless, skinless chicken thighs, diced into large chunks

      200g kale, thick stems removed and leaves roughly chopped

      180g yellow split peas, rinsed well under cold running water

      1 × 400ml tin coconut milk

      sea salt

      steamed rice, to serve

       FOR THE SPICE BASE

      2 onions, halved and sliced

      3 garlic cloves, peeled and finely grated (use a Microplane if you have one)

      4cm piece of fresh ginger, peeled and finely grated (use a Microplane if you have one)

      8cm piece of fresh turmeric, peeled and finely grated (or 1 tbsp ground turmeric)

      1 green chilli, finely diced

      2 bay leaves

      12 green cardamom pods, bashed well

      1 tsp ground cinnamon

      1 tbsp cumin seeds

      1 tbsp black mustard seeds

      1 Heat half the vegetable oil in a large frying pan over medium-high heat. Season the chicken pieces with salt and pepper then fry them in the hot oil for around 5 minutes. Once browned, but not cooked through, remove them from the pan and set aside. Return the pan to the heat and turn the heat up to high. Add the kale and fry for 3–4 minutes until browned, then set aside.

      2 Heat the remaining vegetable oil in a large saucepan over medium heat. Add all the ingredients for the spice base, season with a little salt and cook for 5 minutes, until fragrant.

      3 Add 300ml warm water and the split peas, stirring well. Cover with a lid and simmer gently over low heat for 20 minutes, stirring regularly.

      4 Mix in the coconut milk then add the browned chicken and simmer for a further 15 minutes, covered.

      5 Mix in the kale and cook for a further 5 minutes, covered.

      6 Remove from the heat, discard the cardamom pods and bay leaves and serve with steamed rice.

      Конец ознакомительного фрагмента.

      Текст предоставлен ООО «ЛитРес».

      Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.

      Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.

/9j/4QAYRXhpZgAASUkqAAgAAAAAAAAAAAAAAP/sABFEdWNreQABAAQAAABQAAD/4QN7aHR0cDov L25zLmFkb2JlLmNvbS94YXAvMS4wLwA8P3hwYWNrZXQgYmVnaW49Iu+7vyIgaWQ9Ilc1TTBNcENl aGlIenJlU3pOVGN6a2M5ZCI/PiA8eDp4bXBtZXRhIHhtbG5zOng9ImFkb2JlOm5zOm1ldGEvIiB4 OnhtcHRrPSJBZG9iZSBYTVAgQ29yZSA1LjAtYzA2MSA2NC4xNDA5NDksIDIwMTAvMTIvMDctMTA6 NTc6MDEgICAgICAgICI+IDxyZGY6UkRGIHhtbG5zOnJkZj0iaHR0cDovL3d3dy53My5vcmcvMTk5 OS8wMi8yMi1yZGYtc3ludGF4LW5zIyI+IDxyZGY6RGVzY3JpcHRpb24gcmRmOmFib3V0PSIiIHht bG5zOnhtcE1NPSJodHRwOi8vbnMuYWRvYmUuY29tL3hhcC8xLjAvbW0vIiB4bWxuczpzdFJlZj0i aHR0cDovL25zLmFkb2JlLmNvbS94YXAvMS4wL3NUeXBlL1Jlc291cmNlUmVmIyIgeG1sbnM6eG1w PSJodHRwOi8vbnMuYWRvYmUuY29tL3hhcC8xLjAvIiB4bXBNTTpPcmlnaW5hbERvY3VtZW50SUQ9 IjA2NUY0NDZCOEUzNURFMDY2NEEyNjAwREZBMjFBNEYwIiB4bXBNTTpEb2N1bWVudElEPSJ4bXAu ZGlkOjRBNjg3OUVFOUE3RDExRTlBMkExQjkwQUVFMUMwMEI3IiB4bXBNTTpJbnN0YW5jZUl

СКАЧАТЬ