RSS Element,demiblog Class,Language,Link,Title,Description
channel,,en_GB,http://tobyinkster.co.uk/tag/chicken/,"Articles Tagged with ""Chicken""",
item,B,en_GB,http://tobyinkster.co.uk/blog/2008/01/29/chix-chorizo/,29/01/2008: Chicken & Chorizo Pasta,"<h2>Ingredients</h2>   <ul> <li>2 skinless chicken breast fillets</li> <li>100g Spanish chorizo sausage, chopped</li> <li>150g dried penne or similar dried pasta</li> <li>1 red pepper</li> <li>1 yellow pepper</li> <li>3 cloves garlic, finely chopped</li> <li>small handful parsley, chopped</li> <li>2 tsp paprika</li> <li>1 tbsp olive oil</li> </ul>    <h2>Method</h2>  <p>Chop each pepper into 4&#8211;6 sections, discarding the stalks and seeds. Grill the chopped pepper, skin side up until the skin is charred and blackened. Place the grilled peppers in a plastic bag, seal and set aside to cool.</p>  <p>Prepare the pasta according to the directions on the packet.</p>  <p>Meanwhile, finely chop the chicken. Fry in olive oil until brown and then add the chorizo and garlic.</p>  <p>When the peppers have cooled enough to be handled, remove from the bag. Peel off the charred skins and discard. Chop the flesh of the peppers and add it to the chicken and chorizo. Also, add the paprika and stir well.</p>  <p>Once cooked, drain the pasta. Add the parsley and pasta to the chicken and chorizo mixture and stir together. Heat through and serve.</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2008/01/09/mushroom-chicken/,09/01/2008: Mushroom and Tarragon Stuffed Chicken,"<h2>Ingredients</h2>   <ul> <li>2 skinless chicken breast fillets</li> <li>4 large mushrooms</li> <li>1 baby leek, finely sliced</li> <li>75g ricotta or Philadelphia cream cheese</li> <li>40g butter or margerine</li> <li>20g dried porcini mushrooms</li> <li>small handful of tarragon, roughly chopped</li> <li>4 cloves of smoked garlic, or 2 cloves of garlic, finely chopped or crushed</li> <li>2 tbsp mushroom ketchup (optional)</li> <li>salt <abbr class=""amp"">&amp;</abbr> pepper</li> <li>4 cocktail sticks</li> </ul>    <h2>Method</h2>  <p>Put the porcini mushrooms into a mug or cup and fill the cup with boiling water to rehydrate the dried mushrooms.</p>  <p>Chop the fresh mushrooms very finely (pieces should be about the size of peas) and fry them with the leek and garlic in about 30g of butter. When brown, transfer mixture to a small mixing bowl. Allow to cool slightly.</p>  <p>Drain the porcini mushrooms and chop them. Add the porcini mushrooms and cheese to the mushroom and leek mixture and stir together. Place in the fridge to cool and set.</p>  <p>Preheat an oven to 180&deg;C. Grease a small baking try with the remaining butter.</p>  <p>With a sharp knife,&#8230;</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/chicken-curry/,31/08/2003: Chicken Curry,<p>This is a korma-like chicken curry.</p>