i Lead Recipes

Mix 3 cups of diced cold cooked chicken with 1½ cups of cold boiled rice and 2 cups (1 can) of chopped peeled tomatoes and cook over a low heat for 10 minutes. Season with salt, pepper and nutmeg. Add 2 large onions, 3 sticks of celery, 1 large green pepper and a red chilli pepper, all chopped, and continue cooking for another 10 minutes. Turn into a buttered baking dish. Cover with buttered breadcrumbs and bake in a moderate oven for 1 hour. Cover with buttered paper if the crumbs brown too quickly. Serve hot in the baking dish.

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Cut up a small roasting chicken and cook the pieces in 3 tbspns butter and salt and pepper in a covered saucepan over a low heat, turning the pieces often and do not allow to brown. When almost cooked add the sliced white part of a leek and a finely sliced small onion. When these are cooked soft, put the chicken pieces onto a hot serving dish. Stir 1 tbspn of cider into the juices and vegetables and add ½cup of thick cream. Simmer for a couple of minutes and add to the chicken. Serve hot.

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This casserole is simple to prepare and fit for a king.

• 4 or 5 Chicken breasts (boned and skinned)
• 1 tin peach slices (350mls)
• 200 ml fresh orange juice
• 4 or 5 sprigs fresh Thyme or Marjoram
• Salt and Pepper to taste

Cut the chicken breasts into 2 or 3 pieces each and place in an open casserole with the peach nectar and the orange juice (keep back the peach slices), salt & pepper and herbs. Place in the centre of the oven at 180°C for 45 minutes. Remove from the oven, add the peach slices and return to the oven for a further 15 minutes. This dish is good with new potatoes and baby garden peas.

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Parsley Chicken

Whenever my now grown up kids come to stay I always make sure that at least once during their sojourn they get to eat their favourite dish, Parsley Chicken. It was my favourite dish too, when I was a kid. I still make It the way my late mother used to – the secret is in the sauce, but I’ll come to that later. Here’s how you make it. You’ll need a medium sized chicken, which you bring to a simmer in water with a few peppercorns, a sprig of parsley, half an onion and a medium sized carrot. Simmer for 45 to 60 minutes, depending on the size of the chicken, but anyway until it is cooked and tender. Don’t overcook, or it will go very tough. Strip all the meat off the bones, cut into serving pieces, and place in a casserole. The bones, skin and carcass go back into the stock.

Make a Roux with butter and flour, adding stock the chicken cooked in and some milk. Stir until it is starting to thicken then add a large handful of parsley, de-stalked and finely chopped. Simmer for a few minutes. This parsley sauce should be green – definitely not a white sauce with a few specks of parsley. It must taste of parsley. Add salt and pepper to taste and pour over the chicken, mixing it in. Serve with vegetables to suit – I usually use baby potatoes and either young peas or sliced runner beans. Enjoy!

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