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Perry Pendragon

 
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Gareth



Joined: 07 Mar 2007
Posts: 6717


Location: Norwich, Norfolk, UK.

PostPosted: Wed Nov 21, 2007 6:14 am    Post subject: Perry Pendragon  Reply with quote

I have just created a culinary masterpiece. So I am going to name it Perry Pendragon.

As you all know, simple and sloppy type meals are a passion of mine. Stews, Hot-pots, Casseroles, Goulashes, Fricassees, Paellas, etc. I love them all. This started out as something to take with me and to reheat just to save a little time, but it has turned out tasting absolutely gorgeous!

Serves four.

Four skinless chicken breasts.

250g smoked rindless middle back Bacon

250g Mushrooms ~ Sliced

1 large bunch of Spring Onions ~ finely chopped

1 Red Pepper ~ diced

4 large Carrots ~ sliced

450g sweet corn (canned or frozen)

Garlic oil

A little home-made garlic paste

250g frozen peas.

A large knob of butter

2 teaspoons of corn flour

1 litre strong Perry.

Salt and pepper to season.

Dice the chicken breasts and Bacon. Heat the Garlic oil in a frying pan, and when hot add a little garlic paste. Brown off the diced Chicken and Bacon, and while maintaining a high heat add the chopped Spring Onions and the diced Red pepper, stirring it all on the heat for 2-3 minutes, and then add the sliced Mushrooms. Maintain the heat, and continue stirring for another 4-5 minutes.

Add the Perry and bring to the boil.

Add the Carrots, Peas and Sweet Corn.

Turn down to a gentle simmer and cover.

Continue simmering for about 45 minutes, stir occasionally, adding a little more Perry if required.

Thicken with a Butter and Cornflour Roux.


Serve it with whatever you like, but I think that it goes extremely well with either mashed potato, or on the side with a lovely big Jacket potato.


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