Joined: 07 Mar 2007
Location: Norwich, Norfolk, UK.
|Posted: Wed Nov 21, 2007 6:14 am Post subject: Perry Pendragon
|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!
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)
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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