Archive for Downsizer For an ethical approach to consumption
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jema
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Chicken TetrazinniIngredients
5lb Chicken
1 Onion studded with 4 Cloves
3 celery stalks
1 Bay leaf
2 Carrots
3 Pints water
Place the above ingredients into a large saucepan, making sure the bird is covered with water. Bring to boil over high heat. Reduce to low, cover saucepan and simmer for one and a half to two hours (bit long imho) until chicken is tender when prodded with a fork.
4oz Butter for greasing casserole
2 Tablespoons flour
Half teaspoon (or more) Tabasco sauce and half tspn salt.
1 egg yolk
one and a half tablespoons dry sherry
4 fluid ozs single cream
8oz sliced mushrooms
8oz flat noodles (Tagliatelli)
4oz Parmesan Cheese (Cheddar will do nicely actually)
Remove the pan from the heat and let the chicken cool in the cookling liquid. When cool, remove chicken and strip all the meat from the bones, discarding carcase and skin. Strain the liquid into a measuring jug, remove 16 fluid oz (I would actually reduce to 16oz, why waste flavour?)
Grease casserole dish with butter. Bring reserved cooking liquid to the boil in a small saucepan. In a large saucepan, melt the 2oz butter, then stir in the flour with a wooden speen. Stir the liquid into the mixture slowly, tehn bring to the boil. Cook for one minute, or until the sauce is thick and smooth. Add the tobasco sauce and the salt. Remove from heat. Lightly beat the egg yolk with a fork. Beat two tablespoons of the sauce into the egg yolk.
Add the egg yolk mixture t the sauce, stirring continuously.
Stir in the sherry, cream and chicken. Cook until the mixture in thoroughly heated but DO NOT BOIL.
In a saucepan, melt 2oz butter and saute the mushrooms for 4-5 minutes, add to the chicken mixture.
Boil the Tagliatelli according to instructions (making your own does work well here).
Preheat grill to high. Place alternate layers of chicken mixture and noodles in the casserole.
Place under grill until the top has browned.
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