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    Chicken Sale and Recipe Inspiration

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    5kg box of chicken breasts on sale this weekend only for £20! With approximately 20-22 breasts per box that’s less than £1 each. Don’t worry about having to use them all at once…just divide the breasts into bags of two and freeze! If you're looking for some inspiration check out our recipes below:

    110034-chicken -satay -with -peanut -sauce

    Chicken satay with peanut sauce

    Serves: 4

    • 8 chicken thigh fillets, no skin cut into strips
    • 5 lemongrass sticks, fresh or frozen
    • 2 shallots OR 1 small onion, sliced
    • 3 cloves garlic
    • 1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste
    • 1 thumb-size piece galangal OR ginger, peeled and grated
    • 1 tsp. fresh turmeric grated OR 1/2 tsp. dried turmeric
    • 2 Tbsp. coriander seeds
    • 1 tsp cumin seeds
    • 3 Tbsp. dark soy sauce (available at Asian food stores)
    • 4 Tbsp. fish sauce
    • Bamboo skewers, soaked in water for 30 minutes
    • 2 tablespoons sesame seeds and 1 tablespoon poppy seeds mixed



    Place all the ingredients for the marinade into the food processor except for the chicken and the turmeric (this will turn your food processor), pulse to a paste transfer to a large mixing bowl add the turmeric and mix well then add the chicken stir gently so that the marinade coats every part of the meat.  Marinate for 1 hour in the fridge. Make your sauce while the meat is marinating.

    Divide the meat then skewer.

    Peanut sauce

    Makes 300ml

    • 120ml vegetable oil
    • 225gm raw shelled peanuts, make sure they are fresh
    • 2 cloves garlic, peeled
    • 4 shallots, peeled
    • 1 tsp. shrimp paste
    • salt to taste
    • ½ tsp chilli powder
    • ½ tsp palm or brown sugar
    • 1 tbsp. Dark soy sauce
    • 2 tbsp. tamarind water



    Put the shallots, garlic and shrimp paste in the food processor and puree. Heat the oil in a wok or shallow frying pan, add the peanuts and fry on a medium until golden drain onto kitchen paper to cool. Pound in a mortar and pestle to a fine powder.

    Turn the heat down on the wok and remove all but 1 tablespoon of oil. Add the garlic and shallots paste. Cook for 1 minute add the chilli powder, sugar and soy sauce along with 600ml water, bring to the boil add the ground peanuts and cook for 8-10 minutes, the sauce should start to thicken add in the tamarind and more salt to taste. This sauce will keep in the fridge for 1 week.

    Heat the grill or BBQ and grill the skewers for 2 minutes on each side, check the meat is cooked. Dip one side in the sesame/poppy seed mix, serve hot with peanut sauce.

     

     


    Sri Lankan Curry

     

    Sri Lankan chicken curry with coconut and curry leaves

    Serves: 4

    • 450g chicken thighs fillets, skin off
    • 2 onions, peeled and finely chopped
    • 3 cloves garlic, peeled and finely chopped
    • 30g fresh ginger, peeled and finely chopped or grated
    • 2 red chillies small, deseeded and finely chopped
    • 1tablespoon brown mustard seeds
    • 1½ tablespoon fennel seeds
    • 6 green cardamom pods, crushed
    • 1 teaspoon Sri Lankan curry powder (check the chilli count)
    • 1 x 400g can coconut milk
    • 1 x 400g can tomatoes, whole or chopped
    • 15g fresh curry leaves
    • Vegetable oil
    • 2 tablespoon tamarind liquid
    • Sea Salt flakes to taste



    Put a large heavy based pan on a medium flame add 2-3 tablespoons vegetable oil. Add 1 tablespoon fennel seeds, the mustard seeds and 4 cardamom pods along with half the curry leaves and stir as they toast and pop, now add in the onions, garlic, ginger and red chilli, fry gently until soft and slightly golden this is an important step it should take 10 minutes. Sprinkle in the curry powder and stir for 2 minutes add in the tomatoes along with 1tsp salt. Cook on a low flame for 15 minutes stirring occasionally. While the sauce is cooking, trim the chicken removing all excess fat and hard bone ends, cut into half. Add in the chicken and half the coconut cream, stir and put the lid on. Cook for 20 minutes check liquid level after 10 minutes add a little water if needed. Toast the remaining fennel seeds and cardamom pods in a small fry pan until golden and fragrant pound in a mortar and pestle add to the curry with the remaining coconut milk and curry leaves along with the tamarind taste and adjust seasoning.

     

     


    Chicken Wrapped In Parma Ham Stuffed With Basil Pesto And Asparagus

     

    Chicken wrapped in Parma ham stuffed with basil pesto and asparagus

    • 1 breast of chicken
    • 2 slices of Parma ham
    • 75g asparagus
    • Large bunch of basil
    • 50g pine nuts
    • 2 garlic cloves
    • 50g parmesan
    • 150g olive oil



    To make the pesto toast the pine nuts on a tray in the oven at 180C for about 3-4 minutes until golden brown.  In a food processor add the nuts, basil, garlic and parmesan.  Blitz together whilst adding the olive oil.

    For the chicken check the breast and remove any excess sinew or bloodline's that may be left on the breast.  Lift the fillet and with your knife and make an incision half way into the breast. Using a tablespoon put some of the pesto in the pouch you have just created then fold the chicken back over to keep the pesto inside.  Lay the Parma ham out with each one slightly overlapping the next.  Place the chicken breast on top with the pesto side facing upwards then wrap the Parma ham around the chicken.  In a frying pan with a little vegetable oil on a medium heat place the chicken into the pan presentation side first.  Allow to sear for a couple of minutes without touching then turn over and place the pan into the oven for 15 minutes at 180C.  Remove the chicken from the pan and allow to rest.  With the pan still hot add in the asparagus and cook for a couple of minutes.