Tarragon and chicken are a perfect match, especially when mixed with butter and garlic and pushed under the skin as BA suggests
For turkey I use a mix of sage, lemon thyme and parsley
I’ve done that with chicken, but with this turkey breast, after it’s been brined, I think I’ll just baste it.
Absolutely, I was talking more about a roast whole bird, but there’s nothing stopping you making up a tasty baste using the same principle
We have this fancy Neff oven that has a meat temperature sensor. Mrs Fox used the details from the Neff recipe book which told us to have oven temp set at 160 and the temp sensor set at 72C. When it reached 72the oven turns itself off and alarms.
The recipe said to let it for 10 minutes, and as I said it was nearly perfect once carved. It was a bone free piece.
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Had this Thai dish for the first time at a mates place over Christmas and loved it so asked my wife if she can cook it up for me to take to work. Loved it.
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No problem with the rise there
I see youve switched out the eggs for purple head warriors.
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Is that one of those recipes where you just mix together flour, yeast, salt and water, let it rise for a while, then form it into a rough shape and bung it in the oven? Like this one?
The recipe is from this book
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Not going to lie I was thinking about putting a couple of boiled eggs in it as well.
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Boiled egg in the airfryer, I thought I would give it a go. 9 and a half minutes at 180 degrees. I didn’t have any egg holders so used a wine bottle lid😆. Cooked one again today and used a shot glass. Came up beautiful.
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Neglecting to cut the toast into soldiers …
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Cooked a batch of this up today. I don’t think I have had chicken noodle soup since I was a kid. Wasn’t too keen on it back then because my mum used to put celery in it. I didn’t put celery in but added coriander and some fish sauce. It was beautiful.
Hadn’t even heard of these, but mentioned them as a possibility and the missus whipped these up… 30 days to wait, they say.
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Could be similar to pickled cherries, if you have a glut of them - tasty in themselves or as a condiment with white meat.
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Blackberry ice cream is the best!
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