COOKING WITH GRANDMA CHRONICLES PART 99

DUCK IN PIQUANT RED-WINE SAUCE This charming, rustic recipe comes from Bartolomeo Scappi’s Opera, one of the landmark cookbooks of the Italian renaissance. Everything is simmered together until the duck meat almost falls from the bone. I’m always astonished by the potent, spicy sauce with its underlying sweetness of dried fruits. Scappi does not mention

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COOKING WITH GRANDMA CHRONICLES PART 95

CHICKEN WINGS WITH TOMATOES IN CREAM The Middle Eastern trick of a quick coating of yogurt works wonders as a marinade for chicken. Not only does yogurt add flavor, but it bakes to an agreeable golden brown. Giant tomatoes browned and finished with cream, make a delicious accompaniment. Serves 4 12-16 chicken wings (about 1.25

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COOKING WITH GRANDMA CHRONICLES PART 86

GUINEA HEN WITH CABBAGE AND SAUSAGES My mother once tried to raise guinea hens, tiresome birds that made a lot of noise and were hard to catch as they persisted in roosting in the trees. So, when I moved to France and found guinea hens ready-prepared in the local market I was delighted. They have

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COOKING WITH GRANDMA CHRONICLES PART 84

ROAST PIGEON WITH THYME, RASPBERRIES, AND WHISKY GRAVY Inspiration for this recipe comes from Scotland, a country famous for its raspberries, and above all its grouse, game birds that can fly at nearly 60 miles an hour. Grouse are dark-fleshed and pungent, and pigeon or guinea hen is the nearest readily available alternative, Serves 4

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COOKING WITH GRANDMA CHRONICLES PART 73

BUTTER AND BACON ROAST CHICKEN At home in Yorkshire, my mother always backed up her roast chicken with bacon – quite literally. She would brush the bird all over with melted butter and then drape the breast with slices of streaky bacon. I like to add a generous bunch of an aromatic fresh herb such

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COOKING WITH GRANDMA CHRONICLES PART 70

GRILLED CORIANDER CHICKEN WITH YOGHURT Given its Mediterranean overtones, it’s not surprising that this chicken dish is as good at room temperature as when it is served hot. Yogurt plays a double role as tenderizer for the meat and thickener for the sauce. Serves 2 2 chicken breasts (500 g total) 1 cups/250 ml plain

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COOKING WITH GRANDMA CHRONICLES PART 56

CHICKEN SATAYS WITH PEANUT SAUCE In south-east Asia, vendors are well aware it’s the sizzle and smell of outdoor snacks like these satays that make them so appealing. They are equally good made with pork fillet. The peanut sauce makes about 1½ cups/375 ml to serve 4-6 people. Serves 4-6 4 boneless, skinless chicken breasts

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COOKING WITH GRANDMA CHRONICLES PART 34

TAIWAN CHICKEN STIR FRY When Grandma traveled in Asia, she loved the lively little dishes served in outdoor markets. The trio of spring onion, garlic and root ginger is the classic seasoning for innumerable Asian dishes, whether or not to pick them up with chili pepper is the cook’s choice. Serves 2 2 boneless, skinless

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COOKING WITH GRANDMA CHRONICLES PART 27

SALAD OF HONEY ROAST CHICKEN WINGS AND BACON The first time Grandma read this recipe, she shuddered but she has to admit that the sweet-salt combination of honey and bacon with chicken is a winner. She uses the same glaze for other chicken pieces, too, to make a first course or lunch for four. Serves

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Chicken Kiev

I am a veteran of the heyday of Chicken Kiev, London in the early 60s with beehive hairdos and skinny sheath dresses that so easily were splashed with the delicious herb and butter filling of Chicken Kiev. In superior restaurants, the waiter would enquire if we wanted your crisp golden packages of deep fried chicken

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