Cooks' Questions on Meat, poultry and game

Showing recipes 1 to 10 of 23 in this category:

Q: Can you please suggest a supplier of skins/casings for my home-made sausages?

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Q: The Chicken Paprika recipe on the website is slightly different from one I saw and used from Delia's cookbook while living in England last year. I looked up the recipe because I wanted to make it again.

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Q: Is there a formula for calculating the cooking time for roasting two of something(eg 2 chickens)? I have tried using the time for one but everything comes out underdone.

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Q: I need to find the recipe that Delia did in one of her books a few years ago which was Chicken wrapped in Parma Ham, in a very rich Marsala sauce, with Boursin cheese in the middle or something like that!

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Q: Why do your duck recipes tend to call for Gressingham duck?

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Q: With so many safety concerns about cooking chicken, I was wondering how to tell when it's properly cooked?

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Q: Should you season meat before or after cooking – I've heard that it can make meat dry?

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Q: Where exactly in Suffolk can I buy Suffolk sweet-cured ham?

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Q: How can I liven up the Sunday roast?

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Q: Whenever we have roast duck there's always a lot of fat left. Is there a use for it?

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