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Egg free - Poultry and game

 

Poultry and game

 A Short-cut Chicken Cacciatora 


A Sort of Chicken Basque 


Braised Pheasants in Madeira 


Braised Wood Pigeon with Cider Apple Sauce 


Chicken baked with 30 Cloves of Garlic 


Chicken Basque 


Chicken breasts with Stem Ginger Sauce 


Chicken Cacciatora


Chicken Giblet Stock


Chicken in a Pot 


Chicken Jambalaya 


Chicken Kebabs Marinated with Whole Spices and Yoghurt 


Chicken Liver Pâté with Sweet-and-Sour Red Onion Salad 


Chicken Paprika 


Chicken Puttanesca 


Chicken with Sherry Vinegar and Tarragon Sauce 


Chicken with Whole Spices 


Chinese Stir-fried Chicken with Shiitake Mushrooms and Purple Sprouting Broccoli 


Coq au Vin 


Crisp Roast Duck with a Confit of Rhubarb and Ginger 


Crisp Roast Duck with a Confit of Sour Cherries 


Crisp Roast Gressingham Duck with a Forcemeat Stuffing 


Fast-roast Chicken with Lemon and Tarragon 


Goose (Pheasant or Duck) Giblet Stock 


Grilled Chicken with Lemon, Garlic and Rosemary, served with Puy Lentils 


Grilled Lemon Chicken Kebabs 


Grilled Venison Steaks with Red Onion, Grape and Raisin Confit 


Guinea Fowl au Vin 


Guinea Fowl baked with 30 Cloves of Garlic 


Marinated Chicken Brochettes with Green Couscous 


Marinated Chicken in a Jar 


Marinated Chicken Kebabs with Whole Spices 


Marinated Chicken Satay with Peanut Satay Sauce 


Marinated Chicken with Honey and Ginger served with Mango and Sultana Salsa 


Mexican Chicken Chilli with Yellow Tomato Salsa 


Moroccan Baked Chicken with Chickpeas and Rice 


Oriental Chicken 


Oriental Turkey Stir-fry with Broccoli, Cashew Nuts and Shittake Mushrooms 


Oven-baked Chicken in Maple Barbecue Sauce 


Pheasant roasted in Butter Muslin 


Pheasant Terrine 


Poached Chicken Breasts with Morel Mushrooms, Cream and Parsley 


Pot-roasted Partridges with Red Cabbage, Garlic and Juniper 


Rillettes of Duck with Confit of Cranberries 


Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffing 


Roast Pheasants with Chestnut Stuffing and Port and Chestnut Sauce 


Roast Quail wrapped in Pancetta and Vine Leaves with Grape confit 


Roast Seville Orange-glazed Duck with Port Wine Sauce 


Roast Stuffed Goose with Prunes in Armagnac


Roast Turkey with American Apricot Stuffing and Apricot Madeira Sauce 


Roasted Wild Rabbit and Bacon with Lemon, Thyme and Parsley Stuffing 


Spanish Chicken with Butter Beans, Chorizo and Tomatoes 


Spiced chicken 


Spiced chicken Madras 


Stir-fried chicken with lime and coconut 


Terrine of turkey and bacon with walnuts 


Terrine of venison with pistachio nuts and juniper


Thai creamed coconut chicken


Thai green curry with chicken 


Traditional roast chicken 


Turkey escalopes with caramelised apples 


Turkey giblet stock 


Turkey saltimbocca


Turkey soup 


Turkey with a hint of Thai 


Venison braised in Guinness 


Venison sausages braised in red wine 


Venison steaks with cranberry Cumberland sauce

 

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