Mary Berry Lemon Chicken Food

PRESERVED LEMON CHICKEN

Steps:

• You will need a deep frying pan or saute pan with a lid or a flameproof casserole dish
• Season the chicken breasts. Heat the oil in the pan and fry the chicken over a high heat until golden brown all over, then set them aside.
• Add the onions to the pan and fry for a minute. Lower the heat, cover the pan with a lid and cook for about 5 mins. Add the garlic and ginger, sprinkle in the cumin and fry for 30 secs. Stir in the wine and boil for 2 minutes. Add the stock and puree and bring back to the boil. Stir in the honey and preserved lemons and season with salt and pepper.
• Return the chicken to the pan, cover and bring back to the boil. Lower the heat and leave to simmer gently on the hob for about 20 - 25 minutes until the chicken has cooked through.
• Mix the cornflour with 3 tbsp of cold water in a small bowl. Add a little of the chicken stock and mix well. Add the cornflour mixture to the pan, bring to the boil and stir over the heat until the sauce has thickened. Check the seasoning.
• Sprinkle with the herbs, then serve with mashed potato or rice and fresh greens.

MARY BERRY'S LEMON DRIZZLE CAKE RECIPE - (4.3/5)

Steps:

• Preheat the oven to 350°F. Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin. Bake for about 35 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch. While the cake is still warm, make the topping. Mix together the sugar and lemon juice, and pour over the warm cake. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.

MEDITERRANEAN ALL-IN-ONE CHICKEN

Steps:

• 1. Preheat the oven to 220°C/200°C fan/Gas 7. 2. Place the potatoes in a large roasting tin with 2 tablespoons of the oil. Toss well to coat them. Add the onion, garlic, bacon and chicken pieces and toss together. 3. Add the lemons to the roasting tin. Season everything well and sprinkle with the paprika. Roast for 40 minutes. 4. In a bowl toss the courgettes in the remaining tablespoon of oil and season with salt and pepper, then poke them in among the chicken and scatter the olives over the top. Return to the oven for a further 20 minutes, until the chicken and vegetables are golden brown and tender. Don't overcrowd the roasting tin, you need everything to be in a single layer or it will not cook evenly - divide between 2 tins if necessary. Preserved lemons can usually be bought in jars in the speciality section of the supermarket. Traditionally from Morocco, the lemons are preserved in salt water and are beautifully soft and citrusy. Use them to flavour tagines and chicken or pork dishes.They will keep in the jar in the fridge for 1 month, or you can freeze them in a freezer-proof container for up to 3 months.

MARY BERRY - CHICKEN MALAY RICE

Steps:

• Step 1) Start by cutting the chicken breasts into thin strips, this will help the chicken to fry quicker. Season and fry on a high heat, try not to over cook the chicken. Then add honey to add flavour to the chicken. Fry both sides of the chicken strips, and once ready tip the chicken onto a plate to cool. Step 2) Now for the vegetables, add a large chopped onion into the pan, chop red pepper and crush three cloves of garlic. Fry all these ingredients for 5 minutes and then add the chopped button mushrooms. Step 3) In separate pans cook the Long Grain Rice and Peas. Once cooked, drain the water from both and mix together the Rice and Peas into a bowl and leave to cool. Step 3) You can choose your own spices really but whilst the vegetables are frying I added half a teaspoon of chili powder and a level tbsp of curry powder and started to mix it all together. Step 4) Add your Rice and Peas into the pan and begin to mix! Then add 4 tbsp of soy sauce and fry on a high heat. Stir in your chicken and begin frying an egg for each person eating. Step 5) Once you have finished the last step serve the dish and add the egg on top!

CHICKEN WITH ASPARAGUS AND LEMON CRèME FRAîCHE SAUCE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Heat half the butter and half the oil in a large, deep, ovenproof frying pan. Season the chicken breasts with salt and pepper and fry, in batches if necessary, for 2 minutes on each side until golden-brown. Remove from the pan and set aside.
• Add the remaining butter and oil to the pan, tip in the shallots and fry over a high heat for 5-10 minutes or until lightly golden-brown.
• Put the flour in a bowl, whisk in 8 tablespoons of the stock and mix until smooth. Add to the pan and bring to the boil, then pour in the remaining stock. Add the lemon thyme and return the chicken to the pan.
• Cover with a lid and cook in the oven for about 20 minutes, or until the chicken is cooked through.
• Just before serving, trim the tip from each asparagus spear and slice the stem into short, even lengths. Cook the tips and sliced stems in boiling salted water for 2-3 minutes. Drain, reserving the tips for a garnish.
• Stir the lemon juice, crème fraîche and parsley into the pan with the chicken. Add the sliced asparagus stems and bring to the boil. Remove the chicken, slice each breast into three and arrange on a plate. Spoon over the sauce and arrange two asparagus tips in a cross over the top.

CHICKEN OLIVES PROVENçAL

Steps:

• Set the oven to 375°F To prepare the stuffing slit each sausage skin lengthways and remove the meat.
• Put into a bowl, adding the olives, lemon zest, thyme, sage, salt and pepper, and mix well.
• Unfold and lay out the chicken thighs, smooth side down, season and fill with a tablespoon of sausage meat stuffing.
• Bring each edge of the chicken towards the middle, over the stuffing and arrange in an ovenproof dish, join side down. Season all over.
• Blend together the sauce ingredients in a bowl and pour over the thighs, ensuring all are covered and then sprinkle with the Parmesan.
• Bake for about 30-40 minutes until the chicken is tender and the sauce is piping hot.
• Garnish with parsley and serve with herby crushed new potatoes.

LEMON POSSET BY MARY BERRY

Steps:

• Zest and juice three lemons
• Pour 600ml double cream into a large saucepan and add 3/4 of the lemon zest and 150g caster sugar
• Bring to the boil stirring continuously then simmer for 3 minutes
• Remove from the heat and allow to cool slightly then whisk in the lemon juice
• Transfer to a glass jug and pour into serving dishes
• Cover with clingfilm and refrigerate for 4 hours (or overnight)
• When you're ready to serve - sprinkle over the remaining lemon zest and a couple of lemon thyme leaves if you're feeling fancy!
• Serve with shortbread biscuits