Almond chicken casserole

Almond chicken casserole

serves 6
700g/11⁄2lb chicken, boned, skinned and diced
200ml/7fl oz mayonnaise 200ml/7fl oz Greek-style yogurt 400g/14oz canned mushroom soup 450ml/3⁄4pt chicken stock
2 tablespoons freshly squeezed lemon juice
3 tablespoons chopped onion 350g/12oz cooked rice 225g/8oz canned sliced
water chestnuts 225g/8oz slivered almonds 175g/6oz celery, chopped 100g/4oz butter 150g/5oz cornflakes
salt and freshly ground black pepper
•Preheat the oven to 180°C/350°F/Gas mark 4.
•Mix the chicken, mayonnaise, yogurt, soup, stock, lemon juice, onion, rice, water chestnuts, half of the almonds and the celery together. Season with salt and pepper. Put in a large casserole dish.
•Mix the remaining almonds with the butter and cornflakes, and use this mixture to top the casserole. Bake in the oven for 35–45 minutes. Serve hot.

Duck stew with turnips & onions
25g/1oz butter
1 duck, cut in pieces
1 tablespoon plain flour
2 onions, quartered
8 turnips, quartered
salt and freshly ground
serves 4
• Melt the butter in a heavy frying pan, and sauté the duck quickly until browned.
• Add the flour, stirring all the time.
• Add 1.2 litres/2pt water, bring to the boil and boil for 3 minutes.
• Transfer the contents of the pan to a casserole dish. Add the onions and turnips, and season with salt and pepper. Cover and cook slowly for
45–50 minutes until the duck is tender.
Serve hot.

Chilli chicken casserole
plain flour for dredging
200g/7oz chicken, chopped
25g/1oz butter
2 tablespoons vegetable oil
2 medium onions, chopped
11⁄2 teaspoons poultry seasoning
4 tablespoons soy sauce
125ml/4fl oz tomato purée
2 tablespoons chilli powder
175ml/6fl oz medium dry sherry salt and freshly ground
serves 4
• Preheat the oven to 180°C/  350°F/Gas mark 4.
• Season the flour with salt and  pepper. Dredge the chicken pieces  in the seasoned flour, then brown  in a casserole dish with the butter  and oil over a medium-high heat.
• Add the remaining ingredients to  the casserole dish and mix well.  Cover and bake in the oven for  1 hour or until the chicken is  tender.
Serve hot.

Chicken macaroni stew
225g/8oz canned chopped
plum tomatoes
200g/7oz frozen mixed
100g/4oz elbow macaroni
50g/2oz onion, chopped
1⁄4 teaspoon chopped fresh oregano
serves 2
1⁄8 teaspoon garlic powder
1 bay leaf
225ml/8fl oz chicken stock
200g/7oz cooked chicken, diced
salt and freshly ground
black pepper
•Put all the ingredients except the chicken in a saucepan and bring to the boil. Reduce the heat and boil gently for about 15 minutes, uncovered, until the macaroni is tender. Stir several times to prevent the macaroni from sticking together.
•Add the chicken and heat to serving temperature. Remove the bay leaf and serve immediately.

Pumpkin turkey stew
serves 6
2 tablespoons canola oil
4 onions, finely chopped
2 teaspoons grated fresh root ginger 700g/11⁄2lb skinless turkey thigh fillet,
cut into 4cm/11⁄2in cubes 400g/14oz canned chopped
plum tomatoes 200g/7oz pumpkin purée 1⁄2 teaspoon salt
1⁄4 teaspoon pepper
2 tablespoons chopped fresh coriander leaves
•Heat 1 tablespoon of the oil in a large flameproof casserole dish over a medium heat. Sweat the onions for 3 minutes until softened. Add the ginger and cook for a further 2 minutes. Transfer to a bowl.
•Heat the remaining oil in the casserole dish. Brown the turkey in batches, allowing 3–4 minutes per batch. Return the onions and ginger to the casserole dish. Stir in the tomatoes, pumpkin purée, salt, pepper and 225ml/8fl oz water. Bring to the boil.
•Reduce the heat to low and simmer, part-covered, for 40 minutes, until the turkey is tender. Stir occasionally. Add the coriander and cook for a further 2 minutes, then serve hot.

French-style stewed duck
serves 4
1 oven-ready duck, about 1.8kg/4lb 25g/1oz butter
12 pearl onions 600ml/1pt chicken stock 225g/8oz frozen peas
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon grated nutmeg 25g/1oz plain flour
salt and freshly ground black pepper
•Preheat the oven to 200°C/400°F/Gas mark 6.
•Remove the giblets and wipe the duck inside and out with kitchen paper. Prick all over with a fork.
•Melt the butter in a flameproof casserole dish, and brown the duck on all sides. Remove the duck and put to one side, and brown the onions. Pour off any fat and return the duck to the dish. Add the stock and a little salt and pepper, and bring to the boil. Cover and cook in the oven for
30 minutes.
•Skim off any fat from the surface, then add all the remaining ingredients except the flour. Reduce the oven temperature to 180°C/350°F/Gas mark 4, and cook for a further 11⁄2 hours. Remove the duck and keep warm. Again, skim off any fat.
•Blend the flour with a little water and stir into the casserole dish. Simmer, stirring, for 3 minutes. Taste and adjust the seasoning if necessary.
•Carve the duck, discarding the skin, and transfer to warmed serving plates. Spoon the sauce over and serve immediately.

Butter bean & chicken casserole
425g/15oz canned cooked  butter beans
50ml/2fl oz tomato ketchup
200g/7oz chicken, cooked  and cubed
1 teaspoon minced onion
75g/3oz green pepper,
1⁄2 teaspoon Worcestershire sauce
200g/7oz Cheddar cheese, Grated salt and freshly ground
serves 4
• Preheat the oven to 170°C/  325°F/Gas mark 5.
• Put the beans, ketchup, chicken,  onion, pepper and Worcestershire  sauce in a large casserole dish.  Bake, uncovered, in the oven for  20 minutes. Top with the cheese  and return to the oven until the  cheese is melted and golden.
Serve hot.

Salmon & potato casserole
250g/9oz smoked salmon,flaked
900g/2lb white potatoes, thinly sliced
1 onion, chopped
25g/1oz butter
2 tablespoons chopped fresh flat-leaf parsley
1⁄4 teaspoon freshly ground
serves 4–6
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a large casserole dish with a little vegetable oil.
• Layer half of the salmon, potato, onion, butter, parsley and pepper in the casserole dish. Repeat the layers.
• Gently pour 75ml/3fl oz water over the layers in the casserole dish, then cover. Bake for about 11⁄4 hours until the potatoes are tender.
Serve hot.


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