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Sunday, 19 May 2013

Gammon Berets and Tarragon Chicken

Going through Gran's recipe folder is...ummm.....interesting. Liver risotto? Pork crumble? Or how about some "American Mould"? There are some strong themes running through her collection. She has a dozen recipes for Rhubarb & Ginger jam and nearly as many for Chinese Chews (neither of which I have any problem with). She has an obsession for jellied salads (actually I do remember these from when I was small, particularly something made with lime jelly, carrots, coconut, mandarins and marshmallows - I shudder at the memory). And she seems to have had shares in a pork farm.

Really, I've never seen so many pork recipes. I had no idea it was so versatile. I found a solitary fish recipe ("Party Halibut") and the first ingredient was "1/2lb of pork pieces". Really? Pork & fish? What kind of parties was she throwing?

I'm going to have to try a few out, even if they don't sound too prepossessing - after all, she must have kept them for a reason. I'm intrigued by "Gammon Berets" - they sound like the paramilitary wing of the Pork Marketing Board.

I just couldn't face a pork crumble for my dinner tonight, so I went all continental and made Tarragon Chicken instead. This involves industrial quantities of Maille Dijon mustard but it all cooks down to a delicious mild sauce.

Tarragon Chicken

8 small chicken breasts
3 dsp Maille Dijon mustard
1 tsp vegetable stock granules
1 small bunch tarragon, minced
1 small bunch parsley, minced
4 small onions, chopped fine
2 red peppers, sliced fine
2 cloves garlic
1 large glass white wine
1/2pt whipping cream

Fry onion & pepper till soft, add garlic, fry another minute. Add mustard and stock, cook another minute, add white wine, cook 2-3 more minutes. Add cream & herbs, bring to the boil, add chicken breasts and poach for 30 mins.

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