Enigin - A recipe for success or “Fowl Play!”
Hi There and Welcome to the first entry to my Blogg.
What can you expect from me, well I’m going to try and do something totally different but keeping in mind the need to save energy. Its one thing being responsible for the stock holding in Enigin but do you really want to hear about the mundane and routine in’s and out’s of stock control…I don’t think so. However there will be occasions when I may have some important issues to tell you about.
To start this journey I thought that what might be quite fun would be to introduce the world to Enigin energy saving by the way of easy quick meals that can be healthy, carbon friendly and only take a short time to cook. I can hear it now…”I can’t cook!!”…. Well I don’t believe you.
There are some important issues to reducing the carbon footprint of your food. Firstly you must try to purchase locally produced food where possible. There will always be ingredients that by their nature can not be produced locally. Use seasonal items where you can and check labels for the country of origin.
So lets start with a nice simple recipe:
Tarragon Chicken - To Serve 4
Preparation time – 5 minutes
Cooking Time – 20 minutes
Ingredients;
4 Medium sized free range chicken breasts
2 Fl oz double cream
2 oz butter
1 glass of white wine
Half egg cup of fresh/dried chopped tarragon
Olive oil.
Salt and Pepper to Taste
Method;
Slice chicken breasts into long fingers. (Mind your fingers!)
Put 2 dessert spoons of olive oil into a large sauté pan and bring up to temperature.
Add the chicken and stir gently until just starting to brown all over.
Add a couple of twists of sea salt and black pepper.
Reduce the heat before adding the wine, butter and chopped tarragon.
Stir though and then add in 2 - 3 dessert spoons of double cream.
Keep stirring for around 2 – 3 minutes.
Sauce should be a little runny at this stage.
Cover pan and simmer gently for a further 10 minutes stirring occasionally.
If Holding, remove from heat but keep covered.
Prior to serving, increase heat, remove lid and stir to prevent sticking until sauce thickens. (Bubbling in pan) (For more sauce add more cream and butter) and stir to thicken.
Serve onto hot plates in equal portions.
Goes well with either seasonal vegetables or with boiled plain rice.
So there you have it, a simple chicken dish that is full of flavour and is ready to eat in 20 minutes.
A couple of the staff at Enigin have tried this and liked it a lot.
Let me know how you get on.
Have a great week
The Enigin Chef aka Terry