• Bang Bang Chicken Recipe by Barry Horne

    Bang Bang Chicken Recipe by Barry Horne
    Season the diced chicken breast generously with salt pepper and a little Szechuan pepper. Fill a large bowl with the buttermilk and place the seasoned chicken in it and leave in there for at least 20 mins.
    Put the flour on a large plate and season it with the salt, pepper and remaining Szechuan pepper.
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  • Sausage Carbonara by Barry Horne

    Sausage Carbonara by Barry Horne
    Squeeze 2cm sections of the sausages out of the casing into mini meatballs (or ask your butcher to do it!)
    Put a pan on a medium heat and pan-fry the meatballs to get some colour on them. When they are coloured all over, transfer the meatballs onto a plate. In the same pan add a glug of olive oil and turn the heat down low, slowly cook the onions and garlic until they soften not colour. When soft add your meatballs back to the pan to finish cooking. Put the heat on a very low setting to keep the onions and meatballs warm.
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  • Peri Peri Chicken, Flatbread and Couscous

    Peri Peri Chicken, Flatbread and Couscous
    Rather than getting a takeaway, treat yourself to an even tastier homemade version. Order Provenance Village Butcher Free Range Boneless Chicken with Peri Peri Marinade and follow this simple recipe to make a feast with Flatbread and Couscous. A perfect family meal for supper or lunch.
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  • Chipotle & Maple Chicken Wings

    Chipotle & Maple Chicken Wings
    Turn the oven up to 180ºC. Blitz the seasoning mix in a food processor or in a pestle and mortar. Season the wings generously with the seasoning mix and bake in the oven for 45 minutes. Meanwhile, mix together the ketchup, syrup, vinegar and 1 teaspoon of seasoning salt. When the wings are cooked, take them out of the oven and turn it up to 200ºC. Toss the wings in the ketchup mixture. Return the wings to the oven at 200ºC for 15 minutes until the sauce has reduced and the wings are sticky. Put them on a serving plate and get stuck in, hands only!
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  • Crackly Roast Pork by Shaunn Griffiths

    Crackly Roast Pork by Shaunn Griffiths
    This method goes against every pork roasting instinct you might have but results in the juiciest meat and crispiest crackling. Ask your butcher to score the skin of the loin, this scoring makes it easier to carve the pork once it is cooked). Put the pork in a deep tray in the fridge uncovered overnight. The aim is to dry the skin as much as possible which makes crackling it easier.
    Next day take the pork out of the fridge 2 hours before you want to cook it.
    In a mortar and pestle, bash together the fennel seeds and salt to a coarse texture and rub this into the pork skin, getting into each of the skin incisions.
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  • Flat Iron Chicken Curry with Fragrant Basmati Rice

    Flat Iron Chicken Curry with Fragrant Basmati Rice
    Dice the onion and pepper into large pieces. Put a saucepan on a medium to high heat and add some oil.
    Cook the onions and pepper for 2 – 3 minutes. Add the curry paste to the pan and fry for another 2 – 3 minutes and then add the coconut milk. Turn down to a gentle simmer and season with salt and pepper if needed.
    Pre heat the oven to 180ºC and roast the Flat Iron Chicken Legs on a tray skin side up for 10-15 minutes. Once cooked dice and add to the saucepan of curry and leave to simmer for another 10 minutes.
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