Delicio Recipe List

Photo: Chicken Garbure Recipe The Garbure is a wonderful dish for those chilly winter evenings. Warming, delicious and comforting is how I would describe it. I always serve a bowl of the broth first to my guests, and then for the main course the poached chicken with the root vegetables topped with some fresh truffle. This is the perfect dish for large family gatherings, because most of the work can be done well in advance which will leave you more time to enjoy yourself. Number of Serves: 6-8 Preparation Time: 40 mins Cooking Time: Stock 8 hours Ingredients Stock 1kg chicken Bones 1kg duck bones 300-400g cork neck on the bone 150-200g prosciutto fat & skin 4 garlic cloves, crushed 1 tsp black peppercorns 2 bay leaves 6 sprigs of thyme Sea salt 2 onions, roughly chopped 2 celery, roughly chopped 2 leeks, washed and roughly chopped 2 carrots, peeled & roughly chopped 2 turnips, peeled & roughly chopped � small pumpkin, peeled & roughly chopped � small Savoy cabbage, cu...

Ingredients: 2 tbsp vegetable oil 6 large chicken thighs, skin on 1 large onion, finely sliced 2 tbsp curry powder (hot if you like it spicy, mild for tamer curries) 350g easy-cook, long grain rice 700ml chicken or vegetable stock 250g frozen peas Preparation method: Heat oven to 200Celsius. Heat the oil in a large saut� pan and fry the chicken thighs, skin side down, for 8 to 10 mins until the skin is golden and really crispy. Tip in the onion and continue to cook for about 5 mins until the onion softens.After that sprinkle in the curry powder and cook for a one minute more, then stir in the rice and pour over the stock, then bring the stock to the boil. Cover the pan and bake for a half an hour until all the liquid has been absorbed and the rice is cooked well. Stir in the peas and leave the rice to stand for a couple of mins before serving.

Ingredients:  3-4 medium poatoes (white/ yellow)  3 tablespoon of oil  1 teaspoon of minced paprika  garlic powder  salt to taste  Preparation method: Cut potatoes into strips the long way and try to not to make them to thick. Turn oven or toater oven to 400 degrees Celsius. You should use about half of the oil for the bottom of the dish so nothing is going to sticks. Season with the garlic ,minced paprika and salt. On the end use the rest of the oil for the top. Bake for circa 30 mins then turn the temperature down to 350 Celsius degrees and bake for another 10 to 15 minutes or until crispy.

Our daughter just had a birthday, and instead of cake she asked for Peach Crisp. I was uncertain whether there would still be fresh peaches at the end of September, so I bought the peaches earlier in the month, made the filling and froze it. I was uncertain how well this would work, because of the extra water added by freezing, but it seemed to turn out perfectly. I made sure to take the peaches out 24 hours before I wanted to use them. This recipe was awesome! Peach Crisp from Our Best Bites For the filling: 3 /12 lbs ripe but firm peaches (about 6-8), peeled, pitted and sliced into 3/4 inch wedges 1/3 cup granulated sugar 1 1/4 teaspoons cornstarch 1 tablespoon lemon juice pinch salt pinch cinnamon pinch ground nutmeg For the topping: 1 1/2 cups old fashioned oats 1/2 cup brown sugar 1/4 cup flour 6 tablespoons cold butter 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg To make the filling, combine the peaches and sugar in a large bowl and allow to stand for 30 minutes, toss occasionally. ...

Photo: Grilled Chicken with Tomato and Mascarpone, Mushrooms and Parmesan Recipe Serves: 2, On the table in: Up to 30 Minutes Ingredients 2 free-range chicken breasts, skins left on 200g mixed mushrooms, sliced 50ml white wine 3 sprigs tarragon, 1 sprig finely chopped 1 jar Sacla' Tomato & Mascarpone Stir-in Instructions 1 Heat the grill to medium-high. Season and lightly oil the chicken, and grill skin side up for 15 minutes or so, until the juices run clear and the skin is crisp and slightly blackened. 2 Meanwhile, heat a little oil in a pan, add the mushrooms and a pinch of salt and fry for a couple of minutes, until brown. Add the wine and whole tarragon sprigs and bubble until reduced by half, then turn down the heat slightly and add the Stir-in. 3 Simmer gently for a couple of minutes, stirring often. Check the seasoning and serve the chicken sliced, topped with the sauce, Parmesan and chopped tarragon, with steamed green beans on the side. Source: Sac...

Photo: Roasted Chicken Breasts with Basil Pesto Recipe Serves: 2, On the table in: Up to 30 Minutes Ingredients 2 x 175g chicken breasts 1 tblsp olive oil 2 rounded tbsp Sacla� Classic Basil Pesto salt & freshly ground black pepper Instructions Preheat the oven to 190�C, 375�F, Gas Mark 5. Make 3 deep slashes in the chicken breasts with a small sharp knife. Rub the chicken with the olive oil and season well. Spoon the Pesto into the little pockets made by the slashes and place in a small ovenproof dish. Roast on the middle shelf of the oven for 18 minutes or until golden and cooked through. Serve on warm dinner plates with a simple salad of rocket leaves. Buonissimo. Tip: For a change, try using Sun-Dried Tomato Pesto rather than Classic Basil Pesto. Source: Sacla UK   More Chicken Recipes: One-Pot Tomato & Olive Chicken with Gnocchi Pesto Roast Chicken with Garlic and Parmesan Roast Chicken with Sacla' Sun-Dried Tomato Paste   Open Chicken Sandwic...

Photo: One-Pot Tomato & Olive Chicken with Gnocchi Recipe Serves: 4, On the table in: Up to 60 Minutes Ingredients 4 large chicken thighs 3 tblsp olive oil, plus extra for drizzling 2 cloves garlic, peeled & crushed 1 small lemon, zest & juice few sprigs thyme 4 heaped tblsp rough breadcrumbs 1 heaped tblsp roughly chopped flat-leaf Italian parsley 1 x 500g pack potato gnocchi 2 x 190g jars Sacla' Italian Tomato & Olive Stir-in salt & freshly ground black pepper Instructions Preheat the oven to 190�C, 375�F, Gas Mark 5. Put the chicken in an ovenproof dish, drizzle with a little olive oil, add half the garlic, the lemon juice and some seasoning and rub well to coat. Sprinkle with the thyme. Roast the chicken on the middle shelf of the oven for 20-25 minutes until golden, basting once or twice. Drain off any excess oil. Meanwhile, make the breadcrumb mixture. Pour the rest of the oil into a small non-stick frying pan over a...