Posts Tagged ‘Chicken’

This week, the Daily Mail reviewed a range of chickens, from supermarket basics to premium poultry delights. Moen & Sons fantastic Phill Truin’s free range chicken scored a delicious 8/10 in their blind taste test.

“1. PHIL TRUIN’S FREE-RANGE SUPER-CHICKEN,  www.natoora.co.uk

£9 per kg

HOW IS IT BRED? They live in small batches in a paddock in Bury St Edmunds, Suffolk, and are fed a natural diet by hand. Slow-grown, they mature for 14 to 16 weeks before being slaughtered on site.

John: It’s sweet, it’s earthy, it’s really interesting. Looks like a turkey, but the flavour is all chicken. Great for a special gathering. 4/5

Anne: This would be perfect to serve to a group of friends for Sunday lunch — it has a lovely, mild flavour. 4/5

TOTAL 8/10″

Buy Phill Truin chicken online today

Read more here

Start the year with some delicious and healthy comfort food. This recipe comes Jane Clarke’s new book “Nourish“.

Serves 4
450g roasted chicken
200g canned chickpeas (drained and rinsed)
1 small onion, roughly chopped
1 garlic clove, roughly chopped
2 tsp finely chopped fresh sage
175g wholemeal breadcrumbs
1 egg, beaten
salt and ground black pepper

Buy the ingredients here

Put the chicken, chickpeas, onion and garlic in a food processor or mincer and mince to combine. Alternatively, chop finely and mash together with a fork, or put the ingredients in a clean plastic bag, tie the end, then put on a hard surface and hit with a rolling pin until mashed together.

Put the mixture in a bowl, add the sage, 50g (2oz) of the breadcrumbs and enough of the egg to bind the mince without it becoming too sloppy. Season to taste.

Spread the remaining breadcrumbs on a large baking sheet and, taking a handful of mixture at a time, form a ball, then roll in the breadcrumbs until completely coated. Grill until the coating turns golden brown. Serve immediately.

Try replacing the chickpeas with broad beans or canned beans such as haricot, butter or borlotti. The burgers can also be made with other roasted meats such as ham, roast pork or beef.

They are delicious served with roasted vegetables or served with cripsy jacket potato skins. Of course as the perfect comfort food, simply op them in-between slices of warmed fresh bread. You could even serve them as part of an antipasti platter with charcuterie, mozzarella, salads and fresh bread.

You can freeze these delicious burgers as long as the meat hasn’t been previously frozen.

CLICK HERE TO ENTER OUR JANE CLARKE COMPETITION

On your marks, get set…grill!

From the 31st May to 6th June, it’s National Barbeque Week, so what better excuse to get grilling (weather permitting!).

To celebrate, we’re giving away our new mini bbq box – free* with any order!

To get your free box…
1. Order before 13th June
2. Enter code NATBBQ

*Terms and Conditions:

Offer can only be redeemed once per address or account holder. Valid until 13th June 2010. Not valid in conjunction with any other offer except price discounts. No cash alternative. We reserve the right to refuse or restrict orders.

This year we have lots of new exciting flavours to explore with our expert butcher Moen and Sons:

- beef burgers made with quality Scottish steak
- award winning hand-made sausages
- Moroccan spiced lamb koftas
- delicious porchetta steaks

There’s much more in our special BBQ shop.

Recipe: BBQ Spatchcock Chicken

1.2kg Spatchock Chicken
Water or Beer to baste
2 Lemons to serve

For the Marinade:
4 tbsp Olive Oil
2 tsp Paprika
2 Garlic Cloves
Juice and zest of a Lemon
Salt and Pepper
OR instead try Busha Browne’s Jerk Sauce

If you are making your own marinade, mix together 3 tbsp oil, crushed garlic cloves, the zest and juice of a lemon and the paprika. Add some salt and pepper and brush over the skin of the chicken.

If using one of our ready made marinades, follow the pack instructions.

Leave to marinade in the fridge for 40 minutes.

Once your barbeque is nice and hot, cook the chicken on each side for 5 minutes in the middle of the barbeque. Then move to the side for a gentler heat and continue cooking. Turn regularly and baste in between with some water or beer.

To check if it’s cooked, pierce the fattest section (between the thighs and breast bone). The liquid should run clear and the flesh should be white.

Now take it off the heat, cover in foil and leave to rest for 15 minutes. Serve in portions with a drizzle of lemon juice, salt and pepper.

In need of some inspiration for Mother’s Day?

Mum’s everywhere are probably looking forward to a bit of rest and a big treat on Sunday 14th and we have a few ideas up our sleeve to help make sure that happens…

Thanks to home foodie and blogger Beth Sachs of Jam and Clotted Cream, we have created two delicious recipe boxes for hard-working mums. Inside you’ll find all the main ingredients to create a delicious treat…

	Mother’s Day Brunch Box (even the kids can help with this one!) All the ingredients to make Spanish style scrambled eggs, sweet rhubarb muffins and home-made pear and apple smoothies. £42.95/box
	Mother’s Day 3 Course Recipe Box Treat your mum to a 3 course meal at home! For starters is a refreshing endive, pear and roquefort salad followed by succulent lemon roast chicken and sides. Dessert will be tangy rhubarb and ginger crumble (plus a bottle of prosecco!) £89.95/box

Recipe: Rhubarb Delight

Serves 4

16 Thin Stalks of Rhubarb
200g Caster Sugar
2 Tbsp Water
200g Mascarpone
180ml Double Cream
2 Tsp Finely Grated Orange Rind
2 Tsp Gelatine
60ml Freshly Squeezed Orange Juice
2 Blood Oranges (optional)

First wash the rhubarb, scrubbing away any dirt. Cut away the leaves and white part of the stalk, then slice into 3cm pieces.

Heat a medium pan and add the rhubarb with 100g of the caster sugar and 1 tablespoon of water. Stir until the sugar is dissolved, then bring to the boil, simmer and cover for 10 minutes until thickened. Transfer to a bowl and leave to cool, then refrigerate.

Now in a small heatproof jug, add 1 tablespoon of water and sprinkle gelatine over the top. Stand the jug in a pan of simmering water, stirring the liquid until the gelatine is dissolved. Remove from the heat and stir in the orange juice.

Beat the mascarpone with 100g caster sugar until smooth. Add the cream and orange rind and beat until. Then beat the warm gelatine mixture into the mixture until combined.

Now the rhubarb is cooled, dived the mixture into eight serving glasses. Divide the creamy mixture evenly over the rhubarb and refrigerate for 3 hours or until set.

Serve decorated with fresh orange segments.

Get the taste of the Med with these warming spicy lentils. You can replace the chicken strips with prawns, salmon or even pork.

Serves 4

3-4 Chicken Breasts or 400g Chicken Goujons
200g Dried Lentils, rinsed
Olive Oil
1 Onion
1 tbsp Curry Powder
1 tbsp Tomato Purée
300ml Chicken Stock
Salt and Pepper

Heat some oil in a medium sized pan. Slice the onion and add to the pan, letting cook for 3 or 4 minutes until softened. Add the curry powder and purée and fry for another minute or 2. Stir in the stock, bring to the boil and add the lentils. Cover and simmer for 25-30 minutes, until  the lentils are tender, and the stock is absorbed. Stir occasionally, adding more stock if needed. Season to taste.

While they are cooking, heat some more oil in a large frying pan or griddle pan. Season the chicken strips well and place in the pan. Cook for 4 or 5 minutes each side, making sure the flesh is cooked through.

Spoon out the lentils and place the chicken strips on top. If you prefer, you can serve with a dollop of yoghurt to cool them down a bit!

When it comes to the meat we sell, we like to know everything there is to know about it. With Christmas just a few days away we’re guessing that you’ve already brought your meat of choice for the dinner table, but for those who haven’t, we have some quality, mouth watering meats that will be an instant Christmas cracker!

Although turkey and goose are the more traditional options, gammon, capon and chicken still rank highly with our customers each year, mainly due to their versatility and cost. Whichever meat you choose, you’ll know it will be well received on Christmas day, Boxing Day and however long it will stretch over the festive period!

Here at Natoora we are advocates of ethical rearing and all of our meat has been expertly reared where the highest animal welfare standards are upheld. We love the festivities so much that we thought we’d give you a breakdown of the finest choice cuts we’ve received from our butcher this Christmas. Enjoy!

Turkey

Our Appledore Organic free range bronze turkey is raised on a natural diet with the freedom to roam in open grassy areas. This particular bird has a unique taste and texture that will certainly make a palatable impact this Christmas!

Goose

Goose is a real Christmas treat but easy to overcook as the size, density and amount of fat all affect the cooking time. Our free range goose is rich in heritage as well as taste and specially reared on straw and corn; containing zero additives. A must have table treat!

Smoked/Unsmoked Gammon

The great thing about smoked gammon is it tastes fantastic hot or cold, which is why this meat is hugely popular on Boxing Day. We also have unsmoked gammon for those who require a more subtle finish, but either way they’re both delicious seasoned with honey and cloves!

Chicken

Our organic chicken is always a popular choice, so why not make it your centre piece this Christmas? Like turkey it tastes great with cranberry and stuffing, or with thyme, rosemary and garlic of course.

Capon

Capons are becoming an increasingly popular Christmas Day alternative as the meat is very tender compared to other birds. You may have noticed that all the top chefs rave about capon, so why not bring a little something special to the table this year!

Next month’s choice cuts: rabbit and game