By Catherine Atkinson
This scrumptious number of pickles, chutneys and relishes will boost any variety of daily and special day nutrients.
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Additional info for 65 Pickles, Chutneys & Relishes: Make your own mouthwatering preserves with step-by-step recipes and over 230 superb photographs
The chicken pieces through the mixture so they're evenly coated. Arrange the chicken pieces skin side down in a shallow rimmed pan. This way, the glaze won't run off, and the skin will have good contact with the pan during cooking so more fat gets rendered. A sheet Yo u can m ake t h ree d e l i c i o u s g l azes fro m i n g re d i e nts you p ro bably h ave on h an d . i:-C I P� ---� �-- -- G l a zed G i n g e r -Soy C h i c k e n I love serving this chicken with white rice tossed with toasted sesame seeds and sti r-fried asparagus tips, snow peas, and a ju lienne of carrots.
Coarse salt 1 Tbs. chopped fresh herbs, such as chives, flat-leaf pa rsley, thyme, or a m ix Heat the oven to 450°F. In a large bowl, toss the carrots with the oil, salt, and herbs. Spread the car rots in a baking pan j ust large enough to hold them in one layer. Roast, shaking the pan once or twice, u ntil the carrots are fork-tender, about half an hour. Seen Lippert is the executive chef at Metrazur in Manhattan's newly refurbished Grand Central Terminal. • FI E COOKI G A couple of years ago, my h u sband and I joined a crowd outside a Paris department store and watched a young man demonstrate an inexpensive plastic V- slicer.
Stir in the currants (drained) and allspice and cook a few minutes more. Stir the onion mixture, pine nuts, and lemon zest into the cooked rice. Season with salt and pepper. Let cool. To cook the h e s Heat the oven to 400°F. Make a basting sauce by melting the butter and stirring i n t h e allspice, garlic, an d lemon juice. Season with salt and pepper and set aside. Spoon the cooled stuffing into the cavity of the hens. Set the hens on one large or two small racks in a large shallow roasting pan or large sheet pan.
65 Pickles, Chutneys & Relishes: Make your own mouthwatering preserves with step-by-step recipes and over 230 superb photographs by Catherine Atkinson