SCARBOROUGH FAIR CHICKEN
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and liquid into the pot. Stir to make an even layer.
- Place the chicken on the rice and season lightly with salt and pepper. Sprinkle with the garlic and shallots.
- Add the zucchini and squash. Scatter on the parsley and sage and tuck the thyme sprigs in crevices.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- nutrition information
- Calories: 459
- Protein: 34g
- Carbohydrates: 76g
- Fat: 5g
- Cholesterol: 75mg
- Sodium: 54mg
- Fiber: 4g
SCARBOROUGH FAIR - SAVOURY BACON, ONION AND HERB BREAD PUDDING
I named this dish after my home town, Scarborough, in the North of England - and yes, they really do have a "Scarborough Fayre" every year! And, this recipe does contain "parsley, sage, rosemary and thyme"! This is a very old recipe for savoury bread pudding - often served before the meal, just as Yorkshire Pudding used to be, to take the edge of your appetite & stop you eating too much meat! I added the bacon, but normally it is just made with pounded stale bread mixed with herbs, chives or onions, eggs and any dripping that was available. A delicious savoury dish - serve it with lashings of onion gravy as a light supper, brunch or lunch dish, or as an appetiser, also with gravy. This makes a wonderful accompaniment to roast pork and roast chicken. I have also been known to eat slices of this cold & it's ideal for picnics. Don't throw your crusts away, but process them in a food mixer and freeze them in zip-lock bags.....voila, ready made bread crumbs!
Provided by French Tart
Categories Lunch/Snacks
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 190C/375F/gas mark 5.
- Grease a large baking dish or tray about 12" by 8" in size.
- Tear the bread into small pieces and pour the hot stock over the bread - mix well and allow to soak for about 1 hour.
- Meanwhile, cook the bacon over a medium to high heat; as soon as the fat starts to run, add the chopped onions. Stirring the bacon and onions constantly, cook them together for about 15-20 minutes, or until the onions are soft and the bacon is crisp.
- Add the bacon and onion mixture to the soaked bread and mix well.
- Add the rest of the ingredients - continue to mix them together thoroughly.
- Pour the bread pudding into the greased dish or tray, level the mixture out with a spoon and bake for 40 to 50 minutes until well risen, firm to the touch and golden brown.
- Take out of the oven and allow to "rest" for 5 minutes before cutting into squares.
- Serves 4 people as a light supper or lunch dish with gravy and 6 people as an appetiser, also with gravy if you wish.
- Also great for picnics, brunch or breakfast.
SCARBOROUGH FAIR CHICKEN WITH WHITE WINE
I named this recipe after the song that inspired me to experiment with wine, herbs and chicken which always just seems to go together for some reason. Remember that part of the song that says "parsley, sage, rosemary and thyme" in the classic Simon and Garfunkle song, "Scarborough Fair". I hope you will enjoy my results as much as Alicia and I do.
Provided by Karen From Colorado
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown chicken and garlic in a small amount oil in a large frying pan.
- Sprinkle herbs, onion salt and pepper on top of chicken.
- Pour wine over chicken and herbs.
- Wash and cut lemon in half.
- Squeeze the lemon over the chicken, being careful not to get any seeds into the sauce; add squeezed lemon to the chicken, wine and herbs.
- Cover and simmer 20 minutes until the chicken is tender and no longer pink; remove lemon halves and discard.
- Serve chicken with a wild rice mixture, spooning the liquid over the the rice.
SCARBOROUGH FAIR STUFFING
Prepared stuffing was boring, so I made my own. Of course, I was listening to Simon and Garfunkel while I looked at my spices, and started thinking, "Hmm...parsley, sage, rosemary, and thyme...then she'll be a true love of mine." (Yes, I was cooking for my fiancee...why do you ask?) I love the rosemary flavor in this.
Provided by ChrisMc
Categories European
Time 1h15m
Yield 4 cups stuffing
Number Of Ingredients 9
Steps:
- Melt butter and saute onion, mushrooms, and garlic.
- Add herbs to butter.
- Mix butter into bread cubes; if needed, add hot water to moisten through.
- Place in greased pan and bake at 325 for 1 hour.
- If using to stuff a bird, make sure that the bird is thoroughly cooked- salmonella is bad (note the advanced doctor terms I use).
Nutrition Facts : Calories 319.8, Fat 24.5, SaturatedFat 14.9, Cholesterol 61, Sodium 407.1, Carbohydrate 22.8, Fiber 2.3, Sugar 2.9, Protein 3.8
SCARBOROUGH FAIR MUFFINS
Yield 11-12 Muffins
Number Of Ingredients 20
Steps:
- 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. Add the goodies and toss to coat. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir. 4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 5. Bake for 15 to 20 minutes. 6. Cool the muffins at least 10 minutes before removing from the tin.
Nutrition Facts : Nutritional Facts Serves
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