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Stretching a chicken ...

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Re: Stretching a chicken ...

Postby patpoyntz » Wed Jun 15, 2022 1:38 pm

I love a good lasagne, but my usual beef and pork ragu takes so long to make, that I often make this one….

https://www.bbc.co.uk/food/recipes/expr ... agne_51375

It is really good, really quick to make, and it’s a good way of feeding at least 4 with one pack of sausages!
I am sure it could be made with chicken mince too

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Re: Stretching a chicken ...

Postby Sakkarin » Wed Jun 15, 2022 7:02 pm

I just found a Michelin star lasagne, and am chuffed to see that he did exactly the same onion/celery/carrot bit (although it's a beefy one)! I only cooked it for an hour though, he does it for 3-4 hours. Interesting to see him dealing with the pasta, I ended up swearing a lot trying to deal with it after cooking it.

https://www.youtube.com/watch?v=zXZq6crD6WI

Pampy's Peanutty Lasagne:

viewtopic.php?f=3&t=3960&p=96941&hilit=peanut#p96941

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Re: Stretching a chicken ...

Postby patpoyntz » Wed Jun 15, 2022 9:05 pm

Love Marcella Hazans ragu and use it all the time now….and I do cook it for 3-4 hours

https://www.theguardian.com/food/2020/s ... meat-sauce

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Re: Stretching a chicken ...

Postby Sakkarin » Fri Jun 17, 2022 10:34 am

Getting oldishness thing:

Made Pampy's peanut pasta yesterday, and had a niggling feeling something was not quite right, the nuts and parsley sprinkled on the sauce seemed a bit minimal.

Just as it was ready to serve, I opened the fridge to get the milk for a cup of tea, and seeing the chicken lurking there still wrapped, it dawned on me. I FORGOT THE CHICKEN!

I swiftly poached some chicken breast to go with it, so the dish was complete, but obviously not right!

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Re: Stretching a chicken ...

Postby Stokey Sue » Fri Jun 17, 2022 11:03 am

Talking of pork mince and pasta can I recommend Lizzie Mabbott’s Chinese Spag Bol?

https://www.kaveyeats.com/chinese-spag-bol

Lizzie is of course schmoofaloof from BBC board days, and it slightly amused me that this has become one of her signature dishes as I remember her being initially bemused by the idea of slow cooking mince, since in Chinese cooking it’s always fast cooked.

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