Chicken and Celery Sandwich (1909) on Sandwiches of History
Yes, only the Good Housekeeping Woman's Home Cook Book of 1909 dares ask, “what if we we combine chicken, celery, AND mayonnaise?” At least they were adding mayonnaise and not butter as the binder. That was a nice touch.
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How to make the *best* Chicken and Chorizo Paella!
This winter, we're inviting you to master one of the world's most popular dishes, the Paella. In this easy-to-follow video, Spanish chef Nacho Cabanes, owner of Mr. Paella in Perth, shares his winning recipe, techniques and tools for the job. Shop Paella essentials using the link ????
Chef Ted Anderson prepares his delcious buttermilk fried chicken
Ted Anderson, chef at Vancouver's award-winning Fuel Restaurant, gives us the recipe for his finger lickin' buttermilk fried chicken recipe.
Lamb Noisettes Recipe | Good Housekeeping UK
Learn how to prepare lamb noisettes in this simple how-to video from the Good Housekeeping Institute Cookery School.
Lamb noisettes are slices of boned, rolled and tied loin fillet from lamb rack. They are a very expensive to buy, but cheaper to prepare yourself. Watch our step-by-step video to find out how easy it is to make them.
1. First remove skin from meat. Using a sharp knife cut underneath the skin, to separate it from fat beneath. Cut away in one piece. Trim away any thick areas of excess fat.
2. Locate where lean ‘eye’ of meat meets thick chine bone at base of rack. Slice along bone and use long sweeping strokes to cut meat away from bone, slicing as close to bone as possible. When chine bone is free, lay rack bone side up, turn knife horizontally and slice meat away from rib bones, using same sweeping strokes and as close to ribs as possible to cut the bones free.
3. Use tip of knife to cut out small crescent of cartilage from shoulder blade that’s located in between fat layers at one end and cut out and discard rubbery white tendon found along edge of fillet.
4. Trim off any excess fat from meat leaving a very thin, even layer of fat then roll it up tightly to make an even cylinder, starting with the fillet and working towards the thin flap of fat.
5. Use short pieces of string to tie roll at 4cm intervals. Trim any excess string to neaten, then slice the roll into noisettes, cutting evenly between each piece of string. An average 8 bone rack will make 6-7 good noisettes.
6. Fry noisettes in a mixture of a little butter and oil for 5min each side. Remove string from noisette before serving.
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How to Make the Best Chicken Salad of All Time | Test Kitchen Secrets | GH
Stop making your chicken salad overly creamy and bland — with our secret ingredient, you'll get it JUST right.
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Festive Chicken Terrine
If you think this festive chicken terrine is difficult to make it's not any harder than making a meatloaf, and is sure to impress. Festive chicken terrine is flavoured with brandy, Dijon mustard, leeks and tarragon, and speckled with cranberries, dried apricots and pistachio nuts all wrapped in bacon.
It's easy to make, and economical for a large gathering and perfect for Thanksgiving and Christmas spreads as it can be made three days in advance, and the flavour only gets better. Winner!
FULL RECIPE:
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