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  • July 11, 2014
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Results 1 - 6 of 6 for Chicken feet

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  1. Magazines - Post Magazine - RECIPE

    Feel the burn: barbecued chicken

    Posted Aug 04th 2013, 12:00am by Susan Jung

    ... feed two, but, of course, the ingredients can be increased to feed as many as you like.   Barbecued chicken (pictured) Buy the chicken the day before you want to cook it, so you have time to salt and marinate it.   1 small chicken (about 1.2kg) 2 shallots 2 large garlic cloves 1-2 red bird's-eye chillies ¼  tsp cayenne pepper, or to taste 1/3 tsp paprika, or to taste 1/3 tsp ...

    http://www.scmp.com/magazines/post-magazine/article/1292811/feel-burn-barbecued-chicken
  2. Magazines - Post Magazine - RECIPE

    Playing with fire

    Posted Jul 07th 2013, 12:00am by Susan Jung

    ... peppers can be used to top thickly sliced toasted bread for bruschetta, combined with leftover roast chicken, pork or beef as a filling for a sandwich or heated and served with a fried or poached ...

    http://www.scmp.com/magazines/post-magazine/article/1273205/playing-fire
  3. Magazines - Post Magazine - RECIPE

    Going down a storm

    Posted Jul 14th 2013, 12:00am by Susan Jung

    ... and freshly ground black pepper Trim off and discard the feet then put the frog's legs in a bowl, cover them with milk and leave at room temperature for about 30 minutes. Put the butter ...

    http://www.scmp.com/magazines/post-magazine/article/1278006/going-down-storm
  4. Magazines - Post Magazine - RECIPE

    The holy quail

    Posted Dec 02nd 2012, 12:00am by Susan Jung

    ... butter 4 shallots, halved then sliced 200ml unsalted chicken stock,  preferably home-made 120ml-150ml cream 300-400 grams Brussels sprouts 1-2 thyme sprigs, leaves only Oil, for pan-frying ... of the pan in an even layer, then sprinkle with pepper. Add the chicken stock and bring to the boil, then place the quails, skin-side up, in the skillet. Scatter the outer leaves of the Brussels ...

    http://www.scmp.com/magazines/post-magazine/article/1092878/holy-quail
  5. Magazines - Post Magazine - RECIPE

    A spoonful of soul

    Posted Oct 21st 2012, 12:00am by Susan Jung

    ... baking potato, peeled and grated 750 grams corn kernels, thawed if frozen 400ml chicken stock, preferably home-made 280 grams canned crab Minced chives Fine sea salt and freshly ground black ... garlic and paprika. Season with salt then cook over a low flame, stirring often. Cook for about five minutes, or until the leek is soft. Add the potato and stir well, then add the corn, chicken ...

    http://www.scmp.com/magazines/post-magazine/article/1062484/spoonful-soul
  6. Magazines - Post Magazine - RECIPE

    Fill factor

    Posted Nov 25th 2012, 12:00am by Susan Jung

    ... that also sell gai dan jai ("little chicken eggs"), waffles and deep-fried intestines, but it's hard to find really good ones. Often, the vegetables are greasy and taste of over-used ...

    http://www.scmp.com/magazines/post-magazine/article/1086666/fill-factor

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