Friday, January 30, 2004
Chicken and Cheese, Chicken and Cheese - go together like a horse and marriage.
Ingredients:
1 Chicken
Cheese
Cover chicken in cheese. Place in a hot oven until cooked. Garnish with cheese.
Or alternatively, for the diet-conscious, why not try it Sushi-style? Dice raw chicken into bite-sized lumps (about twice the size of a chunk in US measurements) and sprinkle with cheese. The nice thing about eating raw chicken is you don't have to cook it. Same goes for the cheese.
Chicken Fondue - Luxury Chicken, Swiss-style
Rub a cut clove of garlic around the inside of the fondue pot, then melt a large block of gruyere in it, stirring slowly from time to time. Do not let it burn or even bubble too energetically. Add a dash of kirsch or white wine and you're ready to go. Dice the chicken into uniform 2.5cm cubes and dip into the cheese. Swirl it around until it is covered in the cheese juice, by which time it will be largely cooked, and then pop it in your mouth. Sweet poultry heaven on a creamy yellow cloud.
Cheese Fondue -
Rub a cut clove of garlic around the inside of the fondue pot, then melt a large block of chicken in it, stirring slowly from time to time. Do not let it burn or even bubble too energetically. Add a dash of kirsch or white wine and you're ready to go. Dice the cheese into uniform 2.5cm cubes and dip into the chicken. Swirl it around until it is covered in the chicken juice, by which time it will be largely cooked, and then pop it in your mouth. Sweet cheesy heaven on a stringy chicken cloud
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Ingredients:
1 Chicken
Cheese
Cover chicken in cheese. Place in a hot oven until cooked. Garnish with cheese.
Or alternatively, for the diet-conscious, why not try it Sushi-style? Dice raw chicken into bite-sized lumps (about twice the size of a chunk in US measurements) and sprinkle with cheese. The nice thing about eating raw chicken is you don't have to cook it. Same goes for the cheese.
Chicken Fondue - Luxury Chicken, Swiss-style
Rub a cut clove of garlic around the inside of the fondue pot, then melt a large block of gruyere in it, stirring slowly from time to time. Do not let it burn or even bubble too energetically. Add a dash of kirsch or white wine and you're ready to go. Dice the chicken into uniform 2.5cm cubes and dip into the cheese. Swirl it around until it is covered in the cheese juice, by which time it will be largely cooked, and then pop it in your mouth. Sweet poultry heaven on a creamy yellow cloud.
Cheese Fondue -
Rub a cut clove of garlic around the inside of the fondue pot, then melt a large block of chicken in it, stirring slowly from time to time. Do not let it burn or even bubble too energetically. Add a dash of kirsch or white wine and you're ready to go. Dice the cheese into uniform 2.5cm cubes and dip into the chicken. Swirl it around until it is covered in the chicken juice, by which time it will be largely cooked, and then pop it in your mouth. Sweet cheesy heaven on a stringy chicken cloud
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