MARINADE FOR CHICKEN GRILL & BARBECUE

SERVING : 4

INGREDIENTS
1 kg chicken, to serve

MARINADE
60 gr light brown sugar
125 gr Japanese sake or dry sherry
250 ml soy sauce
1 tablespoon onion, grated
3 small garlic cloves, crushed
1 tablespoon fresh root ginger, grated
1 teaspoon sesame oil
A few salt

PROCESSING METHOD
- Place all ingredients in a small saucepan and warm gently over medium heat, stirring until sugar has dissolved.
- Strain through fine muslin, if desired. But the sauce is excellent as it is the small flakes of onion, garlic and ginger give it body.
- Skewer pieces of chicken and place in a glass bowl.
- Cover with marinade and set aside at least 3-4 hours, turning occasionally.
- Grill or barbecue the chicken, basting frequently with marinade.
- Warm remaining marinade and serve with grilled or barbecued chicken.

DUCK WITH MUSHROOM

SERVING : 4

INGREDIENTS
1 and 1/4 kg duck
250 gr mushrooms (fresh or preserved)
3 soupspoons butter
2 tomatoes, chopped
1/2 soupspoon flour
1/2 soupspoon salt
2 slices bread, 1/2 cm thick
6 glasses water
20 very small size onions or shallots
20 green olives, pitted

SPICES BAG
1 soupspoon thyme
2 cloves garlic
2 bay leaves
1/2 soupspoon pepper corns
1 bunch parsley

PROCESSING METHOD
- Cut the duck into pieces.
- Brown the pieces for 8 to 10 minutes in butter.
- Add the tomato, flour salt, water and the bag of spices. Cook for 1 hour and 15 minutes.
- Add the onions and mushrooms, and cook 30 minutes more.
- Pour the contents of the saucepan onto a heated serving platter and keep warm.
- Cut the bread into long, thin strips, the shape of over, sized matches. Fry them in butter.
- Remove the spices bag from the serving platter.
- Garnish with the olives and bread pieces.
- Serve at once.

STUFFED CHICKEN ROAST

STUFFED CHICKEN ROAST

SERVING : 4

INGREDIENTS
1 kg chicken
1/2 kg rice
4 soupspoons butter
1 small size onion, finely chopped
1/2 coffee cup pine nuts
2 coffee cups almonds
1 coffee cup pistachio nuts
1/2 coffee spoon saffron
2 soupspoons cream
1/2 coffee spoon allspice
1/2 coffeee cup currants
A pinch thyme
1 soupspoon salt
1/2 coffespoon pepper
1/2 soupspoon sugar

PROCESSING METHOD
- Wash the rice thoroughly. Wash and drain the currants and pine nuts.
- Brown a soup spoon of butter in a saucepan and add the pine nuts, almonds, pistachios and onion. Stir and lightly brown. Add the cream.
- Remove from heat. Than add salt, currants, pepper and spices.
- In another saucepan melt the rest of the butter and add the rice and saffron. Stir it constatntly for 20-25 minutes on a medium heat.
- Pour the contents of the other saucepan over the rice and mix.
- Fill into the chicken and roll wrap up.
- Put stuffed chicken onto an oven dish or a high-sided skillet.
- Place in the medium oven and cook for 40 minutes.