[Customers_ellenden.harvington.net] Something different....& ideas for Mother's Day March 22nd

[Ellenden Farm Shop]

Hello 

We thought it would be good to have something different this
weekend....So we will be having the following NEW LINES

BONED

VENISON - Boned & Rolled joints 800g - 1kg - NEW
          Diced Venison
          Venison Sausages

GRESSINGHAM WHOLE DUCKS - approx 1.7kg in weight - NEW
            DUCK LEGS - 2 per pack - NEW
            DUCK BREASTS - 2 per pack              



FRESH MEAT THIS WEEKEND (FROM FRIDAY)

We will have the following Fresh meat available from Friday:




PARMESAN CHICKEN WITH PARMESAN CREAM SAUCE (A family favourite)

Ingredients:
4 Chicken Breasts
2oz (50g) Butter
1 Heaped tablespoon each plain flour and grated parmesan cheese
1 Teaspoon Salt
Pinch of Curry Powder

PARMESAN CREAM SAUCE -
1 rounded tablespoon seasoned flour (plain flour with salt and pepper mixed
into the flour)
3/4 pint (450ml)of Chicken stock
1/4 pint (150ml) double cream

Method
Gas Mark 7 (220C or 425F)
Heat oven.
Melt butter in roasting tin in oven. 
Dip pieces of chicken in the butter brushing them to coat all over.
Mix flour, parmesan, salt and curry powder together and coat the chicken
pieces with the mixture
Lay chicken pieces in roasting tin in a single layer
Bake uncovered for 20 minutes
Then turn chicken for a further 10 minutes or until golden brown and
tender. 
Lift chicken out of pan drain and keep hot 

SAUCE
Sprinkle the rounded tablespoon of well seasoned flour into the buttery
juices remaining in the roasting tin and stir it over a gentle heat for a
minute.
Stir in the chicken stock and then the cream
Boil rapidly for several minutes stirring all the time
Check seasoning and poor the sauce over the chicken.

Serve with you favourite vegtables


-- 
Ellenden Farmshop, Evesham Road, Harvington, Evesham WR11 8LU
Tel: 01386 870296