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Recipes (2009)

Page updated - 27 November 2009

These recipes were previously published in Cornard News

2009 Spring

Issue 37

COQ-AU-VIN (Chicken in Red Wine)

Serves 4



4 Chicken joints

1 oz Butter

1 Tablespoon oil

12 to 18 Little onion (pickling onions are fine)

4 ozs Small button mushrooms

2 to 3 Rashers bacon, diced

3/4 oz Flour

3/4 pint Red Wine

Salt & Pepper



Set the oven to 190’C (375’F) Gas mark 5. Heat the butter and oil in a frying pan and fry the chicken joints on both sides until browned. Transfer to a casserole and keep warm in the oven. In the remaining fat (add a little more if required) fry the onions until browned. Add the mushrooms and diced bacon and fry for 2 to 3 minutes more. Add to the chicken. Stir the flour into the remaining fat in the frying pan, gradually stir in the wine, bring to the boil and cook to a smooth sauce. Pour over the chicken, put in the oven and cook for about 30 minutes or until the chicken is tender.


2009 Summer

Issue 38

PINEAPPLE MALLOW PIE (An easy Summer dessert)



9-inch Pie Case (pre-cooked)

32 Medium marshmallows or 3 cups mini marshmallows

1 can (1lb 4ozs) crushed pineapple - drained (reserve ½ cup of syrup)

1 tsp vanilla essence

¼ tsp salt

1 cup chilled whipping cream



Heat marshmallows and reserved pineapple syrup over moderate heat, stirring constantly, until marshmallows are just melted. Remove from heat, stir in vanilla and salt. Chill until thickened. In chilled bowl beat cream until stiff. Stir marshmallow mixture. Reserve 1 cup of pineapple, then fold remainder and marshmallows into whipped cream. Pour into pie case. Garnish with reserved pineapple. Chill for at least 3 hours or until set.


2009 Autumn

Issue 39



4 boneless skinless chicken breasts

Grated rind and juice of 1 lemon

2 tbsp dark soy sauce

6 tbsp maple syrup

2 tbsp tomato ketchup




Preheat the oven to 200c/400f. (Adjust for fan assisted ovens)

Score the chicken diagonally through the thickest parts or cut into pieces. Mix together the lemon rind and juice, soy sauce, maple syrup, tomato ketchup and seasoning in an ovenproof bowl. Add the chicken, turning to coat and cover with lid. Bake for 25-30 minutes, turning and coating with the sauce occasionally until tender and cooked through.



Chilli with a Spiced Potato Topping - Serves 4


1 tbsp oil

450g  / 1lb lean minced beef

2 garlic cloves, crushed

400g / 14oz can kidney beans, drained & rinsed

400g / 14oz can of chopped tomatoes

2 tbsp tomato puree

1tbsp ground cumin

2 tsp mild chilli powder

750g / 1 ¾ potatoes, chopped




Heat the oil in a large pan, and fry the onions for 5 minutes until lightly browned. Transfer half to a large bowl and set aside. Add the beef and garlic to the pan and fry, stirring until browned. (Drain off the fat)                

Add the kidney beans, chopped tomatoes, cumin powder and half of the chilli powder. Bring to the boil and then simmer for 25-30 minute stirring occasionally until slightly thickened.

Steam or boil the potatoes for 8-10 minutes until just cooked, drain. Combine with the remaining onions and chilli powder.

Transfer the beef mixture to a warmed ovenproof bowl, spoon the potato mixture on top. Grill for 5 minutes or put in a hot oven until golden brown.



Boozy Chicken  - Serves 4


50g / 2oz butter

4 boneless skinless chicken breasts

1 onion, skinned and finely chopped

200ml / 7oz lager

25ml / 1 fl oz brandy

175g / 6oz mushrooms, wiped

50ml / 2 fl oz double cream




Melt the butter in a pan. Add the chicken and fry until brown. Remove with a slotted spoon.

Stir the onions into the remaining liquid and sauté for 2 minutes. Return all the chicken to the pan with the lager, brandy and mushrooms. Bring to the boil, cover and simmer for about 20 minutes or until the chicken is very tender.

Remove the chicken to a warmed serving dish and cover with foil. Boil the cooking liquor until reduced by half. Stir in the cream, season and pour over the chicken to cover completely.


2009 Winter

Issue 40



100gm / 4oz plain chocolate

50g / 2oz butter

3 tbsp fresh single cream

1 tsp vanilla essence

450g/ 1lb sifted icing sugar



Break up chocolate. Put with butter in basin standing over saucepan of hot water.

Leave until both have melted, stirring once or twice.

Remove basin from pan of water. Stir in cream and vanilla.

Gradually work in icing sugar. Mix well.

Transfer to buttered 200mm / 8” square tin.

Leave in the cool until firm and set.


Cut into 60 squares, then enjoy!




Round off the meal by serving coffee with these crispy lemony shortbread biscuits. Leftovers can be stored in a tin for a week.


225g unsalted butter, at room temperature

75g caster sugar

275g plain flour, plus extra for rolling

Pinch of salt

75g of fine semolina

Finely grated zest of one lemon

Extra caster sugar, for dusting

Small biscuit cutter, about 4cm in diameter



Pre-heat oven to 160C / Gas 4. In a large bowl beat together the butter and caster sugar until it is light in colour and consistency. This can be done with a wooden spoon or an electric mixer. Beat in the flour, salt, semolina and lemon zest, then finish with your hands to form a soft pliable dough. Wrap in cling film and place in the fridge for about 30 minutes.


Dust your worktop with a little flour and roll out the shortbread dough to about 1cm thick. Using the cutter cut out as many biscuits as you can, re-rolling and re-cutting any trimmings as you go. Place on a couple of greased baking trays and bake in the oven for about 35-40 minutes until they turn lightly golden. As soon as they come out of the oven sprinkle with a little caster sugar. Once they are cool, enjoy straight away or store in an airtight container.