WESTON MILL POTTERY
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Chicken Brick Recipes |
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Stuffed Flank of Beef Recipe
1lb (1/2kg), flank of beef
¾ cup, chopped celery
Salt, pepper, flour
2 small onions, chopped
4 cups breadcrumbs
1½ teaspoons sage, chopped
Instructions:
Score the flank
of beef lightly crosswise. Sprinkle with salt and pepper, dredge with
flour and pound well with potato masher. Combine breadcrumbs, onion,
celery and sage. Moisten with water and season with salt and pepper.
Spread stuffing over flank of beef, roll meat and tie or fasten edge
with skewer.
Place in pre-soaked Chicken brick, cover. Put into cold oven and turn temperature to 220° C, Gas mark 7, for 120 minutes.
Stuffed Peppers Recipe
4 large green or red peppers
1/2lb (500g) minced beef
salt, pepper and nutmeg
6 tablespoons chopped onion
4 tablespoons chopped bacon
2 tablespoons parsley, chopped
3 eggs
¼ cup bread crumbs
¼ cup cooked rice
2 cups tomato juice
Instructions:
Mix all ingredients and stuff peppers. Put stuffed peppers into the pre-soaked chicken brick, add two cups tomato juice. Cover and put into cold oven. Turn to 220 C, Gas mark 7, and bake for 60 minutes.
Rolled Pork Shoulder Recipe
2lb (1kg) rolled pork shoulder
2 carrots, sliced
¼ cup celery, sliced
¼ cup onion, sliced
1 green pepper, cut in strips
2 medium tomatoes, sliced
4 large potatoes, sliced
salt, pepper
¼ teaspoon marjoram
2 cups beef stock
Put all ingredients into the pre-soaked Weston Mill Chicken Brick, rub salt on to create crackling and add spices. Cook from cold with cover off at 220° C, gas mark 7 for 1/2 hour, then cover and cook for further 1½ hours at 200° C, gas mark 6.
Roast Pork Swedish Style Recipe
2 large apples, peeled and sliced
1 large onion, sliced
1/2lb. (225g) dried prunes, (soaked in red wine overnight)
6 tablespoons brandy, salt, thyme, or sweet basil
Instructions:
After soaking the
Chicken Brick, put in bones, onions, sliced apples and 5 soaked prunes.
Sprinkle with brandy, place the pork salted and rubbed with thyme, fat
side up, into Chicken Brick and put into cold oven. Turn temperature to
220° C, Gas mark 7, and bake for 2 hours.
The remaining prunes can be boiled with the red wine and served with the roast.
Chicken and Asparagus Casserole Recipe
1lb (½kg) cooked asparagus spears, fresh or frozen
1lb (½kg) cooked chicken, sliced
1 can condensed cream of chicken soup
¼ cup double cream salt and pepper
½ cup of grated Parmesan cheese
1 tablespoon butter, paprika
Instructions:
Place cooked
asparagus in a layer on the bottom of pre-soaked Chicken Brick. Lay
chicken slices on top, overlapping them if you have plenty of chicken.
In a saucepan mix soup, cream, seasoning and half of the cheese. Cook
over low heat until smooth and well blended, stirring constantly. Pour
sauce over the chicken slices, covering completely. Top with remaining
cheese, dot with butter, sprinkle lightly with paprika. Put uncovered
into cold oven, turn temperature to 220° C, Gas mark 7, and bake until
golden brown about 20—30 minutes.
Chicken Napolitano
1 chicken
2 onions, sliced
2 green peppers
1 clove of garlic
pepper and salt cayenne pepper
Parmesan cheese, grated
Instructions:
Lay onions and green peppers into pre-soaked chicken brick, season lightly and add garlic. Season chicken with salt, pepper and cayenne pepper and place them into the chicken brick. Put into cold oven, turn temperature to 180° C, Gas mark 4, and bake for 120 minutes. (If you wish to have stuffing, then add to chickenbrick after 1 hour).
Sprinkle with Parmesan cheese and return to oven, bake uncovered for 10 more minutes.
For Cooking and cleaning instructions Click HERE
To see a size comparison of our chicken bricks CLICK HERE
To See a detailed photo of our Brick in 'action' CLICK HERE.
CLICK HERE for details on a Special Price of £29.95 for our Larger Chicken brick.
SPECIAL OFFER - Buy 2 Large Chicken Bricks & Get FREE DELIVERY - Total Price Only £56.90!
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Weston Mill Pottery, Units 8 & 9, Old Great North Rd, Sutton On
Trent, Newark, Notts, NG23 6QS. Tel +44 - (0)1636 - 822795 - Email: info@wmpot.co.uk |
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