BBC HomeExplore the BBC
This page was last updated in October 2004We've left it here for reference.More information

31 July 2014
Accessibility help
Text only
LancashireLancashire

BBC Homepage
»BBC Local
Lancashire
News
Sport
Weather
Travel News

Things to do
People & Places
Nature
History
Religion & Ethics
Arts and Culture
BBC Introducing
TV & Radio

Sites near Lancashire

Bradford
Cumbria
Isle of Man
Liverpool
Manchester

Related BBC Sites

England
 

Contact Us

Like this page?
Send it to a friend!

 

10 April 2003
Cook up some chicken, Spanish stylee
chicken in pan
Pollo al ajillo - a classic Spanish way to cook chicken

Samuel and Samantha Clark lurve Spanish food. They own and cook at the much talked about Moro restaurant in London. OK, so it's not exactly handy for Lancashire but fret not, you can enjoy their Spanish flavours in the comfort of your own home.

SEE ALSO

Grandma Grimshaw's Meat & Potato Pie

Morag's Carrot and Coriander Soup

Simon Ball's Chocolate Bake

Andrew Nutter's Poached Chicken

Nigel Smith's Sausage and Mash

SOS - Kitchen help


BBCi Food

PRINT THIS PAGE
View a printable version of this page.
get in contact

The Moro Cookbook is packed full of scrumptious Spanish starters, mains and puds. Flicking through the 283 pages wisks you away to an idyllic land of lazy days, long lunches and late nights out in the heat of summer.

Moro cookbook

The recipes are easy to follow and in the main they use ingredients you can easily pick up at your local supermarket, which is often a let-down with cookbooks based on fancy London restaurants.

To get you in the mood, here's a recipe from the book to get you started.

Pollo al ajillo (Chicken cooked with bay, garlic and white wine)
Serves 4

Ingredients:
1 medium organic or free-range chicken, about 1.5kg, jointed into 8 pieces, skin on breast and wings, skin off legs and thighs

4 tablespoons olive oil
2 garlic bulbs, cloves separated, skins on
6 bay leaves, preferably fresh
200ml white wine or fino sherry
100ml water
sea salt and black pepper

Method
Season the chicken with salt and pepper.
Place a large, heavy-bottomed saucepan or frying pan with a lid over a medium heat and add the olive oil.
When the oil is hot, add the garlic cloves and fry gently until slightly golden.
Remove with a spoon and set aside. Now add the chicken, in batches, and fry for 3 minutes on either side until golden brown all over.
Return the garlic to the pan along with the bay and pour in the wine, shaking the pan as you do so to help the wine emulsify with the oil.
Simmer for 2 minutes to evaporate some alcohol, while turning the chicken in the sauce.
Stir in the water, cover with a lid and simmer for 4 minutes.
Take out any breast meat (if cooked), and put to one side.
Continue to cook the brown meat for another 10 minutes.
Add the breast back to the pot, season and add more water to the sauce if required.
Taste for seasoning.

line
Top | Food & Drink Index | Home
Also in this section
Competitions
Play the fun pub quiz
Which Lancs lass are you?
Which Lancs bloke are you?
Can thi speyk Lanky?
How fruity are you?
Telly-tastic

going out sport Your Space Contact Us
BBC Lancashire
Darwen Street
Blackburn
Lancashire, BB2 2EA
Tel: 01254 262411
Txt: 07786 201955
E-mail:
lancashire@bbc.co.uk



About the BBC | Help | Terms of Use | Privacy & Cookies Policy