Originally posted by GodlikeRoy
Chicken thighs in white wine and tarragon served w/ a strawberry salad with prosciutto and seared halloumi.
Keen to make this, did you dress the salad, is the chicken baked or fried?
Notifications
Clear all
recipes plz ♦. i'm heading over to aus in a couple days and i want to have some nice homecooked dinners before i go.
especially: Chicken thighs in white wine and tarragon served w/ a strawberry salad with prosciutto and seared halloumi.
looks and sounds f amazing
hm, should we ever need 1/2 pokerstrategy,1/2 cooking expert in Gibraltar I deffo know whom to invite for an interview first :-)
![:]](https://www.pokerstrategy.com/_forum-runtime/wp-content/uploads/wpforo/emoticons/pokerstrategy-legacy/basics/pleased.gif ":]")
How much would I have to pay you to send like 24 of those blueberry muffins to Gibraltar?
Nice cooking/baking sir! ♦
Here's a link the jamie oliver's recipe for the strawberry/halloumi salad: http://www.jamieoliver.com/recipes/salad-recipes/strawberry-salad-with-speck-halloumi
As for the chicken it was a concoction based on some forum posts (on another forum) and my own touches. I can't remember exactly what I did but I think it was something along the lines of salt + pepper on the chicken thighs, fry them, and move to the side. Put in white wine + tarragon + butter and reduce to a sauce, put the chicken thighs back in and coat them, and remove again. Then reduce the sauce a bit more and pour over the finished product.
I might have to make it again and post pics of the whole process given the reception it has received 
Originally posted by MarcPS
How much would I have to pay you to send like 24 of those blueberry muffins to Gibraltar?Nice cooking/baking sir! ♦
Hmm I have no idea about the logistics of sending muffins overseas but if it is possible, perhaps I can run some sort of competition where the winner gets muffins
I don't really want to start selling them - it's a lot of work to make a batch! It's more worth my time to be playing poker heh but if you're ever in Sydney and want to stop by then my hospitality traits would insist that I make some for you
Bumping this thread with my latest dish! (made only a few hours ago):
I roasted my first ever chicken today. I decided to follow the super simple recipe of Thomas Keller which is basically: wash and dry the bird inside & out, season w/ salt, pepper and thyme (optional), truss, and throw in the oven. Worked a treat. Threw some cubed vegetables in there too.
I made a full write-up in my blog with 25 photos if anyone is interested, I thought it would be a bit much to post all of them ITT though.
A lemon up the chickens arse would have worked a treat for me
You are my hero please keep bumping with more food muchos loveos 
Lamb Cutlets cooked to perfection on my cast iron pan on a bed of chunky salsa of charred tomato, red pepper and green chili w/ basil & red wine vinegar:
omg, the food of kings.
[x] must cook.
do love ricotta canneloni. You try Gnocchi a la Sorrentina? its pretty similar. Not sure which I prefer tho.
I haven't tried that, maybe I will some time though
Lunch yesterday was spiced swordfish with an avocado and rock melon salsa:
That one looks rather interesting..
Never considered a melon salsa...
I should get back to cooking more and creating!
I'll let you know how I manage to work up enthusiasm!
Former chef,
Richard
