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3-4lb roasting chicken,
2oz butter, Zest of 1 orange,
Zest and juice of 1 lemon,
2 tbsp Chopped Tarragon,
Salt and pepper
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4oz streaky bacon,
10oz short cut macaroni,
2oz butter, 2oz flour, .75 pints milk,
4oz red leicester cheese grated
4oz mature cheddar cheese grated,
1 tspn dried mustard power,
2 tbspn double cream, Salt and Pepper,
1 packet smokey bacon crisps,
2 pint casserole dish
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1 cup milk, 1 cup sultanas,
1 cup sugar, 2oz margarine,
2 cups self raising flour,
1 egg, 1 tspn mixed spice,
2oz chopped walnuts (optional)
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| Set oven at gas mark 6. Starting
at the neck of the chicken, slip fingers under the skin to loosen
it, working towards the back and including the legs. Cream butter
with the remaining ingredients and spread evenly under the loosened
skin. Roast for approximately 1 hour or until juices run clear. |
Grill bacon until crispy and cut into small
pieces. Cook the macaroni in boiling salted water for seven minutes,
until soft then drain. Make a white sauce with the butter, flour
and milk. Take off the heat and stir in 7oz of the cheese, dried
mustard, cream and seasoning. Add the macaroni to the cheese and
pour into dish. Sprinkle the crushed crisps with remaining cheese
and sprinkle on top. Brown under a hot grill
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Bring first 4 ingredients to the boil and
allow to cool. Add the remaining ingredients and mix well. Pour
into a well greased and lined 2lb loaf tin. Bake for approximately
1 hour.
The same recipe can be used substituting cold tea instead of using
milk and using brown sugar instead of white.
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