*************************** The Swedish Chef's Cookbook *************************** Of course, since our hero is such an expert chef, he doesn't need a cookbook. But secretly arranged interviews granted on occasion and shrewd observation have allowed the composition of this marvellous collection of recipes dedicated to that wonderful food, chicken. This cookbook is available at: ftp.cam.org/users/malak/swedishchef/cuukbuuk.zip An "English" version is also available at: ftp.cam.org/users/malak/swedishchef/cookbook.zip Of course if you use the "English" version you'll miss out on some of the untranslateable secrets that you would only get by reading it in its original form (Mock Swedish!) ************ Recipe list: ************ Basic Roast Chicken BBQ Chicken -- Oven Method BBQ Chicken -- Fire or BBQ method Chicken and Rice Chicken with Rice Hot Chicken Sandwich Marinated Chicken Shishkebabs BBQ Chicken Tournedos Chicken Vegetable Soup Chicken Vegetable Loaf Grilled Chicken Sandwiches Crispy Chicken Wings Chicken and Apples Normandy Hawaiian Chicken ******************* Basic Roast Chicken ******************* First, you need a chicken. Here, chicken, chicken, chicken! Add a touch of salt and smear butter, margarine or cooking oil on the skin. Then, put the chicken in the oven. Baste often. When the skin is golden brown and the flesh no longer pink, the chicken is ready. *********** BBQ Chicken *********** First, you need a chicken. Here, chicken, chicken, chicken! Cut the chicken into various pieces. Then, mix a half cup of cooking oil, a teaspoon each of salt, pepper and paprika in a bowl and use it to baste over the skin. Then, put the chicken in the oven. Baste often. When the skin is golden brown and the flesh no longer pink, the chicken is ready. *********** BBQ Chicken *********** First, you need a chicken. Here, chicken, chicken, chicken! Boil the chicken for twenty minutes. Take a large tin can into which the chicken will fit and punch a couple of holes on opposite sides near the bottom for a skewer as well as some air holes right along the bottom. When the chicken has been boiled, put it into the can and fit the skewer through the hole on one side, through the chicken then through the other hole. Put upside down onto a grille over a fire or the BBQ for about 35 minutes. Occasionally rotate the can. **************** Chicken and Rice **************** First, you need a chicken. Here, chicken, chicken, chicken! Cut the chicken into various pieces. Lay in a cake pan. The more chicken you have, the larger the pan needs to be -- about 2 or 3 pieces per typical home cake pan. Put a cup of uncooked rice, 2 fried onions and a small package of dry soup mix. Cover with water. When the skin is golden brown and the flesh no longer pink, the chicken is ready. ***************** Chicken with Rice ***************** First, you need a chicken. Here, chicken, chicken, chicken! Then, you need to cut up the chicken in pieces and skin them, or you can use boneless, skinless, chicken breasts. In a 9 x 13 glass baking dish mix one and a half cups of converted white rice, one can mushroom soup, one package dry onion soup, and three cups water. Then we stir it all up. Then we place the chicken pieces in the soup mixture, cover with aluminum foil. Then, put the chicken in the oven and bake at 350 for about 40 minutes, or until chicken does not bleed when stuck. Then take foil off dish and bake until golden brown. Now, we can eat the chicken! (Serves 6) ******************** Hot Chicken Sandwich ******************** First, you need a chicken. Here, chicken, chicken, chicken! Boil the chicken for 20 minutes. Drain and cut the chicken into cubes or other convenient pieces. Heat up some brown sauce mix according to the instructions. Cook a cup of green peas. Toast some bread. Put the chicken on a piece of toast; pour on some sauce. Put on the other piece of toast; put on some peas, then pour on some more sauce. Serve. ***************************** Marinated Chicken Shishkebabs ***************************** First, you need a chicken. Here, chicken, chicken, chicken! Cut the raw chicken into pieces. Then, mix a quarter cup of cooking oil, a quarter cup of soy sauce, and a teaspoon each of salt and pepper in a bowl. Marinate the chicken pieces in a bowl of this sauce overnight in the fridge. Cut onion, green pepper and mushrooms into pieces. Alternate pieces of vegetable and chicken on skewers. Cook on a BBQ or in the oven until the chicken is cooked. ********************* BBQ Chicken Tournedos ********************* First, you need a chicken. Here, chicken, chicken, chicken! Cut the chicken into strips the width of bacon strips. You may also have to slice the meat along the length to make less thick. Lay on top of strips of bacon of equal length. Roll the chicken and bacon into little "wheels" and secure with wooden toothpicks. Cover with a mix of ketchup and italian salad dressing. Cook on the BBQ or in the oven until cooked. ********************** Chicken Vegetable Soup ********************** First, you need a chicken. Here, chicken, chicken, chicken! In a large soup pot, cover the chicken with water. Add half a cup to a cup of each of the following: Rice, peas, chopped onions, sliced carrots, sliced celery, diced potato, chopped parsley, shallots/french onion. Add salt and pepper to desired taste. Bring to a boil and reduce to a slow boil/strong simmer for an hour. ********************** Chicken Vegetable Loaf ********************** First, you need a chicken. Here, chicken, chicken, chicken! Grind the meat of the chicken so that you have at least 2 pounds (1 kg). In a bowl, mix the following with a fork: the chicken meat, an egg, 2 chopped onions, 2 chopped carrots, a half cup of peas, a half cup of rice, a tablespoon of rice, a quarter cup of bread crumbs, a tablespoon of water, half a cup green beans. You may wish to lightly fry or boil some of the raw vegetables (not the rice) before adding to the mix. Form the meat in a small loaf pan and cover with aluminum foil. Then, put the chicken in the oven. Bake at 350F until the meat is cooked through (when juices run clear.) ************************** Grilled Chicken Sandwiches ************************** First, you need a chicken. Here, chicken, chicken, chicken! Taken from "Taste the World of Beer", LCBO flyer # ??, 199?, Otario, Canada. 4 chicken breast halves (boneless) 1/3 cup / 75 ml freshly squeezed orange juice 1/3 cup / 75 ml olive oil 1/4 cup / 50 ml chopped fresh corieander 2 tbsp / 25 ml freshly squeezed lime juice 2 garlic cloves, minced 1 tsp / 5 ml gound cumin 1 tsp / 5 ml paprika 1/2 tps / 2 ml chili powder Pound chicken breasts to flatten, set aside. Mix together remaining ingredients, add chicken, cover and marinate at least 6 hours or overnight in the refrigerator. Remover from marinade and grill until juices run clear. Serve with roasted peppers, tomato, avocado and red onion slices wrapped in grilled flour tortillas. Serves 4. Beer matches: A dry delicate lager, wheat beer or light bodied ale -- three styles that won't overwhelm the flavour of these sandwiches. Consider; Holsten Premium, Corona Extra, Boddington's, or John Smith's. ******************** Crispy Chicken Wings ******************** First, you need some chicken wings. Here, chickens, chickens, chickens! Put the chicken in a bag with a half cup of flour or more if there are a lot of wings. Shake around to ensure complete coverage. Place the chicken wings on lightly oiled baking sheet. Lightly oil the chicken wings. Put the chicken in the oven. Bake at 350F until crispy. *************************** Chicken and Apples Normandy *************************** From "Granny Smith Apples", compiled by Barbara Gruman, Suite 1900, 40 West 51th Street, NY, NY, 10019. First, you need a chicken. Here, chicken, chicken, chicken! 1 boiler-fryer chicken (2 to 2.5 pounds) cut into pieces Salt and pepper 3 tablespoons butter or margarine 1 medium onion, thinly sliced 1 clove garlic, minced 0.5 cup dry sherry 1 teaspoon chopped parsley 0.5 teaspoons salt 0.25 teaspoon dried leaf thyme 2 large Granny Smith Apples, peeled, cored, cut into wedges 0.5 cup heavy cream 1 cup (4 ounces) shredded Swiss Cheese Season chicken with salt and pepper. In large skillet, melt butter; add chicken pieces; brown well on both sides. Add onion and garlic; saute for 3 minutes. Add sherry, parsley, salt and thyme; cover. Simmer for 20 minutes; add apples, simmer 10 minutes longer, until chicken is tender. Arrange chicken and apples in shallow casserole. Add cream to skillet; bring to gentle boil, stirring to dissolve meat particles. Pour over chicken; sprinkle with Swiss cheese. Then, put the chicken in the oven. Place under preheated broiler until cheese is melted and bubbly. Serve immediately. Yield: 4 servings. **************** Hawaiian Chicken **************** 1 chicken 1/2 cup soya sauce ** juice from the can of pineapple chunks listed below ** 1 tbsp grated onion ** 1/2 tsp ground ginger ** 1/2 cup cornstarch 1/2 cup margarine (4 tbsp) 20 ounce can pineapple chunks (undrained) 2 tbsp lemon juice ** These make up the sauce. Place chicken in large bowl. Pour sauce over. Let stand 30 minutes. Turn chicken. Drain chicken -- coat with corn starch. Keep sauce. Melt margarine in pan. Brown chicken in pan, turn over -- pour sauce over. Then, put the chicken in the oven. Bake 15-30 minutes, adding the pineapple chunks at the end.