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Food, Wine, Cooking & Eating Discussion on all things food related. Sharing recipes and giving tips and tricks to great food. |
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20 May 20, 07:32 AM |
#21
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VIP Dibber
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2012 DLP - HNY, 2013 DLP - SL 2016 HRH/Renaissance/POR, 2017 DLP - Disneyland Hotel, 2019 DCL - Northern Europe 2020 YC/HRH - delayed to 2022 2021 DCL - 4 night Staycation 2022 YC/HRH v2!, 2023 DCL - Alaska 2024 DCL - Spain |
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20 May 20, 04:45 PM |
#22
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Imagineer
Join Date: May 10
Location: notts
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just a tip to try and avoid dry chicken breasts... for something like this, leave the breasts out at the start, cover the tray with foil and cook for ~20 mins, then remove the foil and put the chicken in with the veg/sauce
as for salmon, ditch the tray, and make a tight foil pouch with everything in (make sure there is some liquid in there so it steams everything) *edit* i very rarely buy chicken breasts, personally i would go for boneless chicken thighs instead - they are much more forgiving Edited at 04:47 PM. |
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20 May 20, 05:25 PM |
#23
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Guest
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I whack the lot in an oven cook bag akin to a Maggi packet mix.
Comes out juicy and with lots of sauce for the bread. Doesn't char in the same way though if that is what you are after. All sorts of random veggies get thrown in - whatever is dying in the bottom of the fridge. |
20 May 20, 05:51 PM |
#24
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Imagineer
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I like mine roasted (especially when doing with new potatoes and peppers) and slightly charred rather than steamed.
Roasted with salmon in particular is lovely, crispy skin, flavoursome roasted, seasoned, surface with soft juicy salmon inside... lush... making me disappointed we hare having pizza tonight. (pizza is lovely, don't get me wrong, but roasted salmon fillets/chunks are just gorgeous) |
20 May 20, 08:12 PM |
#25
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Apprentice Imagineer
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I do whole breasts , sun dried tomatoe paste , cream , onions , garlic , olives , mushrooms and mozzarella sliced and cook slowly for an hour or even 2 . It’s yummy !
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