Recipes

Ingredients

• 4 carlow foods free range chicken breast circa 400gr
• 4 tbsp cranberry sauce
• 300g/10½oz gorgonzola cheese
• 24 slices of pancetta
• Italian olive oil
• salt
• freshly ground black pepper

For the green bean salad:

• 4 handfuls green beans
• ½ lemon juice only
• 3-4 tbsp olive oil

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Place each chicken breast between two pieces of cling film and, using a meat mallet, bash out the pieces until about 0.5cm/0.25in thick. Remove the cling film.
3. Spread one tablespoon of cranberry sauce over each chicken breast. Place a piece of gorgonzola in the middle of each chicken breast, season and roll up the chicken to enclose the cheese.
4. Place six slices of pancetta, side by side, on a chopping board.
   Place one chicken breast on the pancetta slices and tightly wrap pancetta around the chicken. Repeat with the remaining chicken and pancetta slices.
5. Place the chicken breasts on a baking tray, drizzle with a little olive oil and cook in the oven for about 20-25 minutes until the cheese is melted.
6. Meanwhile, blanch the green beans for a few minutes in boiling water and then refresh in iced water.
7. Toss the beans with the lemon juice, olive oil, salt and freshly ground black pepper.
8. Divide the bean salad between four plates.
9. Top with the cooked chicken and serve at once.

Ingredients

• Butter, for greasing
• 1.6kg/3lb 8oz Carlow foods free range chicken
• 2 whole garlic heads, halved through the middle
• 100ml/3&half floz white wine
• 100ml/3&half floz chicken stock
• 2 stems rosemary, broken into sprigs
• 6 bay leaves
• 1 lemon, cut into wedges

Method

1. Heat oven to 160c/140c fan/gas3. Brush a large roasting tin all over with butter and smear some over the skin of the Carlow Free Range chicken.
2. Place the Carlow Free Range chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for an hour and then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, and then cook uncovered for 50 mins.
3. Turn the heat up to 200c/180c fan/gas 6. Cook for 30 mins more, and then remove the Carlow Free Range chicken and potatoes from the pan. Cover the Carlow Free Range chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.

This recipe is easy to make and low in fat. It is a favourite in our house.
Serves 4

Ingredients

• 300g/10oz basmati rice
• 25gr/1 oz butter
• 1 large onion, finely sliced
• 1 bay leaf
• 3 cardamom pods
• Small cinnamon stick
• 1 tsp turmeric
• 4 boneless, skinless Carlow Free Range chicken breasts (approx. 400gr), cut into large chunks
• 4 tsp. curry paste (we used Patak’s Balti Paste (not sauce))
• 85g/3.5 oz raisins
• 850ml /1.5 pints chicken stock
• Chopped coriander and toasted flaked almonds, to serve

Method

1. Soak the basmati rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onion with the bay leaf and other whole spices for 10 mins. Sprinkle in the
   turmeric, then add Carlow Free Range chicken breasts and curry paste and cook until aromatic.
2. Stir the basmati rice into the pan with the raisins, and then pour over the stock. Place a tight-fitting lid on the pan and bring to the boil, then lower the heat to a minimum and cook the basmati rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander and the almonds.

Ingredients

• 2 carlow foods free range chicken breast, cut into thin strips circa 200gr
• 4 ounces linguine, cooked al dente
• 2 teaspoons Cajun seasoning
• 2 tablespoons butter
• 1 thinly sliced green onion
• 1 -2 cup heavy whipping cream
• 2 tablespoons chopped sun-dried tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1/4 cup grated parmesan cheese

Method

1. Place chicken and Cajun seasoning in a bowl and toss to coat.
2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4. Pour over hot linguine and toss with Parmesan cheese.

Ingredients

• 700 gm carlow foods free range chicken wings • 1/2 carrot, cut into chunks
• 1 stalk spring onion, sectioned
• 5 slices ginger
• 3 garlic cloves, smashed
• 1/2 cup Coco-cola

Seasoning

• 2 Tbsp light soy sauce
• 2 Tbsp dark soy sauce
• 1 Tbsp rice wine
• Pepper, to taste

Method

1. Cut chicken wings into two parts, keep the wing tips intact. Blanch in boiling water for 2 minutes to remove any blood and fat. Drain well.
2. Heat some oil in wok (or pan), saute ginger, garlic and spring onion until fragrant.
3. Add chicken wings and carrot, saute and continue to cook until lightly brown.
4. Pour in the seasoning and coke. Bring to a boil and continue to cook for 20 to 25 minutes, uncovered, or until sauce thickens and chicken wings are carmeralized. Add more water if necessary. Remember to taste by yourself while cooking in this step. If you’re satisfied, it’s done.