© Nancy Carson 2015

Recipes

Nancy not only enjoys good food, but likes cooking it.

Here are some of her favourite tasty dishes.

Chicken Marengo

This dish is said to have been served to Napoleon Bonaparte in June 1800 after the battle he won against the Austrians on the Marengo Plain, near Alessandria in northern Italy. His cook scoured farmyards for food, but found only limited supplies. The ingredients listed constituted this dish.   Chicken Marengo For 4 people you will need: 4 chicken breasts 3 ozs Margarine or sunflower oil 2 ozs seasoned flour 2 large onions chopped 4 to 6 ozs mushrooms 4 rashers streaky smoked bacon 1 tsp sugar 2 tbs tomato ketchup (or puree) 1 tsp brown sauce 2 cloves garlic pinch of mixed herbs 1/2 to 3/4 pint water (part white wine recommended) 1 stock cube Chopped parsley   METHOD Dip the chicken in seasoned flour. Fry in oil/margarine until golden brown. Fry the onion, garlic and bacon together until soft. Add the flour and cook for 2 minutes. Dissolve the stock cube in the water. Pour over the chicken in an ovenproof covered dish. Add the rest of the ingredients. Bake for 30 to 45 minutes. Garnish with parsley to serve. Serve with potatoes or rice, and vegetables of your choice. Recipe courtesy of Jane Mitchell  
Slow-Cooked Lamb Shanks INGREDIENTS 4 small lamb shanks Plain flour for dusting Salt and freshly ground black pepper 1½ tablespoons olive oil 4 medium red onions, finely sliced 3 tablespoons chopped fresh rosemary leaves 3 garlic cloves 150ml (5 fl. oz.) balsamic vinegar 200ml (7 fl. oz.) red wine METHOD Preheat the oven to 200 deg C (400 deg F, gas 6) or cook on top of the stove. Dust the lamb shanks with seasoned flour. Heat the oil in a heavy bottomed pan and brown the shanks on all sides, then remove. Lower the heat, add the onions and cook for 10-15 minutes until light brown. Add the rosemary and garlic and cook for another 2 minutes. Raise the heat, then add the balsamic vinegar and red wine. Reduce for a couple of minutes. Return the shanks to the pan, reduce the heat and cover with a piece of moistened greaseproof paper and the lid. Cook in the pre- heated oven for 2-2½ hours, or on top of the stove. Check the shanks periodically and baste with the juices. Add more wine if they appear too dry. Serve whole with the juices.    
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NANCY CARSON
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