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WARNING: This recipe carries a wind rating of 7


 

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INGREDIENTS


1 lovely Moniack Mhor kitchen

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7 magical Biro Babes

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1 long-winded tutor

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8 chicken breasts

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Olive oil

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Freshly ground black pepper

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2 medium onions, chopped small


FOR THE SAUCE


20 tbsp dry cider

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20 tbsp soy sauce

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2 heaped tbsp tomato puree

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2 heaped tsp ground ginger

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2 heaped tsp dry mustard powder

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2 cloves garlic, crushed

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2 tbsp soft brown sugar




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The real reason I didn't get the mini-bus back from Arvon with the Biro Babes...





ANGELA'S
ANAL
ANNIHILATION





This is one of two recipes I devoured during a fantastic and hilarious weekend spent at Arvon with Motherwell's finest, the Biro Babes. The dishes were kindly prepared and posed with by Angela (above) and Sandra (whose 'Blow Your Arse Off Stew' will be featured soon.) Cheers girls! Look forward to also publishing some great samples of writing from the whole group on the site's Showcase




HOW DOES SHE DO IT?


Pre-heat oven to 220C

1. Dry chicken breasts with kitchen roll

2. Rub each piece of chicken with olive oil and season with pepper (no salt)

3. Put into shallow roasting tin, tucking the chopped onion in amongst the chicken; sprinkle with a few drops of olive oil

4. Cook on the highest shelf in the oven for about 30 minutes

5. Make sauce by whisking all ingredients together

6. When the chicken has cooked for about 30 minutes, carefully pout off (use large ladle) any excess oil from the roasting tin

7. Pour the barbecue sauce over the chicken and continue cooking for a further 20 minutes. Baste frequently.

8. Serves 8 – several of whom were vegetarians, so didn’t have any.

This recipe works particularly well served with rice freshly picked from the kitchen floor - only joking, Angela!



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© 2003 Laura Hird All rights reserved.

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