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Recipe of the Month - July

This month’s recipe comes from David Payne, Head Chef at The Caledonian, James Square, Crieff. 

 

Stoved Chicken

 Ingredients (serves 4): 

4 Chicken Breasts

5 Large Potatoes

5 Carrots

4 Rashers Unsmoked Back Bacon

1 Leek

4 Pints Vegetable Stock

2 Sprigs Fresh Thyme 

Fresh Chives

Vegetable Oil 

Method: 

  1. Heat oven to 180 C
  2. Heat a little vegetable oil in a pan on the cooker
  3. Sear the chicken in the hot oil
  4. Peel and slice the potatoes, carrots and leek
  5. Add to the chicken
  6. Strain off and excess oil, add the vegetable stock and the thyme
  7. Cover with a lid and bring to the boil
  8. Place in oven for approximately 30 minutes
  9. Grill bacon and cut into thin strips. Add to pot about 5 minutes before the end of the cooking time.
  10. Season to taste
  11. Serve immediately and decorate with fresh chives.

The Caledonian, in Crieff’s James Square is fast developing a great reputation for its food under the guidance of Chef David Payne, incorporating traditional bar fayre with seasonal dishes using good quality local ingredients.  

The Caledonian’s food, coupled with its warm friendly service is proving to be a winner.

Live music, real ale, the best spirits selection in town and a fantastic function suite are all helping to build a good reputation.

For enquiries or bookings, call 01764 655554. To find out more about The Caledonian, check out http://profile.myspace.com/index.cfm?fuseaction=user.viewprofile&friendid=168221260