Ready, Steady Cook....

[EcclesCake]

You have in your beg the following, what would you do with it?

Cooked chicken breast
Streaky bacon
Mushrooms
Leeks
Peppers (optional)
Plus all the usual store cupboard staples.

[DTCwordfan]

well, okay, your choice with 'la cuisine des riches'. Night

[choux]

Talbot, I think it would be a long wait for the juices to run clear when re-heating a cooked chicken breast ;)

[-Talbot-]

;0p

[EcclesCake]

Is 'night' a bit like 'end of'?

[DTCwordfan]

yes, as this positioning of yours is beyond the cuisine bourgeoisie....

[-Talbot-]

Similar

[EcclesCake]

How far did your dummy go when you spat it out DTC?

[DTCwordfan]

stop being pathetic, eccles, it doesn't behove you.....

[choux]

Is cuisine bourgeoisie similar to boeuf bourguignon?

Sorry, French never was ma première langue.

[Islay]

Its allright Choux its not DTC's either!

[DTCwordfan]

there's a history of cuisine that I am googling for, written by a French woman, in the same paperback series as Rogier Vergé's 'Cuisine du Soleil' which is brilliant at explaining how French, Italian and British cuisine grew and waned..and not just la noblesse but the bourgeoise and the paysanne.....

[Mamyalynne]

Omelette.

[EcclesCake]

Very similar Choux, it just has added chipotle.

[Mamyalynne]

Wibble.

[EcclesCake]

There's another idea Mamya, if I can squeeze another couple of eggs out of the girls before COP tomorrow.

[Mamyalynne]

What a vision that conjures up.

[DTCwordfan]

and it explains the importance of the pot au feu in society through the years....

[Mamyalynne]

One pot dishes evolve I guess.

I've just had chicken nuggets, feel naughty.

[EcclesCake]

It does make their eyes widen a tad when I give them a squeeze Mamya! Needs must though so I think it only fair to help them out.....

I trust you had something tasty to dunk your nuggets into. Oh that sounds so smutty!

[ethandron]

I'd make a chicken sandwich with the cooked chicken, using fresh white bread or a baguette, salty butter, and mayo.
The rest I'd chop up and fry off, including the peppers, add a tub of creme fraich and grated Parmesan, and stir in some cooked pasta bows. Lots of grated pepper on top. Yum.