BBC Good Food

06 November 2009

Tested

"Simple but tasty. I used boned chicken thighs but left the skin on. The sauce was quite thin, I thought the honey would have made it stickier, but the taste was lovely."

02 November 2009

Tested

"Tried this with chiken and it was even nicer! I wrapped the breasts in smoked streaky bacon after stuffing them and they came out lovely and moist. Dead easy but stunning enough for a dinner party."

27 October 2009

Tested

"This dish really didn't do it for me as it lacked flavour. Two tablespoons of paprika seemed an awful lot - must be a whole jar - soI only added two heaped teaspoonfulls of smoked paprika, but I also added garlic, mushrooms and a generous dash or Worcester sauce. Maybe paprika is an acquired taste, but it tasted a bit musty to me. The meat was tender though and the texture of the sauce nice."

25 October 2009

Tested

"Beautifully rich and tender meat that melted in the mouth. Great that I could prepare it in advance and just leave it to cook, filling the house with a lovely aroma. Although I followed the quantities in the recipe, I ended up with far too much sauce, so I've frozen it to serve with lamb chops in the future."

25 October 2009

Tested

"I made these for a dinner party and everyone loved them. I added spring onions instead of parsley and served them with a dollop of creme fraiche and a spoonful a salsa made with red onion, tomato and sweet chilli sauce. I did find them a little difficult to fry as they tended to break up a bit in the frying pan. I had to cook them quite quickly to seal the outsides, and they could have been a bit hotter in the middle. Next time I may either roll them in breadcrumbs (as suggested earlier) or fry them quickly to seal and then put in the oven for five or 10 minutes to make sure they are hot through."