BBC Good Food

26 September 2008

Tested

"Sorry but this was one to pass up. I cooked this dish just as the method suggests, it soon became apparent that the veg was burning and the chicken was browning far too quickly on the outside, I reduced the heat and lowered the chicken to the bottom of the oven but still the veg was turning to a burnt mess, after cooking for the alloted time I removed the bird to try and save any juices, there was very little to go at and the veg had to be thrown away, what gravy was left had a very fatty residue and that also had to be thrown away. I quickly realised that this dish would only be ok if the bird was enclosed in a pyrex dish with a stock cube, then the gravy could be removed after cooking and then the bird returned to the oven and basted with butter to allow the skin to be crisped. For anyone like my family who prefer gravy I don't think this method works. Baskerville."

26 September 2008

Tested

"As I don't have a steamer I decided to microwave this dish with green beans and brocoli layered on the top of the dish. I cooked this dish on high for 7 mins using four fish fillets, and when cooked I found that the dish was quiite dry, I feel that this dish would be better braised with a fish stock cube as my family prefer more sauce. The flavours were good, and worked well, I served the dish with baby new potatoes and rice. I'll make this again but with a fish stock cube for more sauce. Baskerville."

10 August 2008

Tested

"Very easy to make, I added a little more stock as we prefer more sauce with these sort of meals, also added a little garlic. I can easily see this work with added fresh prawns. All in all a very good dish which will not disappoint. "