Scarborough Fair Stew Recipes

SCARBOROUGH FAIR STUFFING

Steps:

• In a large bowl, combine the breads, herbs, salt and pepper. Combine the eggs, broth and butter; add to bread mixture and stir until moistened. , Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

SCARBOROUGH FAIR SHORTBREAD

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Stir together flour, 1/4 cup sugar, salt, and chopped herbs in a bowl, then add butter and stir with a fork until mixture forms a dough. Divide dough in half and pat each half into a 6 1/2- to 7-inch round on an ungreased baking sheet. Crimp edges of rounds and cut each into 8 wedges with a sharp knife. Lightly brush with egg white and arrange 1 leaf of each herb on each wedge. Brush herbs lightly with egg white and sprinkle with remaining 1/2 tablespoon sugar. Prick each wedge once with a fork.
• Bake until golden, 15 to 17 minutes. Recut wedges while shortbread is hot, then cool completely on sheet on a rack.

SCARBOROUGH FAIR SALAD

Steps:

• In a large bowl, toss chopped apples with lemon juice.
• Add chicken, almonds, celery, onions and parsley; mix lightly.
• In a small bowl, MIX remaining ingredients until well blended.
• Add to chicken mixture; toss to coat.
• Cover and chill for three hours.

CHICKEN SCARBOROUGH FAIR

Steps:

• To prepare chicken: Use a whole breast (1/2 breast per person) with the back removed, split lengthwise at the breast bone.
• Remove skin, salt and pepper each piece.
• Place in a large bowl.
• Add 2 cups buttermilk to tenderize for about an hour.
• In a black iron skillet on the stovetop, over medium heat, melt 1/2 stick of butter.
• Add onions, garlic and bacon; cook just until onions are translucent about 7 minutes.
• Remove from pan and set aside.
• Place buttermilk-coated pieces of chicken in hot skillet to quickly get some color.
• Remove and repeat with the remaining chicken.
• Cook just until pieces have a nice golden brown color, approximately 5 minutes; remove and set aside.
• Add wine (sherry) to deglaze the brown bits of chicken flavors from the pan, stirring to loosen.
• Let this cook for 5 minutes to burn off the alcohol.
• Add onion mixture, parsley, sage, rosemary.
• Stir in cream cheese.
• Dissolve flour in 1/4 cup of water; add to the sauce.
• Cook until just slightly thickened.
• Adjust salt and pepper to taste.
• Arrange the chicken pieces in a 16" roasting dish and pour the sauce over the chicken.
• Cover with aluminum foil and cook in a 350 degree oven for 20 minutes.
• It makes an amazing sauce to serve over rice.
• **You can substitute the wine or sherry with either apple or orange juice, add slivered almonds or mushrooms for diversity.

SCARBOROUGH FAIR CHICKEN BARLEY SOUP

Steps:

• Bring water and bouillon to a boil, add all other ingredients and simmer for 50-60 minutes or until barley is tender.

SCARBOROUGH FAIR HERB BREAD

Steps:

• In a large bowl, combine 4 cups flour, yeast, sugar, salt and herbs. Add water; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until lightly browned. Remove from pans to wire racks to cool. Brush with butter.

SCARBOROUGH FAIR CHICKEN WITH WHITE WINE

Steps:

• Brown chicken and garlic in a small amount oil in a large frying pan.
• Sprinkle herbs, onion salt and pepper on top of chicken.
• Pour wine over chicken and herbs.
• Wash and cut lemon in half.
• Squeeze the lemon over the chicken, being careful not to get any seeds into the sauce; add squeezed lemon to the chicken, wine and herbs.
• Cover and simmer 20 minutes until the chicken is tender and no longer pink; remove lemon halves and discard.
• Serve chicken with a wild rice mixture, spooning the liquid over the the rice.

SCARBOROUGH FAIR STUFFING

Steps:

• Melt butter and saute onion, mushrooms, and garlic.
• Add herbs to butter.
• Mix butter into bread cubes; if needed, add hot water to moisten through.
• Place in greased pan and bake at 325 for 1 hour.
• If using to stuff a bird, make sure that the bird is thoroughly cooked- salmonella is bad (note the advanced doctor terms I use).

SCARBOROUGH FAIR CHICKEN

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and liquid into the pot. Stir to make an even layer.
• Place the chicken on the rice and season lightly with salt and pepper. Sprinkle with the garlic and shallots.
• Add the zucchini and squash. Scatter on the parsley and sage and tuck the thyme sprigs in crevices.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 459
• Protein: 34g
• Carbohydrates: 76g
• Fat: 5g
• Cholesterol: 75mg
• Sodium: 54mg
• Fiber: 4g