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8 Dec 2010
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Basic Bikes Newsletter - 8 Dec 2010
Hey guys, Dan here again and welcome to the third Basic newsletter! This month we welcome in the first month of summer! Seems a long time since the last newsletter. A whole season ago.. It’s now time to get out on the pedals, crank out the BBQ, enjoy a few beers in the sun and just generally have a good time! The tracks have dried out and the boys have been doing a bit of good work on the hills to get the tracks back up to standard. Good on ya! So get out there and thrash it! This month we also welcome in the silly season! And to celebrate Christmas this year we have some new specials, Gift Vouchers and a few new brands are now floating around our shop to a few peoples surprise. We can now welcome to our family Cannondale and Endura. The BYK Bikes are also flying out the door almost as fast as we can build them so get in quick before Christmas arrives if you want to secure yourself one of these cool wee kids bikes! Tim has again pulled out a few more specials for this month so remember to check them out too! The first month it was Dave’s “Chilli Choc Nut Fudge” recipe, last month we had the “Show Us Ya Bottle Cap” competition. This month though, we have the Big Man himself giving us a recipe that will be a hit at the table this Christmas. Ewen thought this month it was his turn to share a little recipe from home with us all. Just beware that this makes a huge serving. Remember to read the warning label in the recipe! Introducing:
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How can you contact us?
| Phone: |
+64 3 943 2066 |
| Fax: |
+64 3 943 2067 |
| Email: |
info@basicbikes.co.nz |
| Address: |
148 Colombo Street
Beckenham
Christchurch 8023
New Zealand
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Exclusive newsletter specials
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What's on special
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 | Ewen’s Highland Chicken: Beware: Feeds Four Hungry People Who Have Been Starved For A Day!!
- Four Large Boneless Chick Breasts w/ Skin On
- One Tin of Grant’s Haggis (Available from Good Delis and Supermarkets.)
(If You’re Stuck Finding The Haggis Flick Us An Email)
- One Pack of Smoked Streaky Bacon (Enough to Wrap Four Chicken Breasts)
- 250g Mushrooms
- One Large Onion
- 2t Corn Flour
- Big Knob of Butter
- Good Whiskey (As Much As You Like)
- Two Cloves of Garlic
- Salt And Pepper
- 250ml Cream
- Vegetables Of Your Choice To Go On The Side
Method:
Peal skin off chicken and put the skin in a large deep frying pan or thick bottomed pot big enough to hold the four breasts. Start to fry skins lightly with a splash of olive oil. Keep chicken aside for next few steps.
Get haggis out of the tin and heat in the microwave or a pot.
Make pockets in each of the chicken breasts.
Season chicken with salt and pepper and stuff with haggis, wrap in bacon and tie with cotton butcher string if necessary.
Place the bacon wrapped chicken breasts in pan with chicken skins. Add 2T of whiskey and pan-fry/bake, turning occasionally for 25-35 minutes until cooked. Keep lid on to retain steam. While chicken is cooking, finely chop garlic and onion. Chop mushrooms into quarters or chunks.
Once chicken is cooked, remove and allow to rest for 10 minutes. Leave skins in pan/pot.
To make cream sauce; add onions, garlic mushrooms and butter to leftover stock in pan. Remove chicken skins. Allow onion and garlic to soften. Once softened, reduce to low heat and add cream slowly. Once cream is added allow to come back to a light simmer and mix cornflour with cold water in a separate cup. Add seasoning to taste. You won’t need a lot of salt.
Add cornflour mixture slowly to cream sauce until it thickens. Add as necessary.
Place chicken on a plate and pour over cream sauce.
Goes best with new potatoes, broccoli and baby carrots (Or anything else you like!)
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