Poultry

Filipino Chicken Adobo is the national dish of the Philippines. It’s a quick & easy recipe that yields juicy, tender chicken coated in a sweet savoury glaze with little pops of heat from peppercorns.

​

Our own concoction that we made to use up some old bananas at The Old Corn Mill.

​

​

​

​

​

​

​

​

​

​

​

Simple, quick and tasty curry. This one uses commercial curry powder to save time.

This recipe has been adapted from many books and on-line sources to become a favourite Curry for us. Definitely Indian-inspired, but perhaps not traditional to anywhere but our home.

This curry sauce is great to make in bulk and then freeze. When you are ready to use it, just add any meat and/or veg and heat until it's cooked through.

​

Korma is a sweet, nutty and creamy Indian dish that is normally served mild. I find that they are often over-sweet at restaurants, so this one is adapted for less sugar.

​

​

​

Most Western versions of satay sauce are made with peanut butter. This one starts with dry roasted, unsalted peanuts—and you'll taste the difference. Peanut butter often contains salt, sugar, and/or oil. By using whole peanuts, you avoid those additives and have complete control of all the ingredients.

​

Granny's Turkey Stuffing