Stray Foodie Lockdown Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.
“I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.”
At this time of year when our weather seems to be cooler than expected, I am always delighted to see the resilience of oregano and experience the delight of this flavoursome herb.
Oregano is a flowering mountain herb related to marjoram, sometimes referred to as wild marjoram. It is a perennial and seems to be fairly resistant to our climate even though it has Mediterranean origins. Like most herbs, its flavour is in the leaf and can sometimes be more powerful dried than when used from fresh. It has warm, aromatic and sensual flavours and its leaves are just stunning when put through mixed salads. I love this herb and grow it in abundance.
This recipe is for Chicken and Oregano Patties. Once again this recipe can be built on and extended to suit your individual requirements.
For 4 Starter Size Portions, you will need:
- 4 Chicken Thighs
- 50g Smoked Ham or Parma Ham
- 1 Onion or 4 finely chopped Spring Onions
- Zest of 1 Lemon
- 4 Tinned Anchovy Fillets
- 20g Brown Breadcrumbs
- A Handful of Chopped Oregano, approx.. 10g
- 1 Egg
- Black Pepper
- 1 Tablespoon of finest Olive Oil
- ½ Pint Chicken Stock
- Tablespoon of Flour
- To Garnish: Sliced Mozzarella, Asparagus and Broad Beans and plenty of fresh Oregano.
Frances’ chicken and oregano patties
Method:
Bone out the chicken thighs and mince (or very finely chop) the chicken, ham, anchovy fillet, breadcrumbs, onion.
Mix well and add the lemon zest, pepper and the herbs.
Separate the egg, whisk the egg white until stiff, mix the yolk into the chicken mixture and lastly add the whipped egg white. The whipped egg white ensures that the patties are light and soft when cooked.
With a little flour, shape into small, round patties.
Put the olive oil in a small roasting pan, heat through and place the patties in the roasting pan. Give them a good shake so they don’t stick!
Put them in the oven on 180c – 200c, dependant on oven variation, for 20 – 25 minutes.
Remove from the oven, take out the chicken patties and keep warm.
Place ½ pint of chicken stock in the still warm pan. Reduce by half with a squeeze of lemon juice and pour over the Chicken Patties.
Serve with sliced Mozzarella, Broad Beans, fresh Asparagus and Lemon Zest.
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