Popular in the 60's and 70's these have gone somewhat out of vogue. Certain foods can be cooked in these terracotta moulds, or bricks, shaped like the food in question. Chicken bricks and fish bricks are the most common. The food item is placed in the lower half so that it fits snugly with a few vegetables.The top half is replaced and the brick is then placed in the oven and the food cooks in its own juices, intensifying the flavour and keeping the meat succulent. It may need to be browned after it is removed from the brick.
Greenland halibut (US: Greenland turbot). A chicken halibut, or smaller version of the huge, side-swimming flatfish found in the deep waters of the North Atlantic. The skin is dark grey or brown. It is often smoked as it has dense, oily flesh.
On the subject of chicken livers I was delighted to find an entire website dedicated to them. See the link below. From my own point of view, I agree that this is a highly underrated food. All year I collect ramekins at 10p each from the local charity shop and, each Christmas I fill them with chicken liver pâté to give to only my best friends. Fried chicken livers on a bit of toast, nowadays called by mandate bruschetta (at a pinch crostini), is a perfect light supper dish, and a pasta bolognese dish is enriched beyond all measure by the addition of a few. Do not overlook this gem.
This may be either the bracket fungus or hen of the woods or hen of the woods or maitake, a frilled fungus with many caps that grows on trees and which is edible when it is very young. It is widely cultivated, appearing in autumn.
A chicken pie is a pie made by making a pastry case and filling it with chopped chicken mixed with other ingredients, or simply wrapping pastry around a chicken filling and baking it.
A pea from Asia Minor which was grown as a fodder crop but which was eaten in times of famine. Its consumption is not really recommended as it is associated with a type of paralysis.
Chickpeas (US: garbanzo beans) are hard, round, gnarled, pale, dried peas which have a nutty flavour and good consistency. They go well with ginger, tamarind, tomatoes and chillis or with tahini, coriander (US: cilantro) and chorizo and are a very useful and tasty addition to stews etc. They are an essential ingredient of hummus.
