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RealMusik Recipes
Fast Food For Hungry Musicians
Breast of Chicken with Mango Sauce-serves 4

4 Chicken Breasts
Walnut or Almond Oil
1 inch fresh ginger, chopped or crushed
1 garlic clove, chopped or crushed
Heaped teaspoon flour
Half wine glass dry white wine
Half wineglass mango juice
Drop of concentrated chicken stock
Salt & pepper

Sprinkle the chicken breasts with turmeric and leave for one hour or more. Heat oil in a sauté pan, add chicken breasts and brown all over including inside the supremes. Add ginger and garlic and continue to cook for one minute. Add flour and cook for a further minute. Add wine and reduce a little before adding mango juice and stock. Cook covered on a low heat for around 30 minutes or until the chicken is fully cooked. Serve with rice and salad

Braised Chicken With Pears
This is a variation of Poulet a la normande, the classic northern France dish with apples and cider. This one uses pears. Serves 2

4 Chicken thighs with bone
2 pears, cored and sliced
80 g butter
100 ml poire William eau de vie or cognac
150 ml pear cider
Salt & pepper
1tablespoon butter
1 tablespoon double cream

Fry the chicken in butter until butter until brown on all sides. Add pears, cook for a minute or so, the add eau de vie or cognac and flame. Add cider and cook for 20 minutes, removing the pears when they are soft. When chicken is done, remove it and keep warm with pears. Reduce sauce a little over high heat, add buuter and cream with a whisk and pour sauce over chicken and pears. Serve with new potatoes and a green vegatable