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Ken's very versatile Recipe

Ken's very versatile Recipe

This is not the most sophisticated recipe. But it's fast, fresh, tasty and healthy. If you're serving the family or guests have fun and give everyone their own personal package!

Take your favorite meat, fish or poultry and mix in a bowl with a splash of olive oil and fresh chopped garlic. If you use poultry take the skin off. Add a tiny splash of Balsamic vinegar. Mix well.

Rip off a piece of aluminum foil and place the meat inside. Add any veggies you like. Curl up the edges of the aluminum foil then add a splash of chicken stock, some white wine and slices of fresh lemon. Add a couple of bay leaves and some fresh herbs. Add a whole bulb of garlic sliced in half. Add a grind of pepper and a pinch of salt. Add a teaspoon of butter.

Close the aluminum foil tight. Place on a baking tray and bake in a 350F oven for 30 minutes or until done.

Serve and pour the juices over.

Tech Notes:
For a bit of extra tang add a teaspoon of Dijon Mustard before closing the aluminum foil.
The herbs can be anything you like. Dill is great with fish. Sage is good with meat. I also love Tarragon.
The veggies can be potato, or carrot, or fennel or whatever. But slice them fine so they can cook in 30 minutes. A chunk of corn on the cob also works well.

Content written and posted by Ken Abbott
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