On 18th January 2012 Thomas and Chelsea made the group Carrot and Ginger Soup followed by Chicken wrapped in Parma Ham glazed with Maple Syrup served ona bed or rice.
The Soup was taken from the Covent Garden Soup Book and you can see the recipe and cooking guidelines below.
Carrot and Ginger Soup.
The Soup went down well but would have benefitted from having more Ginger through it. Our main course was Chicken wrapped in Parma Ham glazed with Maple Syrup served with Rice. To prepare this we simply took the Chicken and wrapped in Parma Ham, glazed it with Maple Syrup and placed it in the Oven for around 30-40 minutes. The Rice didn’t go according to plan and instead of being a Savory Rice it was more like a Rissoto Rice. But it still tasted fine.
Drylaw Food Group 