Marjorie’s Kitchen


Mid West Radio


What’s in Season 

Meat, Game, Poultry

Lamb, Duck, Wood Pigeon, Chicken, Pork, Beef



Cockles, Turbot, Whiting, Cod, John Dory, Haddock, Monkfish, Mackerel, Halibut, Scallops, Prawns



Spinach, Wild Garlic, Rhubarb, Kale, Watercress, Purple Sprouting Broccoli, Cabbage, Leeks






Recipes this Month


Sweet & Sour Chicken with Oven baked rice

Rhubarb & Orange Brack


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Phone No: 087 2304986


Sweet & Sour Chicken with Oven Baked Rice

Ingredients                                                                                                      Serves 4-6

15ml/1 tblsp oil or fry light                           

567 g/1¼ lbs chicken fillets, cut into thin slices

1 red and 1 yellow pepper, deseeded and chopped             

4-6 cloves of garlic, peeled and finely chopped

8 spring onions

1x4 cm/1½” piece of root ginger, finely grated

198g/7 ozs fresh pineapple, chopped

227g/ 8 oz tin of water chestnuts, drained and sliced

2 sticks of celery, chopped

½ large corgette

Salt, freshly ground black pepper


5ml/1 level tsp brown sugar                                                            175 ml/6 fl oz. chicken stock

45ml/3 tbsp. dark soya sauce                                                          45ml/3 tbsp. rice wine vinegar

15ml/1 level tbsp. cornflour mixed with 30ml/2 tbsp. cold water

30ml/2 tbsp. passata



  1. Prepare the vegetables
  2. Heat a non-stick wok or large frying pan. Add the oil or a few sprays of fry light, add the chicken, ginger, garlic and peppers.  Stir fry for 3-4 minutes.
  3. Add the water chestnuts, spring onions and pineapple and stir fry for 1 minute.
  4. Add the sauce ingredients, bring to the boil, and then simmer for 10-12 minutes. Season to taste and serve with rice.


*This recipe will work equally well with pork or beef.

*Add extra vegetables of your choice if wished e.g. mangetout, baby sweetcorn, mushrooms   etc.


Oven Baked Rice

(This simple method of cooking rice never fails – no more soggy, wet rice!)


1 cup of rice

2 cups of water or stock (hot)

15ml/ 1 tbsp. of oil (sunflower)



  1. Preheat the oven 180oC/375oF/Gas 4
  2. Place the oil in an ovenproof dish and heat in the oven
  3. Stir in the rice, making sure each grain of rice is coated
  4. Add in the water or stock and stir once
  5. Cover with a lid or tin foil, and bake in the oven for 15-20 minutes for white ricor 40-45 minutes for brown rice.

To serve: just fluff up with a fork. If you are not using stock, add a pinch of salt

Rhubarb & Orange Brack



567g / 1 ¼ lbs flour                                         pinch of salt

20ml/2 heaped teasp baking powder             113g/4ozs butter

½ pt / 10 fl. ozs milk                                          2 sticks rhubarb –stewed in 45ml/3 tbsp. water

170g /6ozs sugar                                             1 egg, size 2

10ml/1 heaped tsp ground ginger                  grated zest of 1 orange

170g /6ozs sultanas



  1. Pre-heat the oven to 180°C 3500F Gas 4
  2. Sieve flour, salt and baking powder into a bowl.
  3. Rub in the butter until it resembles breadcrumbs.
  4. Mix in the sugar, ginger, orange zest, and sultanas
  5. Make a well in the centre and stir in the beaten egg and milk
  6. Fold in the stewed rhubarb
  7. Pour the mixture into a greased and lined tin and bake in the pre-heated oven for 1¾ hours in a 9”/22cm tin, or 1½ hours in a 10”/25cm tin or a 1.36kg/3lb loaf tin, cool on a wire tray.

Serve: Sliced with butter


             Did you know that green rhubarb is sweeter than red rhubarb? 

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