Wednesday 28 October 2009
Amost Vegitarien Chinese
Serves two
Mushroon Chow Mein
BBQ Spare Ribs
Vegetable Spring Roles
Mushroom Foo Young
Stir Fried Mix Veg
Mushroon Chow Mein
BBQ Spare Ribs
Vegetable Spring Roles
Mushroom Foo Young
Stir Fried Mix Veg
Creamy Chicken and Rice
Serves 2 with a little left over
A little oil
1 big packet of chicken (where you get 3 thighs and 3 drumsticks)
4/5 spring onions roughly chopped
1 handfull of frozen peas
1 tin of coconut milk
Rice enough for two people, cooked
The juice of one lime
The zest of half a lemon
A little fresh grated ginger
A little corriander
1/2 an onion
Method
Put all the chicken in a big pan with the onion and a little salt and pepper. Cover with water and boil for about 45 mins/1 hour- until the chicken is really soft, almost falling off the bone. Throw the onion away. Remove the chicken in small pieces from the bones, set aside. In a large pan heat the oil and add the spring onions and peas. Fry untill soft then add the chicken, lime juice, lemon zest, ginger, corriander, coconut milk and rice. Bring to the boil then simmer for about 20/30 minuets. The coconut milk will thicken up the mixture, serve at desired consistency.
A little oil
1 big packet of chicken (where you get 3 thighs and 3 drumsticks)
4/5 spring onions roughly chopped
1 handfull of frozen peas
1 tin of coconut milk
Rice enough for two people, cooked
The juice of one lime
The zest of half a lemon
A little fresh grated ginger
A little corriander
1/2 an onion
Method
Put all the chicken in a big pan with the onion and a little salt and pepper. Cover with water and boil for about 45 mins/1 hour- until the chicken is really soft, almost falling off the bone. Throw the onion away. Remove the chicken in small pieces from the bones, set aside. In a large pan heat the oil and add the spring onions and peas. Fry untill soft then add the chicken, lime juice, lemon zest, ginger, corriander, coconut milk and rice. Bring to the boil then simmer for about 20/30 minuets. The coconut milk will thicken up the mixture, serve at desired consistency.
Mushroom Stroganoff
Serves 2
Oil for frying
1 packet of mushrooms, chopped roughly
1/2 an onion
1 clove of garlic, crushed
1 leek, chopped
2 rashes of beacon chopped into bits
3/4 of a small tub of double cream
A little flour
A little fresh basil and coriander
A splash of red wine
1 teaspoon of paprika
Method
Coat the beacon pieces in a little flour seasoned with salt and pepper. Fry until beacon is brown at the edges and then set aside. fry onion and garlic until soft. add the leek and beacon, fry until leek is soft. add the mushrooms, splash of wine and paprika, stir and bring to the boil. Simmer for about 10 minuets than add the cream and herbs. Serve with tagliatelle
Oil for frying
1 packet of mushrooms, chopped roughly
1/2 an onion
1 clove of garlic, crushed
1 leek, chopped
2 rashes of beacon chopped into bits
3/4 of a small tub of double cream
A little flour
A little fresh basil and coriander
A splash of red wine
1 teaspoon of paprika
Method
Coat the beacon pieces in a little flour seasoned with salt and pepper. Fry until beacon is brown at the edges and then set aside. fry onion and garlic until soft. add the leek and beacon, fry until leek is soft. add the mushrooms, splash of wine and paprika, stir and bring to the boil. Simmer for about 10 minuets than add the cream and herbs. Serve with tagliatelle
A Very Easy Tasty Dinner
Serves 1
1 packet of meat tortellini
1 tin of ratatouille
A little oilve oil
parmesan cheese
Method
Boil the tortellini until soft. Drain and stir in olive oil. Whilst still on the heat, add the tin of ratatouille. heat through and serve with parmesan
1 packet of meat tortellini
1 tin of ratatouille
A little oilve oil
parmesan cheese
Method
Boil the tortellini until soft. Drain and stir in olive oil. Whilst still on the heat, add the tin of ratatouille. heat through and serve with parmesan
My Roast Chicken with Roast Potatoes
Serves Two
Oil for roasting
4 fat chicken thighs
4 rashes of smoked beacon
4 generous dessert spoons of cream cheese
About 5 medium potatoes
A little fresh basil
Rosemary
Thyme
Method
Set oven to about gas mark 5/6. Cut potatoes into quarter and par boil leaving the skins on. whilst they are boiling, pour a little oil onto a baking tray for the chicken. Take the 4 chicken thighs and rub some salt and pepper underneath the skin. using a sharp knife, cut a pocken into the sides of the chicken flesh and stuff with a desset spoon of cream chesse each along with a little fresh basil. Then wrap each thigh in a slice of beacon. place on the tray, make sure all the thighs are covered with oil.
When the potatoes are parr boiled, drain them and them remove any extra moisture with a clean teatowel. place on a separate tray (you could put them on the same tray as the chicken if there's room), and cover with oil. add some salt, pepper and a little rosemary and thyme.
place both trays in the oven for around 45 minuet or unitl it looks done.
Serve with green vegetables
Oil for roasting
4 fat chicken thighs
4 rashes of smoked beacon
4 generous dessert spoons of cream cheese
About 5 medium potatoes
A little fresh basil
Rosemary
Thyme
Method
Set oven to about gas mark 5/6. Cut potatoes into quarter and par boil leaving the skins on. whilst they are boiling, pour a little oil onto a baking tray for the chicken. Take the 4 chicken thighs and rub some salt and pepper underneath the skin. using a sharp knife, cut a pocken into the sides of the chicken flesh and stuff with a desset spoon of cream chesse each along with a little fresh basil. Then wrap each thigh in a slice of beacon. place on the tray, make sure all the thighs are covered with oil.
When the potatoes are parr boiled, drain them and them remove any extra moisture with a clean teatowel. place on a separate tray (you could put them on the same tray as the chicken if there's room), and cover with oil. add some salt, pepper and a little rosemary and thyme.
place both trays in the oven for around 45 minuet or unitl it looks done.
Serve with green vegetables
Beacon and Lentil Soup
6 rashes of beacon, chopped onto pieces,
6 oz of lentils (tinned is fine),
A little oil for frying,
2 carrots chopped,
2 medium onions,
2 celery sticks,
1 tin of chopped tomatoes,
2 cloves of garlic,
3 pints of vegetable stock,
A little parsley.
Method
Heat oil in a large pan. Fry beacon a little until brown around the edges. Stir in lentils, tomatoes and garlic. Fry on low heat for about 10 minuets. Add stock and bring to the boil. Add a little salt and pepper then simmer on a low heat for about an hour. Blend and serve with parsley
6 oz of lentils (tinned is fine),
A little oil for frying,
2 carrots chopped,
2 medium onions,
2 celery sticks,
1 tin of chopped tomatoes,
2 cloves of garlic,
3 pints of vegetable stock,
A little parsley.
Method
Heat oil in a large pan. Fry beacon a little until brown around the edges. Stir in lentils, tomatoes and garlic. Fry on low heat for about 10 minuets. Add stock and bring to the boil. Add a little salt and pepper then simmer on a low heat for about an hour. Blend and serve with parsley
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