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Bubble and Squeak

Bubble and Squeak  Prep.Time: 10-15 min  Cook.Time: 20-30 min  Difficulty: Easy  Serves: 4 Tools  Large Frying Pan  Chopping Board  Sharp Knife  Wooden Spoon

Ingredients  Leftover Roast Chicken  3-4 Roast Potatoes  Leftover Stuffing  Leftover Yorkshire Puddings    (if available)  Leftover Cooked Carrots  Leftover Cooked Broccoli  Leftover Cooked Cabbage  Leftover Roast Parsnips  2 Tbsp Olive Oil for Frying  Black Pepper

Method Heat oil in the frying pan.. Finely dice chicken and add to pan. Finely dice stuffing and add to pan. Finely dice yorkshire puddings (if available) and add to pan. Finely dice potatoes and parsnips and add to pan. Mix together and fry for a few minutes. Finely chop remaining vegetables, mash together, and add to pan. Add black pepper to taste and mix well. Pre-heat the grill to a high setting. Using a wooden spoon, mash ingredients in the pan until it starts to steam from the edge. Flatten top of ingredients. Remove pan from heat and place under the grill as high as it will go. Grill until the top has browned. Serve with a fried egg and baked beans.    You can use any leftover meat for this dish.  You can use mash instead of roast potatoes although we prefer the dish with roasties.  The vegetables and other ingredients are just a suggestion, any leftovers from the roast will do.  A balance of meat, potatoes and other vegetables works best.  Top             Homepage             Print this recipe

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Chicken & Chorizo in Red Wine

Chicken & Chorizo in Red Wine  Prep.Time: 15 mins  Cook.Time: 90 mins  Difficulty: Medium  Serves: 6 Tools  4-5 Ltr/1 gallon   Saucepan with Lid  Large Saucepan  Sharp Knife  Chopping Board  Vegetable Peeler  Wooden Spoon

Ingredients  4 Large Chicken Breasts  10cm/4" Length Chorizo  2 Red Onions  2 Cooking Onions  3 Cloves Garlic  ½ Bottle of Red Wine  4 Large Potatoes  200g/7oz Mushrooms  3 Leeks  2 Carrots  2 Parsnips  3 Chicken Stock Cubes  1 ltr/2.2pts Hot Water  1 Tin Chopped Tomatoes  2 Cups of Potato Water  4 Tbsp Pearl Barley  4 Tbsp Tomato Puree  1 tsp Mixed Herbs  ½ tsp Basil  ½ tsp Oregano  ½ tsp Paprika  Sprig of Rosemary  Black Pepper

Method Peel and chop onions finely and fry in olive oil in the 4-5 Litre / 1 Gallon saucepan with the lid on until soft. Peel and halve potatoes and cook till just turning soft (saving 2 cups of the potato water) and drain and allow to cool a bit. Add finely chopped garlic and rosemary to the onions and sauté for a few minutes. Cut chicken to 2.5cm / 1" squares, add to pan and fry until whitened. Slice and dice the chorizo into very small cubes and add to the pan. Crumble the stock cubes into a 1 litre / 2¼ pints of hot water and stir well. Add stock, potato water, tinned chopped tomatoes, pearl barley, herbs. tomato puree and paprika and stir well. Peel and slice carrots and add to the pan. Peel and halve the turnips and cut into half moons and add to the pan. Peel and slice the leeks to 1cm / ½" thick, wash thoroughly and add to the pan with the potatoes. Add the red wine and stir thoroughly. Bring to the boil, then reduce heat and simmer with lid on for 60 minutes. Peel and halve mushrooms and add to stew. Add black pepper to taste. Serve with seasonal vegetables and crusty bread.  Top             Homepage             Print this recipe

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Chicken Chow Mein

Chicken Chow Mein  Prep.Time: 10 mins  Cook.Time: 10 mins  Difficulty: Easy  Serves: 4 Tools  Large Frying Pan/Wok  Medium Saucepan  Sharp Knife  Chopping Board  Vegetable Peeler  Wooden Spoon

Ingredients  2 Large Chicken Breasts  175g/13oz Soft Rice Noodles  150g/6oz Bean Sprouts  1 Medium Onion  3 Spring Onions  2 Gloves Garlic  1"/2.5cm Fresh Ginger    or 1Tbsp Ginger Paste  4 Tbsp Light Soy Sauce  1 tsp 5 Spice Powder  2 Tbsp Olive Oil  1 Tbsp Sesame Oil  Black pepper

Method Place the chicken breasts in the medium saucepan and cover with hot water. Simmer until the chicken is cooked. Remove the chicken from the water and allow to cool. Slice and cook the onion in the olive oil in the frying pan/wok until soft. Peel and finely chop the garlic. Peel and grate the ginger. Wash, trim and chop the spring onions. Add the garlic, ginger, spring onions, five spice powder and soy sauce to the onions and stir. Shred the chicken and and to the wok. Add the egg noodles and stir well. Heat through mixing all the ingredients together thoroughly. Add the bean sprouts and black pepper to taste. After a few minutes add the sesame oil and mix in. Serve hot.  Top             Homepage             Print this recipe

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Chicken in White Wine

Chicken in White Wine  Prep.Time: 10 mins  Cook.Time: 3-4- min  Difficulty: Easy  Serves: 4 Tools  Frying Pan  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  450g/1lb Chicken  2 Onions  3 Cloves Garlic  175ml/6floz White Wine  175ml/6floz Double Cream  175g/6oz Mushrooms  1 Chicken Stock Cube  100ml/4floz Hot Water  2 Tbsp Olive Oil  1 tsp Wholegrain Mustard  Black Pepper

Method Peel and chop onions finely and fry in olive oil until soft. Finely chop the garlic and cut the chicken into strips about 1cm/½" thick. Add garlic to the onions and fry for a few minutes and then add the chicken. When the chicken has whitened add the stock cube and mustard. Stir well. Pour in the white wine and the hot water, stirring all the time. Reduce the heat and simmer for 20 minutes. Slice the mushrooms fairly finely. Add the mushrooms and the cream. Increase the heat and while stirring all the time, reduce the sauce until it has thickened. Add black pepper to taste. Serve with rice.  Top             Homepage             Print this recipe

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Chicken Kiev

Chicken Kiev  Prep.Time: 15 mins  Cook.Time: 25-30 min  Difficulty: Moderate  Serves: 4 Tools  Large Frying Pan  Chopping Board  Mixing Bowl  Sharp Knife  Garlic Crusher  Fish Slice  Kitchen Paper

Ingredients  4 Chicken Breasts  2 Cloves Garlic  100g/4oz Butter or Spread  150g/6oz Breadcrumbs  25g/1oz Flour  2 Eggs  Sprig of Fresh Thyme  Black Pepper  Oil for Frying

Method Crush the garlic and finely chop the thyme and mix with the butter and a little black pepper. To butterfly the chicken, lay the breast on the chopping board, place one hand flat on the breast. Using a sharp knife cut horizontally, but not all the way through the breast. Now open out the breast to make a butterfly shape. Place a quarter of the butter mixture on a breast and roll to encase the filling. Repeat for each breast. Mix a little black pepper with the flour. Roll each breast in the flour to coat well. Beat the egg in a bowl. Roll each floured breast in the egg, saving the remaining egg for later. Now roll the breasts in the breadcrumbs, saving the remaining crumbs for later. Place in the fridge for 15 minutes. Heat the oil in the frying pan. Remove chicken breasts from the fridge and roll in egg, then breadcrumbs once more. Preheat oven to 180°c / 350°f / Gas Mark 4. When the oil is very hot, carefully place each breast into the oil using the fish slice and fry for 10-15 minutes turning once. Remove from oil and drain on kitchen paper. Place in pre-heated oven for 15 mins to finish cooking. Serve with baked potatoes, salad or seasonal vegetables.  Top             Homepage             Print this recipe

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Chicken Paprika

Chicken Paprika  Prep.Time: 20 mins  Cook.Time: 60 mins  Difficulty: Easy  Serves: 4 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  4 Chicken Breasts  2 Red Onions  2 Cooking Onions  4 Cloves Garlic  2 Tins Chopped Tomatoes  2 Peppers  200g/7oz Mushrooms  75g/2.5oz Tomato Puree  2 Tbsp Olive Oil  3 Chicken Stock Cubes  1 tsp Italian Seasoning  1 tsp Thyme  1 Tbsp Paprika  Black Pepper

Method Chop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning). Finely chop the garlic and add to the onions. Chop peppers and add to saucepan. Chop chicken into cubes and add to pan. Cook until chicken has whitened then add the stock cubes and paprika. Stir well to coat the ingredients. Pour in the tinned tomatoes, herbs, some pepper, and the tomato puree and stir well. Allow to simmer for 40 minutes. Peel and quarter the mushrooms and add to pan. Simmer for a further 10-15 minutes Serve with Boiled potatoes or rice.  Top             Homepage             Print this recipe

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Chicken Pasta Bake

Chicken Pasta Bake  Prep.Time: 15 mins  Cook.Time: 50 mins  Difficulty: Easy  Serves: 4-6 Tools  Large Saucepan  Large Glass Roasting Dish  Cheese Grater  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  3 Chicken Breasts  10cm/4" Length Chorizo    (optional)  1 Red Onion  1 Cooking Onion  3 Cloves Garlic  1 Aubergine (Eggplant)  1 Tin Chopped Tomatoes  250g/8.5oz Pasta  50g/2oz Cheddar Cheese    (for topping)  2 Tbsp Tomato Puree  4 Tbsp Olive Oil  ½ tsp Italian Seasoning  ½ tsp Oregano  ½ tsp Basil  1 Tbsp Paprika  Black Pepper

Method Pre-heat oven to 190°c / 375°f / Gas Mark 5. Cook the pasta in 2 Tbsp of the olive oil till pasta is cooked but firm, drain and put aside. Chop onions finely and fry gently in the remaining olive oil until softened. Finely chop the garlic and add to the onions. Cut chicken and chorizo (if using) into 1cm / ½" cubes and add to pan. Cook until chicken has whitened. Cut aubergine (eggplant) into 1cm / ½" cubes and add to pan. Add the rest of the ingredients, apart from the cheese and season well with black pepper. Stir well to coat the ingredients. Transfer ingredients into the large glass roasting dish. Grate the cheese and sprinkle over the top. Bake in the middle of the over for 30 minutes. Serve immediately.  Top             Homepage             Print this recipe

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Chicken Pie

Chicken Pie  Prep.Time: 20 mins  Cook.Time: 75 mins  Difficulty: Moderate  Serves: 6 Tools  Large Saucepan  Large Glass Roasting Dish  Sharp Knife  Chopping Board  Wooden Spoon  Rolling Pin

Ingredients  4 Chicken Breasts  2 Red Onions  2 Cooking Onions  2-3 Cloves Garlic  2 Tbsp Olive Oil  Black Pepper  2 Chicken Stock Cubes  250ml/½pt Water  4 tsp Gravy Browning  250g/½lb Puff Pastry   (or ready made is fine)  1 egg  ½ tsp Mixed Herbs  ½ tsp Thyme  200g/7oz Mushrooms  knob of butter

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Peel and chop onions finely and fry in olive oil until soft. Add finely chopped garlic, sauté for a few minutes. Cut chicken to 2.5cm / 1" squares, add to pan and fry until whitened. Add stock cubes, pepper, and herbs and stir to coat all ingredients. Add the water, stir well, and then simmer for 20 minutes. Peel and quarter mushrooms and stir into chicken mixture. Mix gravy browning with a little cold water and pour slowly into pan, stirring constantly. When mixture is nice and thick, remove from heat and pour into glass roasting dish. Roll out pastry to about ½cm / ¼" thickness, ensuring it will cover the dish. Spread the knob of butter around the top edge of the glass dish to help the pastry stick. Lay pastry over dish and push into corners. Press all around the edge to seal. Cut off excess pastry and use this to make decorations for the pie if you wish. Brush pastry with beaten egg. Cut a little air vent in centre of pie. Bake in centre of oven for 40 minutes. Serve with season vegetables or chips and beans.   Pastry in recipes is given as a weight which applies to the amount of flour used not the total weight of pastry. As a rough guide 225g/8oz will cover a 30cm/20cm (12”/8”) large glass roasting dish. If you need more or less pastry, simply adjust the ingredients accordingly. If you are making the pastry in advance, wrap in cling film and refrigerate until required.  Top             Homepage             Print this recipe

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Chicken Stew with Dumplings

Chicken Stew with Dumplings  Prep.Time: 30 mins  Cook.Time: 90 mins  Difficulty: Medium  Serves: 6 Tools  4-5 Ltr/1 gallon   Saucepan with Lid  Large Saucepan  Sharp Knife  Chopping Board  Vegetable Peeler  Wooden Spoon

Ingredients  4 Large Chicken Breasts  2 Red Onions  2 Cooking Onions  3 Cloves Garlic  ½ Bottle of White Wine  4 Large Potatoes  200g/7oz Mushrooms  4 Carrots  2 Leeks  2 Turnips  2 Parsnips  3 Chicken Stock Cubes  1.25 ltr/2.2pts Hot Water  1 Tin Chopped Tomatoes  2 Cups of Potato Juice  2 Tbsp Pearl Barley  4 Tbsp Tomato Puree  1 tsp Mixed Herbs  ½ tsp Basil  ½ tsp Oregano  ½ tsp Paprika  Sprig of Rosemary  Black Pepper  Dumplings  100g/4oz Self raising Flour  50g/2oz Shredded Suet  A few Tbsp Water

Method Peel and chop onions finely and fry in olive oil in the 4-5 Litre / 1 Gallon saucepan with the lid on until soft. Peel and halve potatoes and cook till just turning soft (saving 2 cups of the potato water) and drain and allow to cool a bit. Add finely chopped garlic and rosemary to the onions and sauté for a few minutes. Cut chicken to 2.5cm / 1" squares, add to pan and fry until whitened. Crumble the stock cubes into a 1 litre / 2¼ pints of hot water and stir well. Add stock, potato water, tinned chopped tomatoes, pearl barley, herbs, tomato puree and paprika and stir well. Peel and slice carrots and add to the pan. Peel and halve the parsnip and turnips and cut into half moons and add to the pan. Peel and slice the leeks to 1cm / ½" thick, wash thoroughly and add to the pan with the potatoes. Add the white wine and stir thoroughly. Bring to the boil, then reduce heat and simmer with lid on for 60 minutes. Peel and halve mushrooms and add to stew. To make the dumplings mix the flour and suet with a few tablespoons of water to make a firm, pliable dough. Divide into 12 and roll softly into balls with floured hands. Add the dumplings to stew and cover with lid (turning heat up slightly). The dumplings take about 20-25 minutes. Serve in bowls with crusty bread.  Top             Homepage             Print this recipe

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Chicken With Basil & Tomato

Chicken With Basil & Tomato  Prep.Time: 10 mins  Cook.Time: 60 mins  Difficulty: Easy  Serves: 6 Tools  Large Frying Pan Lid  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  4 Large Chicken Breasts  1 Large Cooking Onion  3 Cloves Garlic  ½ Bottle of White Wine  200g/7oz Mushrooms  2 Chicken Stock Cubes  1 Tin Chopped Tomatoes  A Bunch of Basil  Black Pepper

Method Peel and chop onions finely and fry in olive oil in the large saucepan with the lid on until soft. Add finely chopped garlic to the onions and sauté for a few minutes. Cut chicken to 2.5cm / 1" squares, add to pan and fry until whitened. Finely chop the basil and add to the pan along with the chopped tomatoes and white wine. Crumble in the stock cubes and add pepper to taste. Stir well. Simmer without lid on for 40 minutes to reduce. Peel and halve mushrooms and add to the pan. Simmer for another 20 minutes. Serve with season vegetables.  Top             Homepage             Print this recipe

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Chilli Chicken

Chilli Chicken  Prep.Time: 20 mins  Cook.Time: 90 mins  Difficulty: Easy  Serves: 4-6 Tools  4-5 Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  4 Chicken Breasts  10cm/4" Chorizo Sausage  2 Red Onions  2 Cooking Onions  3 Cloves Garlic  2 Chillies  2 Tins Chopped Tomatoes  2 Tins of Kidney Beans  Half Tube Tomato Puree  2 Tbsp Olive Oil  Black Pepper  2 Chicken Stock Cubes  200g/7oz Mushrooms  1 tsp Ground Cumin  1 tsp Paprika  1-2 tsp Chilli Powder  1 tsp Mustard Powder  Splash Worcestershire Sauce  2 Tbsp Dark Soy Sauce  1 Sprig Rosemary  1 tsp Italian Seasoning  ½ tsp Thyme  ½ tsp Basil  1tsp Oregano  Jacket Potatoes or Rice  Parmesan or Cheddar

Method Chop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning). Finely chop the garlic and add to the onions. Finely chop the rosemary and add to mixture. Slice chorizo and then cut into into small cubes and add to pan. Finely slice chillies and add to saucepan. Saute for a few minutes then add the chicken. Cook until the chicken has whitened Add stock cubes, chilli powder, cumin, paprika, worcestershire sauce, dark soy sauce and mustard powder. Add black pepper to taste and stir well to coat the meat. Pour in tinned tomatoes and the remaining herbs, some pepper, and the tomato puree. Rinse kidney beans in cold water and add to pan. Stir well. Allow to simmer for 40-60 minutes. Peel and quarter the mushrooms and add to pan. Simmer for a further 10-15 minutes. Serve with rice or jacket potatoes and grated fresh parmesan or cheddar cheese.  Top             Homepage             Print this recipe

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Coq Au Vin

Coq Au Vin  Prep.Time: 30 mins  Cook.Time: 1½-2 hrs  Difficulty: Medium  Serves: 4 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Small Frying Pan  Sharp Knife  Chopping Board  Slotted Spoon  Wooden Spoon  Plate

Ingredients  8 Chicken Thighs  200g/7oz Bacon Lardons  300g/11oz Shallots   (Small Onions will do)  2 Cooking Onions  3 Cloves Garlic  425ml/¾pt Red Wine  3 Tbsp Olive Oil  150g/5oz   Button Mushrooms  1 Tbsp Plain Flour  1 Tbsp Butter  1 Bay Leaf  ½ tsp Mixed Herbs  ½ tsp Thyme  Black Pepper

Method Fry chicken, skin side down, in 2 Tbsp olive oil in the frying pan. You will have to do this in a couple of batches. When the skin has browned, turn the chicken over to brown the other side. When each batch is browned both sides, remove it to a plate using the slotted spoon. Slice the cooking onions finely and peel the shallots. Add 1 Tbsp olive oil to the saucepan and fry the lardons. When the lardons have browned, remove excess fat and add the onions and shallots. Finely chop the garlic and add to the onions and lardons. Lay the chicken on top of ingredients in saucepan. Sprinkle herbs over chicken and season with pepper. Pour wine around the chicken a little over the top. Put the lid on and simmer gently for 1 hour. Wash mushrooms, trim stalks and add to saucepan. Cook for a further 15 minutes. Mix the flour and butter to a paste. Remove chicken to a plate using a slotted spoon. Add the butter paste to the saucepan, stirring quickly until the sauce has thickened. Return chicken to the pan to warm through. Serve with boiled potatoes and vegetables.  Top             Homepage             Print this recipe

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Jambalaya

Jambalaya  Prep.Time: 20 mins  Cook.Time: 40 mins  Difficulty: Easy  Serves: 4-6 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  450g/1lb Chicken  85g/3oz Sausage Chorizo  6 Baby Squid  110g/4oz Cooked Prawns  2 Red Onions  2 Cooking Onions  3-4 Cloves Garlic  110g/4oz Rice  2 tbs Olive Oil  2 Chicken Stock Cubes  290ml/½ pint Hot Water  2 tsp Ground Ginger  ½ Ground Turmeric  ½ tsp Ground Paprika  Black Pepper

Method Peel and finely chop the onions. Fry in olive oil until soft. Peel and finely chop the garlic, add to the onions. Finely dice the chorizo and add to the saucepan. Cut the chicken into small cubes and add to saucepan. Sauté until cooked. Add the rice, stir ingredients until the rice turns opaque. Add the ginger, turmeric and paprika and stir well to coat all the ingredients. Dissolve the stock cubes in the hot water and add to the saucepan. Stir well, cover, and simmer for 20-30 minutes until all the water has been absorbed. Cut baby squid into rings and add to saucepan. When the squid is cooked, add the prawns. Season well with black pepper. As soon as the prawns are hot, serve in bowls.  Top             Homepage             Print this recipe

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Pasta Al Pollo

Pasta Al Pollo  Prep.Time: 20 mins  Cook.Time: 60-75 min  Difficulty: Easy  Serves: 4-6 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  500g/1.1lb Chicken  10cm/4" Length Chorizo   (optional)  2 Red Onions  2 Cooking Onions  4 Cloves Garlic  2 Tins Chopped Tomatoes  1 Red Pepper (optional)  1 Green Pepper (optional)  Half Tube Tomato Puree   (about 50g/2oz)  2 Tbsp Olive Oil  25cl/½pt Cheap White Wine  2 Chicken Stock Cubes  4 Bay Leaves  1 Sprig Rosemary  1 tsp Italian Seasoning  ½ tsp Mixed Herbs  ½ tsp Thyme  ½ tsp Basil  ½ tsp Oregano  ½ tsp Paprika  Black Pepper  200g/7oz Mushrooms  Medium Packet of Pasta  Parmesan or Cheddar

Method Chop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning). Finely chop the garlic and add to the onions. Finely chop the rosemary and add to mixture. If using peppers, decore, deseed, cut into 2.5cm / 1" cubes and add to pan. If using chorizo cut into small 1cm / ½" cubes and add to pan. Saute for a few minutes then add the chicken. Cook until whitened then add the stock cubes, black pepper to taste and stir well to coat the meat. Pour in tinned tomatoes, wine, the remaining herbs, the tomato puree and stir well. Allow to simmer for 30-45 minutes. Peel and halve the mushrooms and add to the saucepan. Simmer for a further 10-15 minutes. Serve with pasta of your choice and grated fresh parmesan or cheddar cheese.    When you cook the pasta add 2 Tbsp of olive oil to the water, to prevent the pasta sticking.  When cooked drain the pasta in a colander, but don't pour boiling water over it.  Top             Homepage             Print this recipe

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Southern Fried Chicken

Southern Fried Chicken  Prep.Time: 20-30 min  Cook.Time: 30-40 min  Difficulty: Easy  Serves: 6 Tools  Large Saucepan    or Deep Fat Fryer  2 Large Bowls  Chopping Board  Sharp Knife  Kitchen Paper

Ingredients  4 Chicken Breasts  50g/2oz Plain Flour  1 Egg  250ml/½pt Milk  Oil for Frying  Dash Hot Sauce  2 Tbsp Paprika  1tsp Oregano  1tsp Chilli Powder  1tsp Basil  1tsp Salt  1tsp Garlic Powder  Black Pepper

Method Cut Chicken into strips 2cm/1” wide. Beat egg in a bowl, add milk and hot sauce and stir together thoroughly. Add the chicken and leave to soak for 15-20 minutes. Preheat oven to 180ºC / 350ºF / Gas Mark 4. Heat the oil for frying. Place all the remaining ingredients in a separate bowl and mix together well. Drain chicken and coat each piece thoroughly with the spice mixture. Fry in the hot oil for 8-10 minutes. You will need to do this in a few batches. Drain each batch on kitchen paper. When all the chicken has been fried, place in the oven for 10 minutes. Serve with chips or salad.  Top             Homepage             Print this recipe

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Spicy Breaded Chicken

Spicy Breaded Chicken  Prep.Time: 20 mins  Cook.Time: 15-20 min  Difficulty: Moderate  Serves: 4 Tools  Large Frying Pan  3 Shallow Bowls  Sharp Knife  Large Plate  Tongs or Spatula  Chopping Board  Wooden Spoon  Cling Film  Kitchen Paper  Food Processor

Ingredients  450g/1lb Chicken  ½ Loaf of Bread  2 Eggs  2 Tbsp Flour  Oil for Frying  1tsp tsp Paprika  ½Black Cumin  Black Pepper

Method Mix flour, paprika, cumin and pepper together in one of the bowls. Beat eggs in another of the bowls. Cut the chicken into strips. Coat each strip of chicken well with the flour mixture and set aside. Using the food processor, blitz the bread (including the crusts) to breadcrumbs. Pour the breadcrumbs into the remaining bowl. Recoat the chicken with the flour then dip into the egg, ensuring that it is totally covered. Then drop straight into the breadcrumbs and coat well. Place on the plate and repeat until all the chicken is coated. Cover with cling film and put in the fridge for 30 minutes. Fry the chicken in about 1cm/½" oil until lightly browned, turning once using the tongs or spatula. You may need to do this in two or three batches. When each batch is cooked (roughly 10 minutes per batch) place on kitchen paper and keep in a warm oven until you are ready to serve. Delicious hot or cold.  Top             Homepage             Print this recipe

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Spicy Stuffed Peppers

Spicy Stuffed Peppers  Prep.Time: 20 mins  Cook.Time: 60 min  Difficulty: Easy  Serves: 4 Tools  Medium Saucepan  Large Oven Dish  Medium Mixing bowl  Sharp knife  Paring knife  Chopping Board  Wooden Spoon

Ingredients  450g/1lb Chicken Breats  6-7 Large Peppers  1 Large Onion  3-4 Cloves Garlic  2 Tbsp Olive Oil  for the marinade  Tin of chopped tomatoes  2 Chillies  2 tsp Chinese Five Spice  2 Tbsp Honey  4 Tbsp Dark Soy Sauce  Black Pepper

Method Chop and deseed the chillies and add to the mixing bowl with the rest of the marinade ingredients. Dice the chicken breasts into ½" / 1 cm cubes, add to the marinade and stir in well. Cover and leave to marinade. Finely dice and cook the onions in the olive oil, on a medium heat with a lid on until soft. While the onions are cooking, half, deseed and trim the peppers using the paring knife and lay them in the roasting dish. Pre-heat oven to 200°c / 400°f / Gas Mark 6. Finely chop the garlic and add to the soft onions. Stir well and cook gently for a few minutes. Turn the heat up and add the marinated chicken and juices. Stir well and cook on a higher heat till the chicken turns white. Spoon the contents of the pan into the peppers. Place the dish in the centre of the oven and cook for 60 minutes. Serve with seasonal vegetables or rice.  Top             Homepage             Print this recipe

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Stuffed Chicken Breast With Parma Ham

Stuffed Chicken Breast With Parma Ham  Prep.Time: 30 mins  Cook.Time: 40 mins  Difficulty: Moderate  Serves: 4 Tools  Small Frying Pan  Saucepan  Glass Roasting Dish  Sharp Knife  Chopping Board  colander  Cling Film

Ingredients  4 Chicken Breasts  100g/4oz Parma Ham  50g/2oz Mushrooms  3 Cloves of Garlic  4 Tbsp Olive Oil  Black Pepper  ½tsp Mixed Herbs

Method Finely chop garlic and fry gently in half of the olive oil. Finely dice the mushrooms and add to the pan with black pepper and herbs, fry gently. To butterfly the chicken, lay the breast on the chopping board, place one hand flat on the breast. Using a sharp knife cut horizontally, but not all the way through the breast. Now open out the breast to make a butterfly shape. Saving the juice for later, spread mushroom and garlic mixture over one half of each of the breasts then fold them back over themselves, ensuring the filling is covered. Put a saucepan of water on the heat ready to poach the chicken. Lay two pieces of ham, slightly overlapping, on the board. Place one breast on top and fold the ham over it, don't worry if it doesn't quite cover the whole breast. Cut a piece of cling film twice the length of the breast and lay the stuffed breast at one side, leaving an equal amount of film free at the top and bottom. Tightly roll the film around the breast. twist each end firmly and knot close to the filling. Repeat for each breast. Place each rolled breast in the boiling water and poach for 20 minutes. Preheat the oven to 200°c / 400°f / Gas Mark 6. Drain breasts in a colander. Cut off one knot and squeeze the other end to slide breasts out of cling film. Place in glass roasting dish. Drizzle over remaining olive oil and the juices saved from earlier. Roast on a high shelf for 20 minutes. Serve with seasonal vegetables.  Top             Homepage             Print this recipe

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 Print Pork Recipes  

Chinese Pork With Honey

Chinese Pork With Honey  Prep.Time: 20 mins  Cook.Time: 40 mins  Difficulty: Easy  Serves: 4 Tools  Glass Roasting Dish  Frying Pan  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  4 Thick Cut Pork Leg Steaks  1 Red Onion  1 Cooking Onion  4 Cloves Garlic  2 Tins Chopped Tomatoes  4 Tbsp Tomato Puree  2 Tbsp Olive Oil  1 Red Pepper  1 Green Pepper  1 Red Chilli (optional)  1 Green Chilli (optional)  6 Tbsp Soy Sauce  4 Tbsp Clear Honey  2 tsp Paprika  2 tsp Chinese 5 Spice  200g/7oz Mushrooms  Black Pepper  300g/10.5oz long grain rice

Method Trim excess fat off the pork and cut into small cubes. Put the pork in the glass roasting dish. Peel mushrooms and cut into quarters, add to dish. De-seed and thinly slice peppers and chillies (optional) and add to dish. Now add all other ingredients except onions and rice. Mix well and leave to marinade while doing onions. Pre-heat oven to 220°c / 400°f / Gas Mark 7 Peel and thinly slice the onions and fry gently in the olive oil until soft. Once softened, add to glass dish. Place uncovered in centre of oven for 20 minutes. Remove from oven, stir well and return to oven for a further 20 minutes. While the pork is cooking, boil rice until tender. Once rice is cooked, transfer to a colander and pour boiling water over to remove starch. Serve.    When we cook this dish we use a 2nd glass dish and put about 60% of the ingredients in it.  Then we put the chillies in that dish for a spicy dish and the children have the other dish.  Top             Homepage             Print this recipe

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Crusted Pork Chops

Crusted Pork Chops  Prep.Time: 15 mins  Cook.Time: 30-35 min  Difficulty: Easy  Serves: 4 Tools  Food Processor  Mixing Bowl  Sharp Knife  Chopping Board  Garlic Crusher

Ingredients  4 Pork Chops  50g/2oz Bread    with Crusts Removed  2 Cloves Garlic  4 Tbsp Olive Oil  2 Sprigs Fresh Thyme  1 Sprig Fresh Rosemary  1 Tbsp Wholegrain Mustard  1 tsp Mixed Herbs  Black Pepper

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Lay chops on grill tray. Blitz breadcrumbs with fresh herbs and pepper to fine breadcrumbs. Peel and crush garlic. Mix breadcrumbs, garlic, oil, and mustard together. Spread over chops. Place in centre of oven for 25-30 minutes. Finish off under the grill for 2-3 minutes until topping is nicely browned. Serve with potatoes and vegetables of your choice.  Top             Homepage             Print this recipe

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Quiche Lorraine

Quiche Lorraine  Prep.Time: 20 mins  Cook.Time: 60-65 min  Difficulty: Moderate  Serves: 6-8 Tools  9"/23cm Flan Tin  Baking Beans  Baking Paper

Ingredients  375g/11oz Short Crust Pastry    (ready rolled)  5 Rashers Smoked Bacon  2 Egg Yolks  2 Eggs  450ml/¾pt Milk  100g/3.5oz Grated Cheese  Black Pepper

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Grease tin well with butter. Lay pastry over the tin and press into edges, trim around edge. Place a sheet of baking paper over this and fill with baking beans. Bake in oven for 20-25 minutes or until golden. Grill bacon until slightly crispy then chop roughly. When pastry is ready, remove beans and paper. Reduce oven heat to 150°c/300°F/Gas Mark 2. Lay bacon in the base and sprinkle cheese on top. Beat eggs and yolks, add milk and fresh black pepper. Pour mixture into flan, up to ¾ full saving the rest for later. Place flan in centre of oven for 15 minutes. Add rest of mixture and cook for 30-40 minutes or until firm. Serve hot or cold.  Top             Homepage             Print this recipe

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Pork with Red Wine Reduction

Pork with Red Wine Reduction  Prep.Time: 10 mins  Cook.Time: 20-30 min  Difficulty: Easy  Serves: 4 Tools  Large Non-Stick Frying Pan  Ovenproof Dish  Wooden Spoon

Ingredients  4 Pork Leg Steaks  200g/4oz Mushrooms  1 Red Onion  1 Tbsp Olive Oil  ½ pt Red Wine  ¼ pt Hot Water  1 Pork or    Vegetable Stock Cube  2 Tbsp Butter or Spread  Black Pepper

Method Pre-heat oven to 180°c / 350°f / Gas Mark 4. Fry pork in olive oil for no more than 7 minutes each side on a medium-high heat. Remove chops and put in an ovenproof dish. Put in oven to finish cooking. Peel and finely chop onion. Add onion to pan and fry until softened. Add the wine and stir to de-glaze pan. Cook until the wine has reduced by about two thirds. Crumble the stock cube into the hot water and stir to dissolve. Add the stock to the pan. Peel and trim the mushrooms. Add mushrooms to the pan and some black pepper to taste. Continue cooking on a high heat until the liquid has reduced by half. Remove chops from oven and place on serving plates with reduction spooned over them. Serve with mashed potatoes and seasonal vegetables.  Top             Homepage             Print this recipe

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Sausage Chilli

Sausage Chilli  Prep.Time: 30 mins  Cook.Time: 45 mins  Difficulty: Easy  Serves: 6-8 Tools  4-5Ltr/1 gallon  Frying Pan   Saucepan with Lid   (vented if you have one)  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  Pack of Sausages  2 Red Onions  2 Cooking Onions  2 Chillies  4 Cloves Garlic  3 Tins Chopped Tomatoes  2 Tins of Kidney Beans  1 Tin of Baked Beans  Half Tube Tomato Puree  2 Tbsp Olive Oil  Black Pepper  3 Beef Stock Cubes  200g/7oz Mushrooms  1 tsp Ground Cumin  1 tsp Paprika  1-2 tsp Chilli Powder  1 tsp Mustard Powder  Splash Worcestershire Sauce  2 Tbsp Dark Soy Sauce  1 Sprig Rosemary  1 tsp Italian Seasoning  1 tsp Thyme  1 tsp Basil  1 tsp Oregano  Jacket Potatoes or Rice  Parmesan or Cheddar

Method Chop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning). While the onions are cooking brown off the sausages in the frying pan and leave to cool. Finely chop the garlic and add to the onions. Finely slice chillies and add to saucepan. Finely chop the rosemary and add to mixture. Cut the sausages into 1cm / ½ pieces and add to the pan. Add stock cubes, chilli powder, cumin, paprika, worcestershire sauce, soy sauce and mustard powder. Season well with black pepper and stir well to coat the sausages. Pour in tinned tomatoes, the remaining herbs and the tomato puree. Rinse kidney beans in cold water and add to pan Add baked beans and stir well. Allow to simmer for 30 minutes. Peel and quarter the mushrooms and add to pan. Simmer for a further 10-15 minutes. Serve with rice or jacket potatoes and grated fresh parmesan or cheddar cheese.  Top             Homepage             Print this recipe

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Sausage Stew

Sausage Stew  Prep.Time: 20 mins  Cook.Time: 90 mins  Difficulty: Easy  Serves: 8 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Sharp Knife  Vegetable Peeler  Chopping Board  Wooden Spoon

Ingredients  24 Pork Chipolatas  10cm/4" Length Chorizo  2 Red Onions  2 Cooking Onions  3-4 Cloves Garlic  2 Tins Chopped Tomatoes  1 Tin Kidney Beans  1 Tin Chickpeas  Half Tube Tomato Puree  2-3 Large Carrots  350g/10.5oz Mushrooms  1Ltr/2 Pts Hot Chicken Stock   (or 3 Chicken Stock Cubes    in 1Ltr/2 Pts Hot Water)  1tsp Paprika  1tsp Mixed Herbs  1tsp Oregano  1tsp Thyme  Black Pepper

Method Put the sausages on to grill, turning occasionally. Chop the onions and fry over a medium heat in olive oil, until soft (if you do this with a lid on there is less chance of burning). Finely chop the garlic and add to the onions (keep the lid on). Cut the chorizo into small cubes and add to the pan. When the sausages are browned, cut them into 2.5cm / 1" lengths and add to pan. Cut the carrots in half lengthways then slice into half-moons and add to the pan. Add tinned tomatoes and stock. Drain and rinse kidney beans and chick peas and add to pan and stir well. Mix in herbs, paprika, and good amount of pepper, followed by the tomato puree. Stir for a few minutes and then reduce the heat. Put the lid back on, and allow to simmer for 45 - 60 minutes, stirring occasionally. Peel and halve the mushrooms and stir into stew. Cook for further 15 minutes. Serve with crusty bread.    This dish will serve 4 people for 2 meals, so freeze rest or serve next day with dumplings for variety.  Top             Homepage             Print this recipe

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Sausage Toad

Sausage Toad  Prep.Time: 30-40 min  Cook.Time: 50-55 min  Difficulty: Easy  Serves: 4 Tools  Large Mixing Bowl  Large Roasting Dish  Balloon Whisk

Ingredients  450g/1lb Sausages  100g/4oz Plain Flour  2 Eggs  125ml/¼pt Milk  125ml/¼pt Water  4Tbsp Oil  Pinch of Salt  Black Pepper

Method Place the flour, salt and black pepper in the mixing bowl and make a well in the centre. Break the eggs into the well. Using the balloon whisk, mix to a paste, incorporating some of the flour from the edges. Gradually add the milk and water, whisking all the time. Leave to rest at room temperature. Grill the sausages until they are brown but not cooked all the way through. Preheat the oven to 220ºC/425ºF/Gas Mark 7. Place the oil in the roasting dish and heat in the oven until very hot. Add the sausages to the dish then pour the batter in. Bake in the oven for about 40 minutes or until the batter has risen and browned. Serve with seasonal vegetables and gravy.  Top             Homepage             Print this recipe

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Spaghetti Alla Carbonara

Spaghetti Alla Carbonara  Prep.Time: 10 mins  Cook.Time: 15 mins  Difficulty: Easy  Serves: 4 Tools  Large Saucepan  Large frying pan  Mixing Bowl  Colander  Cheese Grater  Sharp Knife  Fork  Chopping Board  2 Wooden Spoons

Ingredients  210g/7oz Smoked Pancetta  50g/2oz    Pecoroni Romano Cheese  6 Large Eggs  50ml/2floz Double Cream  450g/1lb Dried Egg Spaghetti  2Tbsp Olive Oil  Black Pepper

Method Heat water in the large saucepan and add the pasta when it starts boiling. Finely dice the pancetta and and preheat the frying pan. When the spaghetti has been cooking for about five minutes start frying the pancetta on a medium-high heat. While these are cooking break the eggs into a bowl. Finely grate the Pecorini Romano cheese and add about 4/5 to the eggs. Add the cream and freshly ground black pepper to taste and whisk together using a fork. When the spaghetti is cooked drain and return immediately to the large saucepan (take the saucepan off the heat). Add the pancetta (which should be golden and crispy), including the fat. Pour over the egg mixture. Using the two wooden spoons thoroughly mix together. Heat from the spaghetti will cook the egg, just make sure it doesn't curdle. Serve into 4 preheated bowls. Garnish with the remaining Pecorini Romano cheese.    When you cook the pasta add 2 Tbsp of olive oil to the water, to prevent the pasta sticking.  When cooked drain the pasta in a colander, but don't pour boiling water over it.  You can replace the cream with olive oil or butter for a more authentic Italian version of the dish.  Top             Homepage             Print this recipe

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Spanish Quiche

Spanish Quiche  Prep.Time: 20 mins  Cook.Time: 60-65 min  Difficulty: Moderate  Serves: 6-8 Tools  9"/23cm Flan Tin  Baking Beans  Baking Paper  Small Frying Pan

Ingredients  375g/11oz Short Crust Pastry    (ready rolled)  3"/7.5cm Chorizo Sausage  1 Small Red Onion  ½ Red Pepper  2 Cloves Garlics  Pinch Paprika  ½tsp Oregano  2 Egg Yolks  2 Eggs  450ml/¾pt Milk  100g/3.5oz Grated Cheese  Black Pepper

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Grease tin well with butter. Lay pastry over the tin and press into edges, trim around edge. Place a sheet of baking paper over this and fill with baking beans. Bake in oven for 20-25 minutes or until golden. Grill bacon until slightly crispy then chop roughly. When pastry is ready, remove beans and paper. Reduce oven heat to 150°c/300°F/Gas Mark 2. Finely slice onion and fry in a little olive oil until soft. Core, deseed and finely slice red pepper and add to onions. Finely chop and add garlic and fry for a few minutes. Lay chorizo slices in the flan base and pour onion mixture over the top. Sprinkle cheese over the onions. Beat eggs and yolks, add milk, oregano, paprika, and fresh black pepper. Pour mixture into flan, up to ¾ full saving the rest for later. Place flan in centre of oven for 15 minutes. Add rest of mixture and cook for 30-40 minutes or until firm. Serve hot or cold.  Top             Homepage             Print this recipe

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Stuffed Aubergine With Chorizo

Stuffed Aubergine With Chorizo  Prep.Time: 20 mins  Cook.Time: 50 mins  Difficulty: Easy  Serves: 2 Tools  1 Large Glass Roasting Dish  Small Saucepan with Lid  Small Frying Pan  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  2 Large Aubergines  10cm/4" Length Chorizo  2 Cooking Onions  2 Cloves Garlic  4 Large Tomatoes  2 Tbsp Tomato Puree  1tsp Basil  1tsp Italian Seasoning  3Tbsp Olive Oil  Black Pepper  topping  2oz Breadcrumbs  2oz Cheddar Cheese  2oz Butter or Spread

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Cut the aubergines in half, score with a sharp knife and brush with 1 tablespoon of the olive oil. Place the aubergines in roasting dish in the oven for 20 minutes. Chop the onions and fry over a medium heat in remaining olive oil in the small saucepan, until soft. Finely chop the garlic and add to the onions (keep the lid on). Finely dice the chorizo into small cubes and add to onions and garlic. Finely dice the tomatoes and add to the pan. Add the tomato puree, herbs and black pepper, stir well and turn the heat off under the pan. Remove aubergines from the oven and scoop the centre into the pan. Mix up the ingredients and refill the aubergines. For the topping melt the butter in the frying pan, turn off heat and add the breadcrumbs stirring well. Place this on top of the filled aubergines and cover with the grated cheese. Return to the oven and cook for a further 20 minutes. Serve immediately.    Just double the ingredients for a meal for four.  Top             Homepage             Print this recipe

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Soups and Lunches

All sorts of soup recipes, lunch recipes and snack recipes. Classis soups like Chicken, Tomato and Stilton and Brocolli and a selection of soups inspired from our travels. Lunches and snacks include pitta bread pizzas and bacon and tomatoes.

Starters

Cold and hot starters to get the taste buds jangling. Healthy Rice Salad and Onion Salad that are very easy and cheap to make. Hot starters like Cheesy Garlic Bread and garlic Mushrooms to wet the appetite.

Red Meat Mains

Homemade dinner recipe favourites like Bolognese, Old Fashioned Mince and Lasagne. Lots of different pies such as Beef and Ale Pie and Shepherds Pie. Meals for entertaining guests such as Beef Bourguignon and Moussaka. Plus a nice selection of spicy dinner recipes such as Chilli Con Carne are all on this page.

White Meat Mains

Homemade dinner recipe favourites like Chicken Kiev, Chicken Pasta Bake and Quiche Lorraine. Also lots of meals for entertaining guests such as Coq Au Vin, Stuffed Chicken Breast With Parma Ham and Spaghetti Alla Carbonara. A nice selection of spicy dinner recipes such as Chinese Pork with Honey are also on this page.

Other Mains

A lovely selection of vegetarian mains such as Ratatouille and fish and seafood mains including fish and chips.

Curries

All sorts of spicy curry recipes such as Chicken Jalfrezi and Lamb Vindaloo.

Sides

Homemade cold and hot side dishes to enhance the mains or as a compliment to salads or cold meats. These cheap side dishes are very easy to make and really go well with most dinners.

Desserts

Cold and hot dessert recipes that really finish off a meal. Whether entertaining or just cooking for the family these dessert recipes are a real winner.

Cakes and Pastries

Delicious homemade cake recipes and pastry recipes, naughty but ever so nice. The children love these recipes and homemade biscuits are so much better for them than the packet variety.