(Serves 4)
Ingredients
_ A saucepan, baking sheet, deep frying pan and 4 ramekins
_ 3 eggs
_ Salt
_ Olive oil
_ 85g self-raising flour
_ 2 skinless, boneless chicken breasts
_ 150g assorted mushrooms (crimini, shiitake, button)
_ 2 medium-sized leeks
_ 1 clove garlic
_ 1tbsp margarine (Flora)
_ 3tbsp fresh parsley, chopped
_ 1tsp fresh thyme
Preparation time 15 minutes
Cooking time 40 minutes
Serves 6
Per serving:
Calories 370
Carbohydrates 23g
Fat 26g (15g sat)
Ingredients
50g butter
1 large onion, finely chopped
700g trimmed leeks, chopped
1tbsp plain flour
1.4l (2½ pints) chicken or turkey stock
142ml carton double cream
2 level tsp grainy mustard
225g Stilton, diced
Shavings of Stilton.
Ingredients
MARINADE
garnish
Method:
MARINADE: Combine all ingredients until well mixed.
1. Slice chicken into strips. Place in marinade for at least one hour. Thread chicken onto wooden skewers.
2. Bake kebabs at 200°C in the marinade, covered, for about 15 minutes until cooked through.
3. Place a cherry on top of each skewer.
Ingredients
Method
1. Gently simmer peaches, curry powder, stock and sultanas in water
2. Add oat bran to thicken
3. Flatten chicken breast with meat hammer
4. Place filling onto flattened chicken breast and roll
5. Place rolls in foil and cover with remaining fruit, sugar and balsamic vinegar
6. Place on braai for 8 – 12 minutes
Ingredients:
500g cooked Chicken (skinned and deboned)
400g cooked Sweet potato (cubed)
Curry sauce:
5ml olive/canola oil
1 large onion
5ml minced garlic
2 tsp curry powder
3ml turmeric
5ml chicken spice
2ml salt
60ml brown grape vinegar
250ml water
15ml apricot jam
Method:
1. Prepare sauce by first frying the onions in a non-stick pan until brown. Then add all other spices and garlic, combining well
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| By N2H | |||||||