Recipes
- LisaPhillips
- Student
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- artyfartymack
- Great-Grandparent
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- Little kid
- Posts: 249
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- Location: Chelmsford
homemade chicken nuggets
For Mummy to Jayden, hope u like them sam!
2 boneless skinless chicken breast
small bowl of milk
breadcrumbs
chedder cheese
olive oil
1) Cut the chicken into about ten pieces per breast and place in the small bowl of milk
2) Pour the breadcrumbs into another bowl. Finely grate the same amount of cheese and add to the breadcrumbs, rub together mixing well
3)Take milky chicken and dip into breadcrumbs rolling around and pressing mixture firmly into the chicken.
4)Preheat the oven between 200' and 220'. Prepare oven dish with olive oil spread onto the greasepoof paper and place nuggets on it.Drizzle plenty of oil onto the chicken and then cook in the oven for 15 minutes
2 boneless skinless chicken breast
small bowl of milk
breadcrumbs
chedder cheese
olive oil
1) Cut the chicken into about ten pieces per breast and place in the small bowl of milk
2) Pour the breadcrumbs into another bowl. Finely grate the same amount of cheese and add to the breadcrumbs, rub together mixing well
3)Take milky chicken and dip into breadcrumbs rolling around and pressing mixture firmly into the chicken.
4)Preheat the oven between 200' and 220'. Prepare oven dish with olive oil spread onto the greasepoof paper and place nuggets on it.Drizzle plenty of oil onto the chicken and then cook in the oven for 15 minutes
[img]http://i689.photobucket.com/albums/vv254/romanticemsie/photoshop%20Amber/signaturepic.jpg[/img]
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- Little kid
- Posts: 249
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- Location: Chelmsford
Chunky Tuna Cakes
2 x 200g of tinned tuna steak
1kg basic potatoe
1 bunch of spring onion
flour
cooking oil
1)Peel potatoes boil and mash, add the tins of drained tuna and chopped spring onions.
2) Roll the mixture into 8 balls then flatten into fishcakes, cover with flour and bake lightly on a non stick tray for 30min at 200' turning halfway through.
1kg basic potatoe
1 bunch of spring onion
flour
cooking oil
1)Peel potatoes boil and mash, add the tins of drained tuna and chopped spring onions.
2) Roll the mixture into 8 balls then flatten into fishcakes, cover with flour and bake lightly on a non stick tray for 30min at 200' turning halfway through.
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- Little kid
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Spinach Stuffed Mushrooms
284g Spinach
12 large mushrooms
45g butter
20g finley chopped onion
2 cloves of garlic peeled and diced
95ml double cream
25g grated cheese
salt and pepper
1)Preheat oven 200'
2)Grease baking dish, cook spinach and drain.
3)Remove mushroom stems and finley chop, melt 3 tablespoon butter on a medium heat mixing in onion and garlic, cook 5 min then mix in mushroom stems and cream, bring to the boil, mix in cheese and pepper.
4)stuff mushrooms and cook for 30min or till browned
12 large mushrooms
45g butter
20g finley chopped onion
2 cloves of garlic peeled and diced
95ml double cream
25g grated cheese
salt and pepper
1)Preheat oven 200'
2)Grease baking dish, cook spinach and drain.
3)Remove mushroom stems and finley chop, melt 3 tablespoon butter on a medium heat mixing in onion and garlic, cook 5 min then mix in mushroom stems and cream, bring to the boil, mix in cheese and pepper.
4)stuff mushrooms and cook for 30min or till browned
[img]http://i689.photobucket.com/albums/vv254/romanticemsie/photoshop%20Amber/signaturepic.jpg[/img]
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- Little kid
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Mild Thai Curry
bunch chopped spring onions
small bunch corriander chopped
4 chicken fillets diced
half can of cocnut milk
juice and zest of lime
1tbspn ov vegtable oil
basmati rice
1)Fry the chicken in vegtables till cooked through.
2)Add half the spring onions and coconut milk, add juice and zest of lime, simmer for 10min
3)Add rest of spring onions and chopped corriander and serve with rice
(add thai curry paste 2 teaspoons to add spice)
small bunch corriander chopped
4 chicken fillets diced
half can of cocnut milk
juice and zest of lime
1tbspn ov vegtable oil
basmati rice
1)Fry the chicken in vegtables till cooked through.
2)Add half the spring onions and coconut milk, add juice and zest of lime, simmer for 10min
3)Add rest of spring onions and chopped corriander and serve with rice
(add thai curry paste 2 teaspoons to add spice)
[img]http://i689.photobucket.com/albums/vv254/romanticemsie/photoshop%20Amber/signaturepic.jpg[/img]
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- mummy2jayden
- Weight-loss Supremo
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- Our very own Christmas Elf
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- artyfartymack
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- artyfartymack
- Great-Grandparent
- Posts: 6437
- Joined: Wed Apr 09, 2008 5:56 pm
- Location: Brentwood
- Contact:
- artyfartymack
- Great-Grandparent
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- Joined: Wed Apr 09, 2008 5:56 pm
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Butternut Squash Risotto
Serves 4
3x chicken breasts
1 large butternut squash
4 x rashers bacon
1 large red onion
handfull of mushrooms
Vegtable stock
Glass of white wine
How to:
Cut butternut squash in half, scoop out seeds and put a knob of butter and some garlic in the hole.
Roast in a hot oven 200 for approx 45 mins or until really soft and golden.
Whilst the squash is roasting, fry up some chopped bacon, diced chicken, diced mushrooms and your red onions diced and put to one side once cooked.
Start off your risotto rice (ignore the bit on the back of the packet about also doing your onions) in butter and add wine as instructed. I find you need double the amount of stock and add it really slowly, cooking and stirring rice for just over ½ an hour. It’s really laborious, but the longer you take the nicer and creamier the risotto rice becomes.
Once your squash is cooked, scoop out all the flesh and add to the cooked rice and all of your other cooked ingredients. You can also add mixed herbs or similar for added taste.
Stir it all in together in your wok on a low heat so it all warms up again.
Serve sprinkled with chopped fresh chives.
Good luck
xx
3x chicken breasts
1 large butternut squash
4 x rashers bacon
1 large red onion
handfull of mushrooms
Vegtable stock
Glass of white wine
How to:
Cut butternut squash in half, scoop out seeds and put a knob of butter and some garlic in the hole.
Roast in a hot oven 200 for approx 45 mins or until really soft and golden.
Whilst the squash is roasting, fry up some chopped bacon, diced chicken, diced mushrooms and your red onions diced and put to one side once cooked.
Start off your risotto rice (ignore the bit on the back of the packet about also doing your onions) in butter and add wine as instructed. I find you need double the amount of stock and add it really slowly, cooking and stirring rice for just over ½ an hour. It’s really laborious, but the longer you take the nicer and creamier the risotto rice becomes.
Once your squash is cooked, scoop out all the flesh and add to the cooked rice and all of your other cooked ingredients. You can also add mixed herbs or similar for added taste.
Stir it all in together in your wok on a low heat so it all warms up again.
Serve sprinkled with chopped fresh chives.
Good luck
xx
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- Settler
- Posts: 1046
- Joined: Fri Apr 11, 2008 6:13 pm
- Location: Braintree
New Orleans Chicken
(I got the recipe off the back of a Worcestershire Sauce bottle!)
Chicken breasts
2-4 tbsp Worcestershire sause
3 tbsp clear honey
3 tbsp tomato puree
1 tsp ginger
1 tbsp of water
Score and fry the chicken in butter for 8-10 minutes.
Add the marinade to the pan.
Baste the chicken contiuously
Reduce the sauce to a glossy glaze.
Serve with rice or roasted vegetables.
Chicken breasts
2-4 tbsp Worcestershire sause
3 tbsp clear honey
3 tbsp tomato puree
1 tsp ginger
1 tbsp of water
Score and fry the chicken in butter for 8-10 minutes.
Add the marinade to the pan.
Baste the chicken contiuously
Reduce the sauce to a glossy glaze.
Serve with rice or roasted vegetables.
Charlotte
xxx
When it rains, look for rainbows. When it's dark, look for stars x
xxx
When it rains, look for rainbows. When it's dark, look for stars x
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