Serves 4
500g new potatoes; 4 chicken fillets; 6tbsps mixed fresh herbs, such as parsley,chives, chervil &mint;
1 garlic clove, crushed; 6tbsps creme fraiche; 8 baby leeks; 2 chicory heads, halved lenghtways; 150ml chicken stock; pepper, freshly ground.
1. Place potatoes in a pot of boiling water and cook for 12 to 15 minutes until tender, then drain and cut into bite sized pieces.
2.Make a slit lenghtways down the side of the chicken fillets to form a pocket, ensuring that you do not cut all the way through. Mix together the herbs, garlic and creme fraiche, season well with pepper then spoon a little into each chicken pocket.
3. Put the leeks, chicory and potatoes in an ovenproof dish. Pour over the stock, then lay the chicken fillets on top. Spoon over remaining creme fraiche, then bake in the oven 200oc, for 25 to 30 minutes.
Monday, December 27, 2010
Caramel Triangles
INGRDIENTS:
BASE: 4oz butter; 2oz caster sugar; 6oz wholemeal flour.
MIDDLE: 4oz butter; 2oz soft brown sugar; 1 tin of condensed milk;
TOP SECTION: 4oz plain good quality chocolate; 4tbsps cream.
METHOD: Cream butter & sugar until light & fluffy. Add flour and mix till it comes together. Knead until smooth. Roll out to a square and then press evenly into a 23cm/9inch shallow square tin. Prick well with a fork, bake in the oven 180c, for 25minutes until lightly golden, leave to cool in the tin. Middle: put butter, sugar & condensed milk in pan on a low heat, keep stirring gently until dissolved. Bring slowly up to boil, then cook, stirring constantly, for 5to7minutes, until thickened. Cool slightly, then pour over the top of the base in the tin. Leave to set. Top Section: Melt chocolate and cream over a pan gently simmering water. Spread over the caramel. Let set in fridge. Then cut into triangles.
BASE: 4oz butter; 2oz caster sugar; 6oz wholemeal flour.
MIDDLE: 4oz butter; 2oz soft brown sugar; 1 tin of condensed milk;
TOP SECTION: 4oz plain good quality chocolate; 4tbsps cream.
METHOD: Cream butter & sugar until light & fluffy. Add flour and mix till it comes together. Knead until smooth. Roll out to a square and then press evenly into a 23cm/9inch shallow square tin. Prick well with a fork, bake in the oven 180c, for 25minutes until lightly golden, leave to cool in the tin. Middle: put butter, sugar & condensed milk in pan on a low heat, keep stirring gently until dissolved. Bring slowly up to boil, then cook, stirring constantly, for 5to7minutes, until thickened. Cool slightly, then pour over the top of the base in the tin. Leave to set. Top Section: Melt chocolate and cream over a pan gently simmering water. Spread over the caramel. Let set in fridge. Then cut into triangles.
Honey chicken and brown rice
Serves 4
200g brown rice; 4 chicken fillets; 4tsp oil; 3tbsp wholegrain mustard; 4tbsp honey; 4tbsp red wine vinegar.
1. Cook rice as directed on the packet. Drain when ready.
2. Skin the chicken fillets and slice into strips. Heat the oil in wok or large frying pan and stir fry the chicken in two batches until golden and just cooked through. Set aside and keep warm.
3. When the rice is cooked, combine it with the chicken in the wok or pan, and heat up if necessary.
4. Combine honey, mustard and vinegar and stir into the rice and chicken.
5. Serve at once with steamed vegetables.
Calories, 390; Fat, 7g.
200g brown rice; 4 chicken fillets; 4tsp oil; 3tbsp wholegrain mustard; 4tbsp honey; 4tbsp red wine vinegar.
1. Cook rice as directed on the packet. Drain when ready.
2. Skin the chicken fillets and slice into strips. Heat the oil in wok or large frying pan and stir fry the chicken in two batches until golden and just cooked through. Set aside and keep warm.
3. When the rice is cooked, combine it with the chicken in the wok or pan, and heat up if necessary.
4. Combine honey, mustard and vinegar and stir into the rice and chicken.
5. Serve at once with steamed vegetables.
Calories, 390; Fat, 7g.
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