– large brown mushrooms
– 500g mince
– 12 Jacobs cream crackers
– 8 sprigs flat leaf parsley
– 2 heaped tsp Dijon mustard
– 1 large egg
– salt & pepper
– olive oil
– wrap the crackers in a tea towel and smash until fine
– finely chop parsley
– add crackers, mustard, parsley & mince to a bowel
– crack in the egg with salt & pepper
– scrunch up with your hands and mix well
– divide into 6 and mound into a round shape
– drizzle with olive oil
– fry the mushrooms whole in olive oil until slightly cooked
– cool the patties in the pan and press them down slightly with a spatula
– slice all you toppings and construct your burger
200g yellowfin tuna steak
1 x red chilli
1 x spring onion
1 x lemon
-Using a sharp knife thinly slice the tuna.
-Place on a plate and squeeze the juice of half the lemon over (the acidity will start to cook the fish).
-Slice the spring onion and chilli.
-Arrange the tuna on a plate and sprinkle with the spring onion, chilli, garlic and rocket.
-Drizzle with some soy sauce and serve!
2 sprigs of thyme⠀
2 chicken breasts⠀
30g grated Parmesan⠀
6 slices of Prosciutto ⠀
– pick the thyme leaves off the stalks. ⠀
– carefully score the underside of the chicken breasts in criss cross fashion with a small knife. ⠀
– season with a little pepper (you don’t need salt as the prosciutto is quite salty). ⠀
– lay your breasts next to each other and sprinkle over most of the thyme leaves. ⠀
– grate a little lemon zest over them and sprinkle with parmesan. ⠀
-lay 3 prosciutto slices on each chicken breast overlapping them slightly. ⠀
– drizzle a little olive oil and sprinkle with the remaining thyme leaves. ⠀
– put a square of plastic wrap over each breast and give them a few really good bashes with there bottom of a saucepan until they are about 1/2 inch thick. ⠀
– put a frying pan over a medium heat. Remove the plastic wrap and carefully transfer the chicken breasts, prosciutto side down, into the pan. Drizzle over some olive oil. Cook for 3 minutes on each side, turning halfway through giving the hame side an extra 30 seconds to crisp up.⠀
– either serve the chicken breast whole or cut them into thick slices and pile them on a place. ⠀
– serve with lemon wedges for squeezing over and a good drizzle of olive oil⠀
Bacon (I usually use back or shoulder)
Flour (2 Tablespoons)
Milk (Probably 2 cups or 3 cups)
Butter or margarine
Fry bacon in pan till crispy (as you like to eat it)
Drain on paper towel or serviette until you need it later
Bring pot of water to boil (easier to boil in kettle and then pour in pot)
Add 1/2 teaspoon salt
Add macaroni (I have to guess as I don’t measure) – probably 1 cup
Make sure it stays on the boil – so add a bit at time
Boil for probably about 10 minutes – when you break open a piece it must not be white in middle – or else eat it – it must be soft
Drain and keep till ready
Melt 2 tablespoons of butter in pot.
Add 2 tablespoons of flour and stir in (remove off heat to do this)
When smooth, put back on heat and cook while stirring for 1 minute – This is called a Roux
Remove off heat.
Add a bit of milk at a time stirring, stirring.
As it becomes thinner, put back on heat and then add milk, still stirring all the time. If you don’t do this carefully you will get lumps
I have guessed about 2 cups – I just go on till I see it is a reasonable consistency.
Grate cheese – about 1 cup when grated (this will make the mixture a bit thicker
Add salt and pepper to taste.
When all this looks cool and tastes cool then cut up bacon into it.
Then put cooked macaroni into a dish that can go into oven
Pour sauce over
Grate cheese on top
Put oven on to GRILL and grill till cheese goes all crisp on top
2 red onions
1 red pepper
1 yellow pepper
6 pieces of chicken
4 garlic cloves
Bunch of thyme
tsp of paprika
2 tbsp of balsamic
Preheat oven to 180 celsius/350 farenheit.
Quarter tomatoes & onions and roughly chop peppers.
Squash garlic cloves and add everything to the tray.
Sprinkle with thyme leaves & paprika.
Add 2 tbsp of olive oil and the balsamic and some salt & pepper.
Toss everything to coat well and spread evenly on tray. Make sure chicken isn’t covered by vegetables.
Roast for 1 hour, basting a couple times with tray juices.
1 red pepper
1 red onion
4 chicken breasts cut into strips
Large lettuce leaves
Cheddar cheese, grated
-Mix the chicken, onion & red pepper in a bowl with the cumin, paprika, olive oil and juice of 2 limes.
-Fry in a hot griddle pan until cooked.
-Lay out you lettuce leaf & add some salsa, guacamole, sour cream & chicken.
-Sprinkle with cheese.
-Carefully wrap & enjoy!
2 chicken breasts
Portuguese chicken spice
Cook pasta in boiling water until al dente.
Cut chicken into strips and season with Portuguese chicken spice.
Fry crushed garlic with the chopped onion until cooked.
Add the chicken to the pan until half cooked.
Add the halved cherry tomatoes and cook for another 2 mins.
Pour 200-250ml of cream into the pan and simmer until thickened.
Add chopped basil leaves and add to the drained pasta.
Sprinkle with Parmesan cheese and enjoy!
300g chicken breast strips
3 tbsp cake flour
15 ml olive oil
15 ml butter
1 onion, cut into thin slices
2 cloves crushed garlic
5 ml paprika
1 punnet button mushrooms, sliced
1 red pepper, sliced
1 Knorr Chicken Stock Pot
250 ml water
80 ml sour cream
1. Toss chicken strips in flour to lightly coat and set aside.
2. Heat olive oil and butter together in a pan. Gently fry the onion and garlic for 5 minutes or until soft.
3. Add the paprika and fry for 2 minutes to release the flavour and smoky aroma.
4. Add the chicken strips and fry for 5 minutes until browned.
5. Add the sliced button mushrooms and red pepper. Fry for a further 5 minutes to soften.
6. Add the Knorr Chicken Stock Pot together with the water. Stir well and bring to the boil.
7. When boiling, reduce the heat and allow to simmer for a further 5 minutes.
8. Garnish with fresh parsley if desired and serve with rice or Quinoa for a healthier alternative
1 medium sized leek
500g sweet potatoes
1 fish/chicken stock cube
250g frozen sweetcorn
250g king prawns, raw, peeled
285ml single cream
6 rashers of bacon
1 fresh red chilli
1 clove of garlic
sea salt and black pepper
1. Cut the ends off the leek, quarter lengthways, wash and then slice across thinly. Peel and cut the potatoes into 2cm sized chunks. Pour 1 litre of boiling water into a jug or pan, drop in the stock and stir until dissolved. If using frozen prawns make sure they are thoroughly defrosted.
2. Put a large casserole-type pan on a high heat and add a drizzle of olive oil. Chop your bacon into small pieces and fry in the oil until crispy. Then remove the bacon from the pan until later.
3. Keeping all the fat in the pan put in the leeks and potatoes and cook for 3-5 minutes on a medium heat until the leeks have softened.
4. Add the sweetcorn, prawns, hot stock and cream to the pan. Season with salt and pepper and stir. Bring to the boil and simmer for 10 minutes.
5. Meanwhile, halve, deseed and finely chop the chilli.
6. Once cooked, take off the heat and use a hand blender to whiz it up a bit, so it is smooth but still slightly chunky.
7. Season once more to taste
8. Serve in a bowl, sprinkle with the bacon and chopped chilli.
Delicious served with sweet poatato bead!