Chicken bread.

 

Ingredients

500g Bread flour

12g Fast active yeast

150 mls water

150 mls milk

1/2 tsp sugar

Pinch of salt

2 breast chicken

Coriander

Parsley

Garlic

30 mls whipping cream



Method

Add all ingredients in the mixer on a low speed for about 6-8 minutes.

When the dough is properly mixed, put in on a floured surface and knead it for about 4 minutes

Put the door in a bowl and cover with a wet towel and let it rise, double its size.

Meanwhile cook chicken cut into cubes, fry with white onion, garlic, coriander and parsley.

Add whipping cream and simmer for 2 minutes, and let it cool down.

When the dough has risen, knead it for a few minutes just to knock the air out.

With a rolling pin, roll out your dough to your desired size, rectangular shape and cut little strips of about 3-4cms on one side.

Put the chicken on the end without the cut strips and start rolling the dough like a wrap towards the strips.

When you get to the strips, over lap the strips on top of the roll and glaze with egg wash.

Transfer to a lined baking tray and let it sit for about 10-15 minutes.

Bake in a pre-heated oven at 180 degrees for about 15 minutes.

Enjoy.

 

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STUFFED MUSHROOMS AND GARLIC BREAD

Stuffed mushrooms - Serves 4

Ingredients
4 large mushrooms
Cheddar cheese
2 cloves of Garlic
Parsley
Knob of butter
Oil

Method

*Using butter, fry onions and garlic until soft
* Chop parsley and mix with cheese
* Lightly brush the mushrooms with oil and stuff with the cheese and bake until mushrooms are        tender  for about 20 minutes. Serve with mixed salad leaves.

Garlic bread

3 cloves of garlic
Butter
Bread
Parsley

Method

* Chop garlic and crush it to a paste and mix with parsley.
* Mix with butter and spread on bread and bake for 5 minutes in a pre-heated oven.  
* ENJOY

DOUBLE STACK QUESADILLA

DOUBLE STACK QUESADILLA-SERVES 2

INGRIDIENTS

3 Tortilla wraps
Spinach
Red, yellow and green peppers
Leeks
Mushrooms
1 chicken breast
Grated cheddar cheese
Butter or oil

METHOD

* Cut the peppers and leeks and fry in little butter or oil.
* If you are using chestnut mushrooms, i suggest you fry them on their own as they tend to ruin thecolour of the other vegetables, if you are using button mushrooms, you can fry them together with the leeks and peppers.
*Fry the chicken until cooked.
* Spread the vegetables on the tortilla, leaving a little space on the edges to avoid spillage.
* Sprinkle cheese on top of the vegetables and put another tortilla wrap.
* Repeat the same process but this time with the chicken and sprinkle cheese on top and cover with the last tortilla wrap.
* Lift the quesadilla very gently onto heated griddle or pan and cook for a minute or so and carefully flip it over and cook the other side. You might want to use a large plate to help you flip it over.
* SERVE HOT AND ENJOY.

Red pepper and tomato soup

Ingredients - serves 4
4 red peppers
8 tomatoes
2 cloves of garlic
1 small white onion
Small piece of ginger
Black pepper
Single or double cream
2 stock cubes


Method.

* Sauté chopped onion, black pepper crushed garlic and ginger at low temperature.
* Blanch all tomatoes to remove the skin.
* Chop all the red peppers and add to to the pan and continue to sauté until soft.
* Add chopped tomatoes and stock and let it simmer for 10-15 minutes.
* Remove from heat and blend until smooth, then pass through a chinois sieve.
* Bring back to the pan and simmer gently.
* Add cream and serve with bread rolls.
* Enjoy the christmas spirit

BAKED KIPPERS WITH CREAMY MASH

Creamy mash and baked kippers- Recipe for 4

INGREDIENTS

2 whole kippers
5 large potatoes
1 tub whipping cream
cilantro
2 cloves of garlic
butter
1/2 white onion
300ml vegetable stock

METHOD
 
*  Cut the potatoes into cubes and boil.

*  Prepare your kippers by cutting the head off and cutting the fillets, make sure you take the skin off.

* Lightly brush the kippers with a little butter, in your pre heated oven bake the kippers for 10-15 minutes.
* Fry the chopped garlic and onion in a little butter and and stock, bring to boil, add whipping cream and reduce heat. Simmer for 2 minutes.
* When potatoes are cooked, using a potato ricer, mash them and add butter and a little cream.
* Mix the cilantro into the mash.
* Serve hot
* ENJOY

Veg nooddles and sweet chilli chicken

RECIPE  Cooks for 4

1 packet of fresh noodles
1packet of stir fry veg
3 chicken breasts
Sweet chilli sauce
1 cup sparking water
1cup of flour
1 egg
Cilantro
Soy sauce
Oyster sauce
METHOD

1. Cut the chicken breasts into small slices and cover lightly with flour.
2. Mix the remaining flour with the sparkling water and the egg. Make sure the mixture is well mixed           with no lumps.
3. Add the lightly floured chicken to the mixture and deep fry until golden brown.
4. Stir fry the veg in a wok. Put a quarter of the veg on the side.
5.Add the noodles to boiling water for 1 minute just to heat them through and add them to the wok
with your stir fry veg.
6. Cook for 2 minutes and add soy and oyster sauce.
7. In a clean wok, add the stir fry veg you put on the side and add the cooked chicken.
8. Add sweet chilli sauce, enough to cover the chicken and the veg, that means a lot of sweet chilli sauce.
9. Toss chopped cilantro until its mixed together and serve hot.
10. ENJOY