August 2006 Archives

Very tasty, a bit fiddly to make but well worth the time taken!

Stats
Serves: 4
Prep Time: 5 mins
Cooking Time: 15-20 mins

Ingredients
100g Cooked Chicken
1 tablespoon Oil
2 rashers streaky bacon, diced
1 onion, chopped
2 level tablespoons plain flour
3 cooked carrots, diced
300g cooked, diced, skin on Anya potatos
100g mixed sweetcorn and peas, cooked
1 pint chicken stock
0.5 pints milk
salt and pepper to taste

Method
1. Cut chicken into 1cm cube sized pieces
2. Heat the oil in a saucepan, fry the bacon in it until softened
2. Add the onion and cook till the onions started to brown
3. Sprinkle with flour and stir in the chicken, carrots, potato, sweetcorn, peas stock and milk
4. Bring to the boil and then simmer on a low heat until the vegetables are tender

Simple, tasty and well worth giving a try!

Stats
Serves: 1
Prep Time: 5 mins
Cooking Time: 10-15 mins

Ingredients
1 tsp Olive Oil
1 Salmon Fillet
2 tsp Rocket Pesto
Parmesan Shavings sufficent to cover the fillet

Method
1. Brush the Olive Oil on the top of the salmon fillet and the bottom (to prevent sticking!)
2. Under a moderate grill, cook the salmon fillet till it's two or three minutes off done
3. Cover the top of the fillet with the rocket pesto and then layer the parmesan shavings on top
4. Cook for two to three minutes till the parmesan has melted
5. Serve with steamed vegetables