October 19, 2020 / Lyn Jones / 0 Comments
This recipe is designed for a family meal that include youngsters (not infants) – enjoy!
serves 3-6
Ingredients
- 450 grams chicken fillets
- 1 dessertspoon ground coriander
- 1 dessertspoon ground cumin
- 1/4 teaspoon turmeric
- Small pinch cayenne pepper
- ½ teaspoon sugar
- 1 small teaspoon salt
- 50 grams diced onion
- 1 cm piece of ginger, finely grated
- 2 cloves garlic, finely chopped
- 25 grams ground almonds
- 250 grams diced red pepper
- 220 mls chicken stock
- 1 tablespoons sunflower oil
- 1 tablespoon lemon juice
- 20 grams fresh coriander, chopped.
Method:
- Cut chicken into strips. Set aside
- Mix all ingredients (apart from chicken, lemon and fresh coriander) in a bowl. Blend in a Magimix (best) (large food processor) or with hand blender until sauce is formed. Heat sauce.
- Lightly ‘seal’ chicken strips in a wok using just a little oil. Transfer chicken to sauce, simmer about 10 minutes or until chicken is cooked. Add lemon and coriander. Taste and season.
- Serve with brown basmati rice, quinoa, naan bread; or cold in wholemeal pitta bread.
November 26, 2017 / Lyn Jones / 0 Comments
FRENCH BEANS WITH TOMATOES
green beans
butter or other
tomatoes
s/p
Cool cooked, drained beans. Skin & slice the tomatoes.
Heat fat, add tomatoes and cook 5-6 mins. Then add beans.
Mix together and heat well. Season.
CABBAGE COOKED IN BUTTER (delicious and stops cabbage odour)
Cut cabbage up roughly as if for salad.
Place in saucepan with the butter, cook without water; for young cabbage 10 mins, old 20 mins.
NOTE: you may have to shake the saucepan occasionally.
CARROTS, EN CASSEROLE
12 young carrots (Dutch carrots if large enough)
90g (3 oz) butter
1 onion, finely chopped
s/p
parsley
Cut carrots into pieces. Lay in a casserole dish, cover with onion pieces, season and add some parsley. Dot with small pieces of butter, cover and cook in a medium oven until soft.
STEWED MUSHROOMS
mushrooms
1 Tab flour
milk
60g (2 oz) butter
1 Tab lemon juice
s/p
Peel mushrooms (if found wild), cut off stalk ends.
Melt butter in saucepan, add mushrooms & lemon juice. Season, cook gently – stirring frequently – for 30 mins.
Mix flour with some milk, stir into mushrooms and boil gently for 5 mins. Serve very hot.
BAKED ONIONS
onions
30g (1 oz) each of sugar and butter
breadcrumbs
s/p
Boil onions in salted water and drain well.
Put layer in a baking dish with some butter and seasoning. Then make a layer of breadcrumbs and continue layering until dish is filled. Cover with buttered paper and bake until browned.