6 large chicken breast
1 garlic clove
1 glass rose or white wine
200g butter in knobs
2 tablespoons plain flour for sauce
Milk to mix and add cheese if like cheese sauce
6 large chicken breast cut into small pieces cook in knob of butter till brown leave to cool season with salt while cooking
Meanwhile cut one large carrot into batons
Cook in salted water till tender
Also cut one leak finely put in small pan with knob of butter add one garlic clove chopped and one shallot finely chopped cook till ready
Add one good glass of either white or rose wine let simmer gently
Add the water from the carrots which can now be left to cool in separate dish
Allow to simmer gently for 15-20 mins when carrot water added also put in one chicken stock cube salt and pepper to season also if like add a little mild chilli powder, some extra garlic granules and Italian herb to taste.
While this is simmering down make a white sauce to cover chicken and carrots add cheese if like then add the leak mixture to the sauce.
Decent sized chicken pie casserole dish – add the cooled chicken spread the cooked carrot over chicken then add the sauce.
Use bought ready to roll puff pastry or make own I buy the bought version as quicker cover dish with pastry and brush pastry with milk
Cook in a preheat oven at 200 fan assisted oven for 30 mins till pastry golden brown and inside is piping hot. Serve.
1 lemon (juice only)
Tin of chopped tomatoes
3 challotes finely sliced
Good splash of extra virgin olive oil (fry challotes first in pan)
Good Sprinkle of mixed herbs/ coriander/ garlic granules/chilli powder mild to taste
Balsamic vinegar of Modena good splash at end of 15 mins cooking the sauce
200g penne pasta (cook for 15 mins or to taste)
Fry challotes in good covering of extra virgin olive oil
Add tin of tomatoes, lemon juice along with herbs and seasoning allow to reduce for 15 mins add good splash of balsamic vinegar at end.
Add the already cooked penne pasta cook till all pasta covered put into dish and cover with grated cheese of choice and serve.
Nutty Crunch tray bake
Short cut pastry (this does two trays not just one!!)
1 block stork hard margarine
4 oz sugar
10oz plain flour
4 oz self raising flour
2 tablespoons roughly water
Mix dry ingredients add egg and water put in fridge after made. Only need half of it for nutty crunch. Roll out onto tray
1 cup sultanas
1 cup light or dark brown sugar (usually do half cup each.)
1 cup ground almonds
Quarter cup coconut
1 cup made up off – chopped hazelnut/flaked almonds/little walnut in small pieces – combination depends on what you like!!
Mix dry ingredients then add the two eggs mix together thoroughly for few minutes.
Put on tray turn in edges of pastry and cook at 179 for 25 mins cover for last 10 mins till golden brown.
1 oz pickling spice
Finely chop all ingredients except the pickling spice which is put in a gauze and tied to edge of pan. Put all ingredients in pan with the gauze tied to side but in the mixture bring to boil and then simmer till thick. Just over an hour should do it and makes 10 jars of green tomato chutney xxxx