2 Challotes or one red onion sliced
Quarter of red/yellow/green piper sliced into small pieces
Three small carrots sliced
New potatoes sliced small
Small tomatoes three or four halved
Sea salt and pepper
Juice of one orange and lemon and some honey
Also Aramat and some dry herbs of choice mixed spice and little olive oil over potatoes and tomatoes
Add all ingredients leave potatoes and tomatoes for top put in conventional oven at 200 for 50 mins cook till golden and ready good with cauliflower and cheese sauce
Fish Pie Aunt’s recipe
Four rashes bacon cut into quarters
Use both smoked haddock and salmon cut into bite size pieces
Milk butter flour and cheese
Cut up some bacon fry but not to crispy
Cut fish into bite size pieces cook gently for ten minutes poach
Use milk for cheese sauce
Cover fish and bacon in cheese sauce and cooked potatoes
Cook potatoes separate and combine all heat through in oven cover with grated cheese and plain crisps for extra bite put crisps on once out oven
Also make sure potatoes are in small quarters before covering everything in cheese sauce
Cook for 25 mins in oven till golden and everything thoroughly cooked
Penne Pasta alternative recipe
Half tin chopped tomatoes
150ml pineapple juice
One garlic clove
200ml white wine vinegar
50ml balsamic red wine vinegar
Pepper and salt flakes to season
Along with mixed herbs, Italian herb, dill, coriander, pinch mild chilli powder, garlic granules, thyme – raid spice cupboard but one pinch of each herb needed above is my main mix but season to own taste.
250g penne pasta cook for 12 mins till ready in salted water.
Easy to make sauté, onion, charlottes and carrot till see through for onion etc and cooked in olive oil add garlic clove crushed finely then add seasoning and herbs along with tomatoes (cut three whole tomatoes up also) cook for 20 mins add the balsamic red when almost ready,
Meanwhile cook Pena pasta till ready to taste and add to sauce which should have cooked for 25 mins by this time
Put in dish and garnish with grated cheese very good vegetable alternative without meat and very filling
Chicken leak and carrot pie with puff pastry
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.
4 chicken breasts finely cut
Juice of lemon and juice of orange
A little clear honey to taste and seasoning + rosemary
Half leek finely chopped and one onion finely chopped
One medium good sized carrot sliced
Two medium to large potatoes (keep skin if new potatoes if not peel of skin) sliced and season again to taste along with little parsley for topping
Half glass white or rose wine to dish before going in oven
Take four breast of chicken wash and cut into small pieces put the chicken into bottom of medium sized oven dish (deep casserole dish with lid).
Cut nob of butter and cut into pieces over chicken, add juice of one lemon and juice of one orange, season to taste with salt and pepper and add sprinkle of rosemary if like. Also before putting rosemary on put some clear honey over the chicken (meant to say do it after the nob of butter is best)
On top of chicken add white of leek finely chopped and one small/med onion finely chopped (when did last night only had leek so had to make do with vegetables that had)
One medium carrot sliced to size you want put on top of leek and onion, then two good size medium potatoes sliced season these vegetables also and put small sprinkling of parsley on top if like. Add half glass of either white or rose wine if you think there is not enough with the juices add tiny measure of water to casserole (was not necessary last night as had enough with the juices and wine)
Put lid on casserole cook at 250 for 40 mins then turn Down to 200 for another 20 mins, turn oven off after the hour but leave in for another 15 – 20 mins so as vegs are thoroughly cooked.
Note – make sure oven is at heat at start or will take longer to cook and need to leave at 250 for longer if oven not at heat at start!!!
It makes a great dish and we had with cauliflower and cheese sauce along with it. Add what herbs you want my parents don’t like them so only added a little to give hint of taste also with the juices of orange and lemon the chicken was lovely and succulent and it’s a nice easy healthy dish to make.