Ingredients
prepared pastry packaged
3 cups of chopped and cooked chicken
1 cup of mushrooms
1/2 cup of green pepper chopped
1 medium sized onion chopped
3 tablespoons of butter
1 cups of chicken stock
1 cup of fresh cream
2 tablespoons of flour
salt and black pepper to taste
Preheat the butter in a saucepan over a medium heat, add in the flour the seasoning and stir until the mixture becomes golden. Add the cream and the chicken stock and leave the mixture to thicken over a medium for about 10 minutes. Finally, add the chicken, the mushrooms, the chopped onion and the green pepper to the sauce. Stir for 2 minutes and turn off the heat.
Roll out the pastry into a large pan and add the chicken mixture. Then, roll out the rest of the pastry to cover the chicken mixture.
Bake at 425° for 35 minutes until the pastry is nicely browned.
Ingredients
500g of beef meat cubed
5 tablespoons of flour seasoned with salt and pepper
6 tablespoons of vegetable oil
1 onion peeled and sliced
2 carrots peeled and sliced
350 ml of beef stock
500g of peeled, cubed and parboiled potatoes
1 packet of short crust pastry
salt and pepper
1 beaten egg
sprinkle the flour over the cubed meat and mix it well
Place the saucepan on a medium heat, add the oil and allow it to warm through. Add the meat and the onions stir well until the meat is brown.
Add the carrots and the beef stock. Season with salt and pepper stir well and bring to the boil. Cover and turn the heat down to a simmer. Cook for 1 hour until the meat is tender.
Add the parboiled potatoes to the cooked meat and stir well.
Carefully pour the pan of meat into an oven proof dish and lay the pre rolled pastry over the dish and brush it with beaten eggs wash to help it brown.
Place the pie in the bottom of a pre heated oven and bake until its golden brown.
Serve the dish along with some fresh green vegetables.
Ingredients
- 4 double chicken breasts (about 7-ounces each), skinless and boneless
- Salt and freshly ground black pepper
- 8 thin slices of ham
- 16 thin slices Gruyere or Swiss cheese
- 1/4 cup of flour
- 1 cup of break crumbs
- 1 teaspoon olive oil
- 2 eggs
- 2 teaspoons water
Preheat the oven to 350 degrees F. Lay the chicken breasts between 2 pieces of plastic wrap. Pound the chicken to 1/4-inch thickness using a meat mallet. Lay 2 slices of cheese on each breast, followed by 2 slices of ham leaving a 1/2-inch margin on all sides to help seal the roll. Roll and squeeze the log gently to seal.
Season the flour with salt and pepper; than do the same with the bread crumbs. Spread out the bread on waxed paper or in a flat dish and do the same with the flour. Beat together the eggs and water in a separate large bowl. Lightly dust the chicken with flour, then dip in the egg mixture, then coat in the bread crumbs. Transfer the cordon bleu to a baking pan and bake for 20 minutes until browned and cooked through.
Ingredients:
2 cups basmati rice
2 medium carrots, cut into small pieces
200 g French beans, cut into small pieces
2 red peppers, cut into small pieces
3-4 leaves spring onions, finely chopped
2 eggs, beaten (optional)
2 pinches salt
1 tablespoon black pepper, freshly powdered
2-3 tablespoons soya sauce
3-4 chicken sausages cut in small pieces
3 tablespoons of rice vinegar
1/2 cup oil
Soak the rice in 4-5 cups of water till the rice is cooked.
Pour half a cup of oil into a non-stick skillet. Once the oil is hot, pour the beaten egg into it.Stir well to make it into small pieces. Add chicken pieces. Stir well.
Add salt. Add pepper powder to taste. Cook for 2 minutes.
Add carrots, beans and soy sauce. Cook until it is half cooked. Add red pepper and spring onion. Mix well.
Add rice, a little at a time, and mix in slowly.
Lower flame, cover pot with a lid, and cook for 2 minutes.
Turn off the heat and serve hot.
For those of you who like Chinese food, here’s one easy recipe. This recipe is served in most Chinese fast food restaurants.
Ingredients:
4 Chicken breasts skinless and boneless
4 Carrots, cut into thin strips
3 green onions, chopped
1/2 red pepper, sliced
1/2 green pepper, sliced
2 Tablespoons of cooking wine
1 Tablespoon of barbecue sauce
2 tablespoons of sesame oil
2 Tablespoons of brown sugar
1/2 teaspoon cayenne pepper
1/2 1 teaspoon crushed dried chilies
1 tablespoon ginger, minced
Cut chicken breasts into strips. In a separate bowl, combine cooking wine, barbecue sauce, sesame oil, soy sauce, brown sugar, cayenne pepper, cruched dried chilies and ginger together and set aside.
Heat wok and fry chicken breast until they turn white.
In a large frying pan, add vegetable oil and add vegetables and stir-fry for about 1 minute. Add the sauce to the vegetables. When boiling add vegetables. Stir for about 2 minutes. Serve with rice.
