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A Vickery Victory


Home | Recipes | A
Ready Steady

Ingredients:

  • ***LEEK; SWEETCORN AND CHEESE BAKE***, SWEETCORN AND
CHEESE BAKE
  • 15 ml Olive oil
  • 1 Leek; sliced
  • 100 g Sweetcorn
  • 30 ml Coconut milk
  • 4 sl Bread
  • 1 Handful parsley
  • 100 g Double Gloucester cheese; cubed
STEAMED CHICKEN
  • 2 Chicken breast fillets; cubed
  • 15 ml Olive oil
  • 150 ml White wine
  • 2 Garlic cloves; finely chopped
  • 30 ml Tarragon; chopped
  • 1 Lemon; Zest of
  • 5 ml Wholegrain mustard
PILAFF
  • 30 ml Olive oil
  • 50 g Rice
  • 100 g Peas
  • 5 ml Turmeric
  • 15 ml Chopped mint
  • 50 g Double Gloucester cheese; cubed
SAVOURY PANCAKES
  • 2 Eggs
  • 75 g Plain flour
  • 30 ml Milk
  • 30 g Demerara sugar
  • 15 ml Vegetable oil
  • 50 g Double Gloucester cheese; cubed
  • 15 ml Mayonnaise
  • Sage leaves

Directions:

LEEK, SWEETCORN AND CHEESE BAKE:
 
Preheat oven to 220c/Gas Mark 7.
 
1 Heat the oil in a shallow pan and fry the leeks and sweetcorn until soft. Add the coconut milk and simmer gently. Blend the bread and parsley together until they resemble breadcrumbs.
 
2 Pour the leek mixture into an ovenproof dish, sprinkle over the cheese and top with the breadcrumbs. Oven bake for 10-12 minutes or until golden brown.
 
STEAMED CHICKEN:
 
1 Thread the cubes of chicken on to skewers. Heat a little water in a shallow pan with the olive oil and a pinch of salt.
 
2 Poach the chicken in the boiling water until cooked through. Add the remaining ingredients to a small pan and simmer gently until slightly reduced. Drain the chicken, pour over the sauce and serve with the pilaff.
 
PILAFF:
 
Preheat oven to 220c/Gas Mark 7.
 
1 Heat the oil in a gratin dish, add the rice, peas, turmeric and mint and cook for two minutes.
 
2 Cover with boiling water and transfer to the oven for 10-12 minutes or until the rice is cooked. Stir in the cheese just before serving.
 
SAVOURY PANCAKES:
 
1 Whisk the eggs, flour, milk and demerara sugar together in a bowl until they resemble a smooth batter.
 
2 Heat the oil in a shallow pan and pour in enough batter to coat the base of the pan. Cook until golden brown on each side. Serve topped with cheese, mayonnaise and sage.
 
Converted by MC_Buster.
 
Per serving: 1692 Calories (kcal); 104g Total Fat; (56% calories from fat); 37g Protein; 140g Carbohydrate; 384mg Cholesterol; 824mg Sodium Food Exchanges: 7 Grain(Starch); 2 Lean Meat; 3 1/2 Vegetable; 1/2 Fruit; 18 Fat; 0 Other Carbohydrates
 
Recipe by: Ready Steady Cook
 
Converted by MM_Buster v2.0n.