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After Meeting Mikr I Thought I'd Become a Prawn Again Chr


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Ready Steady

Ingredients:

BATTERED CHERRIES
  • 1 Egg
  • 50 g Plain flour
  • 50 ml Milk
  • 5 ml Caster sugar
  • 1 cn Pitted black cherries; drained (reserve the juice)
TOAD IN THE HOLE
  • 1 Egg
  • 50 g Plain flour
  • 50 ml Milk
  • 15 ml Oil
  • 3 Pork sausages
HONEY AND MUSTARD COCKTAIL S
  • 7 Pork sausages
  • 15 ml Oil
  • 15 ml Honey
  • 15 ml Wholegrain mustard
  • ***PAN FRIED CHICKEN WITH CHERRY CABBAGE***
  • 15 ml Olive oil
  • 1 Chicken breast
  • Reserved cherry juice
  • 1/2 Cabbage; shredded
  • 150 ml Red wine
  • 30 ml Sugar
CAULIFLOWER
  • 1/2 Cauliflower
  • 30 ml Chopped mixed herbs; (parsley, dill, coriander and basil)
PRAWNS
  • 5 Tiger prawns
  • 15 ml Olive oil
  • 2 Cloves garlic; chopped
  • Finely grated zest of 1 lemon
CABBAGE
  • 1/2 Cabbage; shredded
  • 200 ml Natural yogurt
  • 15 ml Double cream
  • 45 ml Chopped mixed herbs; (parsley, dill, coriander and basil)
SOUP
  • 1 Chicken breast
  • 45 ml Olive oil
  • 3 Garlic cloves; chopped
  • 1 Lemon; juice of
  • 1 ds Tabasco sauce
  • 15 ml Tomato ketchup
  • 300 ml White wine
  • 2 Vegetable stock cubes
  • 1 Pinches cayenne pepper; ground coriander, turmeric, cardamon, ginger, cumin, medium curry powder and chilli powder
  • 1 Handful chopped coriander

Directions:

Battered Cherries:
 
Preheat the oven to 220c/Gas Mark 7.
 
1 Brush a medium sized gratin dish with oil and briefly warm through in the oven.
 
2 Whisk together the egg, flour, milk and sugar to form a batter. Add the drained cherries to the warm dish and pour over the batter. Bake in the preheated oven for 12-15 minutes and serve.
 
Toad In The Hole:
 
Preheat the oven to 220c/Gas Mark 7.
 
1 Whisk together the egg, flour, milk and a pinch of salt to form a batter. Heat the oil in a shallow pan and fry the sausages until brown and cooked through.
 
2 Transfer the sausages to a warm greased gratin dish and pour over the batter. Transfer to the oven for 15-18 minutes and then serve.
 
HONEY AND MUSTARD COCKTAIL SAUSAGES:
 
1 Twist each sausage in the centre to make two cocktail sausages. Heat the oil in a shallow pan, add the sausages and fry until brown on all sides. continued in part 2