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For the cooks amongst you, I have included some recipes for you to try. They are quick, easy and very tasty. Ingredients are in ounces, so you'll have to convert yourself if you have gone metric. The first recipe is one of my own. No set ingredient amounts for this, just use what you want. CHICKEN FIVE SPICE Dark Soy Sauce
Worcester Sauce
5 Spice Powder
Oil
Diced Chicken (or turkey thigh)
Onions
Mushrooms
Double Cream
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CHICKEN FIVE SPICE Mix together the soy sauce, worcester sauce, chinese five spice powder (I recommend a good heaped teaspoon) and oil.
Add the diced chicken, mix well and leave to marinate for at least a couple of hours.
Heat some oil in a wok(I prefer groundnut) and fry one or two chunkily chopped onions for a minute or two. Add the chicken and fry until cooked (6 - 10 minutes).
A couple of minutes before chicken is cooked add any remaining marinade and some chopped mushrooms.
When the meat is cooked pour in some double cream to make the sauce. Cook for another minute.
Serve with plain boiled rice and some red and green peppers, softly fried in some butter and balsamic vinegar.
Mmmm delicious.
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This is from my Belling cookbook. MEATBALLS IN TOMATO SAUCE 1 lb minced beef
1 garlic clove (crushed)
1 thick slice of bread (soaked in a little milk)
1/2 teaspoon dried mixed herbs
1 egg (beaten)
salt and pepper
butter, for frying SAUCE 1 onion (peeled and finely chopped)
1 stick of celery (thinly sliced)
2oz chopped mushrooms
14oz can of tomatoes (roughly chopped)
2tsp tomato puree
2tsp sugar
salt and pepper
1/2tsp mixed dried herbs
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Mix all the ingredients for the meat balls together and bind them with the egg.
Put mixture onto a floured board, divide into 12 -16 pieces and form into balls.
Fry the meatballs in butter for about 5 minutes until lightly browned.
Remove from the pan, then fry the onions, celery and mushrooms until soft.
Stir in the remaining ingredients for the sauce and add the meat balls.
Cover and simmer for 30 minutes or until the sauce is thick and the meatballs are cooked.I like to serve this with some butter tossed pasta and a fresh green salad. Enjoy.
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Next, a lovely moist cake. CITRUS DRIZZLE CAKE 6oz self raising flour
1 and 1/2 tsps baking powder
6oz soft tub margarine (softened butter if you prefer)
6oz caster sugar
3 eggs (beaten) SAUCE Juice of 1 orange
Juice of 1 lemon
4oz caster sugar TOPPING 4oz plain chocolate (broken into pieces)
1/2oz butter
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Mix together all the cake ingredients to make an all in one mix. Beat well (2 - 3 mins) until the mixture is smooth.
Put into a prepared 2lb loaf tin, and cook 180C/350F or gas 4 for approximately 1 hour. Turn out and cool on a wire rack.To make the sauce, put juices and sugar into a pan and heat gently until the sugar is dissolved. Make slits across the top of the cake and pour the syrup over. Do this gently, in stages, until all the syrup has been absorbed. Gently melt the chocolate and butter together and drizzle over the top of the cake. The kids will love this.
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