Saturday 21 August 2010
Thursday 12 August 2010
Monday 9 August 2010
chicken curry recipe
On a Monday I love to make a chicken curry from the chicken left over from our Sunday meal. I strip the carcass of all the left over meat and keep it in the fridge while I prepare the curry. First, I put the remains of the carcass into cold water, add a teaspoon of salt and pepper and simmer it for an hour. I then pour the stock through a fine meshed sieve and discard the bones, leaving the stock for the base of my curry.
In a saucepan I melt some butter and vegetable oil and when it's bubbling I fry a chopped onion. Then I add a tablespoon of flour, mixing it thoroughly. When a paste is formed, I slowly add the chicken stock until it's a nice, smooth consistency. I then top up this with the remainder of the stock and simmer it for twenty minutes to cook out the taste of flour. Now I add a dessert spoonful of vindaloo paste, hot and spicy. When this is bubbling I adjust the seasoning to my taste, adding salt, pepper, a squirt of tomato sauce, a teaspoon of sugar and a dash of Worcestershire sauce. Now I add the shredded chicken and cook for a further twenty minutes before serving. This chicken curry can be served with boiled rice, or fried potatoes, mashed potato or pasta. The possibilities are up to you, but I know that you'll love this chicken curry recipe.
Lots more recipes here: http://bit.ly/9WSUrP
Enjoy reading good books? Try my site: www.dericbarryfictionbooks.com
In a saucepan I melt some butter and vegetable oil and when it's bubbling I fry a chopped onion. Then I add a tablespoon of flour, mixing it thoroughly. When a paste is formed, I slowly add the chicken stock until it's a nice, smooth consistency. I then top up this with the remainder of the stock and simmer it for twenty minutes to cook out the taste of flour. Now I add a dessert spoonful of vindaloo paste, hot and spicy. When this is bubbling I adjust the seasoning to my taste, adding salt, pepper, a squirt of tomato sauce, a teaspoon of sugar and a dash of Worcestershire sauce. Now I add the shredded chicken and cook for a further twenty minutes before serving. This chicken curry can be served with boiled rice, or fried potatoes, mashed potato or pasta. The possibilities are up to you, but I know that you'll love this chicken curry recipe.
Lots more recipes here: http://bit.ly/9WSUrP
Enjoy reading good books? Try my site: www.dericbarryfictionbooks.com
Friday 6 August 2010
Monday 2 August 2010
Pie recipe
My pie recipe is so easy to prepare and cook. Not only easy but cheap as well.
It feeds the family for about 50 pence a head. Kids love this pie recipe and so do adults.
You'll need:
A pack of cheap sausages. I buy the 48pence for eight pack in Morrisons superstore for this pie recipe.
A pack of bacon. Generally £2 for two packs.
Half a small cabbage.
3 potatoes.
A couple of tablespoons of chicken stock granules.
salt and pepper
Method for this pie recipe:
Fry the sausages for a few minutes in a frying pan to brown them. Take them out, then fry the chopped bacon.
Shred the cabbage and add two tablespoons of water, cover with cling film and microwave for 3 mins.
Lift the cabbage onto the bacon and mix together.
Peel and slice the potatoes. Cover the bottom of a large oven proof dish with sliced potato.
Add sliced sausage, cabbage and bacon, then more potato, sausage, cabbage and bacon.
Season each layer with salt and pepper. Keep layering and make the last layer potato.
Add boiling water to the chicken stock granules and pour into the pie recipe.
Place tin foil over the top of the dish and put it into the centre of a pre-heated oven at 160C or gas mark 3
for 1 and 1/2 hours. Uncover the pie after an hour and a half and cook for a further 15mins.
The top will be a gorgeous golden brown.
Your kids will love this pie recipe and they won't even notice that they're eating cabbage.
See the cheap kitchen tool bargains here: http://astore.amazon.co.uk/hubpagesco0d5-21
It feeds the family for about 50 pence a head. Kids love this pie recipe and so do adults.
You'll need:
A pack of cheap sausages. I buy the 48pence for eight pack in Morrisons superstore for this pie recipe.
A pack of bacon. Generally £2 for two packs.
Half a small cabbage.
3 potatoes.
A couple of tablespoons of chicken stock granules.
salt and pepper
Method for this pie recipe:
Fry the sausages for a few minutes in a frying pan to brown them. Take them out, then fry the chopped bacon.
Shred the cabbage and add two tablespoons of water, cover with cling film and microwave for 3 mins.
Lift the cabbage onto the bacon and mix together.
Peel and slice the potatoes. Cover the bottom of a large oven proof dish with sliced potato.
Add sliced sausage, cabbage and bacon, then more potato, sausage, cabbage and bacon.
Season each layer with salt and pepper. Keep layering and make the last layer potato.
Add boiling water to the chicken stock granules and pour into the pie recipe.
Place tin foil over the top of the dish and put it into the centre of a pre-heated oven at 160C or gas mark 3
for 1 and 1/2 hours. Uncover the pie after an hour and a half and cook for a further 15mins.
The top will be a gorgeous golden brown.
Your kids will love this pie recipe and they won't even notice that they're eating cabbage.
See the cheap kitchen tool bargains here: http://astore.amazon.co.uk/hubpagesco0d5-21
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