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moggins

Pasta with chicken and broccoli sauce

This came about when all I had left was the remains of a rubber chicken and a rather rough looking piece of broccoli

Cook enough pasta for four people, whilst this is cooking, chop one onion and soften in some olive oil or melted butter, stir in some flour and 1/2 pt milk, whisk gently until the sauce begins to boil and thicken, reduce the heat and add as much chopped chicken as you can spare and 1/2 head broccoli broken into florets and then chopped even further until you have very small pieces, a piece of diced celery is nice in this too if you have one. Add a dash of salt and some rough ground pepper (do not leave these out, the dish doesn't taste the same without them). Drain the pasta and stir through the sauce.

moggins

Lamb Biryani

6oz basmati rice
25 fl oz water
1 small chopped onion
1 finely chopped green chili
8oz boneless lamb (or the remains of a joint)
1/2 tsp turmeric
1 tsp salt
1/2 tsp chili powder
2 tsp soy sauce
3oz frozen peas
3oz diced carrots

Mix the water, onion, green chili, lamb, turmeric, salt, chili powder and soy sauce. Bring to the boil, cover the pan, reduce the heat and let the mixture simmer for 35 minutes

Add the rice, peas and carrots. Bring back to the boil and then reduce the heat again, cover the pan and simmer gently for about 15 minutes. The rice should look dry.

moggins

Bacon Roly Poly

Suet pastry made with 12oz plain flour and 6oz suet add mixed herbs to the pastry. Roll out into a rectange and cover with 6oz bacon pieces and 1 large sliced raw onion. roll into a roly poly shape and place on a baking tray and bake in a medium to low oven for two hours, serve with green vegetables and gravy.

moggins

Buttery Garlic Chicken

This is the easiest of the lot but is gorgeous.

Use 4 square of foil and place one chicken portion on each piece. Melt 3 oz butter in a small pan and saute 3 cloves crushed garlic in the butter, fold up the sides of the foil slightly and pour the garlicky butter over the top. Fold over the foil to form a parcel and bake in the oven on a medium heat (gas mark 5) for 30 mins, open the parcels so the chicken can brown and cook for a further 15 minutes.

Rachie_B

yum thanks fab recipes

Churchmouse

moggins wrote:

Meatloaf

1lb Sausagemeat, 1 large diced onion, 1 grated eating apple, 3oz pack sage and onion stuffing mix, 1 medium egg, salt and pepper.

Mix all the ingredients together with your hands, pack the mixture into a greased loaf tin or shape into a loaf and wrap in foil. Bake in the oven for about 11/2 hours at gas mark 6.

I used to make one very similar to this but never thought of putting apple in it! Sounds great will def give it a go:D

twink

thanks moggins for taking the time to write out the recipes, i will enjoy trying them out

ziggy2004

Thank you Moggins they look great!!!!!
X Anne

Mrs_A.

moggins
could you please tell me what exactly is a rubber chicken
tia
regards
mrs A

moggins

LOL, sorry! Rubber chicken is one that stretches a long way ie you get two or three meals out of it rather than one.

The easiest way is to shove it in the slow cooker for the day, when it's finished cooking the meat falls off the bone and you get all the little scraps you normally miss, it's also easiest done when the chicken is still hot or at least warm as it gets harder to get all the meat off when it is cold.