Back to routine cooking again. And with it comes the wok.
Jon and I had something a little different this week. Rather than cook from scratch I used some leftovers and bits to cook a wholesome, rich meal and a tasty pudding.
Recipe 1: Chicken Sage & Onion Pie.
Considering the success of sage and onion stuffing for roast chicken, I decided to try it as a flavouring for this pie. It was actually rather mild, but Jon liked the fact he could alter the flavour himself a bit more than usual.
Jon’s rating: 8/8.
-300-400g/10.6-14.1oz cooked chicken
-3 small carrots
-1 medium onion
-400ml/14.1floz double cream
-5 leaves of sage
-chopping board and knife
1: Slice the carrots, onion and broccoli finely. Boil until softer, but not quite tender.
2: Dice the chicken and mix it with the vegetables in the baking tray.
3: Put the potatoes on to boil.
4: Finely slice the sage and add it to the chicken and vegetables. Sprinkle the salt and pepper on top.
5: Pour the double cream over the mix.
6: When the potatoes are softened, layer them over the chicken and vegetable mix.
7: Bake at 160C/320F for 30min, or until the potatoes are golden brown.
Recipe 2: Pumpkin Seed and Chocolate Flapjacks.
Another calorie dense Celt-cake, seeing how fond Jon is of them. Reduced the size this time, seeing as he doesn’t eat his sweets half as quickly as I do!
-200g/7oz self-raising white flour or flour plus raising agents
-200g/7oz porridge oats
-150ml/5.3floz cold water
-3tbsp pumpkin seeds
-40-50g/1.4-1.8oz chocolate (I used a mix of sugar-free white chocolate, 90% dark chocolate and 85% chocolate with raspberry bits)
-mixing bowl and spoon
-greased or nonstick baking tray
1: Mix the flour, oats and sugar.
2: Stir-in the pumpkin seeds.
3: Roughly break the chocolate and stir it in.
4: Add any raising agents and the cold water. Mix well.
5: Pour into the baking tray.
6: Bake at 160C/320F for 10min.