WWW. Chicken Sage & Onion Pie and Chocolate-Chip Flapjacks.

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.

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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.

Ingredients:

-300-400g/10.6-14.1oz cooked chicken

-3 small carrots

-200g/7oz broccoli

-1 medium onion

-400g/14.1oz potato

-400ml/14.1floz double cream

-5 leaves of sage

-1tsp salt

-1tsp pepper

Utensils:

-chopping board and knife

-small pot

-baking tray

Recipe:

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.

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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!

Ingredients:

-200g/7oz self-raising white flour or flour plus raising agents

-200g/7oz porridge oats

-150ml/5.3floz cold water

-3tbsp sugar

-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)

Utensils:

-mixing bowl and spoon

-greased or nonstick baking tray

Recipe:

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.

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WWW. Frying, spices, flapjacks.

This week Jon’s having a chicken stir-fry, fried rice and a sultana and seed filled flapjack.

Oil contents not specific apart from flapjacks so you can measure how much you need for your own foods. Juicier vegetables may need a little more, as will less cooked rice, for example.

Recipe 1: Garlic Ginger Chicken Stir-Fry.

Makes 2 servings.

Ingredients:

-1 cooked chicken breast

-3 small carrots

-1 small parsnip

-3 cabbage leaves

-3 cloves garlic

-olive oil

-salt and pepper

-Chinese five spice

-powdered cloves

-onion powder

Utensils:

-chopping board and knife

-vegetable peeler

-large frying pan or wok

Recipe:

1: Finely dice the garlic. Cook in the olive oil with the spices until soft.

2: Wash the vegetables and slice them with the peeler. Tear or chop the cabbage leaves into strips. Add to the mix and stir as it cooks, to ensure even softening and browning.

3: Dice the chicken. Add to the mix.

4: Heat thoroughly. Serve.

Recipe 2: Chili Fried Rice.

Makes 1 serving.

Ingredients:

-30g/1oz rice

-olive oil

-chilli powder

Utensils:

-small pot

-frying pan from the chicken

Recipe:

1: Boil the rice until cooked through.

2: Add to the pan once the stir-fry is done.

3: Add the oil and chilli.

4: Stir until the rice has soaked up all the oil. It should be making squeaky sounds and “jumping” in the pan, but not burnt.

Recipe 3: Flapjacks.

Makes 8 servings or 16 snack-sized servings.

Ingredients:

-200g/7oz oats

-200g/7oz plain flour

-1/2 cup oil or fat

-25g/0.9oz sultanas

-50g/1.8oz mixed seeds

-2 eggs

-3tbsp honey

-cinnamon

-powdered ginger

Utensils:

-mixing bowl and spoon

-baking tray

Recipe:

1: Mix the flour, oats and seeds.

2: Add the spices.

3: Add the oil. Stir until crumbly.

4: Add the eggs and honey. Stir in.

5: Mix the sultanas in so as to guarantee an even spread.

6: Pour into a lightly greased tray. Bake at 180C/355F for 25min.

7: Slice.

[8: Optional. Drizzle melted chocolate over them.]

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