| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats, Grains, Vegetables | Cook, Ready, Steady | 1 | Servings | |
INGREDIENTS
| 1 | Egg | |
| 50 | g | Plain flour |
| 50 | Milk | |
| 5 | Caster sugar | |
| 1 | Pitted black cherries | |
| drained reserve | ||
| the juice | ||
| 1 | Egg | |
| 50 | g | Plain flour |
| 50 | Milk | |
| 15 | Oil | |
| 3 | Pork sausages | |
| 7 | Pork sausages | |
| 15 | Oil | |
| 15 | Honey | |
| 15 | Wholegrain mustard | |
| ***PAN FRIED CHICKEN WITH | ||
| CHERRY | ||
| CABBAGE*** | ||
| 15 | Olive oil | |
| 1 | Chicken breast | |
| Reserved cherry juice | ||
| 1/2 | Cabbage, shredded | |
| 150 | Red wine | |
| 30 | Sugar | |
| 1/2 | Cauliflower | |
| 30 | Chopped mixed herbs | |
| parsley dill | ||
| coriander and | ||
| basil | ||
| 5 | Tiger prawns | |
| 15 | Olive oil | |
| 2 | Cloves garlic, chopped | |
| Finely grated zest of 1 | ||
| lemon | ||
| 1/2 | Cabbage, shredded | |
| 200 | Natural yogurt | |
| 15 | Double cream | |
| 45 | Chopped mixed herbs | |
| parsley dill | ||
| coriander and | ||
| basil | ||
| 1 | Chicken breast | |
| 45 | Olive oil | |
| 3 | Garlic cloves, chopped | |
| 1 | Lemon, juice of | |
| 1 | ds | Tabasco sauce |
| 15 | Tomato ketchup | |
| 300 | White wine | |
| 2 | Vegetable stock cubes | |
| 1 | Pinches cayenne pepper | |
| ground coriander | ||
| turmeric cardamon | ||
| ginger cumin | ||
| medium curry powder | ||
| and chilli powder | ||
| 1 | Handful chopped coriander |
INSTRUCTIONS
Battered Cherries: Preheat the oven to 220c/Gas Mark 7. 1 Brush a medium sized gratin dish with oil and briefly warm through in the oven. 2 Whisk together the egg, flour, milk and sugar to form a batter. Add the drained cherries to the warm dish and pour over the batter. Bake in the preheated oven for 12-15 minutes and serve. Toad In The Hole: Preheat the oven to 220c/Gas Mark 7. 1 Whisk together the egg, flour, milk and a pinch of salt to form a batter. Heat the oil in a shallow pan and fry the sausages until brown and cooked through. 2 Transfer the sausages to a warm greased gratin dish and pour over the batter. Transfer to the oven for 15-18 minutes and then serve. HONEY AND MUSTARD COCKTAIL SAUSAGES: 1 Twist each sausage in the centre to make two cocktail sausages. Heat the oil in a shallow pan, add the sausages and fry until brown on all sides. continued in part 2
A Message from our Provider:
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Nutrition (calculated from recipe ingredients)
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Calories: 5979
Calories From Fat: 3575
Total Fat: 397g
Cholesterol: 1815.6mg
Sodium: 10773.6mg
Potassium: 8791.1mg
Carbohydrates: 183.7g
Fiber: 42.3g
Sugar: 14.5g
Protein: 420.6g