INGREDIENTS

INSTRUCTIONS

2 Add the honey and mustard to the pan and continue cooking until the
sausages are cooked through. Serve.
  PAN FRIED CHICKEN WITH CHERRY CABBAGE:
Preheat the oven to 220c/Gas Mark 7.
1 Heat the oil in a small frying pan. Add the chicken and brown on all
sides. Cook in the oven for 10-12 minutes.
2 Heat the cherry juice in a medium sized pan, add the cabbage and
gently simmer.
3 When the cabbage has softened, add the wine and sugar. Bring to the
boil, reduce down and serve with the chicken.
  CAULIFLOWER:
1 Cut the cauliflower into florets and cook in boiling salted water
until tender. Drain the cooked cauliflower and mix with the herbs.
Serve with the prawns.
  PRAWNS:
1 Remove the heads and tails from the prawns. Reserve for the soup.
Remove any visible black veins and butterfly each prawn by cutting
the back with a sharp knife. Heat the oil in a wok, add the prawns
and fry for three minutes.
2 Add the garlic and lemon zest. Cook for a further 3-4 minutes or
until cooked through. Season and serve.
  CABBAGE:
Combine all the ingredients together in a bowl. Season and serve.
  SOUP:
1 Cut the chicken into escalopes. Heat 15ml/1tbsp oil in a shallow
pan and fry the chicken until cooked through.
2 Heat the remaining oil in a pan and fry the reserved prawn heads and
tails with the garlic, lemon juice, tabasco and tomato ketchup.
3 After two minutes, add the wine, stock cubes, spices and 300ml/ 1/2
pt boiling water.
4 Simmer gently for 8-10 minutes, then strain through a sieve. Return
to the pan and add the coriander and chicken before serving.
Converted by MC_Buster.
NOTES : Chef - Anthony Worrall Thompson
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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