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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Meats, Grains, Vegetables Ready, Steady, Cook 1 servings

INGREDIENTS

1 Egg
50 g Plain flour
50 ml Milk
5 ml Caster sugar
1 cn Pitted black cherries; drained (reserve
; the juice)
1 Egg
50 g Plain flour
50 ml Milk
15 ml Oil
3 Pork sausages
7 Pork sausages
15 ml Oil
15 ml Honey
15 ml Wholegrain mustard
***PAN FRIED CHICKEN WITH CHERRY
; CABBAGE***
15 ml Olive oil
1 Chicken breast
Reserved cherry juice
1/2 Cabbage; shredded
150 ml Red wine
30 ml Sugar
1/2 Cauliflower
30 ml Chopped mixed herbs; (parsley, dill,
; coriander and
; basil)
5 Tiger prawns
15 ml Olive oil
2 Cloves garlic; chopped
Finely grated zest of 1 lemon
1/2 Cabbage; shredded
200 ml Natural yogurt
15 ml Double cream
45 ml Chopped mixed herbs; (parsley, dill,
; coriander and
; basil)
1 Chicken breast
45 ml Olive oil
3 Garlic cloves; chopped
1 Lemon; juice of
1 ds Tabasco sauce
15 ml Tomato ketchup
300 ml 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
TOAD IN THE HOLE
HONEY AND MUSTARD COCKTAIL S
CAULIFLOWER
PRAWNS
CABBAGE
SOUP
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

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