| 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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