INGREDIENTS

INSTRUCTIONS

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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