Name: Oats, Oats And More Oats Pt 1
Ingredients: 450 ml Vegetable stock; 1 Onion; sliced; 2 Garlic cloves; chopped; 30 ml /2tbsp thyme; 100 g Egg riccioli pasta; 30 g Butter; 2 Garlic cloves; crushed; 60 ml White wine; 100 ml Creme fraiche; 1 Handful chopped mixed herbs; 60 ml Oats; 60 ml Plain flour; 2 Chicken drumsticks; 2 Eggs; beaten; 15 ml Olive oil; 100 g Egg riccioli pasta; 15 ml Olive oil; 1/2 Onion; sliced; 2 Cloves garlic; sliced; 15 ml Thyme; chopped; 1 Handful shredded cabbage; 2 Chicken drumsticks; 1/2 Onion; chopped; 15 ml Olive oil; 30 ml Chopped mixed herbs; (parsley, basil,; ; chervil and chives); 2 Rashers bacon; 1/2 Cabbage; shredded; 100 ml Creme fraiche; 1 Handful chopped mixed herbs; (parsley, basil,

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Meats, Dairy		Ready, Steady, Cook 2	1	servings

INGREDIENTS

450	ml	Vegetable stock
1		Onion; sliced
2		Garlic cloves; chopped
30	ml	/2tbsp thyme
100	g	Egg riccioli pasta
30	g	Butter
2		Garlic cloves; crushed
60	ml	White wine
100	ml	Creme fraiche
1		Handful chopped mixed herbs
60	ml	Oats
60	ml	Plain flour
2		Chicken drumsticks
2		Eggs; beaten
15	ml	Olive oil
100	g	Egg riccioli pasta
15	ml	Olive oil
1/2		Onion; sliced
2		Cloves garlic; sliced
15	ml	Thyme; chopped
1		Handful shredded cabbage
2		Chicken drumsticks
1/2		Onion; chopped
15	ml	Olive oil
30	ml	Chopped mixed herbs; (parsley, basil,
		; chervil and chives)
2		Rashers bacon
1/2		Cabbage; shredded
100	ml	Creme fraiche
1		Handful chopped mixed herbs; (parsley, basil,
		; chervil and chives)
300	ml	Milk
50	g	Porridge oats
		Honey
75	g	Butter
50	g	Soft brown sugar
30	g	Syrup
		Finely grated zest of 2 oranges
2		Oranges; segmented
100	g	Porridge pats
100	ml	Natural yogurt
150	ml	Milk
30	ml	Double cream

INSTRUCTIONS

ONION SOUP
PASTA IN A CREAMY SAUCE
COATED DRUMSTICKS
PASTA WITH CABBAGE
HERBY CHICKEN
CABBAGE WITH CREME FRAICHE
PORRIDGE
FLAP JACKS
MUESLI
Pour the stock into a large pan and bring to the boil. Add the onion and
garlic and simmer for five minutes. Blend until smooth, reheat and season
to serve.
  PASTA IN A CREAMY SAUCE:
1 Cook the pasta in boiling salted water until tender. Drain. Melt the
butter in a small pan, add the garlic, cook for two minutes and add the
wine.
2 Bring to the boil and stir in the creme fraiche and herbs. Combine the
sauce with the cooked pasta, season and serve.
  COATED DRUMSTICKS :
1 Blend the oats in a processor until they resemble fine crumbs. Spread the
oats and flour onto two separate plates. Pass the drumsticks through the
plain flour, the egg and the oats.
2 Heat the oil in a shallow pan and fry the coated drumsticks until brown
on all sides. Transfer to the oven for 6-8 minutes or until cooked through.
Serve with the pasta in creamy sauce.
  PASTA WITH CABBAGE:
Cook the pasta in boiling salted water until tender and drain. Heat the oil
in a shallow pan, add the onion and garlic and cook until soft. Stir
through the chopped thyme and cabbage, and cook for a further two minutes.
Mix with the cooked pasta, season and serve.
  HERBY CHICKEN:
Preheat the oven to 220c/Gas Mark 7.
1 Remove the bone from the drumsticks and flatten the meat. Fry the onion
in olive oil and add the herbs when the onions are soft.
2 Place the chicken on a baking sheet, top with the onion mixture and wrap
in
continued in part 2

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