| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Meats, Dairy | Cook 2, Ready, Steady | 1 | Servings | |
INGREDIENTS
| 450 | Vegetable stock | |
| 1 | Onion, sliced | |
| 2 | Garlic cloves, chopped | |
| 30 | /2tbsp thyme | |
| 100 | g | Egg riccioli pasta |
| 30 | g | Butter |
| 2 | Garlic cloves, crushed | |
| 60 | White wine | |
| 100 | Creme fraiche | |
| 1 | Handful chopped mixed herbs | |
| 60 | Oats | |
| 60 | Plain flour | |
| 2 | Chicken drumsticks | |
| 2 | Eggs, beaten | |
| 15 | Olive oil | |
| 1/2 | Onion, sliced | |
| 2 | Cloves garlic, sliced | |
| 15 | Thyme, chopped | |
| 1 | Handful shredded cabbage | |
| 1/2 | Onion, chopped | |
| 30 | Chopped mixed herbs | |
| parsley basil | ||
| chervil and chives | ||
| 2 | Rashers bacon | |
| 1/2 | Cabbage, shredded | |
| 1 | Handful chopped mixed herbs | |
| 300 | 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 | Natural yogurt | |
| 150 | Milk | |
| 30 | Double cream |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 1688
Calories From Fat: 911
Total Fat: 103.2g
Cholesterol: 669mg
Sodium: 281.2mg
Potassium: 1602.7mg
Carbohydrates: 165.7g
Fiber: 15.2g
Sugar: 120.8g
Protein: 38.5g