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Oats, Oats And More Oats Pt 1

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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


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