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Recipe Name: After Meeting Mike I Thought I'd Become A Prawn Again C P Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

See part 1
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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