CHICKEN CORDON BLEU

Chicken Cordon Bleu

Ingredients:

(Serves 2)

2 Chicken Breast Fillets

10ml Dijon Mustard

50g Cheddar/Gouda/Mozzarella Cheese

2 Sliced Ham

1 disk Feta 

1 Clove Garlic (diced)

15ml Olive Oil 

30ml Herbs (various)

Preheat the oven to 180C.
Put chicken fillets into a plastic bag and hit it with a tenderizing mallet until flattened

Make sure its about 1cm thick and even

Spreade with Dijon Mustard (the small pieces came off the larger ones, so I do them as well)

Sprinkle with cheese

Add the ham on top

Add the feta and garlic

Roll up and fasten with toothpicks, just make sure that nothing is falling out and your good. It does not have to look pretty.

Place the olive oil and the herbs or your choice in a bowl and mix till it forms a paste like mixture. I used mixed herbs, rosemary, thyme, sweet basil & parsley. You can also add paprika.

Place on a foil lined baking tray flesh side up. Spread with the herb mix and top with the rest of your garlic. Bake for approximately 30-45min. (sometimes it takes 20min, it all depends on the thickness of your chicken). Just cut it open and check it if your not sure.

Serve with chips or salad.

Sweet & Sour Chicken

Sweet & Sour Chicken

                                                    Ingredients:

                                                    2 x Chicken Breasts, cut into blocks

                                                    Salt & pepper 

                                                    50g flour

                                                    2 eggs whisked

                                                    oil for frying

                                                   Sauce:

                                                   1 cup of sugar

                                                   5 tbsp ketchup

                                                   3/4 cup white vinegar

                                                   1 1/2 tbsp soy sauce

                                                   1 clove garlic (finely minced)

                                                   1 tsp salt (or just add a tsp of garlic salt)

cut chicken into bite size blocks

Add salt & pepper to taste ( if you want you can totally skip this step, I felt it was unneccessary)

Dip the chicken into the flour and make sure its fully covered

Dip the flour covered chicken bits into the egg and make sure its covered properly.

Heat the oil in the pan and fry the chicken pieces until they turn golden brown

Drain the excess oil on a kitchen towel.

Preheat your oven to 180C
Lightly grease a baking tray and thrown your browned chicken in it.

Make your sauce in a pot. You just throw all the ingredients in and stir with a whisk. Mine did not want to thicken quick enough, so I added a tbsp on flour while whisking like a maniac and it came out as this sticky delicious goo!!
You cant screw it up, so you can really go crazy. Keep tasting as you go, some ppl prefer it sweeter, some with more vinegar, some with less, there is no right way, just the way you like it.

You pour your sauce over the chicken into the baking tray. Stir it around and make sure that all the chicken pieces are covered properly.

Bake in the oven for 15min, then flip the chicken pieces over and bake for another 15min.

Serve with rice, noodles, potatoes, chips (it was great on pancakes too)

Spicy Merlot Beef Stew

SPICY MERLOT BEEF STEW

                                         Ingredients:

                                         1 tbsp oil 

                                         1 Onion Chopped

                                         1 Clove Garlic Chopped

                                         1 Knob of Ginger Chopped

                                         2 Red Chillies Chopped

                                         3 tsp Sugar

                                         1 tbsp Honey

                                         250g stewing beef cut into chunks

                                         1 cup of merlot

                                         2 Potatoes Diced

                                         2 Carrots Diced

                                         100g Green Beans Chopped

                                         1 tbsp steak & chop spice

                                         400ml Water

                                         3 tbsp Royco Rich & Beefy Thick Soup Stew

                                         Salt & Pepper to taste

Marinate beef in a cup of Merlot for a few hours.

Roughly chop onion, garlic, ginger & chilli and fry in a little oil until almost soft.

Add the sugar and honey and saute till soft and almost browning.

Take beef out of merlot and fry in the pot until slightly browned.

Add the cup of merlot.

Shop the potatoes, carrots and beans while beef is stewing in the merlot . Add the diced veg and stir through.

 

Add the Royco Soup Stew to the water and pour into pot

Stir through and cover pot with the lid

Let simmer for 1 hour.

Serve with rice.

POTATO SALAD IN A BAG

POTATO SALAD IN A BAG

(easiest potato salad ever)

                                         Ingredients: 

                                         8 Large potatoes Peeled and diced to bite size chunks

                                         1/2 cup of sugar

                                         1 cup of mayonnaise

                                         3 spring onions chopped

                                         aromat seasoning and paprika seasoning to taste

                                         1 plastic shopping bag

Place the potato chunks into the shopping bag. The the shopping bags handles in a knot, closing the shopping bag. Press out all of the air that you can.

Place bag with potatoes in microwave and microwave on high for 20 min or until potatoes are cooked through. Shake bag after 10 minutes, but be careful of the steam. It is really hot!!

Throw potatoes into your serving bowl and let it cool. Once again. Be careful of the steam coming out of the bag when your open it. IT IS REALLY HOT!!

Once cooled, add half your chopped spring onion

Add sugar and mayonnaise and stir through thoroughly.

Add rest of spring onion and spices and toss through your salad.
Let it stand for about 10min before serving.

CRUMBED MUSHROOMS

CRUMBED MUSHROOMS

                                          Ingredients:

                                          500g mushrooms

                                          50g all purpose flour

                                          2 large eggs

                                          50g seasoned breadcrumbs

                                          oil for frying

Wash mushrooms

cover mushroom in flour

Dip mushroom in beaten egg

Cover mushroom in seasoned breadcrumbs

place mushrooms aside

Heat oil in pan

Fry mushrooms in hot oil until golden brown

Drain excess oil with paper towels and serve hot.