Meatballs in Spicy Italian Sauce Nov/Dec 2010

November/December 2010

Meatballs in Spicy Italian Sauce

( 5 Portions)

Ingredients

500g minced beef or pork

3 cream crackers crushed

2 1/2 x tins of chopped tomatoes

Basil leaves chopped(approx 6)

1 x small onion

2 x good slugs of red wine

150 ml of cream

Dried mixed herbs

100g Tomato Puree

50g Parmesan Cheese

Salt & pepper

½ chilli or ½ tsp of lazy chillies(in a jar)

2 x tsp of Tabasco sauce

Meatballs

Mix the mince & crushed crackers & sprinkling of mixed herbs in a bowl with your hands. Form into small round balls and then roll in flour.

Chop and dice onion and fry in a little bit of butter on the pan.

Remove onion and fry meatballs in the same pan. When cooked dry off in the oven(to stop your sauce going too greasy)

Sauce

Put all the other ingredients in a pot and add your cooked onion. Heat through gently adjusting seasoning and taste to suit (ie add more chilli or Tabasco if required and also tomato puree, parmesan & cream depending on how creamy etc you want your sauce)

When your sauce is warm enough just add the meatballs and simmer for 10 minutes. Cook your pasta or spaghetti and then serve and enjoy!!!

For further information visit:

www.sodastreat.com

use the link below to view ESBC report

http://www.ratemyplace.org.uk/searchresults.php?authority=4&name=simply+eat&town=&type=&rating=none

Chicken & Leek Pie October 2010

October 2010

Chicken & Leek Pie

(5 – 6 portions)

Ingredients

2 oz butter

Clove of garlic crushed

2 lg leeks finely sliced

¼ cup plain flour (1 oz)

12 fl oz of chicken or veg stock

4 fl oz of cream

3 chicken breasts

Salt+Pepper

Puff pastry or short crust pastry(500g)

Melt butter and add garlic and leeks and cook until leeks start to go soft(approx 5 mins). Gradually add flour, then some stock, then some cream until all have been used. Season with salt & pepper.

Cook chicken separately in some milk for approx 1 hour at 160 degrees. When cooked shred with two forks and add to sauce.

Check seasoning and add more salt & pepper if required.

When mixture is cold, roll out puff pastry and cover a greased dinner size plate with pastry, add filling and cover with another layer of pastry on top. Trim the edges and glaze all over with milk or beaten egg. Cut a few slices on top to let the steam out when cooking.

Cook for approx 35 mins at 150 degrees or until pie is golden brown

For alternative fillings you can exchange leeks for mushrooms, sweetcorn, mixed veg, gammon or any other vegetable or meat which you feel compliments the chicken.

For further information visit:

www.sodastreat.com

use the link below to view ESBC report

http://www.ratemyplace.org.uk/searchresults.php?authority=4&name=simply+eat&town=&type=&rating=none

Creamy Chicken in White Wine & Herb sauce - Sept 2010

September 2010

Creamy chicken in a white wine & herb sauce

(Serves 5- 6 people)

Ingredients

3 x chicken breasts diced

Fresh basil & parsley leaves

2 x cloves of garlic crushed

Knob of butter

1 tsp lemon juice

8 tbsp white wine

800 ml of fresh cream(or 400ml cream & 400ml milk)

S+P

Grated mature cheddar(to individual taste)

Make a paste with the crushed garlic, butter, chopped up parsley & basil, lemon juice & white wine. Melt this paste on the pan and then add your diced chicken. Season with salt & pepper. Coat chicken in the paste and cook through(approx 10 mins).

Drain any excess fluid of the pan as this will make your sauce too greasy.

Gradually add some cream, cheese & white wine until you get the desired taste and consistency required. All tastes are different so keep tasting the sauce to make sure it is the right balance for you and correct the seasoning if necessary. If the sauce is too creamy add some more wine etc. Do not let the sauce boil, just heat it gently.

Try adding some sliced mushrooms or leeks for a varied taste.

For best results serve with pasta( tagliatelle is best) or rice and top with cooked crispy bacon, parmesan cheese & fresh chopped parsley

Also works well as a topping for a jacket potato

For further information visit:

www.sodastreat.com

use the link below to view ESBC report

http://www.ratemyplace.org.uk/searchresults.php?authority=4&name=simply+eat&town=&type=&rating=none

Crusty Topped Steak August 2010

August 2010

Crusty Topped Steak

Ingredients for 2 Servings

2 x steak(any type of steak can be used)

Clove of garlic crushed (optional)

1 x packet of cheese & onion crisps crushed

1 x onion chopped & diced

200 g of grated strong mature cheese (Use good cheese for best results)

Red & green pepper chopped & diced

Approx 10 mushrooms wiped & chopped

Mustard(any type) – optional

Salt & pepper

Instructions

Put all ingredients into a bowl and mix together with your hands to combine.

Cook steak on a hot pan for approx 1 min each side.

Remove from pan and place on a baking tray.

If you are using mustard, spread this on top of steak

Now cover steak with the prepared mixture and pop into the oven for approx 20 mins at 180 degrees, or until topping is nice and crispy.

Remove & serve!

For further information visit:

www.sodastreat.com

use the link below to view ESBC report

http://www.ratemyplace.org.uk/searchresults.php?authority=4&name=simply+eat&town=&type=&rating=none

Quick & Easy Recipe

White Cabbage Soup

with Parmesan and Crispy Bacon (optional)

White Cabbage Soup

with Parmesan and Crispy Bacon (optional)

Ingredients

For Making 4 to 6 bowls:

600g Shredded White Cabbage

Half a Large White Onion

3 Large White Potatoes in Skins

3 Stalks of Flat Leaf Parsley

1 cube Vegatable Stock (make up to 750MLitres with boiling water)

200 ML of Double Cream

Salt

Pepper

For Serving:

4 Rashers of Bacon & Grated Parmesan Cheese

You also need:

A Large Saucepan and Lid, Frying Pan, Blender, Large Serving Bowl

Instructions

Make up the Vegatable stock and pour into a large saucepan. Wash the potatoes still in their skins, cut each potato into quarters and place in the saucepan. Chop up the half onion, leaving it in fairly big chunks and place in the saucepan. Put the Parsley into the saucepan and finally place all the cabbage in the pan, put on the lid and bring to the boil. Allow to simmer for aprroximately an hour with the lid on. If you cannot get all the cabbage in the pan initially don’t worry after about 10 minutes the cabbage in the pot will start to reduce and you can top up with any remaining cabbage. Stir occasionally and top up with water if necassary. Add salt and pepper, to taste, whilst the soup is simmering.

Whilst the soup is simmering fry the bacon until crispy then remove from frying pan and leave on a plate to cool. After cooling cut bacon into small pieces.

After an hour remove the soup from the heat and take over to the blender. Put half the cream in the blender and top up with the soup. Blend for about 45 seconds the pour into a large serving bowl. Repeat as previously by putting the remaining cream in first and topping up the blender with soup. Blend again for 45 seconds and add to the serving bowl. If you have any mixture left in the pan then blend it on its own and add to the serving bowl.

You can now either serve the soup immediately or leave to cool and reheat later.

When serving: Plate up the soup and then sprinkle the top firstly with bacon bits and then with a genorous serving of the grated parmesan.

Any remaining soup is fine to refrigerate.

Check out our quality catering solutions at

 

For further information visit:

www.simplyeat.webs.com

 

 

 

 

For further information visit:

www.simplyeat.webs.com