Chilli Polenta Chips

Ingredients

350g Instant Polenta

2 Teaspoons Chilli Powder

1 Tablespoon Olive Oil

150ml Sour Cream

1 Tablespoon Fresh Parsley (chopped or use chives, i love chives in sour cream)

1 1/2 Litres of Boiling Water

Salt and Pepper

Equipment

1x2 Inch deep Baking Tray

1 Large Pan

1 Wooden Spoon

1 Mixing Bowl

1 Metal Spoon

Paper Towel/Kitchen Paper

The Good Bit

1. Bring your water to the boil then add in 2 teaspoons of salt, pour in your polenta in a steady stream stiring all the time, reduce the heat and keep stirring, after 5 minutes or so you should be able to stand your spoon in the mixture.
2. Once at this point, remove from the heat, stir in your chilli and a good seasoning of salt and pepper and then pour into your baking tray until you have a thickness of about 4 cm, now you want to allow this to cool.
3. Whilst you are waiting mix together your sour cream and parsely and place in the fridge, Now you want to cut your polenta into chip size pieces and fry them in a little oil on each side until crispy and golden (3-4 Minutes), then drain on kitchen paper and serve.

Serevs 4

Smoked Salmon Mouse

Ingredients
90g Smoked Salmon Pieces
25g Cream Cheese
75ml Soured Cream
1 Teaspoon lemon Juice
1 Teaspoon Grated Lemon Rind
1/2 Cucumber (sliced)
Handful Cherry Tomatoes
Handful Fresh Dill (roughly chopped)
Crackers (bite size are best)
Cayenne Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender
1 Zester

The Good Bit

1. Blend the salmon for a few seconds then chuck in the lemon juice, zest, cream cheese and soured cream, blend until you have a smooth paste, season with the cayenne pepper.
2. Serve the crackers with a smear of the salmon mouse and a slice of cucumber on top, dress your plate with the cherry tomatoes and a sprinkle of the chopped dill.
   

Serves 4

Haddock With Soured Cream and Mushrooms

Ingredients
600g Haddock Fillets
60g Butter
8 Tablespoons Water
100g Button Mushrooms (sliced)
300ml Soured Cream
1/2 Teaspoon Paprika
Handful Fresh parsley (chopped)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Ovenproof Dish
Tin Foil
1 Medium Sauce Pan

The Good Bit

1. Pre heat your oven too 160c 325f gas 3. place the haddock in the ovenproof dish, sprinkle with salt and pepper and taking half of the bitter, dot it over the fish, cover with tin foil and place in the oven for 20 minutes.
2. In the sauce pan, melt the remaining butter and then add the mushrooms and fry for about 1 minute, add in the sour cream and paprika, heat through and season to taste.
3. drain the fish, place on a serving plate and pour over the sauce, garnish with the parsley.
   

Serves 4

Mexican Chicken Tower

Ingredients
250g Chicken Breasts cut into bite size pieces (or for the veggie option 250g mixed veg/beans)
125g Bag of Ready Grated Mature Cheddar Cheese (or grate your own)
1 Can Tomatoes
1 Can Kidney Beans
1 Large Onion
1 Pepper
4 Ready Made Tortillas (usually come in 8's so if you have 4 left from the fajitas,bonus!)
Chilli powder
Olive Oil (any will do, sunflower, vegetable etc.)
Salad Leaves and spring onions (or thinly sliced onion rings) and soured cream (optional) to serve.

Equipment
1 Large Frying pan/Wok
1 Wooden/Plastic Spatula
1 Wooden/Plastic serving spoon
1 Sharp Knife
1 Chopping Board
1 Oven Proof Dish (large enough for a tortilla to lay in and 2-3inch deep)

The good bit

1. Start by heating a dash of oil in the wok/large frying pan and preheat your oven to 180C/350F/ gas mark 4
   
2. Cut the large onion into small chunks, (a size you are happy to eat, not onion ring size though!) try to cut the pepper into similar size chunks.
3. Put all this in your heated oil and cook through until the chicken begins to brown stirring fairly often.
4. Once the chicken is browning open the cans of kidney beans and tomatoes and drain your kidney beans, add these to the pad along with a teaspoon of chilli powder (2 if you are daring!)
   
5. Bring to a simmer and leave for 10 minutes. Now to prepare the tower!
6. Lightly grease an oven proof dish and place a tortilla on the bottom, spread over 1/3 of the chicken mix and sprinkle with 1/4 of the grated cheese, continue this patter (tortilla, chicken, cheese) and top it off with your 4th tortilla and the remainder of your cheese.
   
7. Place in the oven for 10 minutes, until the cheese has melted and begun to brown, grab yourself a drink, you'll be impressed when this comes out! Prepare your lettuce, onions and anything else you want to serve up
   
8. Cut the tower into 1/4's and serve with the lettuce and onion rings/spring onions, again to keep things cool you could always serve with a dollop of soured cream.
   

Serves 4

Mexican Chicken

Ingredients
250g Chicken Breasts (pieces and fillets will do but always seem poorer quality)
1 Can Tomatoes
1 Can Kidney Beans
1 Large Onion
1 Pepper
1 Bag Tortilla Chips
1 Small Carton of Soured Cream
Any Vegetables you want to bulk out if you need.
250g Rice (any rice but pudding rice)
Chilli powder
Oregano (not necessary but adds more flavour)
Olive Oil (any will do, sunflower, vegetable etc.)
Salt

Equipment
1 Large Frying pan/Wok
1 Large pan
1 Wooden/Plastic Spatula
1 Wooden/Plastic serving spoon
1 Sharp Knife
1 Chopping board
1 Colander

The good bit

1. Start by heating a dash of oil in the wok/large frying pan and heating the large pan which should be 2/3rds full of water with a generous sprinkle of salt in.
2. Cut the onion into small chunks, (a size you are happy to eat, not onion ring size though!) try to cut the pepper into similar size chunks and then the chicken into bite size pieces.
3. Put all this in your heated oil and cook through until the chicken begins to brown stirring fairly often.
4. Once the chicken is browning open the cans of kidney beans and tomatoes and drain your kidney beans, add these to the pad along with a teaspoon of chilli powder (2 if you are daring!) and a sprinkle of oregano if you have it.
5. Bring to a light simmer and now add your rice to the salted water, cook to packet instructions, usually 10-15 minutes but al lot longer for brown.
6. Bring a kettle of water to the boil to wash the rice, when the rice is done, tip into a colander and wash.
7. Serve the rice and a portion of the chicken mixture, add a hand full of tortilla chips and a dollop of soured cream at the side.

Serves 4