Chicken and Mushroom

Ingredients
4 Chicken Breasts
50g Mushrooms (sliced/quartered, whatever you want)
50g Plain Flour
50g Butter
1 Small Onion (thinly chopped)
2 Cloves Garlic (thinly chopped)
125ml White Wine
125 Mascarpone Cheese
A Handful Fresh Chives (chopped)
Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Large Frying Pan

The Good Bit

1. In the bowl, season the flour with the salt and pepper, then chuck in the chicken and make sure it's fully coated all over, Heat the oil in the frying pan and add the butter, when the butter begins to bubble add the chicken.
2. Cook the chicken rapidly so its brown and both sides (4 minutes) then take out and set aside keeping warm. Throw the onion and garlic into the pan now and cook for 5 minutes until going soft, then pour in the wine, give this a good mix and scrape any brown burnt bits off the bottom of the pan.
3. Add the mascarpone and mushrooms to the pan and stir well making sure the mascarpone is melted, keep an eye on the thickness of the sauce, heat rapidly if it is too runny, add a little more wine if it is to thick, just remember that the mushrooms will release a lot of liquid as they cook so only adjust the thickness of the sauce when you are ready to serve.
4. Return the chicken to the pan for the 10 minutes and finally add the snipped chives, season and serve.

Serves 4

Roman Style Chicken

Ingredients
2 Red Onions (sliced)
2 Cloves Garlic (thinly chopped)
2 Yellow Peppers (cored, de seeded and sliced)
2 Red Peppers (cored, de seeded and sliced)
1/2 Teaspoon Dried Crushed Chillies
8 Boneless Chicken Thighs (or 4 small breasts)
100ml White Wine
Handful Fresh Basil (torn)
Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Spatula

The Good Bit

1. Heat a good splash of oil in the frying pan and fry the onions, garlic, peppers and chillies over a gentle heat for 5 minutes.
2. Add the thighs pushing them down with the spatula to seal then flip them over and do the same with the other side, cooking for a further 5 minutes, until sealed on all sides.
3. Add the wine, bring to a simmer, cover and cook for 10 minutes. when done add the fresh basil and serve immediately.

Serves 4

Walnut Stuffed Pepper

Ingredients
4 Peppers (cut in half lengthways, cored and de seeded)
1 Onion (chopped finely)
1 Clove Garlic (crushed)
50g Rice (brown makes a very healthy option)
1 Bay Leaf
450ml Tomato Juice
1 Teaspoon Dried Basil
50g Cheddar Cheese
125g Chopped Walnuts
Oil
Salt and Pepper
Parmesan (shaved to serve, optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Pan
1 Oven Proof Dish (greased)

The Good Bit

1. Fry the onion and garlic of in a little oil in the pan until it begins to turn golden, add the rice, the bay leaf and half the tomato juice, cover and simmer for 40 minutes, or until the rice is tender (this will not take as long if you use white rice)
2. Take out the bay leaf and add the basil, cheese and walnuts, season to taste and leave to simmer a little longer whilst you get the peppers ready, if you've used white rice you may wish to turn the heat up here a little to reduce the mixture until it is fairly thick.
3. Pre heat the oven too 180c 350f gas 4, fill the peppers with the mixture and place in the greased oven proof dish, pour the rest of the tomato juice around the peppers and cook for a further 35 minutes, serve immediately and if you like, garnish with parmesan shavings.

Serves 4

Cabbage Au Gratin

Ingredients
750g White Cabbage (shredded)
25g Butter
25g Plain Flour
1 Teaspoon Mustard Powder
300ml Milk
4 Tablespoons Double Cream
50g Cheddar Cheese (grated)
25g Fresh Breadcrumbs
Salt and Pepper for Seasoning

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl (for the cheese and breadcrumbs)
2 Large Pans
1 Oven Proof Dish
1 Wooden Spoon

The Good Bit

1. In the large pan, 2/3rds fill with water add salt and bring to the boil, cook the cabbage in this for 5 minutes, drain and set aside.
   
2. In the other pan, melt the butter, stir in the flour and mustard powder for 2-3 minutes, (do not let this burn) Then gradually add the milk stirring al the time until it begins to boil and go thicker then mix in the cabbage and cream and season with salt and pepper.
3. Pour this mixture into your baking dish and top with a good mixture of breadcrumbs and cheese, cook for 30 minutes then serve straight away.
   

Serves 4

Roasted Onions in Balsamic Vinegar

Ingredients
4 Large Red Onions
1 Clove Garlic (crushed)
1 Tablespoon Fresh Thyme (chopped)
1 Tablespoon Fresh Rosemary (chopped)
1 Teaspoon Coriander Seeds (crushed)
3 Tablespoons Balsamic Vinegar
3 Tablespoons Red wine
1 Tablespoon Clear Honey
2 Tablespoons Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
Pestle and Mortar (unless you can use the back of your knife or a rolling pin)
2 Mixing Bowls
1 Roasting Tin

The Good Bit

1. Pre heat your oven to 220c 425f gas 7Cut the onions into eighths from stalk to root end without cutting all the way through and press open then place in your roasting tin.
2. Mix together the olive oil, garlic and coriander seeds then drizzle this over the onions, place them in the oven for 30 minutes.
3. Whilst that is doing mix the other bowl the vinegar, wine and honey, when the onions have had the 30 minutes, pour a small amount over each onion and then get them back in the oven for another 25-30 minutes, serve hot and pour on them juices from out of the pan, lovely!

Serves 4

Beetroot with Parmesan

Ingredients
4 Tablespoons Olive Oil
2 Tablespoons Butter
500g Cooked Beetroot (sliced into rings)
75g Parmesan (grated)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Grater
1 Oven Proof Dish
1 Small Pan

The Good Bit

1. Preheat the oven to 200c 400f or gas 6, in the small pan heat the oil and the butter until the mixture begins to bubble.
2. Whilst waiting for that, layer 1/3 of the beetroot slices in your dish, drizzle over 1/3 of the butter and oil mixture then top with 1/3 of the parmesan, continue this layering process until you have 3 layers, season with the salt and pepper then cook for 15 minutes. Serve hot.

Serves 4

Sweet Potato Tagine

Ingredients
750g Sweet Potatoes (cut into 1cm cubes)
1 Onion (finely chopped)
2 Cloves Garlic (finely chopped)
1 Lemons
4 Tablespoons Clear Honey
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Chilli Powder
4 Tablespoons Water
A Splash of Oil
Pinch of Salt

Equipment
1 SHARP Knife
1 Chopping Board
1 Potato Peeler
1 Lemon Juicer
1 Frying Pan
1 Small Bowl
1 Spatula

The Good Bit

1. In the bowl mix together 1 tablespoon of lemon juice, the honey, cinnamon and chilli and set aside.
2. Heat a splash of oil in the frying pan and cook the potatoes for 10 minutes, add in the garlic, onion, a pinch of salt, any remaining lemon juice and the water, cook for about 5 minutes until the onion begins to brown then pour in the spicy honey mixture and cook for another 2 minutes. Serve Hot

Serves 4