These are extremely yummy – except when the stilton is too strong (which is just a personal thing).
125g Blue Stilton cheese, crumbled
4 Chicken breasts
8 rashers smoked bacon
1 gloss red wine made up to 300ml with chicken stock
8 Cocktail sticks
1. Whisk the cheese and butter to a smooth paste
2. Beat out the chicken breasts. Spread the cheese mix evenly on one side of each breast
3. Roll up the chicken breasts and wrap in bacon. Secure with cocktail sticks
4. In a frying pan (or electric frying pan), heat the oil and butter and brown chicken rolls well.
5. Pour in the red wine and stock. Bring to boil. Simmer for 35-40 minutes.
Serve with mashed potato and vegetables.
4 rashers of bacon cut into small pieces
500g of chicken cut into small pieces
Tagliatelle (4 people’s worth)
2 large Carbonara Sauce (Dolmio) packets
4 oz (113g) Double Cream
4 oz (113g) Parmesan cheese, grated
Chop up and fry the chicken, bacon and mushrooms. Make sure chicken cooked.
Add cooked tagliatelle to the pan along with the carbonara sauce, stir and cook for a further 3 – 5 mins.
If not using the packet mix, make the substitute mix as follows
Beat eggs and half of the grated cheese until well blended. Add salt and pepper to taste. Stir cream into bacon and chicken. Pour over the egg mixture and toss gently. Serve the remaining cheese on top of the carbonara plates.
These are a great late breakfast or lunch meal. High calorie content but very yummy, especially when service with bacon or sausage meat and golden syrup!
1 Pint of milk, soured with 3 or 4 tablespoons of vinegar
1 lb (454g) Self raising flour
2 Teaspoons caster sugar
3 Tablespoons cooking oil
3 Drops of vanilla essence
Make sure the milk has been soured for some time (1 hour or more).
Beat eggs well, add remaining ingredients and beat together but not so well that the lumps disappear. Cook immediately on a very hot griddle. Turn once.
Serve with butter and golden syrup. Goes well with bacon and sausage meat