12 oz (340g) of Diced chicken
2 Tablespoons of dry sherry
2 Tablespoons of soy sauce
1 Egg white
6 oz (170g) of Corn flour
Pepper (but no salt)
4 Tablespoons of oil
1 Small chilli chopped (or chilli powder)
Red pepper diced, and same with a green pepper
4 oz (113g) of Water chestnuts diced
1 Teaspoon of wine vinegar
1 Teaspoon of sugar
1 Tablespoon of black bean sauce
1 Teaspoon of sesame oil
1 Tablespoon of water
6 oz (170g) of Cashew nuts
1. Add chicken to 1 tablespoon of wine, 1 tablespoon of soy sauce, egg white, 1 tablespoon of corn flour and pepper. Leave for 20 mins to mix.
2. Heat oil to hot and add chili and garlic, then chicken and stir fry till chicken changes colour. Remove.
3. Re-heat wok and add extra tablespoon of oil. Add peppers and water cashew nuts. Stir fry 1-2 mins and put on dish with chicken.
4. Wipe wok clean. Add 1 tablespoon of oil and re-heat. Add rest of soy sauce, wine vinegar, sugar, sauce, sesame oil, corn flour and water. Boil stirring. Return chicken and all and add cashews.
Serve with rice and vegetables.
This is for my sister (stop ringing up for it!).
½ an onion
500g of mince
2 tablespoons of gravy granules
½ pint of water
Splash of Worcester sauce (Lea and Perrins)
Pepper (to taste)
Enough mash potato to cover
Chop up the onion and place the onion and mince in a saucepan. Brown the mince. Add the gravy granules and water. Dissolve the granules. Add the Worcester sauce and pepper to taste.
Cook for 10 minutes on the hob. Put in a casserole dish and top with mashed potato. Cook in the oven for ½ an hour @ 190C.
Serve with vegetables.
This dish was inspired by one of the TV chefs a few years back. The dish the chef made was full of seafood items but since I don’t eat muscles or crab etc. I decided to alter it and make it something I would.
(The ingredients are not an exact science! If you don’t like onion, don’t add it, but try something else like celery for example. Alter it to your taste, and if you make something great, add a comment!)
500g Chicken cut in to small pieces
4 frankfurter sausages cut in to small bits
1 large onion, finely diced
1 large pepper, finely diced
3 garlic cloves, finely diced
1 to 2 vegetable stock cubes
300g rice – long grain
Place the frankfurter pieces in a large frying pan (or electric frying pan) and add a tablespoon of olive oil.
(Pictured is actually Spanish chorizo, but we usually use Herta® frankfurters – using chorizo was an experiment, but wasn’t quite as good)
Add a good dash of paprika. Heat the frying pan and fry the frankfurters for a few minutes, then add the chicken.
Fry the chicken until all sides are coloured. Add the onion, pepper, garlic and mushrooms to the frying pan. Fry until the ingredients just added are soft.
Add another tablespoon of oil to the pan. Add the rice and stir well. Fry for a minute.
Add enough stock to cover the ingredients. Allow to boil and leave until the rice has cooked (about 9 to 10 minutes).
Check every minute while boiling as it will need stirring and might need additional water to make sure it hasn’t boiled dry.