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.
This is a cracking meal. The first time I cooked this, it was in the oven for 5 hours, but the mixture was to die for. Lovely and in fact just writing this up has made me think I need to eat this next week!
Olive oil for frying
4 rashers of bacon
500g of steak diced
30g of plain flour
115g of kidneys
400ml of beef stock – Can replace with ¼ pint of beer if you want
115g of mushrooms
225g of ready-made puff pastry
Beaten egg to glaze
Preheat the oven to 160C. Cook the bacon, mushrooms and onion in a frying pan with a little oil until browned. Remove the content and place in a casserole dish.
Toss the steak in the flour and in batches brown the steak lumps in the frying pan, adding more oil where appropriate. Remove the content and place in a casserole dish.
Toss the kidney in flour and add to the pan in batches until browned. Again adding oil where appropriate. Remove the content and place in a casserole dish.
Add the bouquet garni and stock to the casserole dish. Cover the dish and place in the oven for 2 hours. Remove and allow to cool.
Preheat the oven to 220C. Roll the pastry to 2cm larger than the top of your pie dish. Tip the mixture into the pie dish, removing the bouquet garni.
Lay the pastry over the pie dish and press down the edge to the dish edge. Cut all round with a knife. Create a decoration if you want to go on top. Brush the whole pastry top with egg and bake for 20 minutes.
Lower the temperature to 180C and cook for a further 20 minutes, keeping an eye on it to make sure it doesn’t catch.
The finished article! Served with vegetables and home made circular chips.
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.