6 pieces of chicken
50g of butter
3 table spoons of olive oil
2 cloves of garlic
125g of mushrooms
150ml dry white wine
4 tablespoons chicken stock
1 tin of tomatoes
4 tablespoons tomato puree
2 bay leaves
Melt the butter and oil in an electric frying pan and add the chicken pieces, remove when brown. Add the onion, garlic and mushrooms and fry until softened. Stir in the wine, stock, tomatoes, puree, bay leaves and bring to the boil. Add the chicken pieces and simmer for 30 minutes until the chicken is cooked through. Season to taste.
Serve with pasta shells and vegetables.
Boeuf Stroganof en Casserole (Home Recipe – Good one)
1kg Lean stewing beef, cut into strips
1 Tablespoon oil
2 Tablespoons of plain flour
150ml Beef stock
150ml Fresh sour cream
Pepper to season
Melt the butter in a frying pan, add the beef strips and fry, turning, until evenly browned. Remove the beef strips from the pan with a slotted spoon and place in a casserole.
Add the oil to the frying pan and heat. Then add the onion and mushrooms and fry until the onion is softened. Sprinkle over the flour and cook, stirring, for 2 minutes. Gradually stir in the stock. Remove from the heat and stir in the cream, tomato puree and pepper to taste. Pour the mixture into the casserole and stir well.
Cover tightly and cook in a preheated over and 160C or 325F Gas mark 3 for 1 hour
Tonight we were supposed to have a pizza, but I remembered I might be eating lunch out of Friday so moved the meals around. So, two days early, here is the recipe for chilli:
1 large onion
3 cloves of garlic
1 tube of tomato purée
1 x 400g, tin of kidney beans
1 x 400g, tin of (chopped) tomatoes
1 red chilli
Place the mince in a saucepan on a medium heat. While the meat is browning, cut up the onion, chilli and garlic.
Place the cut up ingredients and a dash of cayenne in to the saucepan and continue cooking for another 2 or 3 minutes.
Take the pan off the heat and add around half the tube of tomato purée. Stir well then place back on the heat for another 2 minutes, stirring to make sure it doesn’t burn.
Drain the kidney beans in a sieve and rinse with water. Add the tinned tomatoes and kidney beans to the saucepan. Add a good dash of oregano (we tend to use a third of the jar!)
Continue simmering for 45 minutes.
Serve with rice and/or garlic bread.