5 Dry toast the pine nuts by placing them in a saute pan for about 3 5 minutes

5 dry toast the pine nuts by placing them in a saute

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5. Dry toast the pine nuts by placing them in a saute pan for about 3-5 minutes, watching carefully that they only brown, not burn in any way. 6. Pour the meat onto the dish where you’ve placed the pita chips, covering the middle of the plate and letting the chips hang out over the sides 7. Drizzle or pour on the almond yoghurt sauce (however much or little you prefer) and add the pine nuts, pomegranate seeds on top. Finish with a very generous drizzle of grape molasses.
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Recipe Card for Wednesday/ Main Recipe Name: Chicken Thigh Casserole Dietary Requirement s: GF, LF, DIA Key Ingredient: Chicken meat, beef bacon, vegs Preparation Time: 15 mins Cooking Time: 20 mins Yield: 20 Serves Quantity Ingredients 150 ml 20-35 ea 500 g 5 ea 10 ea 80 ea 2.5 ltr 1 bunch Olive oil Boneless chicken thighs with skin on (Halal) Beef bacon (Halal), chopped Brown onion, chopped Sweet potatoes, peeled and cut into cubes Button mushrooms, cut into quarters Organic fresh chicken stock thyme Method 1. Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. 2. Use a slotted spoon to remove the chicken pieces and set aside. 3. Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour. 4. Add the sweet potato and mushrooms and then return the chicken pieces to the pan, placing them on top, skin side up. 5. Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid. 6. Leave to simmer very gently for about 10–15 minutes until the chicken is cooked through. 7. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife. 8. If you end up having more sauce than you’d like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it. 9. Tips : You can add a few handfuls of cooked lentils or quinoa as they’re both a healthy and low-cost source of extra protein. Simply mix them in for the last 5 minutes of cooking.
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Recipe Card for Wednesday/ Main
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Recipe Name: Oozy Courgette Risotto Dietary Requirement s: VG, GF, LF, DIA Key Ingredient: Arborio rice, courgette, cheese Preparation Time: 15 mins Cooking Time: 25 mins Yield: 20 Serves Quantity Ingredients 5 ea 5 cloves 10 sticks 5 knobs Qty 1.5 kg 4 ltr 5 bunch 200 g 1.5 kg 200 ml 5 ea 1.25 g Brown onions Garlic Celery Nuttelex Olive oil Courgettes Organic vegetable stock Fresh basil Vegan hard cheese Arborio rice Apple cider, optional Fresh red chilli Balls of vegan mozzarella Method 1. Peel the onion and garlic, trim the celery and finely chop all three. Place a large saucepan over a medium-low heat.
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  • Spring '20
  • Olive oil, Cookware and bakeware, Cheesecake, Chili pepper, Parsley

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