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Posts Tagged ‘tablespoon olive oil’

What you need:

1 large  chicken breast
1  egg white
40g fresh bread crumbs
15g  finely grated parmesan
A good pinch of cayenne pepper
1/2 tablespoon olive oil
1/2 lemon, cut into wedges
Salt and freshly ground black pepper
Parsley

What you do:

Flatten the chicken breast using a rolling pin. Lightly whisk the egg white in a medium-sized bowl.

In another bowl, combine the breadcrumbs, parmesan and cayenne pepper, lemon zest and chopped parsley.

Dip the chicken fillet, first in the egg white and then in the breadcrumb mixture until well covered. Set aside on a large plate.
When the fillet is coated, heat the oil in a non-stick frying pan.

Cook the chicken for seven minutes on each side, over a medium high heat, until it is cooked through and the outside is crispy and golden.

Season to taste.

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What you need:

1 tsp dried oregano
1 tsp dried thyme
1 tsp salt
1/3 cup lemon juice
¼-1 tsp chilli powder ( according to paste)
Zest of 1 lemon
1 tbsp olive oil
1 tbsp smoked paprika
1/8 ground black pepper
2 cloves garlic, peeled and crushed
1 x size 12 or 14 chicken
1 cup boiling water or liquid chicken stock.

What you do:

Mix together the marinade ingredients in a bowl. Then rub over the chicken.
Marinate for 1-4 hours in the refrigerator.
Over a medium to high heat, place the pressure cooker pan.
Cook the chicken. Brown all sides and pour over any extra marinade.
Place and lock the lid on the top of the pressure cooker.
Set to high pressure, bring up and stay for 20-25 minutes.
Remove from heat.Allow to cool.

To make the gravy:

Pour any excess fat from cooking liquid.
Add 2 tsp of corn flour and smooth paste with cold water.
Bring to the boil then simmer.
Serve with potatoes or rice.

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What you need:

4 pork chops
30g dried porcini mushrooms
1 large clove garlic, finely chopped
1 small onion, finely chopped
250ml cream
salt and pepper
1 tbsp olive oil
1 tbsp herbs de provence (optional)
1 small glass white wine (optional)

What you do:

Soak mushrooms in 250ml hot water for 30 minutes. Squeeze mushrooms, reserving liquid. Chop mushrooms.
Heat oil in a large frying pan over medium heat. Add garlic and onion. Saute until soft and translucent, but do not brown.
Sear both sides of the pork chops, remove and set aside.
Add mushroom soaking liquid, herbs and wine to the pan. Cook until liquid has reduced by half.
Return pork and mushrooms to the pan and lower the heat. Cover and simmer for 10 minutes.
Add cream and heat until just bubbling. Adjust seasonings to taste.
Serve.

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What you need:

1 tbsp olive oil
1 small onion ( diced)
1  clove of garlic  crushed
1 lb / 500 g lean beef mince
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp chilli powder
400g tin chopped  tomatoes
1 red pepper chopped & de-seeded
2 tbsp tomato paste
75 ml beef stock
300g tin red kidney beans (drained)
4 oz / 115 g coriander leaves, chopped
8 flour tortillas

6 oz / 170 g  grated cheddar cheese
Lettuce leaves &  sour cream to serve

What to do:

Preheat oven to 200C / 400F / gas mark 6

In a large frying pan heat the oil over medium-high heat.

Add  the onion and garlic & stir occasionally, for 5 minutes or until onion is tender.

Add the mince. Cook  stirring, for around 3 minutes or until browned.

Next add the cumin, paprika and chilli powder & keep  stirring  for 1 minute or until aromatic.

Add the tomatoes, red pepper, tomato paste and stock. Bring to the boil. Reduce heat to medium-low.

Simmer, uncovered, for 10 minutes or until sauce is thickened then stir in the kidney beans and coriander.

Warm the tortillas following directions on packet. Divide beef mixture between tortillas. Spread the mixture along the centre of  each tortilla. Roll up to enclose filling.

Place in a large, greased baking dish. Sprinkle with cheese.

Bake for 10 minutes or until cheese melts and burritos start to brown.

Serve with sour cream and lettuce  leaves.

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