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New Collection Of Midweek (Part 4) - Spicy kedgeree, Sausage and pepper kebabs, Anchovy and parsley butter stuffed chicken

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Spicy kedgeree

Description: Spicy kedgeree

A flavour-packed recipe that’s so satisfying.

Serve 4 Easy/Prepare ahead/Freeze. Preparation: 5 minutes. Cook: 35 minutes

Ingredients

·         500g (1lb 2oz) undyed smoked haddock

·         1/2tsp dried chilli flakes

·         400ml (14fl oz)

·         Semi-skimmed milk

·         2tbsp vegetable oil

·         2 medium onions, chopped

·         300g (10oz) basmatic rice

·         1tbsp curry powder

Directions

1.    Place the haddock in a pan a gentle heat with the chilli flakes and milk. Simmer for 4 minutes than remove from the heat and leave to infuse for 10 minutes. Flake the fish and set aside .

2.    Heat the oil in a frying pan and cook the onions for 5 minutes. Stir through the rice and spices. Pour the milk and stock over the rice, stir, bring to the boil, cover and simmer for 20 minutes.

3.    Stir the fish through the rice with the peas, coriander and eggs. Continue to heat for 3 minutes. Serve with lime webges.

Per serving: 600 calories, 14g fat (3.5 g saturated. 74 g carbohydrate.

Sausage and pepper kebabs

Description: Sausage and pepper kebabs

Sweet potatoes are higher in antioxidants than potatoes.

Serves 4  Easy/prepare ahead. Preparation: 5 minutes. Cook: 45 minutes.

Ingredients

·         4 sweet potatoes, sliced 1cm (1/2in) thick

·         1tbsp olive oil

·         1tbsp balsamic vinegar

·         Zest 1 lemon

·         1tbsp each thyme and rosemary, finely chopped

·         2 garlic cloves, crushed

·         1 chilli, finely chopped

·         8 free-range pork sausages, cut on the diagnonal

·         1 yellow and 1 orange pepper

·         1 large red onion

·         24 cherry tomatoes

·         200g (7oz) soured cream and chive dip

Directions

1.    Heat the oven to 200C, 180C fan, 400F, gas 6. Place the sweet potato on a baking sheet, drizzle with the oil and roast for 30 minutes, turning halfway through.

2.    Mix the vinegar, lemon zest, herbs, garlic and chilli, and toss with the sausage chunks. Heat the grill to high. Chop the peppers and onion into chunks. Thread the sausages, pepper, onion and tomatoes on to 8 skewers.

3.    Grill the skewers for 15 minutes, turning halfway, until cooked through. SERVE WITH the sliced sweet potato and dip.

Per serving: 708 calories, 44g fat (9g saturated), 61g carbohydrate

Anchovy and parsley butter stuffed chicken

Description: Anchovy and parsley butter stuffed chicken

Stuffing a chicken breast is a bit retro, but we still love it, and the combination of anchovy and chicken is completely divine.

Serves 4 Easy/Prepare ahead. Prep: 10 mins. Cook: 30 mins, plus cooling.

Ingredients

·         100g (4oz) butter

·         3tbsp finely chopped curly parsley

·         6 anchovy fillets, sliced

·         Zest 1 lemon

·         4 free-range chicken breasts, skin left on

Directions

1.    Heat the oven to 200C, 180C fan, 400F, gas 6. Mix the butter with the parsley, anchovies and lemon zest and chill. Peel the mini fillets off the chicken breasts, and gently fatten them using a rolling pin or your hand. Heat a frying pan with a little oil and fry the chicken breasts skin side down until golden. Allow to cool completely.

2.    Cut a deep slit in the thickest part of each breast, about the width of 3 fingertips, being careful not to cut right through the flesh. Divide the butter between these pockets, then press each flattened fillet over the pockets, pressing down firmly on the edges. Bake the chicken breasts for 20 to 25 minutes until cooked through. SERVE WITH steamed new potatoes and tenderstem broccoli.

Per serving: 354 calories, 23g fat (13g saturated), 0g carbohydrate

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