Italian
Kale, Chicken and bean stew
Serves 2-3
Ingredients
·
3 skinned, boned chicken thighs
·
11/2tbsp olive oil
·
1 red onion, 1 stick celery, 2 carrots, chopped
·
2 cloves garlic, peeled
·
½ small red chilli, chopped
·
200g can borlotti beans, drained
·
200g canned chopped tomatoes
·
1 level tbsp. sundried tomato paste
·
500 to 700ml chicken or vegetable stock
·
175g chopped kale
·
150g small broccoli florets
·
Salt and black pepper
Directions
1. Cut each thigh fillet into four. Heat 1/2tbsp olive oil in a large
non-stick pan and brown them for a minute over a medium high heat. Remove and
set aside.
2. Add the rest of the oil to the pan with the onion, celery and
carrot, and stir over a medium heat for a few minutes to soften. Then stir in
the garlic, chilli and beans for a few seconds, then add the chicken, tomatoes
and tomato paste. Add stock to cover, and season
3. Bring to simmer, turn the heat to low, cover with a lid and cook for
20 minutes or until everything is tender, adding the broccoli and kale half way
through. Season to taste and serve.
Orange and almond cranachan
Orange
and almond cranachan
Serves 2
Ingredients
·
40g rolled oats
·
300ml natural yoghurt
·
1 egg yolk, beaten
·
1tbsp Manuka honey, warmed
·
11/2tbsp ground almonds
·
2tsp wheat germ
·
2 small oranges
·
Toasted flaked almonds to decorate
Directions
1. Spread the rolled oats on a non-stick frying pan and toast over a
medium high heat for a minute or two until you can smell the aroma, then
transfer them from the pan to a plate.
2. In a bowl, beat together the yoghurt, egg yolk, half the warmed
honey, almonds and wheat germ.
3. Peel the oranges and cut into bite-sized chunks, retaining a little
of the white pith, then combine with the remaining honey.
4. Layer the dessert into two glass dishes in the following order:
oats, yoghurt mix, orange, honey, and repeat. Sprinkle with some toasted flaked
almonds. Chill for 30 minutes and serve.
