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Nutrition Info:

  • Calories 389
  • Fat 9g
  • Carbs 30g
  • Fiber 2g
  • Sugar 18g
  • Protein 44g

Ingredients:

  • 5 chicken breasts
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • ½ teaspoon cayenne pepper
  • 20 slices bacon
  • 1 cup BBQ sauce(290 g), divided
  • 10 slices cheddar cheese
  • 2 green bell peppers, sliced
  • ½ red onion, sliced
  • 2 red bell peppers, sliced

Serve 6

Preheat the oven to 350°F (180°C).

Cut each chicken breast in half crosswise, then cut the larger half again horizontally, creating 3 cutlets. Transfer to a large bowl.

In a small bowl, combine the salt, garlic powder, smoked paprika, onion powder, chili powder, black pepper, and cayenne pepper. Stir to combine.

Pour the spice mix over the chicken cutlets and toss to coat completely in the seasoning. Set the chicken aside.

Arrange the bacon slices in a 9x5-inch (23x13-cm) loaf pan, making sure the bottom and sides are fully covered, and that the strips hang over the sides.

Layer in 4 seasoned chicken cutlets, 2 tablespoons of barbecue sauce, 5 slices of cheddar cheese, 4 more chicken cutlets, another 2 tablespoons of barbecue sauce, the green pepper, onion, 2 tablespoons of barbecue sauce, the red pepper, 5 remaining cheese slices, and the remaining chicken. Then, wrap the overhanging strips of bacon over the top of the loaf.

Cover the loaf with foil and bake for 1 hour. Then remove the foil, drain any excess fat, and bake for another 30 minutes uncovered, making sure the chicken is cooked through and the bacon is brown and crispy.

Remove the bacon loaf from the oven and turn on the broiler. Invert the loaf onto a wire rack set atop a baking sheet and baste the loaf with the remaining barbecue sauce.

Broil for 5 minutes, until the glaze dries slightly.

Slice and serve with rolls or other barbecue party food.

Enjoy!

Bacon BBQ Chicken Loaf

Ingredients: 

- 16 ounces barilla plus spaghetti
- 2 cups diagonally sliced fresh snow peas
- 4 cups shredded cooked chicken breasts
- 1 cup red bell pepper, julienned
- 1/2 cup green onion, sliced
- 1 tablespoon sesame seeds, toasted
- 3/4 cup teriyaki sauce
- 2 tablespoons dark sesame oil
- salt and pepper, to taste
- chili oil (optional)

Serve 12
Calories 282.9

1. Cook spaghetti in boiling water for 9 minutes.

2. Add sliced snow peas and cook for 1 more minute.

3. Drain and rinse under cold, running water.

4. Drain well.

5. Combine pasta mixture, chicken, green onions and bell pepper in a very large mixing bowl. Set aside.

6. In a separate bowl combine teriyaki sauce, sesame seeds, sesame oil. Also salt, pepper and chili oil (if using).

7. Pour over pasta mixture and toss well.

8. Serve at room temperature or chilled.

9. Keeps well in the fridge for up to a week.

Chinese Chicken Noodle Salad

Ingredients:

- 2 lbs ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 (15 ounce) can tomatoes
- 1 (15 ounce) can diced tomatoes with green chilies
- 1 (12 ounce) bottle dark beer
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 1 (28 ounce) can chili beans

Serve 6
Calories 628.4

1. Saute meat, onions and garlic until done.

2. Add remaining ingredients and simmer for 2 hours.

3. The beer is optional but does add a good flavor and, of course, the alcohol is cooked out during cooking.

Chili Con Carne With Beans

Apple-Stuffed Chicken


ingredients

  • 900g/2lb chicken, halved lengthways
  • 75g/3oz butter, melted
  • 175g/6oz dessert apples
  • 1⁄2 onion, chopped
  • 50g/2oz celery sticks, chopped
  • 200g/7oz croûtons
  • 75ml/3fl oz water
  • salt and freshly ground black pepper

Serve 2

  • Preheat the grill. Break the wing, hip and drumstick joints of the chicken so that it will remain flat during cooking. Place the chicken skin side up in a baking tray, brush with 15g/1/2oz of the butter and season with salt and pepper.
  • Grill for about 20 minutes until lightly browned. Turn and brush the cavity side with 15g/1/2oz butter and season. Grill for a further 15–20 minutes until tender.
  • Peel, core and chop the apples. In a small heavy saucepan, cook the apples, onion and celery in the remaining butter until tender. Add the croûtons and 75ml/3fl oz water, and season with salt and pepper.
  • Put the apple mixture into the chicken cavity, and grill the chicken for a further 5 minutes. Serve hot.

Apple-Stuffed Chicken

Chicken with lime stuffing
Chicken with lime stuffing

ingredients


  • 1 chicken, about 2.3kg/5lb
  • vegetable oil for brushing
  • 225g/8oz courgette, cut into strips
  • 25g/1oz butter
  • juice of 1 lime
  • For the stuffing
  • 100g/4oz courgettes, trimmed and coarsely grated
  • 100g/4oz soft cheese
  • finely grated zest of 1 lime
  • 2 tablespoons fresh breadcrumbs
  • salt and freshly ground black pepper

Serve 4


  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • To make the stuffing, mix the courgette with the cheese, lime zest, breadcrumbs and seasoning.
  • Carefully ease the skin away from the breast of the chicken with your fingertips, taking care not to split the skin. Push the stuffing under the skin, to cover the breast evenly.
  • Put the chicken in a roasting tin, brush with the oil and roast in the oven for 20 minutes per 500g/1lb 2oz plus 20 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Remove from the oven, cover with foil and rest for 5 minutes.
  • Sauté the courgettes in the butter and lime juice until just tender, then serve hot with the chicken.

Chicken with lime stuffing

Chicken And Chickpea Stew
Chicken And Chickpea Stew

ingredients


  • 4 skinless chicken breast fillets
  • 2 tablespoons extra virgin olive oil
  • 1 onion, halved and sliced
  • 2 garlic cloves, minced
  • 1 carrot, sliced
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1⁄2 teaspoon dried red chilli flakes
  • 2 pinches of saffron powder
  • 1 red pepper, seeded and cut into 2.5cm/1in squares
  • 1 yellow pepper, seeded and cut into 2.5cm/1in squares
  • 100g/4oz fennel bulb, thinly sliced
  • 50ml/2fl oz dry white wine
  • 400g/14oz canned chopped plum tomatoes, drained
  • 225ml/8fl oz vegetable stock
  • 550g/1lb 4oz canned cooked chickpeas, rinsed and drained
  • 10 large green olives, pitted and cut into slivers
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon grated lemon zest
  • 2 tablespoons chopped fresh flat-leaf parsley
  • salt and ground black pepper


Serve 4

  • Cut the chicken breasts on the diagonal into 5cm/2in strips and season with salt and pepper. Heat 1 tablespoon of the oil in a large non-stick frying pan over a medium-high heat, and sauté the chicken in batches for 1–2 minutes until it is no longer pink on the outside. Remove the chicken from the pan and set aside. 
  • Heat the remaining oil over a medium heat, and sauté the onion, garlic, carrot, bay leaf and all the spices for 10 minutes or until the vegetables begin to soften. Add the red and yellow peppers, fennel and wine, and cook for about 5 minutes until the pan is nearly dry.
  • Stir in the tomatoes and stock, and bring to the boil. Reduce the heat and simmer the mixture, covered, for 10 minutes. Add the reserved chicken and chickpeas to the pan, and continue to simmer, covered, for another 15–20 minutes until the stew has thickened.
  • Just before serving, stir in the olives, lemon juice, lemon zest and parsley. Serve hot on a bed of rice or couscous.

Chicken And Chickpea Stew

Chicken Green Masala
Chicken Green Masala

ingredients


  • 2 tablespoons vegetable oil
  • 2 onions, finely chopped
  • 1 medium chicken, cleaned and cut into small pieces
  • 4 tomatoes, finely chopped
  • salt

For the spice paste


  • 1 large bunch of fresh coriander leaves, roughly chopped
  • 1 large onion, roughly chopped
  • 10 fresh green chillies
  • 5 garlic cloves
  • 5cm/2in piece of fresh root ginger, chopped
  • 2 cinnamon sticks, about 5cm/2in each
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon peppercorns
  • 1 teaspoon poppy seeds
  • 1⁄4 teaspoon ground turmeric
  • 2 cardamom pods
  • 2 cloves


Serve 4


  • Put all the ingredients for the spice paste in a blender or food processor, and work to a very fine paste. Set aside.
  • In a large saucepan, heat the oil over a medium heat. Add the onions and sauté for 5 minutes or until the onions are golden brown. Stir in the spice paste, reduce the heat and cook for a further 5 minutes.
  • Add the chicken, tomatoes and a little salt, and mix well. Cover and cook gently for 15 minutes, stirring occasionally.
  • Remove the lid from the pan and continue cooking, uncovered, for a further 5–10 minutes until the chicken is done. Serve hot.

Chicken Green Masala

Indonesian Traditional Style Satay Chicken
Indonesian Traditional Style Satay Chicken

ingredients


  • 50g/2oz raw peanuts 
  • 3 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 2.5cm/1in piece of fresh root ginger, finely chopped
  • 1 garlic clove, crushed
  • 700g/11/2lb skinless chicken thigh fillets, cubed
  • 100g/4oz creamed coconut, roughly chopped
  • 1 tablespoon chilli sauce
  • 2 tablespoons crunchy peanut butter
  • 1 teaspoon soft dark brown sugar
  • 150ml/5fl oz milk
  • 1⁄4 teaspoon salt


Serve 4

  • Shell the peanuts and remove the skins by rubbing them between the palms of your hands. Put them in a small bowl, add just enough water to cover and soak for 1 minute. Drain the nuts and cut into slivers.
  • Heat the wok and add 1 teaspoon of the oil. When the oil is hot, stir-fry the peanuts for 1 minute until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
  • Add the remaining oil to the hot wok. When the oil is hot, add the onion, ginger and garlic, and stir-fry for 2–3 minutes until softened but not browned. Remove with a slotted spoon and drain on kitchen paper.
  • Add the chicken pieces to the wok and stir-fry for 3–4 minutes until crisp and golden on all sides. Thread onto bamboo skewers and keep warm.
  • Add the creamed coconut to the hot wok in small pieces, and stir-fry until melted. Add the chilli sauce, peanut butter and ginger mixture, and simmer for 2 minutes. Stir in the sugar, milk and salt, and simmer for a further 3 minutes.
  • Serve the skewered chicken hot with a dish of the hot sauce sprinkled with the roasted peanuts and vegetables.

Indonesian Traditional Style Satay Chicken

Garlic and Nut Butter Chicken
Garlic and Nut Butter Chicken

ingredients


  • 225g/8oz roasted salted mixed nuts, roughly chopped
  • 5 garlic cloves, roughly chopped
  • 450g/1lb butter, softened
  • 4 tablespoons chopped fresh flat-leaf parsley
  • 2 lemons
  • 225g/8oz puff pastry
  • 1 large egg, beaten
  • 1 tablespoon poppy seeds
  • 1 tablespoon caraway seeds
  • 12 small skinless chicken breast fillets
  • 900ml/11⁄2pt hot chicken stock
  • freshly ground black pepper


Serve 12


  • Combine the nuts and garlic with the butter, parsley and 2 tablespoons of lemon juice, and season well with pepper. Cover and chill.
  • Roll out the puff pastry thinly. Prick well and leave to rest for 30 minutes. 
  • Preheat the oven to 200°C/400°F/Gas mark 6. Brush the pastry with beaten egg and, using a small cutter, stamp out shapes. Sprinkle with the poppy and caraway seeds, and bake in the oven for 10 minutes.
  • Arrange the chicken breasts in a roasting tin, and half-cover with the hot stock. Cover with foil and cook for 30 minutes or until cooked through.
  • To serve, melt the nut butter mixture. Drain the cooked chicken breasts from the stock, and put on a heated serving dish. Spoon the melted butter over, and garnish with the pastry shapes.

Garlic and Nut Butter Chicken

Medium Balti Chicken
Medium Balti Chicken

ingredients


  • 2 tablespoons vegetable oil
  • 900g/2lb skinless chicken breast fillets, cubed
  • 1 onion, sliced
  • 225g/8oz green beans, cut into 5cm/2in lengths
  • 350g/12oz tomatoes, chopped
  • 15g/1⁄2oz fresh basil, roughly torn
  • salt and freshly ground black pepper


For the sauce


  • 4 tablespoons vegetable oil
  • 2 large onions, chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons finely chopped fresh root ginger
  • 4 fresh green chillies, chopped
  • 15 cloves
  • seeds from 10 green cardamom pods
  • 1 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon ground fenugreek
  • 1 teaspoon mustard powder
  • 400g/14oz tinned chopped plum tomatoes
  • 600ml/1pt vegetable stock
  • 2 tablespoons freshly squeezed lemon juice
  • pared zest of 1 lemon


Serve 6


  • To make the sauce, heat the oil in a heavy pan, and fry the onions, garlic and ginger for 2 minutes. Add the chillies and cook for a further 2 minutes. Add the spices and stir-fry for 30 seconds until aromatic. Add the tomatoes, stock, lemon juice and lemon zest. Bring to the boil and simmer, uncovered, for 30 minutes. Discard the lemon zest.
  • Heat the oil in a large balti pan or wok, and stir-fry the chicken for 5 minutes until golden. Add the onion and green beans, and continue to stir-fry for 1 minute.
  • Pour in the sauce and simmer gently for 8 minutes, stirring occasionally. Stir in the tomatoes and basil, and cook for a further 2 minutes or until the chicken is tender. Season with salt and pepper. Serve hot.

Medium Balti Chicken

Beef Wellington Recipes
Beef Wellington Recipes

ingredients


  • 1.6kg/31⁄2lb beef fillet, larded and tied with string
  • 350g/12oz mushrooms, finely chopped
  • 50g/2oz butter
  • 225g/8oz pâté de foie gras
  • 450g/1lb puff pastry
  • 1 egg white, whisked lightly
  • 1 large egg yolk, beaten with 1 teaspoon water
  • 125ml/4fl oz Madeira
  • 2 teaspoons arrowroot, dissolved in 1 tablespoon cold water
  • 125ml/4fl oz beef stock 
  • 2 tablespoons finely chopped black truffles
  • salt and freshly ground black pepper

Serve 8



  • Preheat the oven to 200°C/400°F/Gas mark 6. In a roasting tin, roast the beef in the middle of the oven for 25–30 minutes. Turn off the oven and allow the beef to cool completely, then discard the larding fat and strings. Skim the fat from the pan juices; reserve the juices.
  • In a heavy frying pan, cook the mushrooms in butter over a medium-low heat, stirring, until all liquid has evaporated and the mixture is dry. Season with salt and pepper and allow to cool completely.
  • Spread the beef evenly with the foie gras, covering the top and sides, and spread the mushrooms evenly over the foie gras.
  • On a floured work surface, roll the puff pastry into a rectangle of about 50cm/20in x 30.5cm/12in or large enough to enclose the beef completely. Invert the beef in the middle of the pastry, and fold up the long sides to enclose it, brushing the edges of the pastry with some egg white to seal. Fold the ends of the pastry over the beef; seal with the egg white.
  • Transfer the beef, seam side down, to a baking tin, and brush the pastry with the egg yolk wash. Chill for at least 1 hour.
  • Preheat the oven 200°C/400°F/Gas mark 6. Bake the fillet in the middle of the oven for 30 minutes. Reduce the heat to 180°C/350°F/Gas mark 4, and bake for a further 5–10 minutes until the pastry is cooked through. Leave to stand for 15 minutes.
  • In a saucepan, boil the reserved pan juices and the Madeira until the mixture is reduced by a quarter. Add the arrowroot mixture, stock and truffles. Season with salt and pepper. Cook the sauce over a medium heat, stirring, for 5 minutes or until thickened, being careful not to let it boil. Serve the beef cut into thick slices, accompanied by the sauce.

Beef Wellington Recipes

Fillet of Beef With porcini And Sweet Peppers
Fillet of Beef With porcini And Sweet Peppers

ingredients


  • 1.4kg/3lb trimmed beef fillet
  • 25g/1oz dried porcini mushrooms, soaked and drained
  • 250g/9oz jar sliced red and yellow peppers in oil, drained
  • 375g/13oz pancetta slices
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons plain flour
  • 150ml/5fl oz Italian red wine
  • 300ml/10fl oz beef stock
  • 2 tablespoons Marsala
  • 2 teaspoons dried mixed herbs salt and freshly ground black pepper

Serve 8



  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • Cut a slit along the side of the fillet, keeping both ends attached. Open it out with your fingers a little, to make a pocket.
  • Roughly chop the porcini, reserving half for the sauce. Mix the remainder with half of the peppers, and use to fill the pocket in the beef. Grind black pepper over the meat, then wrap the pancetta around the fillet to enclose it completely. Tie with string at regular intervals.
  • Heat the oil in a large non-stick frying pan, add the meat and sear on all sides. Lift the fillet out of the oil, draining over the pan. Reserve the juices in the pan for the sauce.
  • Transfer the fillet to a roasting tin, and roast in the oven for 45 minutes. Remove from the oven, cover with foil and leave to rest in a warm place for 10–15 minutes.
  • Meanwhile, reheat the reserved juices in the frying pan, sprinkle in the flour and cook, stirring, over a medium heat for 2–3 minutes. Gradually stir in the red wine and the stock, then bring to the boil, stirring. Reduce the heat and add the Marsala and mixed herbs. Season with salt and pepper, and simmer until thickened, stirring constantly.
  • Add the remaining peppers and porcini, and heat through.
  • Remove the string from the beef fillet and carve the meat into neat slices. Using a slotted spoon, remove the peppers and onions from the sauce and use to garnish the meat. Serve immediately, drizzled with the sauce.

Fillet of Beef With Porcini And Sweet Peppers

How To Make Thai beef curry
How To Make Thai beef curry

ingredients


  • 1 tablespoon tamarind pulp
  • 2 tablespoons vegetable oil
  • 700g/11⁄2lb stewing beef (cubed)
  • 500ml/18fl oz coconut milk
  • 4 cardamom pods, bruised
  • 500ml/18fl oz coconut cream
  • 2 tablespoons curry paste
  • 2 tablespoons Thai fish sauce
  • 8 pickling onions
  • 8 baby potatoes
  • 2 tablespoons granulated sugar
  • 75g/3oz unsalted peanuts, roasted and ground


Serve 4



  • Put the tamarind pulp and 125ml/4fl oz boiling water in a bowl, and set aside to cool. Mash the pulp with your fingertips to dissolve it, then strain and reserve the liquid, discarding the pulp.
  • Heat a non-stick wok over a high heat, add the oil and swirl to coat. Add the beef in batches, and stir-fry over a high heat for 5 minutes for each batch or until browned all over. Reduce the heat, add the coconut milk and cardamom pods, and simmer for 1 hour or until the beef is tender. Remove the beef from the wok, then strain the cooking liquid into a bowl and keep to one side.
  • Heat the coconut cream in the wok, and stir in the curry paste. Cook for 10 minutes or until the oil starts to separate from the cream. Add the fish sauce, onions, potatoes, beef mixture, sugar, peanuts, tamarind water and the reserved cooking liquid. Simmer for 25–30 minutes until the meat is tender. Serve hot.

How To Make Thai beef curry

Spiced Beef And Onions
Spiced Beef And Onions

ingredients

50ml/2fl oz olive oil
700g/11⁄2lb baby onions
900g/2lb chuck steak, trimmed and
cut into bite-size cubes
3 garlic cloves, halved lengthways
125ml/4fl oz red wine
1 cinnamon stick
4 cloves
1 bay leaf
1 tablespoon red wine vinegar
2 tablespoons tomato purée
375ml/13fl oz water
2 tablespoons currants
salt and freshly ground black pepper

Serve 4



  • Heat the oil over a medium heat in a large heavy saucepan. Add the onions and sauté, stirring, for 5 minutes or until golden. Remove from the pan and drain on kitchen paper.
  • Add the meat to the pan, and stir over a high heat for 10 minutes or until the meat is well browned and almost all the liquid has evaporated.
  • Add the garlic, wine, spices, bay leaf, vinegar and tomato purée. Season with salt and pepper. Pour 375ml/13fl oz water into the pan, and bring to the boil. Reduce the heat, cover and simmer for 1 hour, stirring occasionally.
  • Return the onions to the saucepan, add the currants and stir gently. Simmer, covered, for 15 minutes. Discard the cinnamon before serving.

Spiced Beef And Onions

Orange beef with green peppers
Orange beef with green peppers

ingredients


  • 700g/11⁄2lb flank steak
  • 175ml/6fl oz orange juice
  • 3 tablespoons light soy sauce
  • 2 tablespoons smooth peanut butter
  • 1 1⁄2 tablespoons orange zest
  • 2 garlic cloves (crushed)
  • 1 1⁄2 teaspoons curry powder
  • 1⁄2 teaspoon red wine vinegar
  • 1⁄2 teaspoon red pepper flakes
  • 1 tablespoon vegetable oil
  • 2 green peppers, cut into 1cm/1⁄2in wide strips


Serve 6


  • Diagonally cut the beef, against the grain, into slices 1cm/1⁄2in thick.
  • In a bowl, combine the orange juice, soy sauce, peanut butter, orange zest, garlic, curry, vinegar and red pepper flakes. Stir to blend. Add the beef and toss to coat evenly. Cover and set aside to marinate for 2 hours at room temperature.
  • Heat the oil in a heavy frying pan or wok over a high heat. Add the marinated beef mixture. Stir-fry for 2 minutes. Remove the beef with a slotted spoon and set aside on a plate.
  • Add the green peppers to the pan, then stir-fry for about 5 minutes until the peppers are browned around the edges.
  • Return the beef to the pan, and stir-fry for a further 1 minute to heat through. Serve hot.

Orange Beef With Green Peppers

Beef fajitas
Beef fajitas

ingredients


  • 1 tablespoon vegetable oil
  • 1 onion, cut into strips
  • 2 garlic cloves, minced
  • 1 tablespoon Mexican chilli powder
  • 450g/1lb minced beef
  • 75g/3oz ready-prepared salsa
  • 1 red pepper, seeded and chopped
  • 1 green pepper, seeded and chopped
  • 1 courgette, thinly sliced 
  • 4 x 25cm/10in flour tortillas salt and freshly ground black pepper


Serve 4


  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • In a non-stick frying pan, heat the oil over a medium-high heat. Cook the onion, garlic, chilli powder and seasoning, stirring, for 5 minutes or until the onion is softened.
  • Add the beef and salsa, and cook, breaking up the beef with the back of a spoon, for about 3 minutes until the beef is no longer pink. Add the peppers and courgette, and cook, stirring, for 3 minutes or until the liquid has evaporated.
  • Meanwhile, wrap the tortillas in foil and heat in the oven for 5 minutes or until warmed through.
  • Divide the beef mixture among the tortillas, and roll up. Serve the fajitas immediately while still piping hot.

Beef Fajitas

How to Make Hungarian Beef goulash
How to Make Hungarian Beef goulash

ingredients


  • 450g/1lb stewing beef, cubed
  • 1 onion, chopped
  • 2 teaspoons sunflower oil
  • 175ml/6fl oz beer
  • 175ml/6fl oz water
  • 50ml/2fl oz tomato purée
  • 1 tablespoon paprika
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon caraway seeds
  • 450g/1lb potatoes
  • 225g/8oz canned sauerkraut
  • 2 tablespoons snipped fresh flat-leaf parsley



Serve 4


  • In a frying pan, cook the beef and onion in the oil until the beef is brown. Add the beer, water, tomato purée, paprika, salt and caraway seeds. Cover and simmer for 11⁄4–11⁄2 hours.
  • Add the potatoes, undrained sauerkraut and parsley to the pan. Cook, covered, for about 20 minutes until the vegetables are tender. Remove the lid from the pan and cook, uncovered, for a further 10 minutes or until the mixture is thickened and most of the liquid has evaporated.
  • Serve hot with rice.

How to Make Hungarian Beef goulash

Chicken with ciabatta & Parma ham
Chicken with ciabatta & Parma ham

ingredients


  • 2 tablespoons olive oil
  • 800g/1lb 12oz leeks, trimmed and cut into 1cm/1⁄2in slices
  • 150ml/5fl oz dry sherry
  • 200ml/7fl oz chicken stock
  • 400ml/14fl oz cr?me fra?che
  • 2 tablespoons wholegrain mustard
  • 3 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 700g/11⁄2lb skinless chicken breast fillets, cut into 1cm/1⁄2in strips
  • 100g/4oz Gruy?re cheese, finely grated
  • salt and freshly ground black pepper 

For the topping


  • 200g/7oz ciabatta breadcrumbs
  • 3 tablespoons olive oil
  • 75g/3oz Parma ham, roughly torn
  • 2 tablespoons chopped fresh flat-leaf parsley

Serves 6

  • Heat the oil in a large non-stick frying pan, add the leeks and cook over a gentle heat for 15–20 minutes until softened. Remove with a slotted spoon and put to one side. Add the sherry and stock, bring to the boil and bubble until reduced by about a quarter. Allow to cool.
  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • In a bowl, mix the crème fraîche, flour, mustard, sage and parsley together with some salt and pepper,. Mix in the reduced stock and leeks.
  • Put the chicken into a 2.3 litre/4pt ovenproof dish, and pour the sauce mixture over. Sprinkle the cheese on top.
  • To make the topping, put the breadcrumbs in a bowl with the oil, ham and parsley. Toss together and sprinkle over the chicken.
  • Cook the chicken in the oven for 50–60 minutes or until bubbling at the sides. 

Serve hot

Chicken with ciabatta & Parma ham

Khara masala balti chicken
Khara masala balti chicken


ingredients


  • 3 curry leaves 
  • 1⁄4 teaspoon mustard seeds
  • 1⁄4 teaspoon fennel seeds
  • 1⁄4 teaspoon onion seeds
  • 1⁄2 teaspoon crushed dried red chillies
  • 1⁄2 teaspoon cumin seeds 
  • 1⁄2 teaspoon fenugreek seeds
  • 1⁄2 teaspoon crushed pomegranate seeds
  • 1 teaspoon salt
  • 1 teaspoon shredded fresh root ginger
  • 3 garlic cloves, sliced
  • 50ml/2fl oz corn oil
  • 4 fresh green chillies, slit lengthways
  • 1 large onion, sliced
  • 1 tomato, sliced
  • 700g/11⁄2lb skinless chicken breast fillets, cubed


Serve 4


  1. In a large bowl, mix together the curry leaves, mustard seeds, fennel seeds, onion seeds, crushed red chillies, cumin seeds, fenugreek seeds and crushed pomegranate seeds. Add the salt, ginger and garlic.
  2. Heat a wok until very hot. Add the oil and, when the oil is hot, add the spice mixture, then the green chillies. Stir-fry for a minute or so. Add the onion to the wok and stir-fry over a medium heat for 5–7 minutes.
  3. Add the tomato and chicken pieces to the wok and cook over a medium heat for 7 minutes or until the chicken is cooked through and the sauce has reduced slightly.
  4. Stir the mixture over the heat for a further 3–5 minutes, then serve hot.

Khara masala balti chicken

Vietnamese chicken & sweet potato curry
Vietnamese chicken & sweet potato curry

ingredients


  • 450g/1lb sweet potato, peeled and cut into 2.5cm/1in chunks
  • 4 tablespoons groundnut oil
  • 1 tablespoon hot curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried red chilli flakes
  • 450g/1lb skinless chicken breast fillets, cut into bite-size pieces
  • 300ml/10fl oz chicken stock
  • 150ml/5fl oz coconut milk
  • salt and freshly ground black pepper

For the paste


  • 1 large onion, roughly chopped 
  • 3 garlic cloves, chopped
  • 1 lemon grass stalk, tough outer layer removed, finely chopped

Serve 4 - 6


  1. Put all the ingredients for the paste in a blender or food processor, and purée to produce a thick paste. Set aside.
  2. Cook the potato in a pan of boiling salted water for 8–10 minutes until tender. Drain and set aside.
  3. Heat the oil in a wok. Add the paste and fry over a gentle heat, stirring, for about 5 minutes until softened but not coloured. Stir in the curry powder, turmeric and chilli flakes, and fry for 30 seconds until aromatic.
  4. Add the chicken to the wok, stir to coat it evenly in the spice mixture and fry, stirring, for 2 minutes. Add the stock, bring to the boil, then reduce the heat and simmer gently for 10 minutes or until most of the stock has evaporated. Stir in the coconut milk, then season with salt and pepper. Cook the curry gently, stirring occasionally, for a further 10 minutes.
  5. Stir in the cooked sweet potato, and heat through for 3–4 minutes. Taste and adjust the seasoning if necessary. Serve hot with rice.

Vietnamese chicken & sweet potato curry