| QUOTE (Butter Chicken) |
| Ingredients: (serves about 2) Rice 100g butter 300g boned, skinned chicken 1 medium onion, peeled and cut into chunks half a teaspoon of garlic (rough) 300-400g tomato puree (I reccomend Wattie's Indian Spiced) 200mL cream (or coconut cream) 1) Start to cook rice (follow packet instructions). 2) Melt butter in pan, cook chicken. 3) Once chicken is cooked, remove from pan and set aside. Add onions, garlic to pan, fry for 10 mins. 4) Put chicken back in pan. Add tomato, cream, stir well. 5) Serve on rice. |
| QUOTE (Fish a la Herne Bay) |
| Ingredients: (serves about 1) 150-200g white fish (terakihi, gurnard, preferably skinned, boned) 1 lemon 100mL cream Parsley, chopped finely 1) Panfry fish with butter. 2) Just before fish is cooked, squeeze juice of lemon over fish. 3) Add cream to fish. You may want to reduce it a bit. 4) Garnish with parsley. |
| QUOTE (Bacon and Mushroom Sauce) |
| Ingredients: 1-2 rashers of bacon 3-4 button mushrooms Cream (unsure of volume) 1) Cut bacon into small strips, cut mushrooms into small pieces. 2) Sautee bacon and mushrooms. 3) When bacon is cooked, add cream. 4) Reduce until sauce has thickened. If it thickens too much, add a bit more cream |
| QUOTE (Dr_Steve's Special Lemon Chicken) |
Ingredients: 1x Chicken, 2x Medium weight Lemons Directions: Take the Chicken and Lemons, combine and serve (sweeten to taste). |