Archive for January, 2012

Stuffed Chicken with Sausages

Tuesday, January 31st, 2012

Stuffed Chicken Breast with Sausages

Stuffed Chicken Breast with Sausages

I made this recipe with leftover sausages in the fridge! This happened after the Xmas holidays, like some of the families all over the country, I bought extra food in case, which I don’t  think is a bad thing.  I took the words of Baden Powell, the founder of the Boys’ Scout Movement, literally when he told the scouts to “always be prepared”!!!!

Ingredients:
4 chicken breasts
250g Lincolnshire sausages
50g basil, chopped – reserve some for garnishing
1 medium onion, peeled and chopped
8 medium tomatoes, skinned and cut into wedges
2tbsp white wine and cream sauce
2 garlic cloves, peeled and crushed
2tbsp vegetable or olive oil
150ml warm water
Salt and coarse black pepper

Heat oven: 190°C/375°F/Gas mark 5

Line an ovenproof dish with olive oil. Prepare the chicken breasts by rubbing them all over with some salt and pepper. Cut the sausages into small pieces, adding a handful of basil, to make it easier to stuff in the chicken. Make a small pocket lengthways in each chicken breast and fill it with sausage meat and hold together with toothpick. Baste chicken with some oil, place in the greased, ovenproof dish, cover with foil and cook for 30mins. Remove the foil, add half the tomatoes and cook for a further 5mins to brown. Remove and keep warm.

Sauce:
Fry onion, garlic and the remainder of tomatoes on gentle heat for about 5 mins. Add cream sauce, some basil, water, salt and pepper and simmer for about 5/6mins, stirring intermittently until sauce thickens. Season to taste and garnish with remainder of basil.
Serve with boiled rice.

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Stuffed Okra

Tuesday, January 31st, 2012

Stuffed Okra

Stuffed Okra

Okra is grown widely in hot climates and is a common vegetable in Africa. Mainly used in preparing vegetable or meat broth. Eating okra is an acquired taste; you either like it or loathe it. I think the gooeyness of it can be off putting to some people. To overcome this, you need to get rid of the seeds. The seeds are the problem!

Ingredients:
250g okra (increase or reduce quantity according to taste)
100g Philadelphia (or other soft) cheese
Some melted butter
Paprika for garnishing

Heat oven: 200°C/400°F/Gas mark 5

Slit the okra lengthwise and gently scoop out the seeds. Soak in boiling water for a couple of minutes. Remove from the water and dry with kitchen paper. Stuff each okra with the cheese, brush the outer green skin with melted butter, then garnish with some paprika on each. Bake in hot oven for 15/20mins, but no longer. Serve hot as canapés.

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