BBQ Chicken Tortilla Wraps 1 Old El Paso Original Smoky BBQ Fajita seasoning pouch 1 pack of eight floury tortilla wraps 500 g juicy chicken breast 1 red pepper 1 green pepper 1 onion Add a splash of oil to a sizzling hot pan and stir-fry the chicken until thoroughly cooked. Throw in the onion, peppers and smoky BBQ Fajita Spice Mix. Sizzle away, stirring or tossing until the chicken is browned keeping the veg crunchy. Warm the tortillas by piercing the packaging and microwave on full power for 5-40 seconds (cooking time may vary depending on microwave). To heat in the oven, remove packaging, separate tortillas and wrap in foil. Crank up the oven to 200 C (180 C for fan assisted ovens), gas mark 4 and slide in the tortillas for 10 minutes. Keep them covered and warm until ready to serve. Sheppey Chefs Recipe Book
Vegetable oil 1 large onion, finely chopped 2 tbsp. olive oil 500g/1lb 2oz minced lamb 1 tbsp. plain flour 2 bay leaves 2 sprigs fresh thyme 1 anchovy, finely chopped (optional) 1 x 400g tin chopped tomatoes 2 tsp Worcestershire sauce Gravy Granules Salt and freshly ground black pepper Shepherd s Pie For the mash 700g/1½lb potatoes, peeled and cut into halves or quarters 55ml/2fl oz. milk In a large saucepan, heat the oil. Add the onion and cook for 5 minutes Then add the mince, stirring, until browned all over. While the meat is frying, break up any lumps with the back of the spoon. Add the chopped tomatoes, a pinch of salt and pepper and Gravy Granules let it simmer for about 45 minutes, stirring regularly. Preheat the oven to 200C/180C Fan/Gas 6. For the mash, boil the potatoes until tender (about 10 minutes). Drain, add the milk, butter and mash until smooth. Season with salt and pepper. Pour the meat Mixture into a 1.4 litre/2½ pint ovenproof dish and spread the mash on top, smooth over and mark with a spatula. Put the dish into the oven and cook until the surface is golden-brown (approx 20 minutes) Welcome to Sheppey chefs recipe book. Inside this handy book you will find 10 easy to cook recipes for people on a budget. Each recipe has been marked with a score out of. The scores cover both how easy it was to make and how tasty it was! The ingredients listed for each recipe is based on cooking for 4 people/portions We hope you enjoy making the delicious meals that are in this book as they are all easy and fun to make and can all be frozen and stored for Reheating and will taste just as good as if you had just made them fresh.
Smoked Haddock Bake 40g (1½ oz.) Butter. Plus more to grease the dish 2 tbsp. grated parmesan cheese plus more to line the dish 150g (6oz) Smoked haddock fillet Salt White pepper 150ml (¼pt) Milk 25g (1 0z) Plain flour 75g (oz) Emmental cheese 2 Eggs separated : Preheat the oven to gas 5, 190c, fan 170c. Butter a pie/soufflé dish and then dust the inside with parmesan. Put the fish into a pan with some seasoning and cover with the milk. Bring to the boil and simmer for 5 mins. Take the fish out with a slotted spoon and strain the milk into a jug. Heat the butter in a pan, stir in the flour and continue to stir until the mixture comes away from the sides of the pan. (this mixture is called a roux) Gradually add the milk from earlier (topping up with extra if needed) stirring until you have a smooth sauce. Stir in the grated emmental, egg yolks and flaked fish. IN a clean bowl whisk the egg whites until standing in stiff peaks gently fold theses into the sauce mixture and add seasoning. Pour it into the prepared dish and sprinkle with parmesan. Cook for 25mins until well risen check with a knife to see if centre is cooked (if it is the knife will come out clean) 1x tin corned beef Pounds of potatoes (cut into small pieces) 5 Carrots (sliced into 2 cm pieces) 2 Leeks (cut into 1 cm pieces) 2 Beef stock cubes White pepper Corned Beef Hash Fill a large pan to 1/ full of water, add the stock cubes white pepper and big glug of Worcester sauce. Cube the corned beef and that plus carrots and leeks and bring to the boil and simmer for 4-5 minutes. Add the potatoes bring back to the boil and simmer until the potatoes are soft stirring frequently. Serve immediately either on its own or with bread.
Spanish Style Chicken Bake 1 medium onion, cut into 8 wedges 1 medium red onion, cut into 8 wedges 500g new potatoes, quartered lengthways 8 whole garlic cloves, unpeeled 8 medium tomatoes, quartered 75g chorizo 8 boneless, skinless chicken thighs ½tsp sweet smoked paprika ½tsp dried oregano 1 green pepper, deseeded and cut into strips Flaked sea salt Freshly ground black pepper Spanish Style Chicken bake Preheat the oven to 200 C/400 F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes. While the vegetables are roasting, skin the chorizo and cut the meat into thin slices 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside. Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes. Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables. Turn the oven up to 220 C/425 F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.
Linguine with Mussels and Prawns 500g/1lb 2oz Mussels 250g/9oz whole raw Prawns 6 tbsp. Olive oil 1 Garlic clove, crushed ½ red chili finely sliced 50ml/2floz water 1 Lemon, juice only Small bunch flat leaf Parsley roughly chopped 400g/14oz Linguine (Spaghetti works just as well) Score Clean the mussels by scrubbing them in cold water, and removing the beards. If any remain open after tapping them against the side of the work surface, discard them. Peel the prawns, removing the heads but leaving the tails intact. Heat the olive oil in a large lidded saucepan, and add the garlic and chili. After a minute or two, add the mussels and water. Cover with the lid and continue cooking for 1-2 minutes, or until the mussels open. If any mussels remain closed at the end of cooking, discard them. Add the prawns and cook for a further 4 5 minutes, then squeeze in the lemon juice. Remove the pan from the heat and add the roughly chopped parsley. Season to taste with salt and freshly ground black pepper. Meanwhile, cook the linguine in lightly salted boiling water for 7-8 minutes, or until al dente. Add the pasta to the pan with the shellfish sauce, mix together well and serve immediately. Liver Bacon And gravy Score 450g/1lb lambs Liver, sliced and fully thawed if frozen 25g/1oz Butter 2 tbsp. Sunflower Oil 4 tbsp. Plain Flour 1 Onion, halved lengthways and sliced 125g/4½oz rindless streaky Bacon rashers, each cut into 4 5 pieces 1 Beef stock cube 500ml/18fl oz. just-boiled water 1 2 tsp tomato ketchup Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high heat. Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper. Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1 2 minutes on each side until lightly browned, but not completely cooked through. Transfer the slices to a plate and repeat with the remaining liver. Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers. Add the bacon to the pan and cook, stirring from time to time, for 8 10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp. Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so. Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly. Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and season with salt and freshly ground black pepper. Return the liver to the pan with the onion gravy for just 1 2 minutes to warm it through and finish cooking. Serve.
Spaghetti Bolognese 2 tbsp. vegetable oil 400g/14oz beef mince 1 onion, diced 2 garlic cloves, chopped 100g/½oz carrot, grated 2 x 400g tin chopped tomatoes 400ml/14fl oz. beef stock made from a cube 400g/14oz dried spaghetti Salt and pepper Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be careful not to burn the mince. It just needs to be a dark brown color). Once browned, transfer the mince to a bowl and set aside. Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium. Add the onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent. Add the garlic and cook for another 2 minutes. Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan. Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary. When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Cook Once the spaghetti is cooked through, drain and add to the pan with the Bolognese sauce. Mix and serve. Beef Stew 2 tbsp. vegetable oil 1 kg/2lb 4oz beef stewing steak, cut into 2.5cm/1in chunks 2 onions celery stalks 4 large carrots 1 litre/ 1¾pint beef stock (from stock cubes) 900g/2lb potatoes 25g/1oz unsalted butter Preheat the oven to 200C/180C Fan/Gas 6. First cook the beef by placing a large saucepan over a high heat, add 1 tablespoon of the oil and brown the beef pieces. Do this in batches so the pan isn't too full. Remove the beef from the pan and set aside on a plate. Don't clean the pan, as you'll need this to fry the vegetables. While the beef is frying, peel and chop the onions and carrots and slice the celery. Heat the remaining oil in the same saucepan and fry the onion, celery and carrot for 4 5 minutes or until the onions have softened. Scrape any cooked on bits from the bottom of the pan. That will add flavour to the stew. Season with salt and pepper. Mix the beef in with the vegetables, then take the pan off the heat. Tip the meat and vegetables into a large ovenproof dish and pour the stock over the top. Peel and slice the potatoes into ½cm/¼in thick slices and arrange over the top of the beef. Dot the butter over the top then cover tightly with foil. Bake for 1 hour then remove the foil and bake for a further 15 minutes until the potatoes are crisp and golden-brown. Serve in deep bowls.