首页必发88 › 地瓜咖喱鸡身上的肉,玉茭马铃薯沙拉熏扁嘴娘肉

地瓜咖喱鸡身上的肉,玉茭马铃薯沙拉熏扁嘴娘肉

French-style chicken with peas & bacon 法式青豆Bacon家凫肉French-style
chicken with peas & bacon 法式青豆Bacon鸡身上的肉 Nutrition per serving 379
kcalories, protein 51g, carbohydrate 7g, fat 16 g, saturated fat 7g,
fibre 4g, sugar 3g,

地瓜咖喱鸡身上的肉,玉茭马铃薯沙拉熏扁嘴娘肉。Sweet potato & chicken curry 山芋咖喱鸡肉Sweet potato & chicken curry
朱薯咖喱家凫肉 Cook 20 mins;Prep 10 mins Nutrition per serving 281
kcalories, protein 22.0g, carbohydrate 32.0g, fat 8.0g, saturated fat
2.0g, fibre 5.

Turkey meatballs in tomato & fennel sauce 西红柿浑香土耳其共和国肉丸Turkey
meatballs in tomato & fennel sauce 番茄香丝菜土耳其共和国(The Republic of Turkey)肉丸 Cook 25 mins;Prep
15 mins Nutrition per serving 216 kcalories, protein 26.0g, carbohydrate
12.0g,

Smoky chicken with warm corn & potato salad 玉蜀黍马铃薯沙拉熏鸡身上的肉Smoky
chicken with warm corn & potato salad 玉茭马铃薯沙拉熏鸭肉 Cook 12
mins;Prepar8 mins Nutrition per serving 343 kcalories, protein 38.0g,
carbohydrate 31.0g,

French-style chicken with peas & bacon 法式青豆Bacon家凫肉

斯威特 potato & chicken curry 山芋咖喱鸡身上的肉

Turkey meatballs in tomato & fennel sauce 臭柿小怀香土耳其共和国(Türkiye Cumhuriyeti)肉丸

Smoky chicken with warm corn & potato salad 玉茭马铃薯沙拉熏鸡身上的肉

必发88 1

必发88 2

必发88 3

必发88 4Cook
12 mins;Prepar8 mins

Nutrition per serving

Cook 20 mins;Prep 10 mins

Cook 25 mins;Prep 15 mins

Nutrition per serving

379 kcalories, protein 51g, carbohydrate 7g, fat 16 g, saturated fat 7g,
fibre 4g, sugar 3g, salt 1.6 g

Nutrition per serving

Nutrition per serving

343 kcalories, protein 38.0g, carbohydrate 31.0g, fat 8.0g, saturated
fat 1.0g, fibre 2.0g, salt 0.25g

Ingredients:

281 kcalories, protein 22.0g, carbohydrate 32.0g, fat 8.0g, saturated
fat 2.0g, fibre 5.0g, salt 0.75g

216 kcalories, protein 26.0g, carbohydrate 12.0g, fat 8.0g, saturated
fat 1.0g, fibre 2.0g, salt 0.46g

地瓜咖喱鸡身上的肉,玉茭马铃薯沙拉熏扁嘴娘肉。Ingredients

  • 6 rashers smoked streaky bacon,chopped
  • 8 skinless, bonelesschicken thighs
  • 2garlic cloves, thinly sliced
  • 1 bunchspring onions, roughly chopped
  • 300ml hot chicken stock
  • 250g frozenpeas
  • 1 Little Gem lettuce , roughly shredded
  • 2 tbsp crème fraîche

Ingredients

Ingredients

Serves 4

Method

Serves 4

Serves 4

  • 500 g bag new potatoes
  • 2 large corn cobs
  • ½ red onion, thinly sliced
  • juice 1 lime
  • olive oil
  • 2 garlic cloves, crushed
  • ½- 1 tsp sweet smoked paprika
  • 4 skinless chicken breasts, each halved across the middle to make 2
    thin escalopes
  • small bunch coriander, leaves roughly chopped
  • lime wedges, optional, to serve
  1. In a large frying pan, dry-fry the bacon over a medium heat for 3
    mins until the fat is released and the bacon is golden. Transfer the
    bacon to a small bowl, leaving the fat in the pan. Add the chicken
    and brown for 4 mins each side.
  • 500 g sweet potatoes, peeled and cut into bite-size pieces
  • olive oil
  • 4 skinless chicken thigh fillets, each cut into large chunks
  • 1 large red onion, cut into wedges
  • rogan josh curry paste
  • 2 large tomatoes, roughly chopped
  • 125 g spinach
  • 400 g turkey mince
  • 25 g fresh white breadcrumbs
  • 2 garlic cloves, crushed
  • olive oil
  • 1 onion, chopped
  • 1 carrot, diced
  • fennel seeds
  • 400 g can chopped tomatoes
  • 必发88 ,tomato purèe
  • 400 g spaghetti, cooked, to serve

Method

Method

Method

  1. Bring to the boil a saucepan of water big enough to hold all the
    potatoes and corn. Cook the potatoes for 12 mins, adding the corn
    after 6 mins, until both are tender. Drain well.
  1. Push the chicken to one side of the pan and tip in the garlic and
    spring onions, cooking for about 30 secs, just until the spring
    onion stalks are bright green. Pour in the chicken stock, return the
    bacon to the pan, cover and simmer for 15 mins.
  1. Cook the sweet potatoes in boiling, salted water for 5-7 mins until
    just tender. Drain well, then set aside. Meanwhile, heat the oil in
    a large frying pan, then add the chicken and onion. Cook for 5-6
    mins until the chicken is browned and cooked through. Stir in the
    curry paste, cook for 1 min, add the tomatoes, then cook for another
    min.
  2. Pour in 100ml boiling water and mix well. Simmer for 5 mins, add the
    spinach, then cook for 2 mins until wilted. Fold in the potatoes and
    heat through. Serve with rice and naan breads.
  1. Put the mince in a mixing bowl with the breadcrumbs and half the
    garlic. Season and mix well to combine. Using your hands, shape the
    mixture into 12 balls, then chill for 10 mins.
  2. Meanwhile, heat 1 tbsp oil in a pan. Add the onion, carrot and
    remaining garlic. Cook for 5-6 mins until softened. Add the fennel
    seeds and cook for a few secs. Tip in the tomatoes with half a can
    of water, then stir in the tomato purèe. Season and simmer for 15
    mins until thickened. Using an electric hand blender, whizz until
    roughly smooth.
  3. Meanwhile, heat the remaining oil in a non-stick frying pan and fry
    the meatballs for 8-10 mins until cooked through. Transfer to the
    sauce and simmer until piping hot. Serve with spaghetti.

  1. Meanwhile, mix the sliced red onion with the lime juice and half the
    oil in a large salad bowl. Mix the remaining oil with the garlic,
    paprika and some seasoning in a shallow bowl, then toss in the
    chicken until thoroughly coated.
  1. Increase heat under the pan. Tip the peas and lettuce into the sauce
    and cook for 4 mins, covered, until the peas are tender and the
    lettuce has just wilted. Check chicken is cooked through. Stir in
    the crème fraîche just before serving.

  1. Heat a griddle pan, then griddle the chicken for 3 mins on each side
    until cooked through. Tip the potatoes into the bowl with the
    onions. Stand a corn cob on one end on a chopping board, then slice
    down the length, cutting off the kernels in strips. Mix into the
    potato salad with the coriander and seasoning, then serve alongside
    the smoky griddled chicken, with lime wedges, if using.

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