Category Archives: Family Favourites

Heather’s Bankok Chicken

For 4 people 8 chicken thighs.
MARINADE
150ml sweet chilli sauce, 50mi fish sauce, juice of two limes
1 tbsp grated ginger, 1 tsp chopped red chilli,
1 tbsp chopped mint, 1 tbsp chopped coriander.

METHOD
Mix all ingredients together and marinade overnight, I always do this in a zip-lock bag. Preheat fan oven to 190. Bake uncovered for 35 minutes.

The Mushroom Burger

the veggie burger by heather

This is my favourite burger.  A simple morning roll, buttered.  Brush a large Portobella mushroom with olive oil and bake for 10 minutes.  Add a small amount of blue cheese, I use St Agur, and eat.  Great!

 

Moroccan Rice Chicken & Chickpea Casserole

Ingredients (serves 4)

  • 1/2 cup brown rice          
  • 1-1/2 cups chicken stock
  • 1 tin drained chickpeas
  • 1/2 jar Belazu rose harisa
  • 1/2 each red, green pepper
  • 1 sliced onion
  • 2 big breasts chicken
  • Kalamata olives
  • Chopped preserved lemon
  • 1 pack baby spinach
  • Chopped mint
  • 1/2 block chopped feta

Method Fry onions, peppers and chicken in olive oil until softened.  Stir in rice and add chickpeas, harissa, olives, lemon and stock.  Cover and simmer for 40 minutes then add spinach, recover and replace on heat for 6 minutes or until the spinach is wilted.  Stir in spinach then scatter the crumbed feta and chopped mint.  Take off the heat, cover and leave for 10 minutes for the flavour to develop and feta to soften.  Scrummy.


Apricot Slice

karen

1cup caster sugar

1 teaspoon baking powder

6oz butter cold diced

1 cup jumbo rolled oats

1 cup pecans ground in food processor

2 1/2 cups dried apricots chopped

1/3 cup marmalade

extra 1 1/2 oz butter melted

Preheat oven to 170 fan. Put the apricots in a pan with 1/2 cup water and boil gently until water absorbed. Leave to cool.

Put the flour, sugar, baking powder and butter and procedd until a sort of crumble forms. Mix in the oats and ground pecans. Reserve a cupful of the crumble and press the rest into a greased ans lined 8x12inch baking tin.Bake for 15mins until golden. Cool for 10 mins or so then spoon apricots evenly over the base. Dot over the marmalade then and sprinkle the reserved crumble over the top. Spoon on the melted butter and bake for 30-35 mins until golden. Allow to cool aompletely in the tray. Serve sliced into squares.