Home made chicken burgers & avacado mayo 05/07/2012
400g pack essential Waitrose British Chicken Breast Chunks 70g pack Cooks’ Ingredients Diced Pancetta 1 small onion very finely chopped 1 tbsp rosemary, finely chopped 1 essential Waitrose Baby Avocado, halved and stoned 2 tbsp mayonnaise 4 Waitrose Ciabatta Rolls, split 50g bag Waitrose Wild Rocket 150g bag Waitrose Sea Salt Hand Cooked Crisps • Ready in 25 minutes • Grill, griddle or fry Method 1. Place the chicken in a food processor and whizz until finely minced. Add the pancetta, onion and rosemary and pulse once or twice until well mixed but not minced. 2. Shape the mixture into four even-sized cakes. Cook under a medium grill for 6 - 7 minutes each side or in a griddle or frying pan for 5 minutes on each side until golden brown and cooked through with no pink meat. 3. Mash together the avocado and mayonnaise. Transfer the burgers to a warm plate and quickly toast the inside of the ciabatta rolls. 4. Pile some rocket on the base of each toasted bun and sit a burger on top. Spoon over the avocado mayonnaise and position the lid on top. Serve swiftly with a handful of crunchy crisps on the side. Food safety tip Remember it is important to thoroughly wash your food processor, utensils and hands in hot soapy water after preparing and handling raw chicken. Drink recommendation Choose a glass of refreshing and great value white: Chat-en-Oeuf Blanc 2010 Pays d'Oc, South of France. 
Add Comment Slower Cooker Chicken with Biscuits 04/02/2012
Serves 6 This delicious chicken and biscuits is a meal the whole family will enjoy, and the slow cooker helps to make it quick and easy to prepare. Ingedients: 1 1/2 to 2 pounds boneless chicken breast halves, cut in large chunks 1/2 cup chopped onion 1 cup chopped celery 1 can (10 3/4 ounces) condensed cream of chicken or cream of chicken and mushroom soup, undiluted 1 jar (12 ounces) chicken gravy 1/4 teaspoon poultry seasoning 1/2 teaspoon dried leaf thyme Dash black pepper 2 cups frozen mixed vegetables, thawed 6 frozen biscuits or refrigerator biscuits Preparation In a slow cooker, layer the chunks of uncooked chicken breasts with chopped onion and celery. Combine the soup and gravy with poultry seasoning, thyme, and pepper; pour over the chicken. Cover and cook on LOW for 5 to 6 hours. Add the thawed mixed vegetables, turn the slow cooker to HIGH, and continue cooking for 20 to 30 minutes, until vegetables are tender. Meanwhile, bake the biscuits as directed on the package. Split a biscuit and spoon some of the chicken and vegetables over the bottom biscuit. Put the top half of the biscuit on the chicken and gravy. Serves 6. Man catching Fried Chicken 03/07/2012
Ingredients 8 chicken legs 2 eggs 4 cups buttermilk 6 cups kentucky kernel seasoned flour 2 Tbsp baking powder 1 regular size bottle of veggie oil a deep skillet (an iron skillet is preferred or a fry daddy works too!) Directions 1 * If you can't find Kentucky Kernel seasoned flour at the store then you are welcome to use 6 cups of regular flour seasoned with salt and pepper* 2 Wash the chicken and set a side 3 In a large bowl beat the eggs. 4 Pour the buttermilk into a 9x13 glass baking dish and add the eggs and mix together 5 Place the chicken into the buttermilk and egg mixture and let marinate at least an hour. (you can also cover it and let it sit overnight in the fridge) 6 Mix the 2TBL baking powder together with the seasoned flour. Roll the chicken pieces one at a time in the flour and place in the skillet or fryer. Put at many pieces in the skillet or fryer that will fit without crowding. Fry until golden brown. If your frying in a skillet then it's 5 minutes on each side or in a fry daddy @ 375 degrees for about 10min. Asparagus Casserol 02/02/2012
Serves 4 
8 aspargus spears, ends removed 1/4 all purpose flour 8 small carrots 1/2tsp salt 8 med sized potatoes 1/2tsp black pepper 8oz parma ham 1 1/4cup milk 2tbsp butter 1cup peas 1/4cup green onions, chopped 1/4 grated parm cheese 2tblsp garlic minced fresh parsley Preheat oven to 350 F. Wash and peel carrots and potatoes. Quarter potatoes. Parboil asparagus, carrots and potatoes until slightly tender. Drain and rince with cold water. Place in oven proof casserole dish. Cut ham into bite size pieces. In a small saucepan melt butter over medium heat. Add onion, garlic & ham & saute until onion is tender. Add flour, salt & pepper. Stir until smooth. Gradually add milk, stirring constantly until bubbly. Add peas & cheese stir for 1 minute. Pour sauce over vegetables, cover and cook in over for 40 minutes. Garnish with fresh parsley. Enjoy... Beef Wellington 01/17/2012
 Ingredients
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