Chicken Soft Tacos

Ingredients

  • 1 broiler/fryer chicken (3-1/2 pounds), cut up and skin removed
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounces) chopped green chilies
  • 1/3 cup chopped onion
  • 2 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 10 flour tortillas (8 inches), warmed
  • 1-1/4 cups shredded cheddar cheese
  • 1-1/4 cups salsa
  • 1-1/4 cups shredded lettuce
  • 1 large tomato, chopped
  • 3/4 cup sour cream, optional

Directions

  1. Place the chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, chilies, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender and juices run clear.
  2. Remove the chicken. Shred meat with two forks and return to the slow cooker; heat through. Spoon 1/2 cup chicken mixture down the center of each tortilla. Top with cheese, salsa, lettuce, tomato and sour cream if desired; roll up.
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Pimm’s cake

Ingredients

For the cake
  • 1 cucumber
  • Zest and juice 1 lemon
  •  

    300g butter, softened, plus extra for greasing

  • 300g golden caster sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 400g self raising flour
  • 1 ½ tsp baking powder
For the strawberry buttercream
  • 200g butter, softened
  • 500g icing sugar
  • 80g strawberries, hulled
For the lemon buttercream
  • 200g butter, softened
  • 400g icing sugar
  • Juice & zest 1 lemon
For the strawberry filling & decoration
  • 100g strawberries, hulled and sliced plus 3 strawberries, halved, (stalks on)
  • 3 tbsp Pimm’s
  • ¼ cucumber, sliced

Fruity Knickerbocker Glory

Ingredients

  • 1 Peach(es)
  • 100g Strawberries
  • 100g Raspberries
  • Ice cream (3 scoops, Vanilla)
  • Squirty cream (to top )
  • 50g Hazelnuts (chopped)
  • Cherries
  • 1 Ice cream wafers

Directions

  1. Thinly slice up several strawberries and position the slices around the bottom of the glass. Fill the gap in between with raspberries.
  2. Top with several slices of peach and drizzle over any juices.
  3. Top with another layer of strawberry and raspberries.
  4. To make your own ice cream try our ‘indulgent vanilla ice cream’ recipe.
  5. Top with three scoops of ice cream and a generous squirt of whipped cream. Alternatively, why not beat some whipping cream with a teaspoon of vanilla bean extract for a delicious vanilla infused cream topping.
  6. To finish, sprinkle with chopped hazelnuts, a cherry and ice cream wafer, then serve.

Rye bread

Ingredients

  • 200g rye flour, plus extra for dusting
  • 200g strong white or wholemeal flour
  • 7g sachet fast-action dried yeast
  • ½ tsp fine salt
  • 1 tbsp honey
  • 1 tsp caraway seed (optional)

Directions

  1. Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
  2. Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.
  3. Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 – 1.5 hr, or until doubled in size.
  4. Heat oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving

Cauliflower Quinoa Meatless Meatballs in Coconut Turmeric Sauce

Ingredients

For the Meatless Meatballs
  • 8oz cauliflower rice (about 2 cups, see note)
  • 1 cup cooked quinoa, cold
  • 1 cup fresh chopped cilantro or parsley
  • 1/2 cup flour (you can use any kind here)
  • 2 eggs, beaten ( see note below for a vegan option)
  • 2 tsp extra virgin olive oil
  • 1/2 tsp salt
  • 3/4 tsp Frontier Allspice powder
  • 1/2 tsp Frontier Organic Ground Vietnamese Cinnamon
  • 3 tbsp vegetable oil (to pan fry the meatballs)
For the Coconut Turmeric Sauce
  • 2 tbsp extra virgin olive oil
  • 1 medium onion, sliced thin (about 2 cups)
  • 4 garlic cloves, sliced
  • 1″ fresh ginger root, grated ( about 2 tablespoons)
  • 1/2 tsp Frontier Organic Fair Trade Certified Ground Turmeric Root
  • 1/4 tsp salt
  • 1/8 tsp Frontier Cracked Black Pepper
  • 1/8 tsp Aleppo Pepper or red pepper flakes (optional)
  • 1 cup canned full fat coconut milk
  • 1 cup vegetable broth or water
  • 2 tbsp lime or lemon juice
  • 1/2 cup chopped cilantro