CHICKEN TORTILLA PIZZA

CHICKEN TORTILLA PIZZA

Ingredients

• 1 whole wheat flour tortilla.
• ¼ cup part skim mozzarella cheese.
• 1/3 cooked, shredded chicken.
• ¼ cup pizza sauce.
• ¼ cooked green pepper.

Preparation method

• Preheat oven to broil.
• Poke tortilla with a fork several times on both sides. 
• Lightly spray tortilla on both sides with olive oil cooking spray or an olive oil spritzer.
• Place on cookie sheet and put under broiler until the tortilla just starts to brown.
• Flip the tortilla and crisp the other side. Remove from oven.
• Add sauce, cheese, chicken, and vegetables. Return to broiler and cook just until the cheese begins to melt.

Nutritional Info - 1 pizza

• 300 calories.
• 7.6 g fat.
• 3.5 g saturated fat.
• 571 mg sodium.
• 4.5 g fiber.
• 29 g protein.

Time Savers

Use the meat from a store-bought rotisserie chicken instead of cooking your own.

Make all the ingredients on the weekend and just assemble and cook the pizzas at dinnertime.

Roast chicken

Roast chicken and sage and onion stuffing and gooseberry sauce

Ingredients

For the chicken and stuffing

• 4 onions, peeled, quartered
• 8 fresh sage leaves
• 125g/4½oz fresh breadcrumbs
• 40g/1½oz butter, plus extra for brushing
• 1 free-range egg yolk
• pinch freshly grated nutmeg
• salt and freshly ground black pepper
• 100ml/3½fl oz water
• 2 x 1kg/2lb 2oz free-range chickens

For the gooseberry sauce

• 4 tbsp caster sugar
• 100ml/3½fl oz water
• 1 lemon, zest only
• 250g/9oz gooseberries, topped and tailed
• 300ml/10½fl oz white wine
• 300ml/10½fl oz chicken juices, (reserved from cooking the roast chicken), or chicken stock
• 25g/1oz unsalted butter

Preparation method

1. For the chicken and stuffing, preheat the oven to 180C/350F/Gas 4.
2. Cook the onions in a pan of boiling water for four minutes, then add the sage leaves and continue to boil for a further minute. Drain well and place into the bowl of a food processor. Add the breadcrumbs, butter, egg yolk, nutmeg, salt and freshly ground black pepper. Blend until the mixture is just combined and resembles large breadcrumbs (do not blend to a paste).
3. Stuff the chickens with equal quantities of the stuffing mixture. Rub the extra butter over the outside of the chickens, then season, to taste, with salt and freshly ground black pepper.
4. Place the chickens into a roasting tin, breast-sides up, and add just enough water to cover the bottom of the roasting tin. Cover the roasting tin with aluminium foil.
5. Cook the chickens in the oven for 1½-2 hours (cook the chickens for 1 hour per kg, allowing the weight of the stuffing to factor in as well). Remove the foil 20 minutes before the end of the cooking time and strain off the juices, reserving it for the gooseberry sauce. Return the chicken to the oven uncovered for the final 20 minutes, until the chicken is cooked through and the skin is golden-brown and crisp. (To check if the chicken is cooked, the juices should run clear when the chicken is pierced between the leg and the body).
   
6. For the gooseberry sauce, place the sugar and water into a non-reactive pan and heat until the sugar has dissolved. Stir in the lemon zest and bring to the boil, cooking for 2-3 minutes until reduced slightly.
7. Add the gooseberries to the pan, reduce the heat and and gently poach for 4-5 minutes, or until the gooseberries are tender. Remove from the heat and allow the gooseberries to cool in the syrup.
8. When cool, strain the gooseberries through a sieve and reserve the syrup. Push the gooseberries through a sieve into a separate bowl. Discard the skins and solids left behind in the sieve.
9. In a clean pan, bring the white wine to the boil with a little salt and freshly ground black pepper. Cook for 4-5 minutes, or until the liquid has reduced by half in volume.
10. Add the chicken juices (or stock) and continue boiling until the liquid has again reduced by half in volume. Remove the pan from the heat and whisk in the butter until the sauce is smooth and glossy. Stir in the gooseberry purée and season, to taste, with a little of the reserved syrup, the salt and freshly ground black pepper.

Smoked grey mullet

Ingredients

For the smoked mullet

• 4-6 fillets grey mullet
• handful sea salt
• oak smoking chips

For the salad

• 1 red onion, thinly sliced
• 2 carrots, grated
• 2 bulbs fennel, thinly sliced
• 1 tbsp wholegrain mustard
• 1 lemon, juice and zest
• 100g/3½oz mayonnaise
• 1 tbsp chopped fresh parsley

To serve

• buttered brown bread

Preparation method

1. Pat the mullet fillets dry with kitchen paper and place onto a plate. Sprinkle with the sea salt and set aside for 5-10 minutes. Rinse the fish clean under a running tap and pat dry.
2. Place the smoking chips into a large lidded wok set over a low to medium heat (you will need to choose a pan that fits a smoking basket or metal colander inside). Heat the smoking chips until they begin to smoke. Put the fillets into a colander or smoking basket and suspend it over the smoking chips in the pan. Cover with a lid and smoke the fish for 6-8 minutes.
3. Meanw hile, for the salad, place the onion, carrots and fennel in a large bowl and mix together with the mustard, lemons juice and zest, mayonnaise and parsley until well combined.
4. Remove the fish from the smoker and serve with the salad.

preparation time

Less than 30 mins

cooking time

Less than 10 mins

Roast beef with Yorkshires

Ingredients

For the beef

• 2.5kg/5½lb rib eye of beef, on the bone
• 1 tbsp English mustard powder
• 2 tbsp duck fat or a drizzle of vegetable oil
• salt and freshly ground black pepper

For the Yorkshire puddings

• 250g/9oz plain flour
• 3 large or 4 medium free-range eggs
• 300ml/½ pint milk
• pinch salt
• vegetable oil or beef dripping, melted

For the roast potatoes

• 12 medium Maris Piper or King Edward potatoes
• 4 tbsp duck fat
• 6 garlic cloves
• 6 sprigs fresh thyme
• sea salt

For the gravy

• pan-roasting juices
• 1 tbsp flour
• 250ml/9fl oz red wine
• salt and freshly ground black pepper

Preparation method

1. For the beef, preheat the oven to 190C/375F/Gas 5. Take the beef out of the fridge and allow it to get to room temperature.
2. Mix the mustard powder with a bit of water to make a paste. Rub the beef all over with the mustard paste.
3. Heat the duck fat or vegetable oil in a large, heavy-bottomed frying pan. When hot, add the beef and sear on all sides, until it is nicely brown all over. Season with salt and freshly ground black pepper.
4. Place the beef in a roasting tin and roast in the oven for one hour (this will give you rare meat). Cook for a further 15 minutes for medium-rare or a further half an hour for well-done.
5. Make the Yorkshire pudding batter. Mix together the flour, eggs milk and salt, whisking if necessary to remove any lumps. The batter should just coat the back of the spoon. Allow the batter to rest for at least an hour, preferably overnight.
6. While the beef is cooking, prepare the potatoes. Peel the potatoes and parboil them until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly, shaking them in the colander until the outsides are fluffy.
7. When the beef is cooked to your liking, remove the beef from the oven, cover with foil and allow it to rest in a warm place for 30 minutes. Turn up the oven to 200C/400F/Gas 6.
8. While the beef is resting, finish the roast potatoes. Heat the duck fat in a large frying pan or roasting tin. Toss the potatoes in the pan or tin to coat with the duck fat. Crush the garlic cloves with the heel of your hand and add to the pan. Strip the leaves from the thyme and add to the tin. Season with salt and brown the potatoes lightly. When browned, place the potatoes in a tin large enough to accommodate and roast for 30-35 minutes or so, until golden and crunchy.
9. Next make the Yorkshire puddings. Pour 5mm/½inch of vegetable oil or beef dripping into each well of a Yorkshire pudding tin. Place the tin in the oven to heat for a few minutes.
10. When the oil or dripping is hot, remove from the oven. Give the Yorkshire batter a stir and carefully pour it into the tin. Take care, as the oil may splatter. Fill each well up to about halfway.
11. Place the tin back in the oven for about 25-30 minutes, until risen and golden.
12. While the potatoes and Yorkshire puddings are in the oven, make the gravy. Remove the beef from its roasting tin and pour the pan juices into a large saucepan.
13. Place the tin with its browned bits on the hob over a medium heat. Stir in the salt, flour and the red wine. Scrape well and get all the bits into the gravy from the bottom of the tin. Pour the liquid into the saucepan and cook for about ten minutes. Adjust the seasoning if necessary.
14. To serve, carve the beef into thick pieces and pile on plates with the Yorkshire puddings and potatoes. Pour lashings of gravy over the top.

Potato Pancake Recipe For Kids

Potato pan cake is mostly lovable to kids as they take it in their lunch boxes to school and enjoy delightedly. Potato pan cake recipe is very easy and delicious to taste and also useful in building your health as it boasts lots of callosities. Potato pan cake recipe along with the ingredients is suggested in the following.

INGREDIENTS:

• 2 Eggs/andy.
• 1tsp Salt/namak.
• ¼ tsp Baking powder/meda.
• 2tbs Flour/aata.
• 1 (small) onion/piyaz.
• 3cups (cubed) raw potatoes/kache aalu.

How to prepare Potato Pancake:-

Put eggs, onion, salt, flour, baking powder and ½ cup potato cubes into blender. Cover and process until smooth add the remaining potatoes cover and process 2 cycles at grind put the hand made tablets of it onto a hot- well greased non- stick pan one by one. Drain on absorbent paper and serve in a well shaped dish or plate after garnishing.

Beef Roll Recipe

INGREDIENTS:

•  250g. Beef mince
• 1 tsp. Crushed red chilli
• 4. Green chilli
• 1. Onion
• 1. Tomato
• 2 Packet Samosa stripe
• 1 medium piece Ginger
• 1/4 bunch Green coriander leaves
• 1 Egg
• 1/2 tsp Turmeric
• 2 tbsp Plain flour
• 1 tsp all spice powder
• 3 cloves Garlic
• Salt to taste

DIRECTIONS:

•  Put mince, ginger, garlic, tomato, green chillies, coriander leaves, salt, crushed red chilli, turmeric and spice powder in a chopper and prepare a smooth paste.
• Mix half egg in the plain flour and make a paste.
• Put small quantity of mince in samosa stip and roll them.
• Stick the sides with flour paste and deep fry in the heated oil until the the cover becomes brown.
• Now the beef roll is ready to be served to your loved ones.
• Enjoy the spicy, tasty and crispy beef roll with your loved ones.

HAMBURGER VEGETABLE SOUP

Ingredients

• 1 lb ground beef.
• 1 cup chopped onion.
• 3 cups water.
• 1 cup sliced carrots.
• 1 cup diced celery.
• 1 cup cubed potatoes .
• 1 1/2 tsp salt.
• 1 tsp Kitchen Bouquet sauce.
• 1/4 tsp black pepper.
• 1 bay leaf.
• 1/8 tsp basil.
• 1 can (28-oz) tomatoes.

Preparation method :

• In a large saucepan or a Dutch oven, cook the ground beef with the onion, stirring to break up, until the beef is no longer pink; drain well. 
• Stir in the water, carrots, celery, potatoes, salt, Kitchen Bouquet, pepper, bay leaf and basil and heat to boiling.
• Reduce the heat, cover and simmer for 10 minutes.
     
• Add the can of tomatoes with their juice, replace lid and continue to simmer for another 20 minutes