Keepsakes by Frances Hansen

Author:Frances Hansen [Hansen, Frances]
Language: eng
Format: epub
Tags: subject
ISBN: 9781742736228
Publisher: Hardie Grant Books
Published: 2011-05-10T12:00:00+00:00

Tuna & spinach Bake

500g spinach steamed & pureed 250g bacon sliced & crisped Combine above with ½ cup

breadcrumbs, 1 cup sour cream

salt & pepper, juice of 1 lemon, 2 cans 220g tuna in spring, water, (drained) and lastly 2 T fresh parmesan, finely grated.

Stir well, top with more parmesan Sake mod oven,(350 degrees C) 20 mins.

Good with rice and green salad.

chicken

Chicken Stewed With Red Wine

500 gms chicken breast

500gms chicken thighs

½ cup of flour

small handful of thyme leaves

2 T oil

1 large onion diced finely

3 cloves garlic sliced very finely

2 cups sliced mushrooms

4 rashers bacon, rind removed and sliced finely 2 carrots peeled and sliced

2 sticks celery finely sliced

2 potatoes peeled and diced

1 cup red wine

3 bay leaves

3 T tomato paste

2 cans Italian tomatoes, Mutti brand give the best flavour for this 1 cup vegetable or chicken stock

salt & pepper

Saute the garlic & onion with the bacon until onion is transparent. Transfer to a casserole dish.

Saute the celery, carrot, mushrooms and thyme in the oil, for a few minutes, add in to the garlic & onion mix.

Dredge the chicken (cut up into chunky pieces) through the flour and fry in same pan adding a little more oil if needed, when browned, add to casserole dish, sprinkle over the thyme leaves, tuck in the bay leaves, pour over tomatoes, & wine. At this moment you can add in the diced potatoes. Deglaze frypan with the stock, reserving a little of the liquid to mix in the tomato paste. Pour all this into the casserole dish, season with plenty of salt & pepper, cover and bake slowly moderate – low oven, for one hour. Garnish with heaps of chopped Italian flat leaved parsley.

Tastes even better the next day.

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