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Ingredients
½ large onion
1 green chilli pepper, chopped
1 tbsp tomato puree
1 packet Mexican seasoning (Old El Paso, Discovery)
200g cooked chicken breasts
1 pack flour tortillas
¾ tbsp corn flour
400 ml milk
spoonful of butter
120g grated mature cheddar cheese (for sauce and topping)
salt and pepper
Method
1. Preheat oven to 180°c.
2. Precook chicken, place the chicken breasts on a baking try and bake at 180°C for 20 minutes. The chicken is cooked when the breast is white throughout. Leave to cool.
3. Tear the chicken into thin strips.
4. Fry onions, add chilli, tomato, seasoning and chicken, stir until all coated. Place in the tortillas and roll, then place in an oven proof dish.
5. Make cheese sauce by putting the corn flour, milk, butter, most of the cheese, salt and pepper into a bowl and mixing.
6. Pour the cheese sauce over the enchiladas and sprinkle with cheese. Place in the oven at 180°C for 25 minutes.
7. While it’s cooking browse through the latest copy of “Nuts”.
8. When you smell the unpleasant odour of burning cheese, yell loudly and rush into the kitchen.
9. Grab the dish from which the thick, black smoke is issuing and throw it into the bin.
10. Go for a kebab.
Ingredients
750g shin of beef or stewing steak
500g small onions, sliced
40g dripping
1 tbsp flour
900ml hot water
salt and freshly ground pepper
500g carrots, halved lengthways
3 sticks of celery, chopped
250g swede, chopped
1 bay leaf
Method
1. Remove any gristle and surplus fat from the meat and trim into neat 4cm/1½in cubes.
2. Fry the meat and onions in the dripping until lightly browned all over. Sprinkle in the flour and mix well. Gradually stir in the water and continue stirring until it boils. Season to taste.
3. Cover and simmer very gently for 1 hour. Then add the carrots, celery, swede and bay leaf and simmer for a further hour.
4. Watch the latest Denzel Washington DVD that you rented earlier that day.
5. As the film reaches it's shattering conclusion, leap up and utter a scream of frustration.
6. Rush into the kitchen, open the window to allow the stench of burning food to escape.
7. Throw the pan with the thick black encrustation into the bin.
8. Order an Indian takeaway.
Strange to say, there’s something very British about Chicken Curry. This recipe will get your taste buds tingling; it’s a great accompaniment to ice cold lager! Serve with rice or naan bread.
Ingredients
1 tbsp olive oil
½ onion, finely chopped
2 cloves garlic, finely chopped
½ tsp chilli powder
1½ tsp medium curry powder
100g/3½oz chicken breast, skinned and cubed
1 tbsp tomato purée
1 tomato, skinned and chopped
100ml/3½fl oz hot chicken stock
50ml/2fl oz double cream
salt and freshly ground black pepper
Method
1. Heat the olive oil in a frying pan over a low heat and sweat the onion and garlic
until soft.
3. Add the spices and cook for a further minute.
4. Turn up the heat a little and add the chicken pieces, turning them until they start to
brown .
5. Add the chicken stock, tomato purée and chopped tomato and cook gently for 20 minutes.
6. While it’s cooking, check out the latest copy of Heat while listening to the latest Amy Winehouse CD.
7. About 45 minutes later, scream, drop the magazine and run into the kitchen.
8. Take the pan with the smoke pouring out of it and throw it into the bin.
9. Ring up the local Indian takeaway for a Tikka Masala.
When the weather begins to turn warm, nothing's better than sitting in the garden with a beer and a burger.
Ingredients
½ kg rump steak, trimmed and chopped
¼ onion, peeled and chopped
1 tsp olive oil
1 tsp plain flour
salt and freshly ground black pepper
fresh white burger rolls
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the chopped steak into a food processor and blend to make mince.
3. Add the onion, oil, flour and seasoning to the food processor and continue to blend until the
mixture binds together.
4. Remove the mixture from the processor and shape into a burger using your hands.
5. Heat a little oil in a non-stick frying pan and fry the burger for 2-3 minutes on each side.
6. Transfer the pan to the oven and continue to cook for approximately 8-10 minutes.
7. While the burgers are cooking, watch the latest Grand Prix live on the TV.
8. After 40 minutes or so, scream at the top of your voice and run into the kitchen.
9. Wave a tea towel about to clear the smoke.
10. Throw the charred and blackened burgers into the bin.
11. Order a kebab
Another Winter warmer that's easy to prepare and scrumtiddlyumptious!
This will make enough for one, but serve with crusty bread to mop up all the lovely sauce, and there'll be enough for two.
Ingredients
1 tbsp olive oil
1 garlic clove, crushed
1 small onion, sliced
1 stick of celery, sliced fairly thinly
1 carrot, finely chopped
2 sausages
100g/3½oz tinned tomatoes
125g/4oz chopped mushrooms
150ml/5fl oz/¼ pint vegetable stock
A little red wine
Method
1. Heat the oil in a pan and sweat the garlic, onion, carrot and celery over a low heat until they have softened (the carrot will take longer to soften - if it is still a little firm when the onion is soft, don't worry).
2. Turn up the heat, add the sausages and fry for 1-2 minutes, turning the sausages until they are brown. Add the tomatoes, mushrooms, stock and wine.
3. Reduce the heat and simmer for 10 to 12 minutes or until the sausages are cooked through.
4. While the casserole is simmering, why not phone your mate to chat about what happened at the weekend.
5. After half an hour, yell, "Oh, no!", throw down the phone and run into the kitchen.
6. Take the pan with the sticky mess in the bottom and throw it into the bin.
7. Go for chips.
What could be better on a cold winter's evening than a savoury Cottage Pie packed full of flavour.
This recipe will make enough for 4 hungry people. Try it with baked beans for a sloppy, delicious supper!
It can be frozen and microwaves very well. Here's how to do it:
Ingredients
1 tbsp oil
1 large onion chopped
2 medium carrots, chopped
560g/1¼ lb beef mince
400g/14oz can tomatoes
290ml/10fl oz beef stock
2 tbsp tomato purée
salt and freshly ground black pepper
For the topping:
750g/1½ lb potatoes, peeled and chopped
75g/2½oz butter
55ml/2fl oz milk
125g/4oz cheese (optional)
Method
1. Put the potatoes into a pan of boiling water (you will need enough water to cover the potatoes). When the water begins to boil again, partially cover the pan and reduce the heat so that the water bubbles vigorously.
2. Heat the oil in a large pan. Add the onion and carrot and cook over a low to medium heat for 5 minutes until soft.
3. Increase the heat to medium/high and add the minced beef. Cook for 3 minutes to brown.
4. Add the tomatoes, purée and beef stock..
5. Cover and simmer for 30 minutes. Season to taste after the simmering.
6. Now, switch on the oven to 190C/375F/Gas Mark 5.
7. While the mince is cooking, check that the potatoes are soft. When they are, drain
and mash them with the butter and milk. Season with salt and pepper.
8. When the mince is cooked, spoon into an ovenproof dish. Top with the mash, sprinkle with cheese and bake for 30 minutes until golden brown.
9. While it's baking, go and watch the football.
10. After enjoying an exciting football match, jump up, utter a cry of anguish, and run to the kitchen.
11. Take the smoking mess out of the oven and tip into the bin.
12. Ring to order a Chinese takeaway.
