Care cook recipes

Traditional Roast Dinner with a Twist

Serves: 2

Ingredients

2 Chicken Breast
150g Sausagemeat
50g Fresh herbs
¼ Red Pepper
100g Butter
50g Flour
100g Oil
1pt Chicken Stock
1 Red Onion
50g Chives
400g Carrot
2 Slices Bacon
1 ½ kg Potatoes

Method

1. Make the stuffing, chop the herbs and dice the pepper, mix with the Sausagemeat
2. Pound the chicken until flattened then fill with the stuffing roll up in cling film, make sure the ends are airtight, poach in half the stock for about 30 minutes
3. Make the gravy – fry the red onion in melted butter, add the flour and cook out
4. Stir in a little stock, bring to the boil then simmer for 15 minutes
5. Place half of the peeled potatoes (barrelled) in hot oil in the oven
6. Place the remaining potatoes in a pan of boiling water and simmer until cooked
7. Cool and mash with butter and the chopped chives
8. Prepare the carrots into batons into batons then into wedges
9. Cut the bacon in half and wrap around the wedges, bake in the oven in a try with a little water for 20 minutes
10. Boil the remaining stock add 1 tbsp of redcurrant jelly and 1 tbsp tomato puree
11. Served poured over the carved chicken

Poached Fillet of Haddock Rosti Potato Wilted Spinach, Carrot Poached Egg with Marjoram Butter

Serves: 2

Ingredients

200g Potato
2 Eggs
25g Baby Spinach
140g Smoked Haddock
20g Butter
100g Carrots
1 Sprig of Marjoram

Method

1. Cut the haddock into 2 equal pieces
2. Finely julienne the carrot and potato
3. Gently pan fry the potato in a metal ring to keep the shape until golden brown on both sides, remove and drain well
4. Poach the haddock for 4 minutes remove and drain well
5. Pan fry the spinach in butter for 20 seconds remove and drain any excess butter
6. Poach the egg for 3 minutes ensuring the centre is still runny
7. Arrange all of the ingredients on a plate and finish with the marjoram butter