Cook Book Addict Creates

  Pork Escalopes Cordon Bleu Recipe Book: Fortnum & Mason - The Cook Book  Buy The Book Review : 🌟🌟🌟🌟🌟 Excellent! Pretty quick and easy enough to make. I actually prepped most of it earlier today and left them in the fridge and then finished off by coating them in flour, egg and breadcrumbs when I was ready to start cooking. They're really tasty, a bit like a pork version of the stuffed chicken breasts. I couldn't get hold of Gruyere cheese slices so I just bought a small block of Gruyere and cut off thin slices to line up to form a slice all along the inside. It didn't actually say which side to roll up from (long or short side) so I made the executive decision to do it from the short side. Turns out it was a good decision. I used a tiny spoonful (approx half a teaspoon) out of a Knorr Chicken Stock Pot for the stock, mixed to 50ml with hot water. Ham was just sliced ham on the bone packed stuff from Sainsbury's. All in all a very good recipe. Serves 2 Ingredi

Last night's creation: Chicken with Squash Recipe Book: Fortnum & Mason - The Cook Book Review: 🌟🌟🌟🌟🌟 Tasty. I really liked the look of this recipe so I thought I'd give it a bash for tea last night and I was pleasantly surprised. The squash relish was lovely, sweet, aniseedy and has a bit of a kick from the chillis and fennel and chicken cooked perfectly. It wasn't a quick recipe to make, but I suppose some of us have a bit more time on hands at the moment during this shite show of a pandemic. If you're looking for something a bit different to do with a chicken breast, then certainly give this recipe a try. Please note, I had to ask my butcher for chicken breasts with skin on as Sainsbury's didn't stock them in the meat aisle. Full Recipe Below Serves 2 Ingredients: 4 fennel bulbs 4 chicken breasts, skin on 80ml rapeseed oil salt and freshly ground black pepper For the butternut squash relish 4 tablespoons olive oil 2 shallots, finely diced 1 red chill

Marmalade Glazed Sausages Recipe Book: Fortnum & Mason Cook Book Review: 🌟🌟🌟. Not a good start I'm afraid on this one. Husband didn't like it, he said it tasted bitter. I personally, didn't get this. I thought it was alright, but to me it was just Cumberland Sausages in a sticky sauce which didn't overly taste of Marmalade. It was easy enough to make though and only took around 30 minutes to make. Aga conversion: I fried the sausage in the saute pan on the floor of the Roasting Oven for about 12 minutes each side. I did the marmalade and butter bit on the Boiling plate. Served with a bit of Rocket Salad. Will I make this again? Probably not.