Coffee Meringues Drizzled with Chocolate

Coffee Meringues Drizzled with Chocolate

 

These meringues are flavoured with coffee and, when cooked, a little melted chocolate is drizzled over. Serve on their own or with whipped cream or ice cream. Whatever you choose, they just melt in your mouth.

 

Coffee Meringues Drizzled with Chocolate
Prepares: 8 meringues
 
  • Preparation time: 15 minutes
  • Cooking time: 1 hour 15 minutes
  • Chilling time: about 15 minutes


  • Ingredients
  • 1 tbsp instant coffee granules or coffee extract
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170g (6 oz) caster/superfine sugar (¾ cup + 1 tbsp)
  • 85g (3 oz) dark chocolate

  • You will also need 2 medium baking sheets/trays lined with baking parchment


  1. Method
  2. Preheat the oven to 140°C (275°F) (gas 1).

  3. If using coffee granules, dissolve in 1 teaspoon of hot water and leave to cool.

  4. Put the egg whites in a large bowl and whisk until just stiff. Now gradually add the sugar, one tablespoon at a time, whisking constantly until the mixture becomes very thick and glossy. Then sprinkle over the coffee and whisk until it has thoroughly mixed in.

  5. Dab a little meringue on the corners of the baking sheets/trays which will prevent the parchment paper from slipping. Then line each sheet/tray, pressing the baking parchment down at the corners. Spoon 4 mounds of meringue onto each baking sheet/tray, spacing them well apart. Bake for 1 hour 15 minutes. The meringues should feel hard to the touch and lift off the parchment paper easily.

  6. If you like your meringues crisp on the outside but chewy in the centre, then remove from the oven and leave to cool completely on a cooling rack. If you prefer them crisp all the way through, then leave in the oven until it has become cold.

  7. Meanwhile break the chocolate into small pieces, put in a heatproof bowl and set over a pan of just simmering water, making sure the bowl does not touch the water. Stir the chocolate until melted and smooth, then remove from the heat and leave until it has become cold.

  8. Drizzle the melted chocolate over the meringues. Leave in a cool place for the chocolate to set.

Updated: November 16, 2019

Mediterranean Lamb Cutlets with Potatoes Dauphinoise

Mediterranean Lamb Cutlets with Potatoes Dauphinoise

 

A dish that is full of flavour and very scrumptious. Lamb cutlets sit on a base of garlic roasted vegetables with a hint of basil and rosemary and served with thinly sliced potatoes cooked in a garlic cream sauce.

 

Mediterranean Lamb Cutlets with Potatoes Dauphinoise
Prepares: 4 servings
 
  • Preparation time: 55 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • For the ratatouille and lamb cutlets
  • 2 tbsp olive oil
  • ½ medium aubergine/eggplant
  • 1 red bell pepper, deseeded
  • 2 courgettes/zucchini
  • 1 tbsp fresh rosemary, chopped
  • 8 lamb cutlets
  • 2 garlic cloves, peeled and crushed
  • 400g tin cherry tomatoes (small can)
  • 1 tbsp fresh basil leaves, torn
  • salt and freshly milled black pepper

  • For the potatoes dauphinoise
  • 800g (1 lb 12 oz) potatoes (5 medium)
  • 240ml (8 fl oz) whole milk (1 cup)
  • 2 garlic cloves, peeled and chopped
  • 240ml (8 fl oz) double cream/whipping or heavy cream (1 cup)
  • salt and freshly milled black pepper
  • whole nutmeg


  1. Method
  2. For the potatoes dauphinoise
  3. Peel, wash and cut the potatoes into 5mm (¼ inch) thick slices.

  4. Slowly bring the milk to the boil in a sauté pan with the garlic.

  5. Reduce the heat and stir in the cream, seasoning, and a little grated nutmeg.

  6. Now add the potato slices and turn to coat. Simmer very gently for 20–25 minutes until they are just tender. Turn every 5 minutes so all the slices cook evenly and they don’t stick to the bottom of the pan.

  7. Tip into an ovenproof dish 28 x 20cm (11 x 8 inches).

  8. They will need to cook in the oven for a further 20–25 minutes until bubbling and the top is starting to brown. Before putting in the oven, though, prepare the vegetables for the ratatouille. The ratatouille will need to cook for the same length of time as the potatoes and so they both go into the oven together.

  9. For the ratatouille and lamb cutlets
  10. Preheat the oven to 190°C (375°F) gas 5.

  11. Pour the oil into a roasting tin/pan and put in the oven while it is heating up.

  12. Cut the aubergine/eggplant, pepper and courgettes/zucchini into 2.5cm (1 inch) cubes.

  13. Tip into the roasting tin/pan and sprinkle over the rosemary and seasoning. Turn in the oil to coat, then return to the oven and roast for 20–25 minutes until tender. (At this point, also put the potatoes in the oven.) Turn the ratatouille halfway through cooking.

  14. Meanwhile preheat a griddle pan or heavy based frying pan/skillet.

  15. Season the cutlets and then spread over the garlic. Over a moderate heat, cook for 5–10 minutes on each side, depending on how thick your cutlets are.

  16. While the cutlets are cooking, empty the tomatoes into a medium sized pan and place over a gentle heat.

  17. Once the ratatouille is cooked, add it to the tomatoes and stir through. Now add the torn basil leaves.

  18. To serve
  19. Divide the vegetables amongst four plates and top with two cutlets each. Serve with the potato dauphinoise alongside.

Updated: November 16, 2019

Luxury Fish Pie

Luxury Fish Pie

 

A buttery puff pastry makes this luxury fish pie a delicious alternative to a traditional potato topping. The salmon and prawns/shrimp are in a creamy sauce with sweetcorn and mushrooms.

 

Luxury Fish Pie
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Standing time: 15 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 450ml (15 fl oz) milk (2 cups)
  • 450g (1 lb) salmon, skinned
  • 170g (6 oz) tiger prawns/shrimp
  • 170g (6 oz) frozen sweetcorn (or canned) (1 cup)
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 55g (2 oz) flour (⅓ cup + 1 tbsp)
  • 150ml (5 fl oz) white wine (⅔ cup)
  • 115g (4 oz) button mushrooms, halved (about 6)
  • salt and freshly ground black pepper
  • 2 tbsp fresh dill, chopped
  • 225g (8 oz) packet frozen puff pastry, thawed
  • 1 egg, beaten (for glaze)


  • You will also need a pie dish.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Pour the milk into a large pan. Cut the salmon into cubes and add with the prawns/shrimp to the pan. Bring the milk to the boil and then remove from the heat. Cover the pan and leave for 5 minutes to cook the fish.

  4. Now drain the fish, reserving the liquor, and place in the base of the pie dish with the sweetcorn.

  5. Next, melt the butter in a clean pan. Add the flour and mix to form a paste. Cook over a low heat for 1 minute.

  6. Then gradually stir in the reserved liquor and keep stirring until the sauce is smooth. Increase the heat and stir the sauce until it is really thick, about 2 minutes.

  7. Now stir in the wine and add the mushrooms. Simmer for 3 minutes.

  8. Season to taste and add the dill.

  9. Pour the sauce over the fish and give everything a good stir so the sauce coats the fish and vegetables. Leave to cool slightly, about 10 minutes.

  10. Trim the pastry to fit the top of the pie dish.

  11. Dampen the rim of the dish with water and use the trimmings to cover the rim of the dish.

  12. Now dampen the rim of pastry with water. Cover the pie dish with the large piece of pastry pressing down around the rim of the dish to seal the pastry. Knock back the edges.

  13. Make 2 holes in the top to allow steam to escape during cooking.

  14. Brush the top of the pastry with egg glaze.

  15. Place on a baking tray and bake in the centre of the oven for 25-30 minutes until the pastry is golden.

  16. Serve with green beans or carrots.

Updated: November 10, 2019

Garlic Chicken and Crispy Potatoes

Garlic Chicken and Crispy Potatoes

 

This chicken dish just takes 20 minutes to cook – one to choose when time is short. The chicken breasts, chunky potatoes and garlic are sautéed in olive oil and butter until crisp and then covered in a white wine sauce.

 

Garlic Chicken and Crispy Potatoes
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: About 40 minutes

  • Ingredients
  • 900g (2 lb) potatoes (6 medium)
  • 40g (1½ oz) butter (3 tbsp)
  • 3 tbsp olive oil
  • 4 chicken breasts
  • salt and freshly ground black pepper
  • 12 garlic cloves, peeled
  • 300ml (10 fl oz) good chicken stock (1¼ cups)
  • 300ml (10 fl oz) white wine (1¼ cups)
  • 2 tbsp fresh parsley, chopped

  • You will also need 2 large frying pans/skillets and a medium-sized serving dish.


  1. Method
  2. Warm the serving dish in the oven.

  3. Peel and cut the potatoes into small chunks. Place in a pan of salted water and bring to the boil. Simmer the potatoes until just tender, about 15 minutes.

  4. Pat dry the chicken breasts and season.

  5. Now divide the butter and oil between the two pans/skillets.

  6. Place one over a medium heat and, once the butter is foaming, add the chicken breasts and brown for 5 minutes, turning the chicken halfway through.

  7. Reduce the heat and continue to cook the chicken for about 15 minutes, until it is cooked through, turning once.

  8. Meanwhile, drain the potatoes when they are just tender and leave for a couple of minutes to dry out.

  9. Heat the oil and butter in the other pan and, once the butter is foaming, add the potatoes with the garlic. Turn to coat. Cook over a medium heat until the potatoes are golden and crisp on the outside, turning occasionally.

  10. When the chicken is ready, transfer it to the warm serving dish and keep warm in the oven. Add the potatoes and garlic once they are ready.

  11. Pour the chicken stock and wine into the pan the chicken was cooked in, and let it bubble over a high heat until reduced by half. Stir occasionally and scrape all the crispy bits from the bottom of the pan.

  12. Pour over the chicken, potatoes, and garlic and serve immediately garnished with the parsley.

Updated: October 19, 2019

Lamb Meatballs in Tomato Sauce

Lamb Meatballs in Tomato Sauce

 

A firm favourite with children of all ages. These lamb meatballs flavoured with oregano and Parmesan cheese are cooked in a passata based sauce. Usually served with spaghetti but any pasta you choose will work.

 

Lamb Meatballs in Tomato Sauce
Prepares: 4 servings
 
  • Preparation time: About 45 minutes
  • Standing time: 20 minutes
  • Cooking time: about 40 minutes (hob)

  • Ingredients
  • For the meatballs
  • 14g (½ oz) butter (1 tbsp)
  • 3 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 slices, about 55g (2 oz) white bread, preferably one day old
  • 120ml (4 fl oz) whole milk (½ cup)
  • 450g (1 lb) lamb mince/ground lamb
  • 14g (½ oz) flat leaf parsley/Italian parsley
  • 1 tsp dried oregano
  • 1 egg, beaten
  • 28g (1 oz) Parmesan cheese, grated (¼ cup)
  • salt and freshly ground black pepper

  • For the tomato sauce
  • 1 small carrot, peeled and roughly chopped
  • 1 small stick celery, chopped
  • 1 garlic clove, peeled
  • 14g (½ oz) butter (1 tbsp)
  • 1 tbsp olive oil
  • 1 x 700ml bottle passata
  • 2 bay leaves
  • salt and freshly ground black pepper
  • 120ml (4 fl oz) whole milk (½ cup)

  • To serve
  • Pasta and a green salad or Caesar salad

  • You will also need large sauté pan with lid and a large frying pan/skillet.


  1. Method
  2. Heat butter and a tablespoon of olive oil in a small pan and, when hot, add the onion and stir to coat. Sprinkle with salt, and cook over a low heat for about 10 minutes until softened but not browned, stirring occasionally. Remove to a plate lined with kitchen paper to absorb any excess fat and leave to cool.

  3. Now remove the crusts from the bread and tear into pieces. Put the bread in a shallow dish and cover with the milk. Put to one side.

  4. Next for the tomato sauce, put the carrot, celery, and garlic in a food processor and blitz.

  5. Put the butter and oil into the sauté pan and, when hot, add the vegetables and stir to coat. Cook over a medium–low heat until soft, about 10 minutes, stirring occasionally.

  6. Then stir in the passata and add the bay leaves and seasoning. Cover and gently simmer for 20 minutes.

  7. Meanwhile prepare the meatballs.

  8. Put the lamb in a large bowl.

  9. Squeeze the milk from the bread and discard, adding the bread to the lamb.

  10. Put half the parsley onto a chopping board, sprinkle over the dried oregano and chop the parsley finely. (This will activate the oregano.) Now add the herbs to the lamb with the egg, Parmesan, cooled onion, and some pepper. Mix together until well combined.

  11. Make into 20–24 meatballs , flattening them slightly, and place them on a baking tray/sheet lined with clingfilm/plastic wrap. Refrigerate for 20 minutes to firm up.

  12. When the tomato sauce has cooked for the 20 minutes, stir in the milk and continue to cook gently, uncovered, for a further 10 minutes. Season to taste.

  13. Once the meatballs have firmed up, put two tablespoons of oil into a large frying pan/skillet and brown the meatballs all over, about 5 minutes. Remove them with a slotted spoon and add to the sauce. Cover the pan and cook for a further 20–30 minutes, until the meatballs are cooked through.

  14. Chop the remaining parsley and, just before serving, sprinkle over the meatballs.

  15. Serve with pasta and a salad.

Updated: October 19, 2019

Salmon Provençale

Salmon Provençale

 

Salmon Provençale is a super tasty dish. Salmon fillet is roasted with baby potatoes, sweet cherry tomatoes, courgettes and olives tossed in olive oil and herbes de Provence.

 

Salmon Provençale
Prepares: 4 servings
 
  • Preparation and cooking time: 50 minutes

  • Ingredients
  • 565g (1 lb 4 oz) salmon fillet, skinned and cut into 4 portions
  • 450g (1 lb) baby potatoes (about 9)
  • 2 courgettes/zucchinis
  • 450g (1 lb) cherry tomatoes
  • 20 black olives, pitted (optional)
  • 3 tbsp olive oil
  • 1½ tsp herbes de Provence
  • salt and freshly ground black pepper

  • You will also need a large heavy based baking tray/sheet.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. While the oven is heating up, place the baking tray/sheet in the oven to get hot.

  4. Brush the hot tray/sheet with a little olive oil.

  5. Now toss the potatoes in a small bowl with 1 tablespoon of the olive oil and a little salt. Then spread on the baking tray/sheet and roast for 17 minutes.

  6. Meanwhile, brush the salmon pieces with a little olive oil and sprinkle with ½ teaspoon of herbes de Provence. Season.

  7. After the potatoes have been roasting for 17 minutes, turn them, leaving a space in the centre of the tray/sheet. Now lay the salmon pieces in the centre and then return to the oven for 10 minutes.

  8. While the salmon and potatoes are in the oven, slice the courgettes/zucchinis into 1.25cm (½ inch) rounds and put in a bowl. Add the tomatoes, olives (if using), the remaining olive oil, and herbes de Provence. Season. Now toss to coat.

  9. After the salmon has been baking for 10 minutes, remove the tray/sheet from the oven, turn the potatoes again and spread all the vegetables around the salmon. Return to the oven and continue cooking for a further 10 minutes until the tomatoes are just starting to burst but still holding their shape and the salmon is cooked through.

  10. Serve.

Updated: October 19, 2019

Mediterranean Chicken

Mediterranean Chicken

 

There is just so much flavour in this chicken dish which is served with fettuccine.

Peppers are cooked first to bring out their flavour and sweetness, then added with the chicken to a garlic and basil tomato sauce with courgette/zucchini slices and onions.

 

Mediterranean Chicken
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • 1 red pepper, quartered and deseeded
  • 1 yellow pepper, quartered and deseeded
  • 4 chicken breasts, skinned
  • 2 tbsp olive oil
  • 1 onion, peeled and cut into half-moons shapes
  • 2 garlic cloves, peeled and crushed
  • 1 courgette/zucchini, halved lengthways then cut into 1cm (½ inch) slices
  • 2 × 400g/28 fl oz cans chopped/diced tomatoes
  • 20g fresh basil leaves, torn
  • 1 tsp light muscovado/soft light brown sugar
  • salt and freshly ground black pepper

  • To serve
  • fettuccine

  • You will also need a large sauté pan with lid.


  1. Method
  2. Preheat the grill/broiler for 10 minutes with the rack set closest to the heat.

  3. Place the peppers on a baking tray/sheet, skin side up, and then grill/broil until the skins have blackened and blistered, 5–10 minutes.

  4. Remove from the heat and, using tongs, place in a plastic food storage bag. Seal the bag and leave to become cool. (The steam that is released while in the bag helps to lift the skin away from the flesh.)

  5. Meanwhile, season the chicken. Heat 1 tablespoon of oil in the pan. Add the chicken and, over a medium heat, brown on both sides, about 4 minutes. Transfer to a plate and keep warm.

  6. Add the other tablespoon of oil to the pan, add the onions and gently cook until softened and coloured around the edges, 10 minutes.

  7. Next, add the garlic and courgette/zucchini slices, cover the pan and cook for a further 4–5 minutes, until they have started to soften.

  8. While the vegetables are cooking, peel off the skins of the peppers and cut the flesh into thin strips.

  9. Finally, add the tomatoes, half the basil, sugar, and peppers to the pan and season. Bring the sauce to a simmer, then return the chicken breasts to the pan, pushing them down into the pan. Cover the pan and continue to simmer for 20 minutes, turning the chicken halfway through.

  10. Serve with fettuccine and the remaining basil leaves scattered on top.

Updated: October 18, 2019

Baked Fish with Tomatoes and Tasty Breadcrumbs

Baked fish and tomatoes with tasty breadcrumbs

 

A simple fish dish, cooked on a bed of rice with buttery garlic and onion sautéed breadcrumbs.

 

Baked Fish with Tomatoes and Tasty Breadcrumbs
Prepares: 4 servings (picture shows 2)
 
  • Preparation time: 35–45 minutes
  • Cooking time: 25 minutes (oven)

  • Ingredients
  • ¾ cup rice
  • 4 x 140g (5 oz) white fish fillets, skinned (e.g. haddock)
  • fresh or dried thyme
  • freshly ground black pepper
  • 60ml (2 fl oz) white wine (¼ cup)
  • 4 small tomatoes
  • ½ onion, finely chopped
  • 2 garlic cloves, crushed
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 1 cup fresh breadcrumbs (about 2 slices of bread)
  • 7g (¼ oz) fresh parsley, finely chopped (should yield about ¼ cup)
  • ½ lemon

  • To serve
  • Seasonal vegetables

  • You will also need an ovenproof dish, greased. It should be large enough to lay the fish in a single layer.


  1. Method
  2. Preheat oven to 180°C (350°F) gas 4.

  3. Bring rice to the boil in 360ml (12 fl oz) (1½ cups) lightly salted water. Reduce the heat to a gentle simmer. For brown rice simmer for 15 minutes and for white rice simmer for 5 minutes.

  4. Meanwhile, remove the skin from the tomatoes by putting them in a bowl, covering with boiling water and then leaving for one minute. Remove with a slotted spoon and gently peel away the skin. (It should come away very easily.) Set aside.

  5. Once the rice has finished simmering for the appropriate time, spread the rice and the remaining water from the pan over the base of the ovenproof dish. (It will not be fully cooked at this point.)

  6. Lay the fish over the rice in a single layer. Then pour over the wine and lightly season with thyme and pepper.

  7. Slice the tomatoes and arrange on top.

  8. Next melt the butter in a frying pan/skillet. Add the onion and garlic and cook over a low heat until the onion is soft, about 5 minutes.

  9. Mix in the breadcrumbs and parsley.

  10. Now scatter the crumb mixture over the tomatoes.
  11. Cover the dish with foil and bake for 15 minutes. Then remove the foil and bake for a further 10 minutes until the fish is cooked through and the topping is crisp and golden.

  12. Cut the lemon into four slices and use to garnish.

Updated: October 7, 2019

Pork Schnitzel

Oh so quick and just perfect for a summer’s supper. Breaded pork tenderloin that has been flattened to produce thin steaks are quickly sautéed. Serve with a lemon wedge to squeeze over and a mixed green salad on the side.

 

Pork Schnitzel

 

Pork Schnitzel
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 450g (1 lb) pork tenderloin/fillet, cut into four
  • 28g (1 oz) flour, seasoned (2½ tbsp)
  • 1 egg
  • 140g (5 oz) fresh white breadcrumbs (3 cups, or about 6 slices of bread with crusts)
  • 2 tbsp oil (not olive oil)
  • 1 lemon, cut into wedges

  • To serve
  • A green salad


  1. Method
  2. Lay one portion of pork on a board, cover with cling film/wrap and, using a rolling pin, gently bash the pork to flatten to an even thickness about 1.25cm (½ inch). Peel away the cling film/wrap and transfer the pork to a plate. Repeat with the remaining three portions of pork.

  3. Spread the flour on one plate, beat the egg in a shallow bowl, and then spread the breadcrumbs on a second plate.

  4. Pat dry the pieces of pork and then coat each one first in flour, gently shaking off any excess. Then dip in the egg and finally coat with the breadcrumbs.

  5. Heat the oil in a large frying pan/skillet and add the pork steaks. Fry over a medium to low heat for 5 minutes. Turn and fry the other side for a further 5 minutes until golden and the pork is cooked through.

  6. Serve with the lemon wedges and green salad.

 

Baked Cod Provençal

When we were grocery shopping this week, our fish counter was displaying some wild cod and it looked so good – really white and chunky. I couldn’t resist buying some and I cooked it making a provençal dish. It certainly didn’t disappoint.

 

It is not often we see wild fish to buy here in Canada, the main one we do see being wild pacific salmon, but I buy it when I can because there is certainly a difference. Once I found out how farmed fish was produced, with all its potential toxins, it made me realise just how much we have forgone quality for quantity. But that’s another story.

 

Anyway, we enjoyed our fish supper and hope you will want to try it too.

 

Baked Cod Provençal

 

A nutritious fish dish that is full of flavour. The chunky piece of cod is baked with sliced peppers, plum tomatoes and garlic in a tomato, herb and wine sauce.

 

Baked Cod Provençal
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 28 minutes

  • Ingredients
  • 675g/ (1 lb 8 oz) cod, skinned (chunky cod, if available)
  • 1 red pepper, deseeded and sliced
  • 1 green pepper, deseeded and sliced
  • 3 tbsp olive oil
  • 2 x 400g tins Italian plum tomatoes (1 x 28 fl oz can)
  • 2 garlic cloves, crushed
  • 3 tbsp white wine
  • 1 tbsp lemon juice
  • 1 tsp dried oregano or 3 sprigs of fresh (leaves only)
  • salt and freshly milled black pepper
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick) plus extra for greasing

  • You will also need a large sauté pan and an ovenproof dish that is large enough to take the fish in a single layer.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Heat the oil in the pan and add the peppers. Over a medium heat, sauté for 3–4 minutes, to soften, tossing occasionally.

  4. Then drain the tomatoes and reserve the juice. Add the tomatoes to the pan along with the garlic, wine, lemon juice, and oregano. Season. Stir in 3 tablespoons of reserved tomato juice and then simmer for a further 3–4 minutes.

  5. Meanwhile, grease the ovenproof dish. Cut the fish into 4 portions and place in the dish. Season.

  6. Now pour the vegetables over the fish and dot with the butter.

  7. Bake towards the top of the oven for 20 minutes or until the fish is cooked through. Baste half way through cooking.

Updated: September 22, 2019

Ginger Chicken and Vegetable Stir Fry

Ginger Chicken and Vegetable Stir Fry

 

The selection of carrots, red pepper, and green beans make this a very colourful dish. The vegetables are quickly sautéed and served with sautéed strips of chicken in a lovely sauce.

 

Ginger Chicken and Vegetable Stir Fry
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • For the sauce
  • 240g (8 fl oz) water (1 cup)
  • 1 tbsp cornflour/cornstarch
  • 3 tbsp soy sauce
  • 3 tbsp sherry
  • 1½ tbsp vinegar

  • For the stir fry
  • 2 tbsp olive oil
  • 4 boneless chicken breasts, skinned and cut into strips
  • 2 garlic cloves, crushed
  • 2 carrots, thinly sliced
  • 1 red bell pepper, cut into cubes
  • 1 tsp minced ginger
  • 170g (6 oz) frozen French beans/whole green beans (2 cups)


  • To serve
  • rice


  1. Method
  2. First make the sauce. Mix together the cornflour/cornstarch and water. Then whisk in the remaining sauce ingredients. Set aside.

  3. Now heat the oil in a deep sided frying pan/skillet or wok and add the chicken strips and garlic. Cook over a medium heat until brown all over, about 5 minutes.

  4. Add the carrots and sauté for a further 4 minutes, stirring the contents of the pan a few times during cooking.

  5. Next add the pepper and ginger, and sauté for another 3 minutes, again stirring a few times during cooking.

  6. Stir in the green beans, snapping any large ones in half, and also stir in the sauce. Cook until the sauce has thickened and the vegetables are tender crisp.

  7. Serve over a bed of rice.

Updated: September 20, 2019