The Rose Cottage Recipe Book

Vegetarian. Serves: 4 (easily). Prep. and cooking: 35 mins.

Always a reliable filling meal.

Ingredients

Technique

Wash the cauliflower and separate into small florets.  Boil gently in salted water for 10 minutes.

Prepare the Béchamel sauce:  Melt 50 g of butter in a saucepan and blend in the flour gradually, stirring constantly to avoid any lumps.  Pour in the milk slowly, stirring all the time.

Bring to boil and leave to look for 5 minutes.  Add the salt, pepper and nutmeg.  Remove from the heat and blend in the fresh cream.

Heat the oven to 230℃.  Strain the cauliflower.  Butter a gratin dish with the remaining 25 g of butter.  Arrange the cauliflower florets on it and pour over the Béchamel sauce..  Scatter with grated cheese and cook in the over for about 15 minutes before serving immediately.

Note:  Cheddar cheese can be substituted for the Gruyère quite happily and can also be mixed into the sauce, if desired..

A good use for left-over chicken.

Ingredients

Method

1. Shred the chicken meat into bite sized chunks.
   
2. Mix all the ingredients together.
   

Serve in sandwiches or on baked potatoes, etc.

Can be frozen but, if freezing, wait until thoroughly cooled and freeze in smallish portions.  Don’t keep longer than six weeks in the freezer.

Ingredients

225g 8oz Chicken livers

175g 6oz Butter at room temperature

50g 2 oz Butter for melting

30ml 2 tbsp Brandy

10ml 2 tsp Mustard Powder

¼ tsp ¼ tsp Mace powder

¼ tsp ¼ tsp Thyme (or 1tsp if fresh)

2 Cloves of crushed garlic

Method

1. Melt 25 g of the butter in a heavy frying pan and fry the chicken livers for about 5 mins until cooked through.
   Keep stirring and turning.
2. Remove from the pan and transfer to a blender or sieve, and process to smooth.
3. Melt 150 g of the butter and add to the blender.
4. Rinse out the pan with the brandy, then add that to the blender too.
5. Add the mustard, mace, thyme and garlic, season with salt and pepper and blend until smooth.
6. Tip into a pot and melt the remaining butter to pour over and seal the top of the pot.
7. Leave to get cold until serving with hot toast.

A very quick and simple yet tasty recipe.

Ingredients

Technique

Chop the herbs and sun-dried tomatoes with a little of their oil, on a board.  Add the crushed garlic, feta and lemon zest.  Mix well.

Make a pocket in each of the chicken breasts.  Stuff each pocket with a quarter of the stuffing mix.  Spear shut with the rosemary sprigs.

Heat the olive oil in a frying pan.  When hot, put in the chicken breasts.  Cover lightly with greaseproof paper lightly scrunched around.  When golden, turn and cook the other side.

Cut into slices and serve.

Ingredients

Method

1. Preheat grill to high and lightly oil a shallow heatproof dish.
2. Put the chicken in the dish, skin side down, and season with salt & pepper. Grill for 5 mins.
3. While the chicken is grilling, cut 4 thin slices from the lemon.
4. Turn the chicken fillets over and put a slice of lemon on top of each one.
5. Sprinkle over the thyme and a little more seasoning. Drizzle the honey over the top and squeeze over the remaining lemon and spoon around 2 tbsp water.
6. Return to the grill for 10 mins more until the chicken is golden and cooked all the way through.