The Rose Cottage Recipe Book

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.

You will need

Method

1. Get out a large sheet of greaseproof paper.  Put the breasts in the middle.
2. Season them and sprinkle with the spices or herbs.
3. Cover the top of the breasts with the rest of the greaseproof and bash with a rolling pin.  This makes the breasts thinner, so they cook more evenly and quickly.  Tenderised meat also releases more flavour when cooked.  Move the meat around to make sure it picks up all the flavouring.
4. Add a teaspoon or two of oil to a non-stick pan (more if it isn’t non-stick) and fry on a medium high heat until golden on each side (about 5 mins each side).
5. To make sure it is cooked, take it out of the pan, and cut through the middle with a sharp knife.  If it is white all the way through it is ready.  If it isn’t, put it back and turn down the heat slightly.
6. Slice it and put in a baguette with some guacamole or mayonnaise, and some salad.
   

Ingredients

Method

1. Cook the pasta in boiling water until soft, then drain.
   
2. Chop all the vegetables and combine in a large bowl with the yoghurt, mayonnaise and some seasoning.
   
3. Add the pasta and stir until it is well mixed in.
   

Serve cold.  It will keep in the fridge for a few days.

Vegetarian.  Serves 4.

Best on a sunny summer's day, or when you want to be reminded of one.

Ingredients

For the burger:

For the aïoli:

Technique

Make the Aïoli:  Mash the garlic with the salt to form a paste.  Mash in the chopped rosemary and then mix in the oil, beat in the mayonnaise and add the lemon juice to taste.

Make the burgers:  Heat a heavy frying pan.  Brush the mushrooms liberally all over with the olive oil then rub with salt and pepper.  Add to the pan and then cook over a high heat until tender.  (You may need to add more oil if the mushrooms are particularly absorbent.)

Remove from the pan and keep the mushrooms warm.  Add the tomato slices to the hot pan and sear briefly for about 30 seconds on each side.

Assemble:  Split the buns and spread with butter.  Add onion rings, mushrooms, tomatoes, aïoli, bacon/ham, cheese and salad leaves.  Close the buns and serve.

Ingredients

Method

1. Finely chop/grate all the vegetables and salmon into a large bowl.
2. Add the dill and mayonnaise and stir thoroughly.
3. Roll out the pastry thinly and cut into long thin triangles (approx. 3 cm x 20 cm).
4. Place the pastry triangles overlapping in a circle on a pizza stone in a circle. Roll them together where they overlap.
5. Place the mixture in a circle on the pastry and bring the points of the triangle over to make a ring.
6. Cook in the oven for 30 mins, or until the pastry is golden.
7. Serve hot or cold with new potatoes and a salad.