The Rose Cottage Recipe Book

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.

You will need:

Method

1. Add the oil to a frying pan and heat gently with the chilli flakes or fresh chopped chilli.
2. Chop the onion and crush the garlic.  Add to the frying pan and fry gently until soft (about 5 minutes).  At this stage any other diced vegetables that you want to add can be added (e.g. pepper, carrot, celery)  Cook for another 5 minutes if adding veg.
3. Add the mince and fry on a medium heat until cooked through and no longer red.
4. Add the chopped tomatoes and kidney beans, turn the heat down and simmer until some of the liquid has been absorbed (about 10 minutes)  If more liquid is needed, add a beef stock cube in a little boiling water.
5. Check the seasoning and add Tabasco, if needed.

Serve with rice.

Ingredients

Instructions

1. Fry the onion until nicely soft and golden.
   
2. Add the finely chopped ginger, garlic and chillies.  Sauté for another few minutes.
   
3. Add the spices and cook for another 5 minutes.
   
4. Meanwhile... wash the lentils thoroughly until the water runs clear.
   
5. Boil the lentils up in a separate pan with more turmeric and salt.
   
6. When it is nicely boiling add it to the frying pan with the onions and spices.
7. Add the tin of chopped tinned tomatoes and simmer until ready.
   

Serve with rice and yoghurt.

You will Need

Method

1. Preheat the oven to 200°C.
2. Roll out the pastry into a large rectangle approx 30x45cm.
   
3. Cut this into 6 rectangles.
   
4. With a sharp knife, score a line 1cm in from each side on each rectangle - this will form the edging crust.
   
5. Prick the area inside the scored line to stop it rising.
   
6. Put each piece of pastry onto a baking sheet.
   
7. Spread the pricked area with a half teaspoon of pesto.  Make sure not to put it on the crust.
   
8. Chop the cherry tomatoes into chunks, and the goats cheese into 1cm cubes.
   
9. Sprinkle the tomatoes and cheese over the pesto.
   
10. Cook for 20 mins or until the cheese is melted and the pastry is a golden brown.

Serve hot with a leafy salad but can equally be eaten cold as part of a picnic.

Optionally, you can create it as one big slice, and cut slices from it when needed.

Ingredients

Method

1. Heat oven to 180℃.
   
2. Heat the oil in a frying pan and brown the lamb on all sides.  Scoop the lamb out onto a casserole dish.
3. Add the onion and carrots to the pan and cook for 2-3 mins until golden.  Add the garlic and cook for 1 min more.
   
4. Stir in the spices and tomatoes.  Season.
   
5. Tip the lamb back in, along with the chickpeas and apricots.
6. Pour over the stock, stir and bring to a simmer.  Then tip it all back into the casserole.
   
7. Cover the dish and place in the oven for 1 hour.
   
8. If the lamb is still a little tough, give it 20 mins more until tender.  When ready, leave it to rest so it’s not piping hot.

Serve scattered with pomegranate, with couscous or rice alongside.