Sugested that I start a favourite recipe thread by Michelle so here goes.
CHICKEN AND PORK CASSOULET.
INGREDIENTS
1Tbsp. olive oil
2 pork loin chops, cubed
2 thick link sausages, cut into thirds
2 boned chicken thighs, cut into chunks
3 carrots, sliced
1 onion, chopped
2 sticks celery, chopped
500ml passata
500ml chicken stock
1/2tsp. dried mixed herbs
1can cannellini beans
METHOD
Brown onions in olive oil with herbs,add sausage, pork and chicken and seal all round, next add carrot and celery followed by passata and stock, cook on low for 15/20 minutes then add beans, cook for a further 20 minutes, ajust seasoning with sea salt and freshly ground black pepper, serve with warm crusty bread and enjoy.
Chicken Enchiladas
Ingredients
Serves: 8
4 skinless, boneless chicken breast fillets
1 onion, chopped
225ml soured cream
125g grated Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
400g passata
125ml water
1 tablespoon chilli powder
5 tablespoons chopped green pepper
1 clove garlic, minced
8 flour tortillas
300g salsa or enchilada sauce
85g grated Cheddar cheese
Preparation method
Prep: 30 mins |Cook: 30 mins | Extra time: 30 mins
1. Preheat oven to 180 C / Gas 4.
2. In a medium, non-stick frying pan over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the pan. Add the onion, soured cream, 125gCheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, passata, water, chilli powder, green pepper and garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 22x33cm / 9x13 in baking dish. Cover with salsa or enchilada sauce and 85g Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
All are tried and tested Michelle 
Prawn ceviche
Ingredients.
450g medium prawns, peeled and deveined
250ml fresh lime juice
10 plum tomatoes, diced
1 large onion, diced
1 Scotch bonnet chilli, seeded and finely chopped or to taste
2 avocados, diced
2 sticks celery, diced
1 tablespoon chopped fresh coriander to taste
salt and pepper to taste
Preparation method
Prep: 45 mins | Extra time: 55 mins
1. Place prawns in a glass bowl and cover with lime juice to marinate (or 'cook') for about 10 minutes or until they turn pink and opaque.
2. Remove prawns from lime juice, reserving juice. Dice prawns and add to the bowl of vegetables.
3. Meanwhile, place the plum tomatoes, onion and chilli, avocados and celery in a large, non-reactive (stainless steel, glass or plastic) bowl.
4. Pour in the remaining lime juice marinade. Add coriander and salt and pepper to taste. Toss gently to mix.
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A deeply satisfying and quick to prepare meal, one of my favourites.
Perfect kedgeree
Serves 4
450g basmati rice
500g smoked haddock
120g butter
1 large onion, finely chopped
1 green chilli, deseeded and cut into thin rings
2 crushed cardamom pods
1 tbsp curry powder
2 hard-boiled eggs, peeled and cut in half
Small handful chives, chopped
½ lemon, cut into 4 wedges
Small bunch of coriander, chopped
1. Toss the rice briefly under running water and then put it in a large pan and cover with cold water. Leave for at least half an hour.
2. Drain the rice and discard the soaking water. Put it in a large pan on a medium heat with 585ml fresh water.
3. Bring to the boil, and give it a good stir. Cover tightly and turn the heat down very low. Cook for 25 minutes then take off the heat – don't take the lid off! – and place on a wet tea towel. Leave for five minutes then fork through to fluff up.
4. Meanwhile, put the fish, skin-side up, in a shallow pan over a low heat, and cover with boiling water. Allow to sit for 10 minutes, then take out of the water and, when cool enough to handle, pull the skin off and break into large flakes.
5. Melt the butter in a large frying pan over a lowish heat, and add the onion. Fry gently until softened, then stir in the chilli, cardamom pods and curry powder. Cook for a couple of minutes, then tip in the rice and stir to coat. Add the fish flakes and heat through. Taste and season.
6. Put the eggs on top, scatter with chives and coriander, and serve with slices of lemon to squeeze over.
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Another one I can't live without!
| Bubble and Squeak Rösti Bubble and squeak is a classic leftover recipe for greens, but making it rösti-style and adding some mature Cheddar adds a new dimension. These little individual rösti are brilliant served with sausages or leftover cold turkey and ham and a selection of pickles. | ||||||||||
 | Ingredients
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| Method First scrub the potatoes, then place them in a medium saucepan with a little salt. Pour boiling water over to just cover them, then simmer gently with a lid on for 8 minutes. Drain the potatoes, then, while they are cooling, remove any stalks from the spring greens or cabbage and finely shred the leaves into ¼ inch (5 mm) slices. This is easy if you form them into a roll and then slice them. Drop the spring greens or cabbage into boiling water for 2 minutes only, then drain and dry well. When the potatoes have cooled, peel them, then, using the coarse side of a grater, grate them into a bowl. Season with salt and freshly milled black pepper, then add the grated cheese and greens or cabbage and, using 2 forks, lightly toss together. To assemble the rösti, shape the mixture into rounds 3 inches (7.5 cm) wide and ½ inch (1 cm) thick. Press them firmly together to form little cakes and dust lightly with the flour. If you want to make them ahead, place them on a plate and cover with clingfilm – they will happily sit in the fridge for up to 6 hours. |
Both look tasty Perksie
Butternut Squash and Sweetcorn Soup.
Ingredients
Serves : 4
1 tablespoon olive oil
1 clove garlic, minced
1 onion, chopped
1 butternut squash, peeled and cubed
150g (5 oz) sweetcorn kernels
750ml (1¼ pints) vegetable stock
1 teaspoon dried basil
1/2 teaspoon ground black pepper
120ml (4 fl oz) natural yoghurt
1/2 teaspoon ground nutmeg
Directions
Prep:15min › Cook:25min › Ready in:40min
Heat the olive oil in a casserole over medium-high heat. Cook and stir the garlic and onion in the oil until soft and translucent. Add the butternut squash and corn and cook for 3 more minutes. Pour the stock into the pot and bring to the boil; season with basil and black pepper.
Reduce the heat to medium-low and simmer uncovered until the squash is tender, about 15 minutes. Remove the casserole pot from the heat and using a hand blender, or working in batches with a counter top blender, process the soup until smooth. Stir in the yoghurt and nutmeg.
Serves : 4
1 tablespoon olive oil
1 clove garlic, minced
1 onion, chopped
1 butternut squash, peeled and cubed
150g (5 oz) sweetcorn kernels
750ml (1¼ pints) vegetable stock
1 teaspoon dried basil
1/2 teaspoon ground black pepper
120ml (4 fl oz) natural yoghurt
1/2 teaspoon ground nutmeg
Directions
Prep:15min › Cook:25min › Ready in:40min
Heat the olive oil in a casserole over medium-high heat. Cook and stir the garlic and onion in the oil until soft and translucent. Add the butternut squash and corn and cook for 3 more minutes. Pour the stock into the pot and bring to the boil; season with basil and black pepper.
Reduce the heat to medium-low and simmer uncovered until the squash is tender, about 15 minutes. Remove the casserole pot from the heat and using a hand blender, or working in batches with a counter top blender, process the soup until smooth. Stir in the yoghurt and nutmeg.
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