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Friday 28 October 2022 04:20:09 GMT
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nurzaanadriaanse
Nurzaan Adriaanse :
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2022-10-29 04:11:58
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If you eat a lot of chicken, I cannot recommend ENOUGH cooking up a whole roast chicken every week to use in dinners and lunches! It's cheaper, roasted chicken tastes SO good and it means you don't have to cut up raw chicken (which I hate!) A 2kg chicken will give you around 660g of meat, so if you're careful you can make 3 dinners, big enough to feed 4 people! I've tagged some recipe ideas below that make a little bit of chicken go a long way, A x #chicken #leftovers #budgetcooking #DinnerIdeas #moneysaving #roast #familydinners #chickenrecipes Greggs Style Chicken Bakes Makes 4 bakes 1 onion finely chopped 220g shredded/sliced roast chicken 2 tbsp flour 300ml chicken stock (using a whole stock cube) 70ml milk A sheet of ready rolled puff pastry  Take the puff pastry out of the fridge 30 minutes before you need it. Heat the oven to 180C (fan) Heat a drizzle of oil in a non-stick pan. Add the onion and fry for 5 minutes. Stir in the sliced/shredded roast chicken and the flour with a little more oil if needed. Stir on a medium heat for a minute until the flour disappears. Slowly add the chicken stock a little at a time on a medium heat, stirring continuously. Add more stock when it starts to bubble When all the stock is gone, add the milk and season with salt and pepper. Cut the sheet of pastry in half lengthways and then into quarters widthways, so you have 8 equal rectangles. Place the chicken filling on 4 of the pastry rectangles, leaving a gap around the edge. Lay the remaining 4 pastry rectangles over the top of the chicken. Lift the pastry edges towards each other and press them together.  Work your way around the join with the prongs of a fork, then trim off any excess. Brush with milk or beaten egg and make some diagonal stripes with a dinner knife - being careful not to cut all the way through! Bake in the oven for 25 mins or until golden brown and cooked through. One Pan Chicken Lasagne Feeds 4 Oil for frying 1 onion finely sliced 5 cavolo nero leaves (tough stem removed) finely sliced 2 cloves garlic finely chopped 50g butter 40g plain flour 400ml chicken stock 500ml milk 1 tsp dijon mustard 1 tsp dried oregano 220g shredded roast chicken 4 sheets of fresh lasagne sheets(approx 25cm x 15cm) 200g garlic & herb soft cheese 40g milk 80g grated cheddar cheese Heat a drizzle of oil in a large non-stick pan that you can use on the hob and under the grill. Add the onion and sliced cabbage to the pan and fry for 5 minutes until soft. Add the garlic for the last minute of frying before removing the veg from the pan and setting aside. Melt the butter in the pan, before stirring in the flour on the heat for a minute or two. Slowly add the stock a little at a time, only adding more when it comes to the boil and stirring continuously. When the stick is used up, stir in the milk, mustard, oregano, shredded chicken and return the cabbage and onion to the pan. Give it a good stir and season with salt and pepper and gently bring it to the boil. Cut the fresh pasta lengthways into roughly 3cm strips. Place the pasta strips in the sauce, turning it over on the heat until covered. Simmer for around 3 minutes, until the pasta is soft and the chicken is heated through. Mix the soft cheese and milk together and season with salt and pepper. Take the pasta and sauce off the heat. Push down any pasta that is poking out the top! Spread the soft cheese sauce evenly over the top and finish with a layer of grated cheese. Grill on a medium heat for 5 minutes, or until the cheese is golden brown
If you eat a lot of chicken, I cannot recommend ENOUGH cooking up a whole roast chicken every week to use in dinners and lunches! It's cheaper, roasted chicken tastes SO good and it means you don't have to cut up raw chicken (which I hate!) A 2kg chicken will give you around 660g of meat, so if you're careful you can make 3 dinners, big enough to feed 4 people! I've tagged some recipe ideas below that make a little bit of chicken go a long way, A x #chicken #leftovers #budgetcooking #DinnerIdeas #moneysaving #roast #familydinners #chickenrecipes Greggs Style Chicken Bakes Makes 4 bakes 1 onion finely chopped 220g shredded/sliced roast chicken 2 tbsp flour 300ml chicken stock (using a whole stock cube) 70ml milk A sheet of ready rolled puff pastry  Take the puff pastry out of the fridge 30 minutes before you need it. Heat the oven to 180C (fan) Heat a drizzle of oil in a non-stick pan. Add the onion and fry for 5 minutes. Stir in the sliced/shredded roast chicken and the flour with a little more oil if needed. Stir on a medium heat for a minute until the flour disappears. Slowly add the chicken stock a little at a time on a medium heat, stirring continuously. Add more stock when it starts to bubble When all the stock is gone, add the milk and season with salt and pepper. Cut the sheet of pastry in half lengthways and then into quarters widthways, so you have 8 equal rectangles. Place the chicken filling on 4 of the pastry rectangles, leaving a gap around the edge. Lay the remaining 4 pastry rectangles over the top of the chicken. Lift the pastry edges towards each other and press them together.  Work your way around the join with the prongs of a fork, then trim off any excess. Brush with milk or beaten egg and make some diagonal stripes with a dinner knife - being careful not to cut all the way through! Bake in the oven for 25 mins or until golden brown and cooked through. One Pan Chicken Lasagne Feeds 4 Oil for frying 1 onion finely sliced 5 cavolo nero leaves (tough stem removed) finely sliced 2 cloves garlic finely chopped 50g butter 40g plain flour 400ml chicken stock 500ml milk 1 tsp dijon mustard 1 tsp dried oregano 220g shredded roast chicken 4 sheets of fresh lasagne sheets(approx 25cm x 15cm) 200g garlic & herb soft cheese 40g milk 80g grated cheddar cheese Heat a drizzle of oil in a large non-stick pan that you can use on the hob and under the grill. Add the onion and sliced cabbage to the pan and fry for 5 minutes until soft. Add the garlic for the last minute of frying before removing the veg from the pan and setting aside. Melt the butter in the pan, before stirring in the flour on the heat for a minute or two. Slowly add the stock a little at a time, only adding more when it comes to the boil and stirring continuously. When the stick is used up, stir in the milk, mustard, oregano, shredded chicken and return the cabbage and onion to the pan. Give it a good stir and season with salt and pepper and gently bring it to the boil. Cut the fresh pasta lengthways into roughly 3cm strips. Place the pasta strips in the sauce, turning it over on the heat until covered. Simmer for around 3 minutes, until the pasta is soft and the chicken is heated through. Mix the soft cheese and milk together and season with salt and pepper. Take the pasta and sauce off the heat. Push down any pasta that is poking out the top! Spread the soft cheese sauce evenly over the top and finish with a layer of grated cheese. Grill on a medium heat for 5 minutes, or until the cheese is golden brown
قوربانت بم باوکە گیان#😔💔 #hawa_king👑 #ئەکتیفبن🥀🖤ـہہـ٨ــہ #fpy #foryourpage #viral #for #foryou #actives? #fpyシ @Shabaz ozery official page
قوربانت بم باوکە گیان#😔💔 #hawa_king👑 #ئەکتیفبن🥀🖤ـہہـ٨ــہ #fpy #foryourpage #viral #for #foryou #actives? #fpyシ @Shabaz ozery official page
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Sad life
Kokojo🖤🔥 #mustika #purtramanja #kabBandung #banjaran #fypp #fypp #fypp
Kokojo🖤🔥 #mustika #purtramanja #kabBandung #banjaran #fypp #fypp #fypp

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