Oats, oats and more oats pt 1
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | millilitres | Vegetable stock |
| 1 | Onion; sliced | |
| 2 | Garlic cloves; chopped | |
| 30 | millilitres | /2tbsp thyme |
| 100 | grams | Egg riccioli pasta |
| 30 | grams | Butter |
| 2 | Garlic cloves; crushed | |
| 60 | millilitres | White wine |
| 100 | millilitres | Creme fraiche |
| 1 | Handful chopped mixed herbs | |
| 60 | millilitres | Oats |
| 60 | millilitres | Plain flour |
| 2 | Chicken drumsticks | |
| 2 | Eggs; beaten | |
| 15 | millilitres | Olive oil |
| 100 | grams | Egg riccioli pasta |
| 15 | millilitres | Olive oil |
| ½ | Onion; sliced | |
| 2 | Cloves garlic; sliced | |
| 15 | millilitres | Thyme; chopped |
| 1 | Handful shredded cabbage | |
| 2 | Chicken drumsticks | |
| ½ | Onion; chopped | |
| 15 | millilitres | Olive oil |
| 30 | millilitres | Chopped mixed herbs; (parsley, basil, |
| ; chervil and chives) | ||
| 2 | Rashers bacon | |
| ½ | Cabbage; shredded | |
| 100 | millilitres | Creme fraiche |
| 1 | Handful chopped mixed herbs; (parsley, basil, | |
| ; chervil and chives) | ||
| 300 | millilitres | Milk |
| 50 | grams | Porridge oats |
| Honey | ||
| 75 | grams | Butter |
| 50 | grams | Soft brown sugar |
| 30 | grams | Syrup |
| Finely grated zest of 2 oranges | ||
| 2 | Oranges; segmented | |
| 100 | grams | Porridge pats |
| 100 | millilitres | Natural yogurt |
| 150 | millilitres | Milk |
| 30 | millilitres | Double cream |
Directions
ONION SOUP
PASTA IN A CREAMY SAUCE
COATED DRUMSTICKS
PASTA WITH CABBAGE
HERBY CHICKEN
CABBAGE WITH CREME FRAICHE
PORRIDGE
FLAP JACKS
MUESLI
Pour the stock into a large pan and bring to the boil. Add the onion and garlic and simmer for five minutes. Blend until smooth, reheat and season to serve.
PASTA IN A CREAMY SAUCE:
1 Cook the pasta in boiling salted water until tender. Drain. Melt the butter in a small pan, add the garlic, cook for two minutes and add the wine.
2 Bring to the boil and stir in the creme fraiche and herbs. Combine the sauce with the cooked pasta, season and serve.
COATED DRUMSTICKS :
1 Blend the oats in a processor until they resemble fine crumbs. Spread the oats and flour onto two separate plates. Pass the drumsticks through the plain flour, the egg and the oats.
2 Heat the oil in a shallow pan and fry the coated drumsticks until brown on all sides. Transfer to the oven for 6-8 minutes or until cooked through.
Serve with the pasta in creamy sauce.
PASTA WITH CABBAGE:
Cook the pasta in boiling salted water until tender and drain. Heat the oil in a shallow pan, add the onion and garlic and cook until soft. Stir through the chopped thyme and cabbage, and cook for a further two minutes.
Mix with the cooked pasta, season and serve.
HERBY CHICKEN:
Preheat the oven to 220c/Gas Mark 7.
1 Remove the bone from the drumsticks and flatten the meat. Fry the onion in olive oil and add the herbs when the onions are soft.
2 Place the chicken on a baking sheet, top with the onion mixture and wrap in
continued in part 2