Chicken & Mole

Fish Kebabs with Chermoula Marinade

Chermoula is a traditional Moroccan dipping sauce that originally would have been made using a pestle and mortar.

Egg & Bacon Tart

175g Shortcrust pastry
5 eggs
4 rashers streaky bacon chopped
1 lge leek chopped
25g butter
25g flour
300ml milk
2 tsp wholegrain mustard
50g cheddar cheese grated

• Preheat oven to 200c.
• Line a 9" flan case with pastry, chill for 15 mins, bake bind for 15mins.
• Meanwhile hard boil 2 eggs for 8 minutes, cool, peel & chop.
• Dry fry bacon & leeks for 3 minutes.
• Bring butter, milk & flour slowly to the boil in a small pan. Whisking all the time until thickened. Simmer for two minutes.
• Stir in Mustard
• Scatter leeks, bacon & chopped eggs in the pastry case.
• Beat remaining 3 eggs into sauce, season and pour into the pastry case.
• Top with cheese & bake for 40 minutes until risen & golden.

Great for school lunches and picnic.

Barmy Beans

A version of Boston Beans, really enjoyed by the children.

225g soaked black eyed beans ( soak overnight in cold water), rinsed & drained
1 lge garlic glove finely chopped
1 lge onion chopped
2 tbsp olive oil
600ml chicken or vegetable stock
150ml passata
1tbsp black treacle
2 tbsp balsamic vinegar
2 tbsp tomato puree
1tbsp demerara sugar
1 tsp french mustard
coarse sea salt & black pepper
Parsley to garnish

• Boil prepared beans for 10 minutes, remove any scum that forms, lower heat & simmer for 20 minutes
• Heat oil in another pan, fry garlic & onion until tender.
• Add stock, vinegar, treacle, tomato paste, passata, sugar & mustard.
• Bring to boil
• Drain beans & add to tomato mixture and transfer to casserole.
• Cover & cook 170c for 11/2 - 2 hours or until beans are tender. Check & stir occassionally during cooking.
• Season with salt & pepper, served garnished with parsley

Can also be served cold as a bean salad.

Substitue Haricot beans or other pulses.