On 27th December 2014, This was Dinner…
Keeping up with the business of staying stuffed this Christmas we had the Sweet & Sour Chicken for dinner but at lunch time we made these Nachos.
Sweetcorn, chillies, spring onions, cheddar, sour cream and avocado. just throw it in however you fancy and stick under the grill, popping extra dollops of, again, whatever you like, on top.
The chicken recipe comes from a very old, donated, cookbook but I did adapt it quite a bit:
- Drain a can of pineapple chunks reserving the liquid.
- Prepare some chicken stock
- Roast some almonds
- Heat the oven to 190ºc (fan)
- Get button mushrooms, chicken breasts, white wine, oil, butter, lemon juice, cornflour and seasoning ready
Pop the pineapple pieces and the button mushrooms in a pan with the white wine and simmer for about 6 minutes.
Brown the chicken breasts on both sides.
Move the chicken into an ovenproof dish. Add a little of the pineapple juice to the wine mixture and add this to the chicken.
Blend the stock with lemon juice and cornflour and boil gently. Pour this over the chicken and add the almonds.
Cover and cook in the oven for about an hour.
Serve with rice.
On 28th December 2014, This was Dinner…
So I got the BEST present of all today. It’s not something we have entered into lightly. I went to see some puppies this morning and am soon to be part of a family of three again when Walter the Jackadoodle joins us in February. I am SO excited.
We have been talking about a dog for such a long time and has fate would have it, someone sent me a photo of him before Christmas. We were already debating names since the day we saw it so going to see him was just a formality.
In all the excitement, cooking did not come into the equation so we just had Fish & Chips.