anyone got any ideas?

 

not curry or chinese though, im fed up with doing them all the time!

 

spagheti bolognaise is always good

Ooh yeah, a good homemade spag bol or lasagna (is that spelt right?)

thats too easy, anyone can do that, i want summat different.

 

i need a challenge!

A nice lasagne always goes down well and not too difficult to throw together

get a cook book and have a look then

bake salmon in the oven in foil packets with butter and dill or rosemary.

 

boil rice then fry it with almonds, mushrooms and sun-dried tomatoes.

 

steam some broccoli.

 

really easy. really healthy. really tasty.

 

alasdair

Now heres a nice dish!

 

Chicken Marbella

From: The Silver Palate Cookbook by Julee Rosso, Sheila Lukins

(Workman Publishing; May 1982; ISBN: 0-89480-204-6; Paperback)

Cookbook Heaven @ recipelink.com

 

This was the first main-course dish to be offered at The Silver Palate, and the distinctive colors and flavors of the prunes, olives and capers have kept it a favorite for years. It's good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious hors d'oeuvre. The overnight marinating is essential to the moistness of the finished product: the chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare. Since Chicken Marbella is such a spectacular party dish, we give quantities to serve 10 to 12, but the recipe can be divided to make smaller amounts if you wish.

 

Makes: 16 pieces or 10 or more portions

 

4 chickens, 2 1/2 pounds each, quartered

1 head of garlic, peeled and finely pureed

1/4 cup dried oregano

coarse salt and freshly ground black pepper to taste

1/2 cup red wine vinegar

1/2 cup olive oil

1 cup pitted prunes

1/2 cup pitted Spanish green olives

1/2 cup capers with a bit of juice

6 bay leaves

1 cup brown sugar

1 cup white wine

1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

 

In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Preheat oven to 350 degrees Fahrenheit.

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

 

 

alasdairm - that sounds lush

 

dani - if i had a cook book i wouldnt be asking DOH!

luu_luu said:

alasdairm - that sounds lush

 

dani - if i had a cook book i wouldnt be asking DOH!

 

yeh go with alasdair I was gonna suggest something similar, cant go wrong with salmon

u are on the internet do a search for recipes doh

cheers mad clubber.......your well organised, dont spose you fancy coming to make it to do you?

Try the BBC website they have loads of recipies on there.

 

I always find homely food like pies and casseroles goes down well with the other half now it's getting a little chilly!

luu_luu said:

anyone got any ideas?

 

not curry or chinese though, im fed up with doing them all the time!

 

 

Is this for Phyllis ?

Ask Aunt Bessie.