Please take the time to go back as I Posted a GREAT recipe on June 4.(By mistake it was supposed to be all the same week??? But there you go!!!)
So for the rest of that week.
Chicken with dijonnaise & Avo (Lou's version)
Chicken fillets (Skinned) to how many you are having
coat with dijonnaise and brown.
Fry off 1 onion and clove of garlic.
If you have left over white sauce or belchamel use this or make new. (These sauce's freeze really well but also keep for a week in the Fridge. DON'T THROUGH AWAY THAT LITTLE BIT!)
Place chicken in baking dish with onion & garlic & top with sauce. Place in oven until chicken is almost cooked then place sliced Avocado & a bit of grated cheese (Of your choice) on top. YUM YUM YUM
Not a good one I won't give recipe
O.K. Another family fave.
O.K. This is a rough estimate
2 Bulbs of Fennel
1 Large onion
2 starchy spuds cut into quarters
4 cups of Chicken Stock
250g of Philli cheese
a very good squeeze of lemon
also a very GOOD shake of pepper and salt to taste
Saute fennel and onion in butter (or marg)with lid on pot for a good 10-15 min BUT DON'T let it brown. Stir occasionally. later)Then add Chicken stock ( I Will give you my home made recipe for this later) and simmer for 1/2 hour or until spud are very well cooked. Place in blender with cream cheese, lemon and salt & pepper to taste.
I serve this with Parmesan bread.
I Can Not remember????
Brought roast Chicken with home vegies (Quick drive to Wangaratta to see my dad in haspital)
Roast pork with pear & fennell puree and cider gravy
doullop of butter or marg
1/2 teasp fennel seeds
Cider 1/3 cup (Of your choice)
Do pork as you would (We all do this different) with what ever vegies
Pear puree can be done when ever & frezzed.
Peel & quarter pears
Melt butter & add fennel seed sautee for a min or two then add pears & cider. Cook until pears are tender. Either put through blender or mash.
Do I Need to do the gravy?
Just add Cider instead of Stock.