Prep Time: 10 minutesCut the fillet into goujons sized chunks.Put flour into a bowl, whisk the egg in another then put the breadcrumbs in another bowl.Coat the fish goujons in plain flour, egg, then breadcrumbs.Fry until golden, usually around 5 minutes or so and serve with mash and sweetcorn or peas.
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.
Heat a glug of oil in a large, deep, flameproof lidded casserole, add the fennel and carrots and cook on a high heat, stirring, for 5 minutes or until the vegetables have a little colour. Stir in the garlic and cook for 1 minute, then remove all the veg from the pan and set aside.Remove the skin from the pork using a sharp knife and reserve. Chop the meat into 4 large pieces and coat in the flour. Add a little more oil to the casserole, add the pork and chorizo, turn up the heat, then cook, stirring, for 5 minutes.Reduce the heat to medium and add the sherry. Simmer for 2-3 minutes, then add the chicken stock, thyme, chickpeas and reserved vegetables. Put the lid on the casserole and cook over a low heat for 3 hours, stirring and turning the meat occasionally.For the last hour of the cooking time, heat the oven to 220°C/ fan200°C/gas 7. Pat dry the reserved pork skin and score it diagonally with a sharp knife – make the scores quite close together for maximum crispiness. Rub 2 tbsp salt into the scores and all over the skin. Put it on a wire rack set in a roasting tray, then roast for 30 minutes until crackled, puffed and golden. Set aside.When the meat is super-tender, skim off the excess fat from the surface of the stew. Remove the pork to a plate and set aside, then turn up the heat to high and reduce the stock for 35-40 minutes until it has the consistency of gravy. Break up the meat with 2 forks and stir it though the reduced sauce. Season to taste with salt and black pepper, then stir in a good splash of dry sherry.For the garnish, heat 1 tbsp oil in a medium frying pan, then fry the capers for 3-4 minutes until golden and crisp. Remove, cool slightly, then mix with the chopped parsley.Serve the pork sprinkled with the crispy capers and parsley mixture, and strips of crackling, with some crusty bread on the side for mopping up the sauce.
Combine everything in a casserole dish. Reserve some of the chow mein noodles for the topping. Bake at 350F for 25 minutes. Top with remaining noodles and return to oven for 5 min.
In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!
