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Chicken and Almond Rissoles, with Stir-Fried Vegetables

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Cooked Potato and Chicken are a great combination in this dish – rolled in chopped Almonds, and served with stir-fried Vegetables makes a great dish, it’s very easy and quick to make, and can easily be spiced up to suit more peoples tastes!

Chopped Chicken

To Serve 1
125g Boiled Potatoes
90g Carrots
125g Cooked Chicken Meat
1 Garlic Clove, crushed
1/2tsp Dried Tarragon or Thyme
Large Pinch Ground Allspice or Coriander
1 Egg Yolk, beaten
30g Flaked Almonds
Salt and Pepper
1 Celery Stick
2 Spring Onions, trimmed
1tbsp Oil
8 Baby Sweetcorn Cobs
10 Mange touts, trimmed
2tsp Balsamic Vinegar

1. Grate the Boiled Potatoes and Raw Carrots into a bowl, and finely chop the Chicken, before adding into the bowl. Add the Garlic, Tarragon, Allspice and plenty of Salt and Pepper.
2. Add the Egg Yolk, and blend the ingredients together very well. Divide the mixture into two separate balls, and shape into two Sausages.
3. Chop and crush the Almonds finely, and then roll each sausage (or Rissole) in them until evenly coated. Place in a greased, ovenproof dish, and cook at 200c for about twenty minutes, until lightly browned. Alternatively, fry them in a small amount of oil until brown all over and cooked through.
4. Whilst the Rissoles are cooking, prepare the Vegetables for the Stir-Fry. Cut the Spring Onions and Celery into narrow slices, and heat up the tablespoon of Oil in a pan, and cook over a high heat for one or two minutes, before adding the Sweetcorn Cobs, and Peas. Add Vinegar, then season to taste.

Photo Courtesy of: thomaswanhoff

Vegetable and Apple Stir Fry

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This Vegetarian dish is a fast dish to make – taking only half an hour to prepare and cook. To make sure that the Vegetables don’t burn, keep them moving when stir-frying them – it’s a good habit even with meat so that they’ll cook evenly.

Vegetable Stir Fry

If you’re creating this as a side, try serving with some freshly Grilled Pork Chops – the Apple and range of Vegetables compliments the dish greatly.

To Serve 4
4tbsp Vegetable Oil
1 Garlic Clove, peeled and crushed
350g Small Leeks, trimmed and sliced
4 Sticks Green Celery, sliced
225g Courgette, sliced
1 Red Pepper, deseeded and chopped
2tbsp Medium Curry Paste
1tsp Ground Ginger
1tbsp Clear Honey
2 Green Eating Apples
50g Unsalted Cashew Nuts
Salt and Pepper
Juice of 1 Lemon

1. Heat the Oil in a large, non-stick Sauté pan, and cook the Garlic off for a few seconds over a medium heat, before increasing the heat, and adding the Leek, Celery, Courgette and Pepper to the pan, and cook for ten minutes, stirring throughout.
2. Add the Curry Paste to the pan, along with the Ginger, Honey and three tablespoons of Water, and stir until smooth. Make sure that all of the Vegetables are evenly coated with the flavours.
3. Roughly chop the Apples up – it’s personal preference for leaving the skins on. I do to give a mix of textures in the finished dish, but it is okay to remove them if you want. Add the Apple Chunks to the pan, with the Cashew Nuts and season to taste.
4. Cook for five more minutes, until the Vegetables are tender, but not soft. Squeeze the Lemon Juice, and stir one last time, before serving.

Photo Courtesy of: swanksalot