Chicken Recipes, Crock Pot Recipes, Chili Recipe & more @ Nibbledish! RSS Feed for Chicken Recipes, Crock Pot Recipes, Chili Recipe & more @ Nibbledish! 2018-03-21T11:13:37+01:00 text/html 2013-04-25T15:21:47+01:00 Mackerel Tartare Toasts <ol><li><span style="color:rgb(51,51,51);font-family:Garamond, Baskerville, Georgia, 'Times New Roman', Times, serif;font-size:small;"><span style="line-height:24px;"><span style="font-size:16px;text-align:left;">Combine all ingredients in a bowl, cover, refrigerate and leave for 1 hour</span></span></span></li><li><span style="color:rgb(51,51,51);font-family:Garamond, Baskerville, Georgia, 'Times New Roman', Times, serif;font-size:small;"><span style="line-height:24px;"><span style="font-size:16px;text-align:left;">Heat bread slices in a 180c degree oven for 5-10 minutes until dry and crisp but not browned</span></span></span></li><li><span&#8230;<div><img src="" alt="" /></div> text/html 2011-11-02T21:33:37+01:00 Brill with clams, white wine, shallots & garlic If your pan isn't big enough for all fillets, fry in 2 batches<ol><li>Dust brill fillets lightly with flour and season well</li><li>Add a little olive oil to a saucepan and heat to low-medium</li><li>Add shallots, garlic and thyme to the saucepan and fry gently until soft.</li><li>When soft, turn the heat up to&#8230;<div><img src="" alt="" /></div> text/html 2011-08-21T23:59:10+01:00 Scallops with honey, soy & sesame <ol><li>Prepare the dressing by shaking the ingredients together well.</li><li>Season the scallops well with salt and pepper.</li><li>Bring some oil in a large frying pan to a medium heat and add the garlic, chilli, ginger and spring onions.  Cook for a minute or two, stirring lots and ensuring that the ingredients don't&#8230;<div><img src="" alt="" /></div> text/html 2010-03-29T14:29:14+01:00 Hearty Seafood Soup This sounds more complex than it is - it's actually a straightforward one-pot meal and the timings are loose.  The most important thing is not to overcook the fish at the end.<br />Here, I'm adding the prawns along with the mussels, but if they're not particularly large I would put&#8230;<div><img src="" alt="" /></div> text/html 2009-09-16T13:36:51+01:00 Pan-fried venison with shallots, mushrooms & wine <p>I can't stress enough how absolutely delicious this is.</p><p>The venison needs to be rare or it becomes very tough.</p><ol><li>To make the sauce, first fry the bacon and chopped shallot in a little vegetable oil, in a saucepan over a medium heat.  Cook for 4 or so minutes until the bacon has a&#8230;<div><img src="" alt="" /></div> text/html 2009-07-10T13:42:41+01:00 Hot Thai Soup with Sea Bass <p>This fiery broth is a lovely treat on a summer's evening.  Tom Ka paste can be bought from most oriental supermarkets (and probably some others) - it's a mixture of chilli, shallots, galangal, lemongrass and kaffir lime and is great for thai cooking.</p><p>I used the largish, medium heat chillies here - 2&#8230;<div><img src="" alt="" /></div> text/html 2009-06-16T12:12:13+01:00 King Prawn Pathia This is a Parsee dish - hot, sweet &amp; sour.  It's fairly quick to cook and its combination of flavours is delicious.  It should be quite a thick sauce.<br /><br /><ol><li>Dissolve the sugar in the vinegar in a small bowl and add the chillies, garlic and tamarind.<br /></li><li>Fry the onions&#8230;<div><img src="" alt="" /></div> text/html 2009-05-19T15:25:14+01:00 Pan-fried Calves Liver with Champ & Gravy Champ is a traditional Irish way of serving potatoes, mashed with milk and spring onions - and it's delicious.<br /><br /><ol><li>For the gravy, fry the onions and bacon together until the bacon starts to brown and the onions are soft.</li><li>Add the dessert spoon of flour and stir well.</li><li>Add the stock,&#8230;<div><img src="" alt="" /></div> text/html 2009-05-18T10:52:51+01:00 Herb-crusted rack of lamb with red wine sauce This is a great spring recipe in the UK - British spring lamb is very hard to beat and you have the luxury of eating it with local spring vegetables - in this case I've used baby carrots and baby asparagus tips.<br />I also served this with potatoes that I'd&#8230;<div><img src="" alt="" /></div> text/html 2009-05-17T17:06:09+01:00 Classic Penne & Meatballs The mixture of pork and beef makes for a great meatball - you won't be disappointed by these.  It's up to you how big you make them, obviously, but I got about 24 out of this.<br /><ol><li>Mix the pork, beef, onion, sage and a generous amount of seasoning very well&#8230;<div><img src="" alt="" /></div> text/html 2009-04-16T21:00:32+01:00 Chicken Saag <p>I've refrained from putting a chicken curry recipe up here because I've never felt quite happy enough about it - this one, however, I was very happy with!</p><p>With 4 chillies it's hot but good - feel free to tone it down.</p><p>Use a good, heavy pot for the stove.</p><ol><li>Prepare the spice&#8230;<div><img src="" alt="" /></div> text/html 2009-03-06T09:21:08+01:00 Salmon with two dressings & crispy salmon skin <p>This makes a good light starter.</p><p>As you can see, I've rather gone all out for presentation here, but you don't have to!</p><p>Squeezy bottles are ideal for making up the vinaigrette &amp; dill oil.  Shake before serving.</p><ol><li>Plate up first, using the chives and two dressings.</li><li>Cut the salmon skin into long thin&#8230;<div><img src="" alt="" /></div> text/html 2009-01-30T15:51:20+01:00 Pork Medallions with Sage, Apple & Mustard Sauce This is a lovely rich and delicious recipe.  The brandy and mustard contribute to a gorgeously silky rich sauce and the sharpness in the apples completes the dish.<br />I served this with new potatoes and January King Cabbage.<br />I would recommend preparing the sauce up to the point before adding&#8230;<div><img src="" alt="" /></div> text/html 2009-01-24T12:56:05+01:00 Monkfish with Parma Ham & Pea Purée <p>This is luxurious; monkfish (in the UK at least) is pretty expensive.  However, it's so meaty and rich that you only need quite a small portion.</p><p>It's absolutely delicious.  Here I've made the purée with a hand-held blender, but you could equally blitz all the ingredients in a food processor before&#8230;<div><img src="" alt="" /></div> text/html 2009-01-23T11:15:09+01:00 Moules Marinières <p>This is a classic way of eating mussels, very common in Belgium and France.</p><p>Discard any mussels that are cracked or don't close when given a hard tap.</p><p>Usually the beards can be removed from the mussels just by pulling.  Barnacles can be scrubbed off - or helped with the back of&#8230;<div><img src="" alt="" /></div> text/html 2009-01-19T23:27:27+01:00 Sea Bass with Prawns, Ginger & Spring Onions <p>I served this with coconut rice - delicious - and this recipe couldn't be easier.</p><p>The portions here really depend on the size of the fish - for small sea bass, you probably want two fillets per person.  For larger ones, one each will be fine.</p><p>You can just about get away&#8230;<div><img src="" alt="" /></div> text/html 2009-01-16T11:59:47+01:00 Pheasant with Prunes & Bacon <p>The sauce for this is amazing and would be great with pan-fried pheasant breasts as well, or rabbit.<br />Here I served it with mustard mash and also some winter vegetables (carrots &amp; savoy cabbage).</p><p><br /></p><ol><li>To roast the pheasant, follow the instructions on your packet, or from the butcher.  Commonly it&#8230;<div><img src="" alt="" /></div> text/html 2008-12-31T12:43:00+01:00 Cassoulet <ol><li>Add some olive oil to a large hob-proof casserole or other large pot.  Put on a high heat until very hot.</li><li>Brown the duck legs, sausages and lamb shanks in the hot pan.  Once brown on all sides, remove all the meat and reserve.</li><li>Turn down the heat slightly and add the&#8230;<div><img src="" alt="" /></div> text/html 2008-06-17T13:34:00+01:00 Kofte with Tzatziki <p>For the tzatziki, simply combine all ingredients, mix well and cover and refrigerate until use.</p><p>Note that you are well-advised to pre-soak your skewers in water for several hours - I didn't and as you can see they are rather scorched!</p><p>For the kofte:</p><ol><li>Combine all ingredients in a bowl and mix very&#8230;<div><img src="" alt="" /></div> text/html 2008-06-04T12:58:56+01:00 Watercress Soup <ol><li>Heat the oil &amp; butter in a large heavy pan on a medium heat.</li><li>Add the onions &amp; potatoes and sweat for about 5 minutes, making sure they don't stick or brown.</li><li>Add the stock and simmer until the potatoes are just soft - but before they disintegrate - about 15 minutes.</li><li>Add&#8230;<div><img src="" alt="" /></div>