Description:
Pork is an inexpensive, flavorful, and versatile meat that lends itself to a variety of preparations and dishes — and helps to keep an everyday menu interesting and appealing. For this recipe, Lucinda sears a tenderloin and serves it with a savory sauce of mustard and sour cream.

Ingredients:
1 tablespoon olive oil
2 pork tenderloins (¾-1 pound each), trimmed
Coarse salt and ground pepper
¼ cup whole-grain mustard
2 tablespoons Dijon mustard
2 tablespoons reduced-fat sour cream

Directions:
1. Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150°, 20 to 25 minutes. Remove pork from skillet, wrap in aluminum foil, and let rest 10 minutes (reserve skillet with juices).
2. To juices in skillet, add mustards, and sour cream, and any accumulated juices from resting pork; whisk over medium heat until heated through (do not boil). Add water if sauce is too thick.
3. Slice pork thinly and serve with pan sauce.

Per serving: 206 calories; 8.6 grams fat; 28.9 grams protein; 2.5 grams carbohydrates; 0.5 gram fiber

Description:
Corn Syrup Blood

This is the recipe that pretty much everyone uses, and there's a lot of variations so feel free to experiment.

16 oz. White corn syrup (Karo syrup - this is a US product, but adding golden syrup does the job just as well, alternatively just mix sugar and water and reduce on the stove until it becomes syrupy)
1 oz. red food coloring
1 oz. washing detergent
1 oz. water
Add a drop of blue food colouring to create a more realistic colour. Remove the washing up liquid if you want to make edible blood. Adding condensed milk makes it less transparent and more like real blood.

The blood is extremely sticky and can stain skin and clothes so makes sure its washed off quickly. Use a stain remover on clothes.


Lo-Cost Blood

Add a few drops of red food colouring to the cheapest washing up liquid you can find. Add a drop of blue colouring or some coffee concentrate to create a more realistic colour. Produces a runny blood that has a slight tendency to foam. Great for those bucket of blood effects on the cheap. Washes off reasonably well but tastes foul if you accidently get it in your mouth.



MB2 Blood

Flour Base

1/2 to 2 level teaspoons of plain flour per cup (250ml). Mix flour into water completely (no lumps) before heating. Bring to boil then simmer for 1/2 hour. Stir frequently.

Cool before adding food color. Stir in any surface scum. Makes a good base for stage blood. Slightly slimy. Fairly low surface tension. Soaks and spreads well.

One cup batch of MB2:

1 oz (29ml) Red food coloring (Durkee (R) brand or equivalent)
1/8 teaspoon (.6ml) Green food coloring (Durkee (R) brand or equivalent)
Add flour base described above to a total of one cup (250ml).
There is no sugar and very little food in the MB2 formula so it's probably less attractive to insects. Shelf life is fairly short (days) at room temp. Does not go rank but ferments a bit and looses viscosity.

This formula will temporarily stain skin. Seems to wash out of cotton cloths OK.

Courtesy of : Murr Rhame



Cherry Red

Mix 1 cup water and 1 tablespoon flour. Bring to a boil and let boil for 3 min. Then let simmer on low for 15 min. Remove from heat and let stand around 5 min then mix in one 0.13 oz. package of black cherry (powder) kool aid mix. You will see the results right away. When I priced one packet of kool aid to the food coloring it was about a quarter of the price.

It is a little thick but a good color. Another cool part is if you do get some in your mouth or have to drink it as for a vampire movie, it tastes pretty good to.

Courtesy of : Jason Dunlap


Jelly Blood

Microwave 3-4 bottles of glycerin then add one cube of strawberry jelly and mix until dissolved. Then add small amount of gelatine (1/5 of a packet) and then add red food colouring to desired effect. Keep stirring until mixed well. It is sligtly runny but great for that reservoir dogs look in back seat of the car. All ingredients are easily found in supermarkets.

Courtesy of : Mike O Hare


Ingredients:
Cardiff Red

Because of the food colouring used in a lot of blood recipies they tend to stain easily and can sometime look more purple than red. Here's a more natural alternative that's closer to a Spaghetti Western style arterial red. It also washes out of clothes easily and can be eaten reasonably safely (although why you'd want to eat it is beyond me).

Take a teaspoon or two of Arrowroot (a white powder used in baking that you can easily find in health food shops) and add to water heated on the stove. Stir continuously until the mixture becomes gloopy. Add a small amount of red children's non-toxic powder paint and stir in. The mixture should now be bright red. Add a tiny amount of brown powder paint or coffee concentrate (make this by adding a small amount of water to coffee granules) to darken the blood as required. Store in a bottle or jam jar and thin by adding water to make the blood the required consistency as and when you need it. For bullet hits you need to thin the blood quite a bit to allow it to spray out.

Courtesy of : Stephen Broadhurst and Dale Murchie

Directions:
Black and White blood

Alfred Hitchcock famously used Bosco chocolate syrup in Psycho. Any opaque chocolate syrup will do. Tastes great as well!

Description:
"This recipe is originally from Alabama, and has been passed down for generations."


Ingredients:
1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying


Directions:
Season chicken pieces with salt, pepper, and paprika. Roll in flour.

Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Description:
"'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of it's own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu"



Ingredients:
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream


Directions:
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.

Ingredients:
3 bananas.
3 dessert spoons of honey.
285ml / ½ a pint of single cream.
Around a pint of ice cubes.


Directions:
Place the banana, cream and honey in the liquidiser and whizz up for 30 seconds before adding the ice cubes, place the lid on and pulse to a slushy milk shake consistency.

Ingredients:
300g / 11oz fresh rhubarb
3 tablespoons caster sugar
2 vanilla pods
300ml / 11fl oz double cream
200ml / 7fl oz full fat milk
8 egg yolks
80g / 2 ¾ oz sugar


Directions:
Preheat the oven to 140°C/275°F/Gas 1. Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small serving dishes which your brûlée will be cooked in, then set aside.

Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil. Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy. When the cream and milk are just boiling , remove the vanilla pods and add little by little to the egg mixture, whisking continuously. I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb. Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.

Allow to cool to room temperature then place in the fridge until ready to serve. Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch. Lovely.

Ingredients:
1 pinch of rosemary
2 teaspoons of black tea
3 pinches thyme
3 pinches nutmeg
3 fresh mint leaves
6 fresh rose petals
6 lemon leaves
3 cups pure spring water
Sugar
Honey

Directions:
To make another person fall in love with you, brew this tea on a Friday during a waxing moon (moving from empty to full).
Place all ingredients in an earthenware or copper tea kettle. Boil three cups of pure spring water and add to the kettle. Sweeten with sugar and honey, if desired.

Before drinking, recite this rhyme:

BY LIGHT OF MOON WAXING
I BREW THIS TEA
TO MAKE [lover's name] DESIRE ME.


Drink some of the tea and say:
GODDESS OF LOVE
HEAR NOW MY PLEA
LET [lover's name] DESIRE ME!
SO MOTE IT BE
SO MOTE IT BE

On the following Friday, brew another pot of the love potion tea and give some to the person you want to love you. He or she will soon begin to fall in love with you.

All in fun - but good luck!!!

Description:
Preperation Time 30 minutes

For garnishing, use onion rings and lemon wedges

Per serving:

Calories 276
Fat 6.8g - 23% calories from fat
Cholesterol 108mg
Protein 45.0g
Carbohydrates 6.8g
Fiber 1.0g
Sugar 4.2g
Sodium 305mg
Diet points 6.4.

Dietary Exchanges Info:

Milk: 0.3
Vegetable: 0.1
Bread: 0.1
Fat: 0.8
Very lean meat protein: 5.5



Ingredients:
Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste

For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil

For basting of butter
½ tspn of chaat masala



Directions:
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.

Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.

Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.

Apply this marinade onto the chicken pieces and refrigerate for three to four hours.

Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.

Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.

Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken.

Description:
NUTRITIONAL INFORMATION:

(Based on individual serving)
Calories: 235 • Total Fat: 4 g • Saturated Fat: 1 g • Cholesterol: 69 mg • Sodium: 240 mg
Carbohydrates: 22 g • Protein: 27 g


COOK TIME: 10 minutes
TOTAL TIME: 30 minutes

Ingredients:
• 2 teaspoons vegetable oil
• 4 small skinless, boneless chicken-breast halves
(about 1 pound)
• 2 Bosc pears, unpeeled and each cut into 8 wedges
• 1 cup chicken broth
• 3 tablespoons balsamic vinegar
• 2 teaspoons cornstarch
• 1 1/2 teaspoons sugar
• 1/4 cup dried cherries or raisins
• Rosemary sprigs for garnish



Directions:
1. In nonstick 12-inch skillet over medium-high heat, heat 1 teaspoon vegetable oil. Add chicken breasts and cook 8 to 10 minutes, turning once, until juices run clear when pierced with tip of knife. Remove chicken to bowl.

2. In same skillet, in 1 teaspoon vegetable oil, cook pear wedges until lightly browned and tender.

3. In cup, mix chicken broth, balsamic vinegar, cornstarch, and sugar until blended. Add chicken-broth mixture and dried cherries to skillet with pears. Heat to boiling; boil 1 minute. Return chicken to skillet; heat through. Garnish with rosemary to serve.

Description:
Nutritional Information Based on individual serving.

Calories: 270
Total Fat: 7 g
Saturated Fat: 4 g
Cholesterol: 16 mg
Sodium: 75 mg
Carbohydrates: 52 g
Fiber: 5 g
Protein: 3 g



Ingredients:
1/3 cup granulated sugar
2 tablespoons cornstarch
3 pints blueberries (about 7 1/2 cups)
1 tablespoon fresh lemon juice
3/4 cup old-fashioned or quick-cooking oats
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons cold butter or margarine, cut up


Directions:
1. Preheat oven to 375º F. In large bowl, stir granulated sugar and cornstarch until blended. Add blueberries and lemon juice; toss to coat. Pour blueberry mixture into shallow 2 1/2-quart glass or ceramic baking dish; spread evenly.

2. In same bowl, combine oats, brown sugar, flour, and cinnamon. With fingertips, work in butter until coarse crumbs form. Press crumb mixture together and sprinkle on top of blueberry mixture.

3. Bake crisp 35 to 40 minutes or until top is browned and fruit is bubbling at edge. Cool on wire rack 1 hour to serve warm, or cool completely to serve later.

Prep Time: 15 minutes
Cook Time: About 35 minutes

Description:
The traditional Chinese recipe for duck is labor-intensive and takes several days to make. Our version, prepared in minutes, is made with grilled boneless chicken thighs and served in flour tortillas with hoisin sauce.

Nutritional Information Based on individual serving.

Calories: 400
Total Fat: 10 g
Saturated Fat: 3 g
Cholesterol: 75 mg
Sodium: 1,255 mg
Carbohydrates: 50 g
Fiber: 4 g
Protein: 27 g



Ingredients:
8 (8-inch) flour tortillas
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon grated, peeled fresh ginger
1/8 teaspoon ground red pepper (cayenne)
2 garlic cloves, crushed with garlic press
6 skinless, boneless chicken thighs (about 1 1/4 pounds)
1 teaspoon vegetable oil
1/4 cup hoisin sauce
1/2 English (seedless) cucumber, cut into 2-inch by 1/4-inch sticks
2 green onions, thinly sliced

Directions:
1. Stack tortillas and wrap in foil. In small bowl, mix honey, soy sauce, ginger, ground red pepper, and garlic until blended. Set aside tortillas and honey mixture.


2. Coat chicken with oil and place on grill over medium-high heat. Cook 5 minutes, turning over once. Brush chicken all over with honey mixture, and cook 5 to 7 minutes longer or until juices run clear when thickest part of thigh is pierced with tip of knife, turning over once.

3. While chicken is cooking, place foil-wrapped tortillas on same grill, and heat 3 to 5 minutes or until warm.

4. Transfer chicken to cutting board and thinly slice. Spread hoisin sauce on one side of tortillas; top with chicken, cucumber, and green onions, and roll up to serve.

Cook Time: 12 minutes
Total Time: 25 minutes

Description:
YIELDS: 4 main-dish servings
PREP TIME: 15 minutes
COOK TIME: About 5 minutes

NUTRITIONAL INFORMATION:

(Based on individual serving)
Calories: 405 • Total Fat: 6 g • Saturated Fat: 1 g • Cholesterol: 140 mg • Sodium: 470 mg
Carbohydrates: 61 g • Fiber: 11 g • Protein: 30 g


Ingredients:
• 3 navel oranges
• 1 1/2 cups water
• 1 cup whole-wheat couscous
• Salt and ground black pepper
• 1 tablespoon olive oil
• 1 pound shelled and de-veined large shrimp with tail part
of shell left on if you like
• 1 cup frozen peas, thawed
• 2 tablespoons finely chopped red onion

Directions:

1. From 1 orange, grate 1 teaspoon peel and squeeze 1/4 cup juice. Peel and slice remaining 2 oranges; cut each slice in half and set aside.

2. In 1-quart saucepan, heat water to boiling over high heat. Stir in couscous, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cover saucepan and remove from heat; let stand 5 minutes.

3. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until very hot but not smoking. Stir inshrimp, orange peel and juice, and 1/8 teaspoon pepper. Cook shrimp 3 to 4 minutes or until they just turn opaque throughout, stirring occasionally.

4. With fork, fluff couscous; transfer to large bowl. Stir in peas, onion, and reserved orange slices. Makes about 5 cups. Serve couscous with shrimp.

Description:
NUTRITIONAL INFORMATION:
(Based on individual serving)
Calories: 390 • Total Fat: 21 g • Saturated Fat: 5 g • Cholesterol: 47 mg • Sodium: 780 mg
Carbohydrates: 21 g • Protein: 30 g

Ingredients:
• 4 (10-inch) wooden skewers
• 2 tablespoons chopped fresh rosemary leaves
• 2 teaspoons salt
• 3/4 teaspoon coarsely ground black pepper
• 1 beef flank steak (about 1 1/2 pounds)
• 5 tablespoons olive oil
• 3 medium tomatoes, each cut in half
• 2 jumbo onions (about 1 pound each), each cut into
3/4-inch-thick slices
• 1 small eggplant (about 1 pound), cut crosswise into
1/2-inch-thick slices
• 1 tablespoon balsamic vinegar
• fresh rosemary sprigs for garnish


Directions:
1. Soak wooden skewers in water 20 minutes. Meanwhile, in cup, mix chopped rosemary, salt, and pepper. Rub flank steak with 4 teaspoons herb mixture; set aside. Mix remaining herb mixture in cup with olive oil. Reserve for brushing on vegetables.

2. Thread onion slices onto skewers. Place skewered onions on grill over medium heat; brush with some olive-oil mixture. Cook 25 to 30 minutes until tender and lightly browned, turning skewers occasionally. At same time, place tomato halves and eggplant slices on grill, brushing with remaining olive-oil mixture. Cook 12 to 15 minutes or until lightly browned, turning occasionally.

3. When tomatoes and eggplant are done, place on large platter; keep warm. Place steak on grill with onions and cook steak 15 to 20 minutes for medium-rare or until of desired doneness.

4. Thinly slice steak; sprinkle with balsamic vinegar. Serve with grilled vegetables; garnish with rosemary sprigs if you like

Description:
Fresh grated lemon peel adds zing to everyone's favorite picnic food.

COOK TIME: 25 minutes, plus 30 minutes to cool
TOTAL TIME: 35 minutes, plus cooling time

NUTRITIONAL INFORMATION:
(Based on individual serving)
Calories: 165 • Total Fat: 5 g • Saturated Fat: 1 g • Cholesterol: 3 mg • Sodium: 435 mg
Carbohydrates: 28 g • Protein: 4 g

Ingredients:
INGREDIENTS:

• 5 pounds medium red potatoes, cut into 1 1/2-inch chunks
• salt
• 2 medium lemons
• 3 tablespoons olive oil
• 1 teaspoon sugar
• 3/4 cup light mayonnaise
• 1/2 cup milk
• 1/3 cup sour cream
• 5 large celery stalks, thinly sliced
• 1/2 cup chopped chives or green-onion tops
• chopped chives for garnish

Directions:
1. In 8-quart saucepot, heat potatoes, 2 teaspoons salt, and enough water to cover to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes until potatoes are fork-tender.

2. Meanwhile, from lemons, grate 1 1/2 teaspoons peel and squeeze 1/4 cup juice. In large bowl, with wire whisk, mix lemon peel, lemon juice, oil, sugar, and 1 1/2 teaspoons salt.

3. Drain potatoes. Add hot potatoes to lemon dressing. With rubber spatula, stir gently to coat. Let potatoes cool at room temperature 30 minutes, stirring occasionally.

4. In small bowl, stir mayonnaise, milk, sour cream, and 1/2 teaspoon salt until smooth. Add mayonnaise mixture, celery, and chopped chives to potatoes; stir gently to coat well. If not serving right away, cover and refrigerate. Garnish with chopped chives.

Description:
NUTRITIONAL INFORMATION:
(Based on individual serving)
Calories: 140 • Total Fat: 4 g • Saturated Fat: 1 g • Cholesterol: 0 mg • Sodium: 255 mg
Carbohydrates: 25 g • Fiber: 2 g • Protein: 3 g

Ingredients:
• 1 cup long-grain white rice
• 1 1/4 teaspoons salt
• 1/4 cup fresh lemon juice
• 3 tablespoons olive oil
• 1/4 teaspoon coarsely ground pepper
• 8 medium ears corn, husks and silk removed
• 1 bunch radishes, chopped (about 1 1/4 cups)
• 3/4 cup fresh peas or thawed frozen peas
• 1/2 cup loosely packed fresh mint leaves, thinly sliced
• 2 tablespoons snipped fresh chives

Directions:
1. Prepare rice as label directs, but do not add margarine and use only 1/2 teaspoon salt. While rice is cooking, prepare dressing: In large bowl, with wire whisk, mix lemon juice, oil, pepper, and remaining 3/4 teaspoon salt until blended.

2. Add hot rice to dressing and toss to coat. Cool slightly, about 30 minutes, tossing occasionally.

3. Meanwhile, in 5-quart Dutch oven, heat 3 quarts water to boiling over high heat. Add corn and cook 5 minutes. Drain. When corn is cool enough to handle, cut kernels from cobs (you should have about 4 cups kernels).

4. Add corn to rice with radishes, peas, mint, and chives. Toss until evenly mixed. If not serving right away, cover and refrigerate up to 8 hours.

Description:
NUTRITIONAL INFORMATION:
(Based on individual serving)
Calories: 340 • Total Fat: 22 g • Saturated Fat: 5 g • Cholesterol: 83 mg • Sodium: 490 mg
Carbohydrates: 6 g • Fiber: 2 g • Protein: 31 g

Ingredients:
• 1 large bunch basil
• 4 medium chicken-breast halves
• 3/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 3 ripe medium tomatoes, chopped
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 2 teaspoons freshly grated lemon peel
• 1/2 teaspoon Dijon mustard
• 4 ounces mixed baby greens (8 cups) or sliced romaine lettuce leaves
• Lemon-peel slivers for garnish



Directions:
1. From bunch of basil, reserve 8 large leaves, and measure 1 cup loosely packed small leaves. Finely slice enough of the remaining leaves to equal 1/2 cup loosely packed. Cover and refrigerate small and sliced leaves.

2. Prepare grill. Place 2 reserved large basil leaves under skin of each chicken-breast half. Sprinkle chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place chicken, skin side up, on grill over medium heat. Grillchicken 25 minutes, or until juices run clear when thickest part of breast is pierced with tip of knife and skin is brown and crisp, turning chicken once.

3. Meanwhile, in small bowl, stir tomatoes, olive oil, vinegar, lemon peel, mustard, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper.

4. To serve, in large bowl, toss baby greens with small basil leaves. Stir sliced basil leaves into tomato mixture. Toss greens with 1/2 cup tomato mixture. Arrange greens on 4 dinner plates; top with chick breasts. Spoon remaining tomato mixture over breasts. Garnish withlemon-peel slivers.

Description:
Prep Time: 30 minutes
Cook Time: 25 minutes
Difficulty: Medium


Ingredients:
2 (7 ounce/ 200 gram) skinless chicken breasts, scored
1 egg, beaten with 2 tablespoons water
1 handful dried porcini
9 ounces (255 grams) mixed mushrooms (field, oyster, and shiitake), torn up
1 large wineglass white wine
2 medium potatoes, peeled, sliced and cooked
3 large knobs (tablespoons) butter
1 handful fresh thyme
2 cloves garlic, peeled and sliced
Olive oil
Sea salt and freshly ground black pepper


Directions:
Mix the mushrooms, wine, potatoes, butter, thyme, garlic, olive oil, salt, and pepper together in a bowl; add the chicken.
Using wide aluminium foil, make a bag by folding 1 large (about 3 feet) piece in half. Brush all four edges with egg wash and fold the foil in half again, creating a double thick bag with a closed end. Fold the side edges over twice, creating two sealed edges; and leaving one side open. Place mixture into the aluminium foil bag, including all the liquid, making sure you don't pierce the foil. Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it on to a roasting tray.
Place the tray on a high heat on the burners for 1 minute to get the heat going, then bake in the middle of the preheated oven for 25 minutes
Remove from the oven, place the bag on a big plate, take it to the table and break open the foil.

Description:
Prep Time: 3 minutes
Cook Time: 4 minutes
Difficulty: Easy


Ingredients:
2 tablespoons confectioners' sugar
2 handfuls pecan nuts
1 quart good quality vanilla ice cream
Maple syrup

Directions:
Heat the oven to 350 degrees F (80 degrees C /Gas 4). Mix the icing sugar with the pecans on a baking tray and sprinkle with a little water to make a thick-ish paste.
Bake in the oven for a few minutes or until toasted and caramelized. Scoop out the ice cream into 4 glasses or bowls and sprinkle over the whole pecans then drizzle with a good glug of maple syrup.