Avocado & Bacon Grilled Cheese Sandwich Recipe

To make a grilled cheese sandwich you need a griddle pan ideally but a frying pan will work too.

Ingredients:

• 2 slices of bread
• 3/4 rashers of cooked dry cured
• smoked pancetta bacon
• 1/2 avocado sliced
• mature cheddar
• chilli sauce

Heat your pan on a high heat then either butter or brush oil onto the outsides (not the sides the fillings go in) Build up your sandwich and then place onto the pan. Cook for a few minutes on each side or until the cheese starts to ooze. Placing the butter or oil on your bread ensures you get that lovely golden & crispy outside.

Grilled, Stuffed Portabella Mushrooms

Ingredients

• 4 medium to large, portabello mushrooms, stems removed and washed
• 1 large bunched, swiss chard, stemmed and cut into large pieces
• 4 medium to large, scallions, chopped
• 8 oz, goat cheese
• 4 large cloves, garlic, chopped
• 3 tbsp, olive oil
• to taste, salt and pepper

Method

Boil water in a large pot or sauce pan. Keep a small pot or pan of ice water handy. Blanch all the leaves of swiss chard by dipping them in to the boiling water for a minute or two. When they are bright green and limp switch them over to the ice water bath, squeeze the water from them and set them aside.

Place the goat cheese into a medium to large size bowl. Chop the blanched chard into smaller pieces and then mix it into the goat cheese until it is evenly mixed.

Chop the scallions and the garlic. The ratio is 1 large garlic clove and 1 medium to large scallion per mushroom. Place the oil in a pan over high heat. When the oil is warm, add the scallions and garlic together. Cook until the garlic is just turning golden (about 2 minutes). Then add garlic, oil and scallions to the cheese and chard. Mix evenly.

Wash, dry and destem the mushrooms. Place about a 4th of the cheese and chard mixture on top of each mushroom and spread evenly over its top. Grind a little pepper and salt over the top of each mushroom.

When your grill is hot add the mushrooms and allow to cook. I checked them every 5 minutes or so and they took 15 minutes to cook for me. I was using a gas grill and kept it on high for the first 5 minutes and low thereafter. They are done when the tops are nice and browned. Cook them to taste. Enjoy!

Indian Butter Chicken Recipe

Ingredients:

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

How to make butter chicken :

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.