Recipes.............

Here's a some very easy and tasty recipes that I made for a supper party on Friday, very quick to prep,  looked good on the plate and tasted delicious too.
For David and his parish mag!

STUFFED CHICKEN

Oven 200C, gas mark 6,  and the Aga – top shelf in top oven.

You don’t need huge chicken breasts as its quite rich  & small ones will cook quicker.

4                      chicken breasts, skins removed

2oz/55g           strong cheddar cheese

One ball           mozzarella, chopped into small pieces

1 tsp                wholegrain mustard

4  rashers         back bacon or 8 of streaky

Mix the cheeses and mustard together.  Stuff  into chicken pieces and wrap with the bacon to hold it together.  Place in dish, season and roast for 25-30 minutes.

Serve with new potatoes, carrots and runner beans from the garden!

STICKY SCOTTISH RIBS 

Recipe from the Paterson Family from West Lothian, them with the lovely accent! They decided to holiday in England and spent a week in Dorset using us as a base.

Using a pestle and mortar grind some peppercorns, rock salt, mustard seeds, chilli flakes and garlic, you will have to guess the quantities!

In a bowl put some chilli sauce, cayenne pepper and a good splodge of tomato sauce and mix together with a handful of brown sugar, then add Coke Cola (NOT diet, hate the stuff!).

Add to ribs, (I used belly pork), and marinate for 4 hours.  Pour off sauce.

Cook ribs on top shelf of the oven at high heat for 20 minutes, then turn down to 150C/gas 2, or put in the bottom oven of aga on top shelf.  Baste occasionally with extra sauce. Ready in 2 –4 hours!  and so lovely.

 BAKED RICOTTA

Oven 200C, gas mark 6,  and the Aga – top shelf in top oven.

A tasty Mediterranean starter or light lunch and can be made the day or 2 before which is a great idea.

2                      tubs of ricotta
2                      eggs
4oz/110g         parmesan, finely grated

Beat ricotta and eggs together, add parmesan, and season to taste.
Place mixture into a lined loaf tan, level scatter with a little more parmesan.
Bake for about 35 minutes, or until set. Cool then turn out and refridgerate.
Slice and serve with sliced tomatoes that have been tossed in an olive oil dressing, add some chopped black olives and fresh basil, and a little drizzle of dressing.

Sorry no photos we ate it all!