Chicken Recipes, Crock Pot Recipes, Chili Recipe & more @ Nibbledish! RSS Feed for Chicken Recipes, Crock Pot Recipes, Chili Recipe & more @ Nibbledish! http://www.nibbledish.com/people/felders/recipes/feed/ 2017-12-17T00:13:55+01:00 text/html 2013-04-25T11:21:47+01:00 Mackerel Tartare Toasts http://www.nibbledish.com/people/felders/recipes/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="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/c42030b041b65c88a629055f565be285.jpg" alt="" /></div> text/html 2011-11-02T17:33:37+01:00 Brill with clams, white wine, shallots & garlic http://www.nibbledish.com/people/felders/recipes/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="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/0ea0cc91bf6c1f5024311674a84287d5.jpg" alt="" /></div> text/html 2011-08-21T19:59:10+01:00 Scallops with honey, soy & sesame http://www.nibbledish.com/people/felders/recipes/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="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/6b0bfa5f24c03f15450c337c8f7aded5.jpg" alt="" /></div> text/html 2010-03-29T10:29:14+01:00 Hearty Seafood Soup http://www.nibbledish.com/people/felders/recipes/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="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/cc15e81c68d8ef9ac110f7f311ba779c.jpg" alt="" /></div> text/html 2009-09-16T09:36:51+01:00 Pan-fried venison with shallots, mushrooms & wine http://www.nibbledish.com/people/felders/recipes/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="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/8692d9dee4c3043404a2579b3066a041.jpg" alt="" /></div> text/html 2009-07-10T09:42:41+01:00 Hot Thai Soup with Sea Bass http://www.nibbledish.com/people/felders/recipes/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="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/d79c2905fb37483d263cc1ca96e40fb0.jpg" alt="" /></div> text/html 2009-06-16T08:12:13+01:00 King Prawn Pathia http://www.nibbledish.com/people/felders/recipes/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="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/55fe94e4d0d1cf2fc955f563da249e35.jpg" alt="" /></div> text/html 2009-05-19T11:25:14+01:00 Pan-fried Calves Liver with Champ & Gravy http://www.nibbledish.com/people/felders/recipes/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="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/a368d1d7352eeb211a06552bc84d2868.jpg" alt="" /></div> text/html 2009-05-18T06:52:51+01:00 Herb-crusted rack of lamb with red wine sauce http://www.nibbledish.com/people/felders/recipes/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="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/6a29726ed1c9441197caf8aaa32fcfe0.jpg" alt="" /></div> text/html 2009-05-17T13:06:09+01:00 Classic Penne & Meatballs http://www.nibbledish.com/people/felders/recipes/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="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/2ad2d915ab16bb9a9de52d666e036f6b.jpg" alt="" /></div> text/html 2009-04-16T17:00:32+01:00 Chicken Saag http://www.nibbledish.com/people/felders/recipes/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="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/71f86ba16a85ff49165fb9c9c38779b6.jpg" alt="" /></div> text/html 2009-03-06T04:21:08+01:00 Salmon with two dressings & crispy salmon skin http://www.nibbledish.com/people/felders/recipes/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="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/abe59416ff5aa132b0a8681f59ec5a02.jpg" alt="" /></div> text/html 2009-01-30T10:51:20+01:00 Pork Medallions with Sage, Apple & Mustard Sauce http://www.nibbledish.com/people/felders/recipes/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="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/223c943243464269394f4217d570a75e.jpg" alt="" /></div> text/html 2009-01-24T07:56:05+01:00 Monkfish with Parma Ham & Pea Purée http://www.nibbledish.com/people/felders/recipes/monkfish-with-parma-ham-pea-pure <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="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/4725047edcfaae3e39f2f537dc9673ad.jpg" alt="" /></div> text/html 2009-01-23T06:15:09+01:00 Moules Marinières http://www.nibbledish.com/people/felders/recipes/moules-marinires <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="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/7498397652a9b3bb3e8335c3dc00220c.jpg" alt="" /></div> text/html 2009-01-19T18:27:27+01:00 Sea Bass with Prawns, Ginger & Spring Onions http://www.nibbledish.com/people/felders/recipes/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="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/b5ce4bff00c815c2184270ff21ab7b6e.jpg" alt="" /></div> text/html 2009-01-16T06:59:47+01:00 Pheasant with Prunes & Bacon http://www.nibbledish.com/people/felders/recipes/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="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/6543a730b2004164a153bd70c0653355.jpg" alt="" /></div> text/html 2008-12-31T07:43:00+01:00 Cassoulet http://www.nibbledish.com/people/felders/recipes/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="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/6e33ab49502ae1b17436e5adcd7a4329.jpg" alt="" /></div> text/html 2008-06-17T09:34:00+01:00 Kofte with Tzatziki http://www.nibbledish.com/people/felders/recipes/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="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/1857bc482f7a02f7a2237ccffc59a3fe.jpg" alt="" /></div> text/html 2008-06-04T08:58:56+01:00 Watercress Soup http://www.nibbledish.com/people/felders/recipes/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="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/1afc151152600d91611fc0cc2f318707.jpg" alt="" /></div>