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Chicken, Bacon and Beetroot Stir Fry

Chicken, Bacon and Beetroot Stirfry

Lesley S Smith
4 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Lunch
Servings 8

Ingredients
  

  • 10 Rashers Bacon
  • 2 Chicken Breasts Cut into strips.
  • 4 Eggs
  • 600 g Mixed Stir Fry Veg Beansprouts, pumpkin strips, shredded carrot, green leaf salad, mange tout.
  • 1 Onion Chopped.
  • 1 Jar Baxters Crinkle Cut Beetroot Chopped into smaller pieces. Wash, drain and dry the beetroot before adding to a stir fry.

Instructions
 

  • Use your pieces of meat, chicken or bacon and lightly fry in a wok or thick bottomed pan until fully cooked.

  • Add eggs to the pan and let them cook similar to scrambled eggs, stirring in with the meat as it cooks.




  • Add an onion to the pan and let the mixture slowly cook for a few minutes on low.

  • Stir in your stir fry vegetables and either spray cooking oil, or add a couple of tablespoons of oil to make the stir fry.

  • Add the beetroot towards the end of cooking if you are happy with the pinky shade that your meal till take on from cooking for a few minutes.

  • I had split my stir fry into two lots. For the kids, I gently folded the beetroot in with their finished stir fry to keep it sharp, bright and pleasant to the eye.

  • For my own, I stirred in the beetroot and let it cook with the stir fry for a few more minutes to take on the beetroot taste. I am happy to say this is one recipe that I am going to make several variations of.

 

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Cherry and Strawberry Sauce – Great with Cake

Cherry and Strawberry Sauce – Great with Cake

Lesley Smith
Course Sauces – Sweet

Ingredients
  

  • 250 g Pitted Cherries
  • 250 g Strawberries
  • 100 g Caster Sugar
  • 100 g Water
  • 1 teaspoon Cornflour
  • 1 teaspoon Lemon or Lime Juice

Instructions
 

  • Put the strawberries, cherries, sugar and water on to boil on a moderate heat and keep stirring. You don’t want this to stick to the bottom of the pan.

  • Take your choice of lemon or lime juice and mix it with the cornflour until it is smooth. Take the cherry mix off the boil and stir it in quickly until it smoothes out.

  • Put the mix back on the heat, stirring all the time while it bubbles to stop it burning. The idea is to bubble off the liquid until it reaches a thick consistency.

  • Leave the sauce to cool, then simply serve.