Mikedowney.co.uk
What's New
Site Map

Diary
Astronomy
Bits N Bobs
Computing
Food And Drink
Links
Photography
Welcome


Recipe Collections
Recipe A Week 2013
Recipe A Week 2010
A-Z of Regional Cakes
Alphabet of Nations


Selected Entries
Pinhole Photography
Keeping Quail
Coventry
Recipes
A different recipe each week
Friends websites
Oven Temperatures and Measuring Cups


Most popular stories
A Hamster's Home is his C...
Hamster Peanuts
Simple HDR photography wi...
A Tangfastic Mess
Halloween Animal Beds
Decaffeinated Coffee
Garden Fountain
Pizza, Hamsters and Ballo...
Hamster Baby Update
More Squirrel Photos
Not Quite HDR photography


RSS Feeds:
RSS Feed Entire Site.
RSS Feed Diary only.



Powered by Blosxom


Pinhole Photography Ring
pinhole webring logo
powered by RingSurf
Next | Previous
Random Site | List Sites

Week 6: Chicken and King Prawn Baked Beans

Story location: Home / food_and_drink / recipe_a_week /
10/Feb/2010

This is a bit like a luxury version of the tins of baked beans with sausage, but using chicken and prawns instead of sausage.

Ingredients

(serves 2)

  • 2 chicken breasts

  • 250g (half a carton) of passata.

  • 1 carton or tin of haricot beans (approx 300g drained)

  • approx 100g king prawns

  • seasoning (eg. stock cube, jerk seasoning, fajita seasoning)

Method

Start by bringing the passata to a gentle simmer. Add seasoning - something slightly spicy works very well. Place the chicken breasts in the passata and simmer for 15 minutes.

Add the prawns and beans and cook for a further 5 minutes. Passata sometimes thickens on its own when simmered but if you cooked with the lid on, then it may need thickening with a little cornflour.



Please leave a comment permanent link
Keywords:       

Name:
URL/email (optional): (email address will not be displayed)
Comments: