Middle Eastern Chicken
|Serves 2 to 4 people
4 chicken joints
1 tblsp. olive oil
110g (4oz) dried apricots, halved
25g (1oz) flour
1 tsp. ground ginger
pint) chicken stock
1 onion, sliced
1 x 400g (14oz) tin of chick peas, drained
1 tsp. ground cumin
1 tsp. ground coriander
salt and pepper
- Thread the meat, tomatoes and
mushrooms alternately onto 4 skewers.
- Put lemon juice, soy sauce, Worcestershire
sauce, garlic and low-calorie spread into a small pan and heat gently
until spread melts.
- Pour into a large dish that is
big enough to take the kebabs, and marinate the kebabs in this for 2 hours.
Turning occasionally to ensure complete coverage..
- Cook kebabs under a hot grill
(or on a BBQ) for 10 to 15 mins., until meat is tender. Remember to turn
and baste them with the remaining sauce.
- Serve on a bed of shredded cabbage,
carrot and apple with the rest of the sauce poured over or served in a
|Serves 4 people
110g (4oz) macaroons
1 tbsp. melted butter
tbsps. Bacardi White Rum
1 tbsp. castor sugar
300ml (½ pint) double cream
Pre-heat oven to
180° C (350°F), or Gas Mark 4.
Grease medium sized
baking dish. Peel the bananas, halve lengthways and lay in the dish.
Sprinkle the sugar
and rum over the bananas. Bake for 15 minutes. Remove the dish from the
oven and allow to cool for 10 minutes.
Reduce oven heat
to 170° C (325°F) or Gas Mark 3.
the macaroons and mix with the melted butter. Pour the cream over the
bananas and sprinkle the macaroon mixture over the top.
Bake for a further
Our thanks to the Friends
of Loch Lomond Recipe Book for their contribution
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