A Vickery Victory

MMMMM------------------------CHEESE BAKE----------------------------- 15 ml Olive oil 1 Leek; sliced 100 g Sweetcorn 30 ml Coconut milk 4 sl Bread 1 Handful parsley 100 g Double Gloucester cheese; -cubedMMMMM----------------------STEAMED CHICKEN--------------------------- 2 Chicken breast fillets; -cubed 15 ml Olive oil 150 ml White wine 2 Garlic cloves; finely -chopped 30 ml Tarragon; chopped 1 Lemon; Zest of 5 ml Wholegrain mustardMMMMM---------------------------PILAFF-------------------------------- 30 ml Olive oil 50 g Rice 100 g Peas 5 ml Turmeric 15 ml Chopped mint 50 g Double Gloucester cheese; -cubedMMMMM----------------------SAVOURY PANCAKES--------------------------- 2 Eggs 75 g Plain flour 30 ml Milk 30 g Demerara sugar 15 ml Vegetable oil 50 g Double Gloucester cheese; -cubed 15 ml Mayonnaise Sage leaves LEEK, SWEETCORN AND CHEESE BAKE: Preheat oven to 220c/Gas Mark 7. 1 Heat the oil in a shallow pan and fry the leeks and sweetcorn until soft. Add the coconut milk and simmer gently. Blend the bread and parsley together until they resemble breadcrumbs. 2 Pour the leek mixture into an ovenproof dish, sprinkle over the cheese and top with the breadcrumbs. Oven bake for 10-12 minutes or until golden brown. STEAMED CHICKEN: 1 Thread the cubes of chicken on to skewers. Heat a little water in a shallow pan with the olive oil and a pinch of salt. 2 Poach the chicken in the boiling water until cooked through. Add the remaining ingredients to a small pan and simmer gently until slightly reduced. Drain the chicken, pour over the sauce and serve with the pilaff. PILAFF: Preheat oven to 220c/Gas Mark 7. 1 Heat the oil in a gratin dish, add the rice, peas, turmeric and mint and cook for two minutes. 2 Cover with boiling water and transfer to the oven for 10-12 minutes or until the rice is cooked. Stir in the cheese just before serving. SAVOURY PANCAKES: 1 Whisk the eggs, flour, milk and demerara sugar together in a bowl until they resemble a smooth batter. 2 Heat the oil in a shallow pan and pour in enough batter to coat the base of the pan. Cook until golden brown on each side. Serve topped with cheese, mayonnaise and sage. Per serving: 1692 Calories (kcal); 104g Total Fat; (56% calories from fat); 37g Protein; 140g Carbohydrate; 384mg Cholesterol; 824mg Sodium Food Exchanges: 7 Grain(Starch); 2 Lean Meat; 3 1/2 Vegetable; 1/2 Fruit; 18 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.