Pour the stock into a large pan and bring to the boil. Add the onion and garlic and simmer for five minutes. Blend until smooth, reheat and season to serve. PASTA IN A CREAMY SAUCE: 1 Cook the pasta in boiling salted water until tender. Drain. Melt the butter in a small pan, add the garlic, cook for two minutes and add the wine. 2 Bring to the boil and stir in the creme fraiche and herbs. Combine the sauce with the cooked pasta, season and serve. COATED DRUMSTICKS : 1 Blend the oats in a processor until they resemble fine crumbs. Spread the oats and flour onto two separate plates. Pass the drumsticks through the plain flour, the egg and the oats. 2 Heat the oil in a shallow pan and fry the coated drumsticks until brown on all sides. Transfer to the oven for 6-8 minutes or until cooked through. Serve with the pasta in creamy sauce. PASTA WITH CABBAGE: Cook the pasta in boiling salted water until tender and drain. Heat the oil in a shallow pan, add the onion and garlic and cook until soft. Stir through the chopped thyme and cabbage, and cook for a further two minutes. Mix with the cooked pasta, season and serve. HERBY CHICKEN: Preheat the oven to 220c/Gas Mark 7. 1 Remove the bone from the drumsticks and flatten the meat. Fry the onion in olive oil and add the herbs when the onions are soft. 2 Place the chicken on a baking sheet, top with the onion mixture and wrap in continued in part 2
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|Serving Size: 1 Serving (15375g)|
|Recipe Makes: 1|
|Calories from Fat: 32457 (89%)|
|Amt Per Serving||% DV|
|Total Fat 3606.4g||4809 %|
|Saturated Fat 2199.5g||10997 %|
|Monounsaturated Fat 1053g|
|Polyunsanturated Fat 152.5g|
|Cholesterol 15214.4mg||4681 %|
|Sodium 8259.8mg||285 %|
|Potassium 17056.4mg||449 %|
|Total Carbohydrate 763.7g||225 %|
|Dietary Fiber 104.5g||418 %|
|Sugars, other 659.2g|
|Protein 415.8g||594 %|
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Calories per serving: 36319
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