in and line its base with baking paper (cut to fit
undle thyme to boil in medium saucepan over medium-
ally don't want it in a ball shape but
nd either put in a colander and weight down with a plate
o 'real' measurements to these recipes, I base it on the
Saute onion in butter with curry powder until tender.
Add broth and aroma seasoning.
Stir in left over chicken meat and simmer until meat is hot.
Meanwhile cook rice.
Place meat mixture and rice in casserole dish.
Stir to combine and top with crumb mixture.
Bake approximately 20 minutes at 325 until brown and bubbly.
uck in tarragon sprigs.
Loosely fill neck cavity with some Matzo
d wine to the boil with the sprigs of thyme,
Season the chicken breasts with salt and pepper.
(I use more pepper than salt, but that's my preference).
Place the chicken breasts in the bottom of a slow cooker.
Add the garlic and rice.
Add the lemon juice to the water and stir.
Pour this mixture over the rice and chicken.
Stir once to coat.
Place the lid on the slow cooker and set on low for 8 hours.
ntils and put them in a large pan with the onion, green
eet.
Prepare crust:
In bowl with fork, mix flour,
il together in a medium bowl. Season dressing to taste with salt
e eggplant, sprinkle eggplant slices with salt and set aside to
tsp salt. Gradually stir in polenta with a wooden spoon. Once
ccasionally. Fold in the orange segments and season with salt, black
hing lets prepare your vegetables. In a saute pan, add the
>in a Dutch oven over medium heat.
Season the beef with
e wet masala mix:
In a small skillet over medium
ven to 350\u00b0F.
In a medium bowl, combine flour
mbine all ingredients for marinade in large plastic bag. Place bag