Terry’s Saturday Chicken Dinner

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INGREDIENTS
Chicken Legs
Chicken Seasoning
Scotch Bonnet Pepper
Paprika
Crushed Garlic
Crushed Ginger
Vegetable Oil

COLESLAW MIX
Grated Carrots
Grated White Cabbage
Sliced Red Onions
Sweet-corn
Chopped Chives
Mayonnaise
Salad Cream
Salt & Black Pepper

BROCCOLI & CAULIFLOWER CHEESE
Broccoli & Cauliflower Florets
425ml Milk
40g Butter
20g Plain Flour
100g Mature Cheddar Cheese
5g English Mustard
Salt & Pepper

New Potatoes
Sliced Onions
Garlic Puree
Olive Oil
Salt & Pepper

METHOD
Season Chicken with Ingredients, then Bake in oven at 180 degrees for 45 Minutes

Boil New potatoes drain cool under cold water until manageable, then cut in half, fry in frying pan with olive oil until brown, then add sliced onions and garlic then season with salt and pepper

Broccoli and cauliflower bake, boil broccoli and cauliflower for 3 minutes then remove and put in ice water, prepare the cheese sauce, melt butter in pan, add flour and cook continually stirring for about 5 minutes, heat milk then gradually add whisking untill thick, then grate cheese and add half, add salt and pepper and mustard, drain and place cauliflower and broccoli in dish cover with sauce then top with the rest of grated cheese the bake in oven on 180 degrees for 25 minutes until brown.

Coleslaw, combine Cabbage, carrots, red onions, sweet-corn, chopped chives and salt and pepper, and mix, add equal amounts of salad cream and mayonnaise and mix together

Arrange on plate and it is pret a mange!!!!

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