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  • Chicken And Cashew Nut Pancake Filling

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    Chicken And Cashew Nut Pancake Filling
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 25 gm butter
    • 300 ml fresh lowfat milk
    • 175 gm cooked chicken minced
    • 50 gm cashew nuts grated nutmeg
    • 1 tsp soya souce
    • 1 Tbsp. minced parsley
    • 8 x cooked pancakes sliced lemon to garnish

    Directions

    1. Place flour butter and lowfat milk in a saucepan Heat stirring till the sauce thickens boils and is smooth Cook for a minuteStir in the remaining ingredients
    2. Fill the pancakes and serve garnished
    3. Golden brown vegetable flan
    4. 150g wholemeal flour75g flourlOOg butter300ml fresh milk1 tbsp wholegrain mustard213g can sweetcorn drained1 cooking apple peeled chopped4 spring onions sliced75g double Gloucester cheese grated
    5. Prepare the wholemeal pastry using some of the lowfat milk to mix Use to line a 20.5cm tinBake blind at 200C/400F/Gas Mark 6 for 20 min
    6. Spread the base of the flan with mustard
    7. Mix the sweetcorn apple spring onions and cheese Place in the flan caseBeet together Large eggs and milkPour into flan caseBake at 190C/375F/Gas Mark 5 for 30 min till set and golden brown Serve with cress
    8. serves 4

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