By Patrick M. Bruun
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Additional resources for The Roman Imperial Coinage. Constantine and Licinius A.D. 312_3 - 337
3. In a bowl, mix all the other ingredients together and pour evenly over the chicken. Any sauce that rolls off the meat can be mopped up with the underside of the chicken portions. 4. Roast in the preheated oven for about 35–40 minutes. One-pan Chicken SERVES 4 This really is cooked all in one pan. As long as it is a large frying pan, all the ingredients will fit in. Cutting the chicken, onion and pepper into small pieces means they cook much quicker. A little olive oil for frying 1 onion, chopped into small pieces 4 rashers bacon 1 red pepper, chopped into small pieces 2 garlic cloves, grated 40–50g chopped chorizo sausage 450g chicken thigh meat, cut into small pieces 450g small new potatoes, boiled with the skins on and cut in half Salt and pepper to taste 1.
Serving suggestion Serve with couscous or boiled rice and a green salad. GOOD HOME COOKING 60 COOKING WITH CHEAPER CUTS OF MEAT AND FISH LAMB DISHES SERVES 4 Moussaka For the meat sauce 900g aubergines, thinly sliced lengthways Salt and black pepper to taste Oil for frying 1 large onion, chopped 400–450g minced lamb 2 garlic cloves, chopped 1 tablespoon plain flour 220g canned chopped tomatoes 125ml dry white wine 1 ⁄2 teaspoon each dried oregano and basil 3 tablespoons tomato purée Butter for greasing 100g fresh breadcrumbs For the white sauce 15g butter 1 tablespoon flour 300ml milk 100g Cheddar, plus extra for topping 1 egg yolk 1.
Put the lid on, squashing the filling into the cob. 5. Wrap each cob in foil and put on a baking sheet. Bake in the preheated oven for 20–25 minutes. Serving suggestion These are wonderful cut in half vertically and served with a green salad. GOOD HOME COOKING 38 SOUPS, SNACKS AND LIGHT LUNCHES TOASTIES AND TOAST TOPPERS SERVES 4 Potato Cakes These are great for breakfast, lunch or any time. Next time you serve mashed potatoes with a main meal, use any leftovers to make these cakes. 450g potatoes suitable for mashing; peeled and cut into equal-sized chunks 50g butter Salt and pepper to taste 100g plain flour Oil for greasing 1.
The Roman Imperial Coinage. Constantine and Licinius A.D. 312_3 - 337 by Patrick M. Bruun