Delicio Recipe List

Photo: Healthy chicken and vegetable sausage rolls recipe The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Healthy chicken and vegetable sausage rolls recipe . Enjoy quick and easy chicken recipes and learn how to make Healthy chicken and vegetable sausage rolls recipe. Chicken mince, lots of vegies and fresh herbs make these sausage rolls something special. To Prep 0:45 To Cook 0:25 INGREDIENTS 11 DIFFICULTY EASY MAKES 60   Ingredients 1 cup (70g) fresh wholemeal breadcrumbs 500g chicken breast mince 1 egg, plus 1 extra lightly beaten egg 1 zucchini, finely grated 1 carrot, finely grated 1/2 onion, grated 1/4 cup chopped coriander leaves 1/4 cup chopped flat-leaf parsley leaves 4 sheets frozen puff pastry, just thawed 1 tablespoon sesame seeds Tomato or sweet chilli or sauce, to serve Method Step 1 Preheat the oven to 200�C and line 2 baking sheets with baking paper. Step 2 Process crumbs, chicken and unbeaten egg in a food processor unti...

Photo: Chicken and tarragon brioche pies recipe Takes: 25 mins to prepare and 50 mins to cook Serves: 4 Ingredients 200g 'Tesco Lighter' ready rolled shortcrust pastry a little plain flour, for dusting 1 egg, beaten 2 large skinless chicken breasts, cut into strips 25ml olive oil 2 shallots, finely sliced 1tbsp tarragon, finely chopped 1tbsp dried tarragon, ground salt pepper Roll the pastry out to 2cm thickness on a lightly floured surface and cut into 4 equal rounds with diameter of 10cm each. Reserve the left over pastry and gather into a ball. Use to line the base and sides of 5cm metal ring moulds with a depth of 6-7cm. Carefully transfer to a lined baking tray, prick the bases and chill until needed. Meanwhile, heat the olive oil in a large frying pan over a moderate heat and saute the shallots for 4-5 minutes, stirring occasionally until softened. Add the chicken, ground tarragon and some seasoning and continue to cook for 6-8 minu...

Photo: Chicken, leek and tarragon pies recipe Takes: 15mins to prepare and 30mins to cook Serves: 12 Ingredients 10g (1/2oz) butter 200g (7oz) baby leeks, thinly sliced 150g (5oz) cold roast chicken, diced 4tbsp cr�me fra�che 2tsp grainy mustard 2tbsp chopped tarragon 750g ready-rolled all-butter puff pastry 1 egg yolk, beaten Preheat the oven to gas 6, 200�C, fan 180�C. Melt the butter in a large pan over a gentle heat. Add the leeks with a little seasoning and cook for 3 minutes or until softened. Remove from the heat and set aside to cool. In a large bowl, mix the chicken, cooled leeks, cr�me fra�che, mustard and tarragon until well combined. Season the mixture and give everything another stir. Unroll one pack of pastry and stamp out 12 discs using an 8cm (3 1/2in) pastry cutter. Place the cut discs on a baking tray lined with nonstick paper and chill while you prepare the other rounds. Unroll the remaining pastry and stamp out another 12 rounds, this...