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Try these feisty fajitas from Come Dine With Me Portsmouth

Serves 6 Ingredients
  • 4 free-range boneless, skinless chicken breasts, sliced
  • Juice of ½ lime
  • 2 tsp dried flaked chilli
  • ½ tsp cayenne pepper
  • ½ tsp ground coriander
  • ½ tsp chilli powder
  • 2 tbsp sunflower oil
  • 1 red and 1 yellow pepper, deseeded and sliced
  • Warmed flour tortillas, soured cream, tomato salsa and salad leaves
For the guacamole
  • 2 ripe avocados
  • Juice of 1 lemon
  • 1 garlic clove, peeled and crushed
  • Pinch cayenne pepper
For the jalepeno cheese sauce
  • 15g butter
  • 15g plain flour
  • 300ml milk
  • 75g jarred green jalapenos, drained and finely chopped
  • 125g Mexican cheese or Wensleydale, grated
Method: How to make Mexican festival of chicken fajitas

1. Put the chicken breast in a large bowl and toss with the lime juice, flaked chilli, cayenne pepper, coriander and chilli powder. Cover and leave to marinate in the fridge for 2 hours.

2. To make the guacamole, cut the avocados in half and remove the stones. Scoop the flesh into a bowl and mash with the lemon juice, garlic and cayenne pepper until as smooth as possible. Cover the surface of the guacamole with cling film and set aside.

3. To make the cheese sauce, melt the butter in a saucepan and stir in the flour. Cook for a few seconds then gradually whisk in the milk and continue whisking until the sauce is thickened and creamy.

4. Stir the cheese into the pan and stir until it melts into the sauce. Scatter over the jalapenos and continue cooking the sauce for a further 2 minutes, stirring constantly. Remove from the heat and set aside. Stir every couple of minutes or so to prevent a skin forming.

5. To cook the chicken, heat the oil in a large frying pan and stir fry the spiced chicken for 6-8 minutes until cooked though, adding the peppers 2-3 minutes before the end of the cooking time.

6. Serve the chicken and peppers with warm tortillas, guacamole, soured cream, salsa, jalapeno cheese sauce and an undressed green salad.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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Maria from Come Dine With Me Portsmouth served her breasts stuffed

Serves 6 Ingredients
  • 8 boneless free-range chicken breasts
  • 150g fresh white crabmeat
  • ½ small bunch fresh mint, leaves only
  • 150ml double cream
  • 2 tbsp sunflower oil
  • 15g butter
  • Salt and freshly ground black pepper
For the creamy wine sauce
  • 100ml white wine
  • 1 small shallot, peeled and finely chopped
  • 300ml good chicken stock
  • 150ml double cream
Method: How to make chicken breasts stuffed with a crab and mint mousse

1.
Preheat the oven to 200°C/Gas 6. Remove the skin from two of the chicken breasts and roughly chop the flesh. Put the chicken meat in a food processor with crab, mint leaves, 150ml of the cream and plenty of salt and pepper. Blitz until all the ingredients are well combined, soft and moussey.

2. Carefully make a lengthways hole in each of the remaining chicken breasts - through the thickest part until almost all the way to the end. Make sure you don’t cut through the flesh as these pockets need to hold the crab stuffing.

3. Pipe or spoon the crab stuffing into each chicken breast and gently close the open ends. Heat the oil in a large non-stick frying pan and cook the chicken, skin-side down, for 5 minutes over a medium-high heat until golden brown. Turn over and cook on the other side for 3-4 minutes until seared.

4. Transfer the chicken breasts to a baking tray, skin-side up. Dot with butter and roast in the centre of the oven for 15-20 minutes or until thoroughly cooked. The filling should be piping hot and there should be no pink meat remaining.

5. While the chicken is cooking, prepare the sauce. Pour the wine into a saucepan and add the shallot and chicken stock. Bring to the boil, then reduce the heat and stir in the remaining 150ml double cream. Return to a simmer and cook for 5 minutes or until the sauce is thickened, stirring regularly. Strain through a fine sieve into a clean pan and season to taste. Warm through gently.

6. Serve the chicken with the creamy wine sauce, rosti potatoes and seasonal vegetables.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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A stylish chicken and pork dish from Come Dine With Me Portsmouth

Serves 5 Ingredients
  • 5 large free-range skinless, boneless chicken breasts
  • 15 slices of pancetta
For the stuffing
  • 8 Lincolnshire sausages, separated
  • Handful spinach leaves, finely chopped
  • Handful rocket leaves, finely chopped
  • 2 shallots, peeled and finely chopped
  • 1 tsp dried flaked chilli
  • 8 baby plum tomatoes, chopped
  • 10 asparagus tips, lightly cooked and drained
Method: How to make chicken wrapped in pancetta with sausage stuffing

1.
Preheat the oven to 200°C/Gas 6. Cut each chicken breast in half horizontally almost all the way through. Open out on a large board.

2. To make the stuffing, push the sausagemeat out of the skins into a large bowl. Add the spinach, rocket, shallots, chilli flakes and tomatoes. Mix well.

3. Divide the stuffing mixture between the chicken breasts, top with two asparagus tips and fold each breast over to enclose the stuffing. Wrap each breast in three slices of pancetta and skewer diagonally from each side with two well-soaked wooden skewers.

4. Place the chicken on an oiled baking tray and roast for 30-35 minutes, or until the chicken is cooked through and no pinkness remains.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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Cass Walia spiced up her dinner party with this tasty chicken curry from Come Dine With Me Blackpool

Serves 4 Ingredients
  • 3 tbsp sunflower oil
  • 4 medium onions, peeled and finely sliced
  • 5 garlic cloves, peeled and finely chopped
  • Large thumb of fresh root ginger, peeled and finely chopped
  • 4-5 green chillies, deseeded and finely sliced
  • 1 free-range chicken, cut into 8 portions
  • 4 large ripe tomatoes, roughly chopped
  • 400ml can chopped tomatoes
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 2 tbsp curry powder (mild, medium or hot to suit your taste)
  • 2 tsp salt
  • 600ml water
  • Yogurt, grated cucumber, roti bread, to serve
Method: How to make chicken curry

1. Heat the oil in a large heavy-based pan and fry the onions, garlic, ginger and chillies until softened and lightly browned. Add the chicken pieces and cook for 10 minutes, turning occasionally until lightly coloured on all sides.

2. Stir the chopped fresh and canned tomatoes into the pan and pour over the water. Sprinkle all the spices over and add the salt. Stir well until all the ingredients are thoroughly mixed, then cover with a lid and simmer gently for about 40 minutes or until the chicken is tender, stirring occasionally.

3. Towards the end of the cooking time, add a little extra water if the sauce becomes too dry. Adjust seasoning to taste and serve the curry with yogurt, grated cucumber and freshly made roti bread if possible.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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The name terrine refers to the terracotta dish in which this is traditionally cooked

Serves 5 Ingredients
  • 110g self raising flour
  • 3 eggs
  • 1 bunch of spring onions
  • 200g or 12 slices of parma ham (sliced thinly)
  • 2 cooked chicken fillets
  • 2 tbsp of milk
  • 100g gruyere cheese
  • 3 heaped tbsp cranberry sauce
  • 2 tbsp of balsamic vinegar
  • 1 tbsp olive oil
  • salt and pepper
Method: How to make terrine of spring onion and chicken in parma ham

1.
Preheat oven to 180 °c.

2. Line a medium loaf tin with parma ham, allowing the ham to hang over the edge of the tin. Mix the flour and eggs together until you form a fine mixture, then add the milk and whisk some more.

3. Chop the chicken into small chunks and add to the mixture along with the cheese and stir well.

4. Add half the mixture to the tin, then add a layer of spring onion running lengthways. Then add the rest of the mixture and fold over the parma ham hanging over the edge to form a parcel.

5. Bake in the oven for 1 hour at 180°c and then turn out and leave to cool.

6. Place on a bed of rocket and basil and serve with cranberry sauce, and drizzle with olive oil and balsamic vinegar.
 
 
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Kishor Paw cooked up a balti house classic in Come Dine With Me Birmingham
Serves 4
Ingredients:
  • 200ml natural yoghurt
  • 2 tbsp sunflower oil
  • 1 tbsp finely chopped fresh root ginger
  • 1 long green chilli, deseeded and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp hot chilli powder
  • A few drops red food colouring (optional)
  • ½ tsp salt
  • 1 tbsp freshly squeezed lemon juice
  • 900g boneless, skinless chicken breast, thickly sliced
  • 1 cinnamon stick
  • 8 fresh curry leaves
  • Fresh coriander, to garnish
Method:

1. Put the yogurt in a large bowl and stir well. Add 1 tbsp of the sunflower oil, the ginger, chill, garlic, cumin, coriander and chilli powder. Mix thoroughly then add the lemon juice and salt to taste. Add a few drops of red food colouring if liked.

2. Stir the chicken into the yogurt mixture, cover and leave to marinate in the fridge for a minimum of 4 hours and up to 8 hours.

3. Heat a large non-stick frying pan and add the remaining oil. Drain the chicken in a colander to remove the excess yogurt. Put the cinnamon stick and curry leaves in the frying pan and stir fry for 1-2 minutes. Add the chicken and stir fry for about 10 minutes over a medium heat until cooked through and nicely browned.

4. Spoon the chicken into a warmed dish and garnish with fresh coriander.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.