Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos: Christmas Dinner Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Thursday, 2 June 2016

Christmas Dinner Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Christmas Dinner Recipes Biography

Source:- Google.com.pk

Easy-slice Christmas dinner parcel

Ingredients

drizzle of vegetable oil, plus extra for greasing

1 onion

, chopped

24 rashers smoked streaky bacon

2 tbsp fresh breadcrumbs

400g pack sausages (we used pork & leek), meat squeezed from the skins

8 sage leaves, chopped, plus a few small leaves to serve

250g cranberry sauce, see goes well with for recipe or buy a good-quality jar

450g turkey breast steaks

Method

Heat a drizzle of oil in a frying pan, and use a little more to grease a 900g loaf tin. Put the onion in the pan and cook gently for 10-15 mins until caramelised. Tip into a large bowl and set aside to cool. Line the loaf tin with a double strip of foil, leaving plenty overhanging either end (you can use this as a handle to remove the parcel once cooked).

Stretch each piece of bacon a little with the back of your knife. Arrange the rashers so the base of the tin is covered with overlapping bacon and the rashers come neatly up the sides in a single layer, overhanging generously. Sprinkle the breadcrumbs on top of the bacon.

Once the onion has cooled, add the sausagemeat and sage to the bowl. Mix everything together, then pack half the mixture into the tin. Spread over about a third of the cranberry sauce.

Cut each turkey breast steak into three strips. Layer roughly half the turkey on top of the stuffing mix, filling any gaps like a jigsaw, but keeping the turkey in one thick layer, then season. Spread over a little more cranberry sauce, then top with the remaining stuffing, cranberry sauce and turkey in the same way, making sure there are no gaps between the layers. The parcel should be full to the top when you’re finished. Fold over the overhanging bacon and wrap the tin in foil. Can now be chilled for up to 2 days.

Heat oven to 180C/160C fan/gas 4. Put the tin on a baking tray and cook for 1 hr 30 mins. Remove the tin from the oven and leave to cool for 10 mins. Carefully lift the parcel out of the tin, using the foil handles. Roll the parcel over onto a baking tray. Return to the oven for a further 15-20 mins until the outside is crisp and browning. Test the internal temperature with a thermometer, if you have one – it should read 75C when it’s ready. Or insert a metal skewer into the centre of the parcel and check it is piping hot. Cover loosely with foil and leave to rest for at least 15 mins before serving. Top with the reserved sage leaves, then slice. Leftovers will keep in the fridge for 2 days.

Fried rice with kale, squash & chestnuts

Ingredients

200 g mixed basmati and wild rice

1 onion

1 medium squash or pumpkin

1-2 fresh red chillies

150 g cooked chestnuts

2 cloves of garlic

200 g curly kale

1 bunch of flat-leaf parsley

olive oil

1 stick of cinnamon

2 cloves

Method

Rinse, then cook the rice according to the packet instructions. Drain, rinse with cold water and set aside.

Peel and finely slice the onion. Peel, deseed and cut the squash or pumpkin into 2 to 3cm chunks. Finely slice the chillies, removing the seeds and pith, if you like it milder.

Roughly chop the chestnuts, peel and finely slice the garlic and roughly chop the kale. Pick and roughly chop the parsley.

Heat a splash of oil in a large lidded frying pan over a medium heat and fry the onion for 5 minutes, until beginning to soften.

Tip in the squash or pumpkin, chillies, cinnamon and cloves, then add a splash of water. Cover and cook for 10 minutes, stirring occasionally, until the squash begins to soften.

Remove the lid, add the chestnuts and cook for another 5 minutes. Stir in

the garlic, cooked rice and kale, season and cook, uncovered, for 5 minutes, until the rice has a caramelised base and the squash is cooked through.

Whack up the heat for a couple of minutes, stirring the rice and letting the bottom crisp up even more. Remove from the heat and sprinkle over the parsley.

Christmas Dinner Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos