Cut chicken breast open like a book. Place in bowl, add garlic powder, onion powder, paprika and olive oil and mix. In hot pan (not a non-stick), add some olive oil and fry chicken for 3 mins each side, or until brown. Remove to plate. Add the onion and garlic to pan and fry for …
Loosely based on a recipe of John and Lisa’s Saturday Kitchen, see full recipe here. Serves 4 1 kg of chicken 100g red curry paste (Mae Ploy brand is good) 30g brown sugar 2 tins of coconut milk 1 tbsp Thai fish sauce 2cm ginger 2 lemon grass stalks 1 red chilli 2 garlic cloves …
Credit goes to Larousse Gastronomique for the recipe. This is a luxurious dish and not cheap to make. Buy good filet beef and it will not disappoint. 600g Fillet Beef 1 x Carrots 5 x Onions, sliced in rings Thyme 300 g Button mushrooms, thin sliced 300 ml Double Cream Parsley 250 ml White Wine …
It’s Easter, so we had lamb.
CONOR'S DINNERS 
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