| The Gorilla Chef's Vegetables: Peas with Tomato Sauce |
Delicious Peas with Tomato Sauce
Ingredients:
3-4 spring onions (or can use ½ medium onion)
1 clove garlic
½ tsp ground cumin
½ cup tomato sauce (Hunt's tomato puree) or two chopped tomatoes
Chop spring onions or onions. Fry in olive oil. Add 1 clove mashed garlic. Add ½ tsp cumin (fry
in small pool of oil in center of pan and mix with onions).
Add frozen peas and fry for a few minutes on a moderate to high flame. Add tomatoes or tomato
sauce. Fry a few minutes more until peas are tender.
Serve with bread or pasta.
Ingredients:
3-4 spring onions (or can use ½ medium onion)
1 clove garlic
½ tsp ground cumin
½ cup tomato sauce (Hunt's tomato puree) or two chopped tomatoes
Chop spring onions or onions. Fry in olive oil. Add 1 clove mashed garlic. Add ½ tsp cumin (fry
in small pool of oil in center of pan and mix with onions).
Add frozen peas and fry for a few minutes on a moderate to high flame. Add tomatoes or tomato
sauce. Fry a few minutes more until peas are tender.
Serve with bread or pasta.
| The Gorilla Chef's Dinner |
Italian Chicken
Ingredients:
2-3 lb chicken
2 medium onion
2 garlic clove
1/2 cup wine
1 cup chicken stock
2 sticks celery (chopped) **
Thyme (chicken)
Rosemary or marjoram (optional)
Directions:
Fry onion until golden. Add garlic and fry a few seconds until blistered. Add chicken and fry well. Add 1
cup chicken stock and ½ cup wine for 2 to 3 lb chicken. Bring to boil. Add chopped celery (1 stick per lb
of chicken) and simmer until tender. Sprinkle thyme as flavoring. You can also add some rosemary or
marjoram. Serve with oiled toast.
**Note:
1. Celery can be added after chicken has been browned, and then just fry it for a minute or so. 2. If
necessary thicken with 1 tsp of flour (Mix with stock before adding stock and wine)
Ingredients:
2-3 lb chicken
2 medium onion
2 garlic clove
1/2 cup wine
1 cup chicken stock
2 sticks celery (chopped) **
Thyme (chicken)
Rosemary or marjoram (optional)
Directions:
Fry onion until golden. Add garlic and fry a few seconds until blistered. Add chicken and fry well. Add 1
cup chicken stock and ½ cup wine for 2 to 3 lb chicken. Bring to boil. Add chopped celery (1 stick per lb
of chicken) and simmer until tender. Sprinkle thyme as flavoring. You can also add some rosemary or
marjoram. Serve with oiled toast.
**Note:
1. Celery can be added after chicken has been browned, and then just fry it for a minute or so. 2. If
necessary thicken with 1 tsp of flour (Mix with stock before adding stock and wine)
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