Baked Alaska
Angela's Onion Bhajis
Baked Onion Soup With Gruyere Cheese And Madeira
Boeuf Bourguignonne
Bolognese Sauce
Brown Chicken Fricasse
Carrot & Corriander Soup
Chicken & Mango Balti
Chicken Chasseur
Chicken Basque
Chili con Carne
Clam Chowder #1
Chowder #2
Cloutie Dumpling
Diana's Cheese Fondue
Katherine's Chicken with Leek & Pancetta
Katherine's Lemon Curd
Katherines Sausage & Pasta Gratin
Key Lime Pie
Lemon Cake
Pat's Pavlova
Pot Roast Lamb with Rosemary
Spanish Omelette
Victoria Sandwich
  Katherine's Chicken with Leeks and Pancetta


Olive Oil
300g Pancetta
8 Boneless & Skinless Chicken Breasts
Plain Flour
2 Leeks, finely sliced
300g baby Button Mushrooms
250 ml White Wine
500ml Chicken Stock
250ml Double Cream


Heat oil in pan - use a big pot!
Add pancetta and fry for 5 minutes
Add leek and garlic and cook for 2 minutes
Toss chicken in flour and fry for 2-3 minutes until golden brown - so that there is enough room to brown, use a frying pan and transfer to pot when browned.
Add mushrooms, white wine, chicken stock and double cream. Bring to boil, cover and cook for 30 mins.
Serve with rice.
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