After Meeting Mike I Thought Id Become a Prawn Again C P

2 Add the honey and mustard to the pan and continue cooking until the sausages are cooked through. Serve. PAN FRIED CHICKEN WITH CHERRY CABBAGE: Preheat the oven to 220c/Gas Mark 7. 1 Heat the oil in a small frying pan. Add the chicken and brown on all sides. Cook in the oven for 10-12 minutes. 2 Heat the cherry juice in a medium sized pan, add the cabbage and gently simmer. 3 When the cabbage has softened, add the wine and sugar. Bring to the boil, reduce down and serve with the chicken. CAULIFLOWER: 1 Cut the cauliflower into florets and cook in boiling salted water until tender. Drain the cooked cauliflower and mix with the herbs. Serve with the prawns. PRAWNS: 1 Remove the heads and tails from the prawns. Reserve for the soup. Remove any visible black veins and butterfly each prawn by cutting the back with a sharp knife. Heat the oil in a wok, add the prawns and fry for three minutes. 2 Add the garlic and lemon zest. Cook for a further 3-4 minutes or until cooked through. Season and serve. CABBAGE: Combine all the ingredients together in a bowl. Season and serve. SOUP: 1 Cut the chicken into escalopes. Heat 15ml/1tbsp oil in a shallow pan and fry the chicken until cooked through. 2 Heat the remaining oil in a pan and fry the reserved prawn heads and tails with the garlic, lemon juice, tabasco and tomato ketchup. 3 After two minutes, add the wine, stock cubes, spices and 300ml/ 1/2 pt boiling water. 4 Simmer gently for 8-10 minutes, then strain through a sieve. Return to the pan and add the coriander and chicken before serving. NOTES : Chef - Anthony Worrall Thompson Recipe by: Ready Steady Cook