CHICKEN CHOWDER
TUNA AND MUSHROOM SAVOURY
2 Large Potatoes
1 Medium Onion
1.5 oz Butter
1.5 oz Flour
1.5 pts Chicken Stock
Salt and Pepper
.5 pts Evaporated Milk
1 Large Tin Sweetcorn
8 oz chopped Chicken
1 level tblsp Chopped Parsley
1 tin Condensed Mushroom
Soup
1 tin Tuna
2 oz Mushrooms, sliced
3 oz Grated Cheese
6 oz Macaroni
1 mediun Onion, chopped
1 pkt Potato Crisps
2 thin Venison
steaks
2 tblsps. Port
1 tblsp. Redcurrant Jelly
Grated rind of half a lemon
Butter for frying
Peel and dice potatoes, peel and chop onion and cook in melted butter for 5 minutes but do not brown. Stir in flour and cook for 2 minutes. Add stock and salt and pepper and bring to the boil. Simmer for 10 to 15 minutes. Add sweetcorn, chicken and evaporated milk. Reheat but do not boil. Serve sprinkled with parsley.
Cook
the macaroni till tender and drain. Gently fry the onion and mushrooms
on a little olive oil. Put the mushrooms and onion into a casserole dish.
Mix in the pasta, tuna and soup. Bake for 30 minutes at Gas Mk 3/180C.
Mix the grated cheese and crushed potato crisps and sprinkle over the
pasta mixture, return to the oven and bake for a further 10 minutes.
Fry the steaks in butter until almost cooked. Add port and lemon rind and bring to the boil. Add redcurrant jelly and cook gently until the jelly has dissolved.
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