The offical online newsletter of the Parish of St. Brelade, Jersey
Easter 2008
News Stories
NO to reclamation
Connetable's Message
Editorial Comment
Youth Praised
New Centeniers
Your Website!
La Carnival
Organic farming
Love life, live lent
La Moye School Trip
Chevalier appeal
Nobody like Wally
Enjoy your garden
From the kitchen
Visite du Branchage
Twinning Association
Editor's letters
Potted history
Goverment Prayer
Being a host family
Karen to reveal all
Parish in Bloom
Bags of Ideas
Youth Club News
From the kitchen
Pat Bisson has kindly offered one of her favourite recipes for you to try.
450g (1lb) courgettes
1 red pepper
450g (1lb) skinless chicken breast fillets
30mls (2 tbsp) oil
I garlic clove
45ml (3 tbsp) dry sherry
15ml (1 tbsp) light soy sauce
Rice or noodles
Cut the courgettes into long thin strips. Cut the pepper into strips discarding the core & seeds. Slice the chicken into thin strips.
Heat the oil in a wok or large frying pan & fry the crushed garlic for 1 minute. Add the chicken & cook for 3 to 4 minutes stirring occasionally.
Add the courgettes & red pepper & continue to cook for 1 to 2 minutes until the chicken is cooked & the vegetables are tender but still crisp.
Stir in the sherry & soy sauce & cook for 1 minute. Season to taste with pepper.
Serve immediately with boiled rice or noodles.
Preparation time: - 10 minutes
Cooking time: - 7-10 minutes
Its quick, easy & nutritious.
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