1 tbsp olive oil
1 onion, chopped
500g boneless, skinless chicken thighs
300g small new potatoes
425ml low-salt vegetable stock
350g broccoli, cut into small florets
350g spring greens, shredded
140g petits pois
bunch spring onion, sliced
2 tbsp pesto
Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked.
Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through. Easy!
On 20th March 1966 the football World Cup was stolen during an exhibition in London
The Jules Rimet trophy was made of solid gold and was worth €40,000. It was named after a French lawyer who was a president of FIFA and initiated the World Cup competition in 1929.
The trophy was discovered seven days later in a garden. It was found by a dog called “Pickles”.
Brazil won their third World Cup in 1970 and they were allowed to keep the trophy. However the trophy was stolen again from a museum in Rio de Janeiro in 1983. It was never found. Many people believe that it was melted down.
a tablespoon of vegetable oil
a cup of chopped onions
500gr of ground beef
a cup of chopped pimento stuffed olives
a cup of golden raisins
1 hard-boiled egg, chopped
1 clove of garlic, minced
a teaspoon of salt
1 pack of puff pastry sheets
1 raw egg
1 teaspoon of water.
Heat the vegetable oil in a pan. Add the onion and sauté for two minutes. Add the ground beef and brown until the beef is completely cooked.
Add the olives, raisins, egg, garlic and season with salt. Stir to combine well, then remove from the heat and cool slightly. Heat your oven to 250 degrees. On a surface with flour, put one of the puff pastry sheets. Use the lid of a coffee jar to cut out circles from the dough.
In a separate small bowl, whisk together the raw egg and water. Set aside.
Put two to three of the meat mixture in each pastry circle and form a half moon shape. Place the empanada on a baking sheet and seal them with a fork. Brush the top with the egg mixture.
Bake the empanadas in the oven for 15 to 20 minutes, until they are golden brown.