Ingredients
2 chicken breast pieces
50g flour
50g bread crumbs
50g frozen butter
2 tbsps parsley
1 tbsp lemon juice
2 eggs, beaten well
1 tsp level sugar
2 tbsp Worcester sauce
1 tsp each salt, pepper, mustard
Method
1. cut the breastbone with knife, flatten the breast with hammer.
2. Sprinkle with salt, pepper, mustard and parsley. Place frozen butter in centre of the breast fillet and roll it up.
3. Now dip the rolled chicken in flour, egg and then in breadcrumbs; make sure the edges are sealed properly so the butter doesn’t leak out while frying.
4. To seal the batter, chill in the refrigerator for about half an hour. Deep fry in medium hot oil for 8-10 minutes, serve with mashed potatoes with lemon.
TIP
You can use cheese as a Substitute for butter in chicken à la Kiev for a melt in the mouth texture.
Ingredients
2 cups tomato juice
3/4 cup salad oil
1/2 cup vinegar
2 tsp sugar
1 tsp chilli powder
4 cloves of garlic
1 tsp salt
Method
1. Peel garlic and crush it.
2. Heat oil and add garlic and stir.
3. Quickly add vinegar and tomato juice, chilli powder, salt and sugar and cook for 15 minutes.
Ingredients
1 chicken breast (250 Grm)
1 onion, cut into cubes
1 tomato, seeded and cut into cubes
2 capsicums, seeded and cut into cubes
1 tsp each of mustard, salt, pepper
1 tbsp Worcester sauce
¼ salad oil
2 tbsps oil for frying
Plain or fried rice
Method
1. Cut chicken into cubes, season with salt, pepper, mustard, Worcester sauce and ¼ cup salad oil and leave for 30 minutes.
2. Thread chicken and vegetables through small wooden skewers and keep aside.
3. Heat 2 tbsp oil in a pan and shallow fry the skewers on both sides till golden brown.
4. Add barbecue sauce and cook till it is tender and serve on plain or fried rice.
Ingredients
300 grm lasagne strips
½ cup cream
½ cup parmesan cheese
For meat sauce
½ kg minced meat
½ kg tomatoes, boiled and skinned
¼ cup tomato ketchup
2 onions, chopped
2 tsp garlic
salt to taste
2 tbsps oil
Cheese sauce
50 grm butter
2 cups milk
4 tbsp flour
Pinch of nutmeg
¾ tsp pepper
¾ tsp salt
100 grm cheese, grated
Method
For cheese sauce
1. In a pan melt butter and stir in flour.
2. After cooking for a couple of minutes add milk gradually, stirring until it gets thick.
3. Add salt, pepper, nutmeg and cheese, and stir until melted.
For lasagne
4. Drop lasagne strips gradually in a big pan with boiling salted water. Cook for 30 minutes, or until they get tender.
5. Drain and put in a pan of cold water with a bit of oil until ready to use.
For meat sauce
6. Heat oil in a pan, fry onions until they turn brown then add garlic, mince meat and sauté. Add salt, tomatoes and ketchup. Bring to a boil, stirring constantly.
7. Now reduce heat, cover and let it simmer for 30 minutes until it is well cooked and dry.
8. A little water can be added to make sure the meat gets tender.
9. Now to assemble, place a layer of lasagne strips in a shallow ovenproof dish, spread half the meat sauce over the strips then cover with half the cheese sauce.
10. Top with the second layer of strips. Repeat the layers of meat sauce, cheese sauce, and finally lasagne strips to cover the top completely.
11. Sprinkle parmesan cheese on top and bake in a moderately heated oven for 20-25 minutes, remove from the oven and gently spoon cream over the top and bake for about 20 minutes more.
12. Enjoy
Ingredients
1 medium pumpkin
cheesecloth (or any Light weighted cloth)
Method
1. Cut the skin off the pumpkin.
2. Cut pumpkin into 1 or 2 inch cubes.
3. Place in casserole.
4. Cook in 175 degree celsius oven for one hour.
5. Pumpkin is done when it is soft and "mushy" when pressed with a fork.
6. With hand blender or food processor, blend until smooth.
7. To remove excess liquid, place pureed pumpkin in strainer or cheese cloth and allow to drip overnight.
8. Use right away or freeze in small amounts to be used in cooking and backing.
9. Cover large slices of pumpkin (with skin) in tin foil place on cookie sheet and after baking scrape the fruit from the skin and follow instructions for puree.
Ingredients
1 whole chicken
Black Pepper and salt to taste
Method
1. Place chicken on a flat surface breast side down, legs facing away from you.
2. With kitchen shears or a very sharp knife, cut out the neck bone all the way to the butt by cutting down one side of the neck bone and then repeat on the other side.
3. Turn chicken over and press flat, season and grill or bake as desired.
Ingredients
12 biscuits (salty flavour of any brand)
½ cup chicken boiled and shredded
1 cup mayonnaise
1 tomato cut into 6 slices
1 tbsp coriander leaves chopped
1 cucumber peeled, cut into 6 slices
Method
1. Mix mayonnaise with chicken and corrinder leaves.
2. Spread this mixture on the biscuits evenly.
3. Place tomato slice and cucumber slice on six of the biscuits.
4. cover each with a second biscuit to make a sandwich.
Ingredients
4 cup milk
5 tbsp rice
1 cinnamon stick
1-1/2 cups orange juice
1-1/2 cups dried mixed fruit
3 tbsp icing sugar
Finely grated zest of 1 orange
Oil for greasing
Method
1. Mix the rice, milk and cinnamon stick in a pan and bring to a boil, lower the heat, cover and simmer, stirring occasionally, for about 1-1/2 hour or until no liquid remains.
2. In the same time, mix the dried fruit and orange juice in a pan and bring to a boil. Cover, and then simmer very gently for about one hour, until the fruit are tender and no liquid remain.
3. Remove the cinnamon stick from the rice and stir in the sugar and orange zest, mixing thoroughly. Put the fruit in a lightly oiled 6-1/2 cup ring mould.
4. Spoon the rice smoothing down firmly. Chill.
5. Run a knife around the edge of the mould and turn out the rice carefully onto a serving plate.
Ingredients
225 mg cream cheese, softened
1/2 cup butter (margarine), softened
3/4 cup sugar
1/4 cup milk
2 eggs
1 tsp vanilla essence
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
3 cups fresh berries (sliced of needed)
1/2 cup chopped nuts
1/4 cup brown sugar
Method
1. Preheat oven to 350 degrees.
2. Combine cream cheese, butter and sugar. Beat until light and fluffy. Stir in milk, eggs and vanilla essence.
3. Add together pre-sifted flour, baking powder, baking soda and salt and mix with cheese mixture until smooth. Spread half the batter in greased and floured in the baking pan.
4. Spread berries evenly over the batter. Dot the remaining batter over berries.
5. Mix brown sugar and nuts, sprinkle evenly over cake.
6. Bake for 40 minutes. Serve warm.
7. Add whipped topping to make it even better!
Ingredients
Butter or margarine 250 gms
Caster or brown sugar 1 cup
Honey 2 tablespoon
Eggs 4
Flour 200 g
Corn flour 25 g
Baking soda 1/2 teaspoon, levelled
Mixed spice 1/2 teaspoon
Orange or lemon rind 2 teaspoon
Chopped mixed fruit (glazed apricots, dates, prunes, raisin) 450 g
Orange juice 3/2 cup
TOPPING
Glazed cherries 50 g
Flaked almonds 25 g
Orange or lemon rind 50 g
Method
1. Combine fruit and milk in a bowl, mix well, cover, let stand overnight at room temperature.
2. Grease round cake pan. Beat butter, rind and sugar in a small bowl with electric mixer until light and fluffy. Add honey, beat well. Add eggs one at a time.
3. Stir fruit mixture into creamed mixture with sifted dry ingredients.
4. Spread mixture over the base of prepared pan. Decorate top of cake with topping. Bake in slow oven 150 C or about 2-1/2 to 3 hours.
5. Brush hot cake with extra orange juice.
6. Stand 5 - 10 minutes, turn onto wire rack to cool.
7. Serve warm.
