Saturday Sizzles
Chicken Maryland
| Serves 4 people | Approximate Time: 1 hour |
| Ingredients: | |
| 1½kg
(3lb) chicken pieces (legs, thighs and breasts) salt and pepper 1 egg, lightly beaten 25g (1oz) butter 25g (1oz) butter (for sauce) 25g (1oz) flour (for sauce) salt and pepper |
4 tbsps. plain
flour |
Method:
- Mix together the flour, salt, pepper and paprika.
- Coat chicken pieces with seasoned flour.
- Dip chicken pieces in beaten egg and coat with breadcrumbs.
- Heat the butter and oil in a large frying pan. Add chicken and fry until lightly browned and tender, about 20 mins., turning once.
- Meanwhile, make the sauce. Heat the butter in a pan, add pepper and cook for 3-4 mins. Stir in the flour. Remove from heat.
- Gradually stir in the cream and seasoning. Return to heat and cook until thickened, stirring continuously. Do not boil.
- Serve chicken pieces on a bed
of rice and serve sauce separately.
Tropical Fruit Tart
| Serves 8 people | Approximate Time: 1hr 40 mins. |
| Ingredients: | |
| 225g
(8oz) shortcrust pastry 2 eggs 2 tbsps. plain flour 50g (2oz) caster sugar (for topping) 2 tbsps. milk |
1
fresh pineapple or large can of unsweetened pineapple chunks 75g (3oz) caster sugar 1 egg (for topping) ½ tsp. vanilla essence 175g (6oz) dessicated coconut |
Method:
-
Pre-heat oven to 180°C (350°F) or Gas Mark 4.
-
Roll out pastry and line a 20cm (8") fluted flan tin.
-
Cut skin from pineapple and slice. Cut into wedges, removing hard inner core and then dice.
-
Mix together eggs, sugar and flour.
-
Arrange pineapple in pastry case and pour the egg mixture over. Bake for 35 mins.
-
Mix the extra egg, remaining 2oz caster sugar, vanilla essence, milk and coconut together. Spoon over flan and bake for a further 20-25 mins. Serve immediately.