Menu-6

Margarine/butter                  45gms

Salt                                          to taste

Refined flour                          90gms

Chilled water                          to bind (10ml)

Baked beans                           50gms

Oil                                           10ml

Peppercorns (crushed) 4nos

Garlic                                      4flakes

Prepare short crust paste. Line the barquette moulds (boat shaped) and blind bake in oven 225 degrees C. De mould, keep aside. For filling, heat oil, sauté finely chopped garlic, crushed peppercorns slightly. Add in baked beans and sauté for a minute. Fill the barquettes with the prepared filling:

Garnish with juliennes/diamonds of capsicum. Serve hot or cold.

Ø Filling with chicken, vegetables, oysters, fish mayonnaise etc. can also be used, and garnished approximately.

Ø Grease the short crust moulds with a little oil and then dust with flour, this will prevent the paste from sticking.

Chicken breast                                 2pcs

Refined flour                                    10gms

Seasoning                                        to taste

Sage                                                  1gm

Thyme                                              1gm

Olive oil / Refined oil                      15ml

Butter                                               10gms

Onions                                              50gms

Garlic                                                4-6 cloves

White mushrooms                          100gms

Chicken stock                                  1ooml

Cream                                               75ml

Gherkins                                           2pcs

Chives                                               5gms

In a bowl, combine flour, salt and pepper. Dredge chicken breasts cut into neat strips. Heat oil. Add chicken strips in a single layer, cook until lightly browned. Place browned chicken in a bowl and set aside. In the same pan, melt butter in the pan drippings sauté very finely chopped onions, garlic and sliced mushrooms. Toss lightly. Add little salt to help mushrooms to release their liquid. Add in chicken stock and simmer for 5 minutes. Return chicken to the pan. Add thick cream. Simmer until sauce gets thickened. Add in julienned gherkins. Serve with rice, garnished with chives.

Ø Substitute chicken with beef.

Potatoes                       500gms

Salt                                to taste

Butter                            30gms

Parsley                          a few sprigs

Wash, peel and again wash potatoes. Cut into cubes (1/2”). Cook in salted water till done. Drain well. (Do not refresh) mix in melted butter and chopped parsley. Serve as accompanying dish.

Ø Cut potatoes into roundels as well

Rice (long grain)                     200gms

Whole spices                          3gms

Stock/water                           360-400ml

Seasoning                               to taste

Oil                                           20ml

Pick, wash and soak rice for about 45 minutes. Drain water and dry rice, without breaking the grain. Heat oil. Crackle whole spices. Add rice, stir carefully for 30 seconds without breaking the grain. Add salt. Add in hot liquid. Bring to boil. Cover lid and simmer till water level comes to level of rice. Stir once carefully. Finish off the rice in the oven.

Ø Rice may be flavored also using 1/2gm of saffron, soaked in 10ml of milk.