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Astar's mijote de poulet and marscarpone recipes - 21 July


Mijote de poulet

Mijote de poulet au citron

Time: 1 hour Serves: 4 Costs: $15

Ingredients
Olive oil
2 onion cut into 1/18ths
4 cloves garlic chopped
8 pieces of chicken skinned
Salt and pepper
1/4 cup Dijon mustard
1/2 cup lemon juice
1/2 cup chicken bouillon and maybe a little extra water or white wine
4 sprigs of tarragon or 1 tsp dried tarragon and several slices of fresh lemon
1/3 cup cream

Method
Into a heavy based oven proof casserole dish, heat oil, then fry off onions the garlic.
Brown quickly the chicken pieces.
Season with salt and pepper.
Slather chicken in mustard.
Pour over lemon juice and chi ken stock and finish off with tarragon and perhaps a little more water.
Cook in a slow oven for 1 hour or until chicken starts to leave the bones.
Remove chicken from pot, stir in cream.
Return meat to pot and serve with boiled potatoes and greens.
To increase lemon flavour, place a couple of slice of lemon on top along with tarragon before cooking.


Mascarpone and Chocolate Creamy Cake/Fondant Au Chocolat

Time: 45mins
Cost: $18
Serves: 8

Ingredients

Base
Half a packet shortbread or vanilla wine biscuits
1 packet chocolate covered biscuits
30g butter
2 tbsp milk

Filling
375g cream cheese at room temp
250g creme fraiche
250g natural yoghurt
200g mascarpone cheese
140g white sugar
3 eggs - at room temp
1 tsp vanilla
100g dark chocolate
2 tbsp drinking chocolate powder
2 tbsp cocoa
30g white chocolate

Method
Preset oven to 160degC.
Grease a 23cm round baking tin.
Prepare base by crumbling the biscuits and mixing in the milk and melted butter. Using your fingers or bottom of a glass, press mixture into base of prepared tin.
Mix the cream cheese, creme fraiche, yoghurt and mascarpone cheese in a food processor until smooth and well combined. Add sugar, eggs and vanilla.
Break the chocolate into pieces and melt in a bowl set over a pan of gently simmering water. 
Mix into the cheese mixture
Stir in the drinking chocolate and cocoa powder until well combined.
Pour this mixture over biscuit base.
Bake for 45 minutes or until just set.
Leave to cool in tin.
When cool transfer to a serving dish and refrigerate for several hours, serve warm.


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