Series Two - Episode Ten Recipes
Fried Mushrooms by Jamie Andrews
Ingredients:
Mushrooms
Bacon
Tomatoes
Bread
Parsley
Process:
1. Fry mushrooms.
2. Grill the bacon.
3. Toast bread.
4. Assemble mushrooms, bacon and tomato on bread.
Ali Girling-Butcher - Chicken Casserole
Ingredients:
6 Chicken legs
1 tsp Moroccan seasoning
3 smoky bacon rashers
ground pepper
1 large leek
1/2 kilo button mushrooms
3/4 cup white wine
4 cloves crushed garlic
2 tsp mustard
Chopped lemon thyme
Majoram
The juice and zest of 2 lemons
1/2 cup of water
Flour to dust chicken
Process:
1. Flour Chicken legs and baste in oil in a pan, when
browned nicely put into a casserole dish.
2. Chop bacon and add to casserole with legs.
3. Slice leeks and sweat in pan, add to casserole, dust with
chopped lemon thyme and majoram.
4. Add chopped mushrooms.
5. Mix together the wine, mustard, crushed garlic, lemon juice
and zest, Moroccan seasoning, djon mustard and 1/2 cup
water.
6. Mix in pan and pour over the casserole.
7. Cook at 150c for about 2 1/2 hours.
Diane Wineera - Bread & Butter Pudding
Ingredients:
1 Loaf of bread - Can use white bread or fruit bread, also
cross
3 1/2 Cups Milk
1/3 cup sugar
5 eggs
1 tsp vanilla essence
1 tsp vanilla essence
Sultanas
Cinnamon or nutmeg
Apricot jam
Process:
1. Butter bread, remove crusts from bread.
2. Place a layer of bread, buttered side down in a dish, lightly
spread with jam.
3. Sprinkle with sultanas.
4. Beat eggs, milk, vanilla and sugar lightly and pour over
bread.
5. Place another layer of bread, buttered side up.
6. Sprinkle with cinnamon or grated nutmeg.
7. Place in a pan of boiling water, coming 3/4 way up the
dish.
8. Bake for 45 mins (or until golden & puffy) at 180c.
Richard's Chicken in a basket meal.
Mushrooms on toast
Ingredients
50g butter
1/2 cup flour
250 ml milk
1.5 kg flat mushrooms
Salt, pepper
Garlic
Toast
Method
Melt butter in a large sauce pan
Add flour and stir over a low heat for 2 mins.
Add milk and whisk together over a medium heat until the mixture
thickens.
It will be very thick.
Add 1 tsp salt.
Roughly chop, or crumble the mushrooms into the white sauce and mix
together.
Cover and reduce heat to low.
Stir frequently.
The mushrooms will release a great deal of water.
The mixture will become quite liquid. (30 mins on a low heat)
Remove cover and cook a further 20 mins.
Check seasoning.
Allow to cool and if possible refrigerate overnight.
Reheat, with the finely chopped garlic
Serve on thick slices of buttered toast.
Chicken in a Basket
Ingredients
2 kg chicken pieces thawed.
4 eggs
1/4 cup cream
1 tbl Dijon mustard
1 Tsp white pepper
3 tsp salt
3 cloves garlic finely minced
2 cups fine dry bread crumbs
Method
In a large bowl mix together the eggs, cream, mustard, salt,
pepper and garlic.
Put the chicken pieces in the mixture and coat well.
Put the bread crumbs in a supermarket bag
Add the chicken pieces, well coated in flavoured egg mixture, 2 at
a time to the supermarket bag and toss until the chicken is well
coated with crumb.
Place on a well oiled oven tray into a 190 C oven for 45
mins.
Turn once.
Coleslaw
Ingredients
1/2 a cabbage
1 medium onion
1 carrot
1 apple
1 red pepper
1/2 a tub of sourcream
2 Tbl oil
3 Tbl brown sugar
3 Tbl cider vinegar
1 Tbl mustard powder
Salt and pepper to taste. (approx 1 1/2 tsp salt)
Method
In a BIG bowl, mix together the sour cream, oil, sugar, mustard
powder and cider vinegar.
Chop the onion very finely and add to this mixture.
Add salt and pepper to this mixture and set aside.
Slice the cabbage as thinly as you possibly can Peel and
grate the carrot, grate the apple and slice the pepper thinly
Throw all vegetable matter into the bowl
Toss with the dressing.
Cover and let stand for at least an hour.
Toss again and serve
Lemon Delicious
This is a great classic Kiwi Pudding and I offer you a version
of the recipe published by Tui Flower, herself a great Kiwi
Classic. She trained in Paris a few years before Julia Child and is
best known as the food editor for the New Zealand Women's Weekly.
Her great baking prowess is underpinned with sound classical
technique and a great respect for method. She's not short of an
opinion either.
This Lemon Delicious is a masterpiece of kitchen chemistry and
physics. It's a mixture that separates as it cooks, giving a result
that has a cakey top and a runny lemony underneath. It's quick to
throw together, and it's a pudding that everyone will love.
Ingredients
1 oz butter
1 cup sugar
zest and juice of one lemon
2 eggs, separated
2 Tbl flour
1 cup milk.
Method
Cream the butter and sugar
Add the zest and juice of the lemon
Stir in the flour, and the egg yolks
Add the milk and combine.
In a separate bowl beat the egg whites until stiff
Then fold the egg whites into the batter mixture
Put into a pudding dish in a bain marie
Cook for 1 hour in a 160 oven.
