Baking 1

Chick en Cheese Fiesta Chicken Ingredients For the Filling : 2 cups boiled chicken, chopped 2 beaten eggs 1 cup grated cheese 2 tbsp. chopped parsley ¼ cup chopped capsicum ¼ cup chopped spring onions ¼ cup chopped celery 2 tbsp. cream 1 tbsp. lemon juice ½ tsp. chilli powder

Other Ingredietns 1 ½ tbsp. yeast 2/3 cup warm water 1 tsp. sugar 1 tsp. salt 2 tbsp. oil (or butter) 2 ¼ cups flour 1 egg yolk 1 tbsp. water few poppy seeds for sprinkling

Method Mix the yeast with warm water. Leave till frothy - about 5 mins. Add sugar, salt, oil and flour. Knead well and form the dough into a ball. Leave to rise in a greased bowl for 1 hour, keeping it covered with a damp cloth or plastic sheet. Roll dough into two rounds, one slightly larger than the other. Fit the smaller one into a greased shallow 10” round pan. Spread filling on dough and cover with the other larger round. Seal edges and flute. Brush with egg yolk mixed with 1 tbsp. water. Sprinkle poppy seeds on top. Bake at 200°C for about 20 mins. until golden brown. Turn the tarts over and continue to fry for 5 more minutes. Repeat until all the tarts are fried, drain well, and serve. For Filling : Combine the boiled chicken, beaten eggs, grated cheese, chopped parsley, chopped capsicum, chopped spring onions, chopped celery, cream, lemon juice, chilli powder, salt, pepper and mustard. Note : The dough is easy to roll if placed between sheets of plastic.

Moussaka Ingredients ½ cup chopped onions 6 cloves garlic 3 tbsp. hot oil ½ kg. finely minced meat 1 ½ cups thick tomato puree 2 tbsp. chopped parsley ½ cup wine (optional) a pinch of chilli powder 1 cup grated cheese ½ cup breadcrumbs ½ kg. long brinjals.

For the White Sauce : ½ cup butter ½ cup sifted flour 2 cups milk 2 beaten eggs ¾ tsp. salt ¼ tsp. pepper and ½ tsp. mustard powder.

Method Brown the chopped onions and garlic, minced in hot oil. Add the finely minced meat, fry until the water dries up. Add the tomato puree, chopped parsley, wine and a pinch of chilli powder. Cook until the minced meat is tender. Fry the long brinjals, cut into 1/2” thick slices, until brown and crisp. To make the White Sauce : Melt the butter, add sifted flour. Stir for 1 minute, using a wooden spoon. Add the milk and keep stirring until smooth and slightly thick. Add the beaten eggs, salt, pepper and mustard powder.

Combine the grated cheese and breadcrumbs.Arrange the fried brinjals in a neat layer, covering the base of a 12” x 8” oven-proof dish. Sprinkle one-third of the cheese and crumb mixture on top. Spread the cooked minced meat on top and again sprinkle with the cheese and crumb mixture. Top with the white sauce and remaining cheese and crumb mixture. Dot with butter and bake at 180°C for 15 mins. Decorate with parsley. Note : Take care that the white sauce is not too thick as it has to cook again in the oven for 15 mins. This dish can be made a day earlier and put into the oven for the final baking, just before serving time.

Meaty Bean Bak Bakee Ingredients ¾ kg. green beans pinch of baking soda 1 tbsp. butter 6 cloves garlic 2 tbsp. oil ¾ kg. finely minced meat 1 cup thick tomato puree ½ tsp. cinnamon powder 1 ½ cups cream cheese 2 eggs ½ cup chopped spring onions salt pepper and mustard ¼ cup grated cheese parsley and sliced olives for garnishing Method Cut the green beans diagonally. Cook in boiling salted water to which a pinch of baking soda has been added. Drain. Toss beans in butter. Keep aside. Fry the chopped garlic, in 2 tbsp. oil. Add the finely minced meat and cook until the water dries up. Add the thick tomato puree and cinnamon powder. Cook, adding water, if necessary, until meat is tender. Arrange beans in a 12” x 18” dish and cover with meat. Combine cream cheese and 2 eggs in a liquidizer or beat together until there are no lumps. Add the chopped spring onions, salt, pepper and mustard to the cream cheese. Spread cream cheese on meat. Sprinkle the grated cheese on top. Bake for 15 mins. at 180°C. Decorate with parsley and sliced olives. Note : Buttered corn kernels can be substituted for the green beans.

Tandoori Fish Ingredients 800 gms. fish, cut into pieces 1 tsp. salt 1 tsp. lemon juice 4 dried chillies, grind 1 tsp. garam masala 2 cloves garlic, grind 1 piece ginger thumb-sized, grind ½ cup yoghurt 3 tbsp. melted butter 1 drop yellow colouring Method Wash and pat dry fish with kitchen towel. Rub with salt and lemon juice. Let stand for 20 mins. Combine chilli paste, garam masala, garlic, ginger, yoghurt and yellow colouring in a small bowl. Mix well and pour over fish. Let stand at room temperature for 4 hours. Place marinated fish on tray and bake at 205°C for 20 mins. or until brown. Brush with melted butter during baking. Garnish with tomato slices, onion rings and lemon slices. Serve with naan.

Fish Souffle Ingredients ½ kg. fish 2 onions 2 tomatoes 2 eggs 2 tbsp. butter 100 gms. cheese 4 tbsp. maida 1” piece ginger ½ tsp. mustard powder 2 tsp. crushed pepper 4 green chillies 3 celery stalks 1 cup milk a dash of turmeric powder salt to taste. Method Clean and wash fish. Cut and boil with a little salt, chopped tomatoes, onions, green chillies, ginger, turmeric powder and half a cup of water. When cooked, strain and keep aside stock. Shred fish. Make white sauce by melting butter and adding maida. When it begins to turn light brown, add milk gradually. Allow it to thicken without any lumps. Remove from flame and add pepper powder, mustard powder, minced celery and grated cheese. Stir in the dish stock and add beaten yolks. Fold in stiffly beaten egg whites and the shredded fish. Mix gently and pour into a pie dish. Bake at 180°C for 15 mins. or until the top is brown. Brush with a little egg yolk and grated cheese.

Shepherd’s PPie ie Ingredients 3 tbsp. olive oil 1 ½ cups small pearl onions, peeled and halved 3 cloves garlic, thinly sliced ¾ cup celery, chopped (approx. 2 stalks) 2 cups mushrooms, cleaned and sliced 3 tbsp. flour ½ kg. ground beef 1 cup beef stock 3 tbsp. tomato paste 1 ½ tsp. dried thyme 1 tsp. red pepper flakes ½ cup (plus a bit for garnish) roughly chopped flat-leaf parsley salt and pepper to taste garlic mashed potatoes ¼ cup grated parmesan cheese ½ cup grated cheddar cheese. Method Preheat the oven to 220°C. Heat olive oil in a large skillet over medium to medium-high heat. Add pearl onions, toss, cover, and steam until they begin to soften, 5 to 7 mins. Add the garlic and celery and stir. Add mushrooms and cook until they give off liquid and start to brown, approx. 5 mins. Add 1 tbsp. of flour, stir, and cook for one to two mins. Add meat, break it up, season with salt and pepper, and cook until browned. Add stock, tomato paste, thyme and pepper flakes and bring to a boil. Lower heat and simmer until gravy thickens and is absorbed by meat. Allow all the liquid to be absorbed by the meat and vegetables so it doesn’t spill out later. Stir in ½ cup parsley and remaining flour. Pour filling in a deep pie dish and let cool. Spread the mashed potatoes on top of the meat. Sprinkle potatoes with parmesan and cheddar cheeses. Bake pie for about 15 to 20 mins. Remove from oven and sprinkle with remaining chopped parsley. Let it stand 5 mins. before serving.

Prawn Surprise Ingredients ½ kg. shelled prawns 4 tbsp. mayonnaise 2 tbsp. chopped spring onions 2 tbsp. grated cheese 1 tbsp. thick cream salt pepper and mustard to taste few peppercorns sliced green chillies 6 slices of bread. Method Boil the shelled prawns with salt, peppercorns, sliced green chillies and very little water (about ¼ cup). When prawns turn pink and are cooked, drain and cool, removing peppercorns and chillies. Chill the prawns. Combine the boiled prawns with mayonnaise, chopped spring onions, grated cheese, thick cream, salt, pepper and mustard to taste (if the mixture looks dry, add more cream). Cut the bread slices into squares. Pile prawn mixture on each square. Sprinkle a little more grated cheese on top. Bake in a very hot oven till squares are golden-brown and bubbly. Serve hot decorated with parsley.