Sallys for the Thigh Jump Now Pt 1

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Sallys for the Thigh Jump Now Pt 1 Ingredients

FOR THE CHICKEN DISH	; florets
1 Potato	200 ml White wine
1 bn Spring onions; trimmed	1 Lemon; juice of
250 ml Double cream	2 ts Butter
2 16 g portions full fat soft	2 ts Plain flour
; garlic	Salt and pepper
500 g Puff pastry	FOR THE PUDDING
1 Egg; plus 1 egg yolk	55 g Butter
3 Chicken thighs; skinned and	115 g Soft brown sugar
1 tb Olive oil	2 Eggs; beaten
1 tb Chopped; mixed fresh	115 g Self raising flour
; coriander and	1 tb Milk; (1 to 2)
; tarragon	2 tb Golden syrup
1 Head broccoli; cut into	3 tb Maple syrup

Instructions for Sallys for the Thigh Jump Now Pt 1

Preheat the oven to 220c/425f/Gas 7. Grease a shallow gratin dish, baking sheet and 1.2litre/2 pint glass bowl. 1 To make the Chicken Dish: Slice the potato very thinly using a mandolin, then layer the potato slices in the gratin dish. Finely slice about 2cms of the green part of the spring onions and scatter across the top of the potatoes. 2 Place 200ml/7fl oz double cream and cheese in a pan and heat, stirring to melt the cheese. Bring to the boil then pour over the potato slices. 3 Season, then place the dish in the oven for about 15-20 minutes, or until the potatoes are tender and golden. 4 Roll out the pastry to about 5mm thick then cut out a 25cm square. Fold the pastry in half diagonally then make a cut 2.5cm from the cut edge, running from both corners of the folded edge to 2.5cm in from the other corner. 5 Open out the pastry then pick up one of the cut edges and fold it over backwards onto the opposite corner, lining up the edges. Repeat for the other side. 6 Place the pastry on a baking sheet. Beat one egg and brush over the pastry to glaze then prick the base of the pastry. Bake for about 10 minutes, or until golden brown. 7 To make the Fricassee: Cut the chicken into fairly large pieces. Chop the remaining spring onions into large pieces. Heat the olive oil in a saute pan. Add the chicken and brown, then add the chopped coriander and tarragon, chopped spring onions and broccoli florets. 8 Saute for 3-4 minutes, then add the wine and lemon juice. Reduce the heat and cook for a further 10-15 minutes, or until the chicken is cooked. 9 Mix together the butter and flour, then stir into the juices in the chicken pan to thicken. Beat together the egg yolk and 50ml/2fl oz double cream, then add 2 tbsp of sauce from the chicken. Mix well, then pour the egg mixture into the fricassee and stir in carefully to thicken further, then season. 10 Place the pastry on a serving plate, spoon the chicken fricassee into the centre and serve with layered potatoes. 11 To make the Pudding: Place the butter and soft brown sugar in a bowl and beat together until light and fluffy. Gradually add the beaten eggs to the butter and sugar mixture, beating all the time. 12 Mix in the flour and add a little of the milk if the mixture is stiff. Place 2 tbsp golden syrup into the bottom of the greased glass bowl. 13 Pour the pudding mixture into the bowl and cook in the microwave on high power (800w) for 4-5 minutes, or until well risen and cooked through. To serve, invert the pudding onto a plate and drizzle over maple syrup. This recipe contains raw or lightly cooked eggs. Because of the slight risk of salmonella poisoning, these should be avoided by the sick, the elderly, the very young and pregnant women. Converted by MC_Buster. continued in part 2

Main Ingredient: ChickenCuisine: Uncategorized

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