APRICOT CHICKEN BREASTS
SAUSAGE CASSEROLE
DUNDEE CAKE
4 Chicken Breasts, skinned and boned
1 oz Butter
400 gm can Apricots in syrup
1 Tblsp. Cornflour
1 Tblsp. Curry Powder
¼ pt. Chicken Stock
FOR STUFFING
4 oz Ready to Eat Dried Apricots
2 oz Blanched Almonds, toasted and chopped
4 oz Raisins
4 oz Cooked Rice
Salt and Pepper
12 oz Pork sausagemeat
1 large onion, sliced
2 large Tomatoes, peeled and sliced
3 large Potatoes, peeled and sliced
1 Chicken Stock Cube
½ pt. BoilingWater
Salt and Pepper
6 oz Butter
6 oz Light Brown Sugar
3 Eggs
1 level Tsp Baking Powder
1 level Tsp Mixed Spice
1 Tblsp Milk
8 oz Currants
8 oz Sultanas
2 oz Chopped Peel
1 oz Split almonds
To make the stuffing mix all the stuffing ingredients together. Place the chicken breasts on cling film and beat with a rolling pin. Put some stuffing on each breast and roll up securing with cocktail sticks. Put into a roasting tnp and dot with butter. Drain the tin of apricots and pour the juice over the chicken. Bake for 35 minutes at Gas Mk 6/200C. Cover with kitchen foil and keep warm. Puree the apricots. Pour the juices from the chicken into a small pan. Blend the cornflour and curry powder together with the apricot puree, add to the pan with the stock and bring to the boil, simmer for 3 minutes. Slice the chicken rolls and pour the sauce over the top.
Roll the sausagemeat into 6 cakes and place in a well greased casserole dish. Place the onion, tomatoes and potatoes in layers on top of the meat. Melt the stock cube into the water and pour over the top. Cover the dish and bake for 1 hour at Gas Mk4/ 180C.
Cream the butter and sugar till light and fluffy, gradually beat in the eggs. Sift together the flour, baking powder and mixed spice and fold into the creamed mixture with the milk then stir in the fruit and turn the mixture into the prepared 7” greased and lined Cake Tin and level the top. Arrange the slit almonds round the cake and bake for 1 hour at Gas Mk4/180C then reduce the heat to Gas Mk2/150C and bake for a further hour or until a skewer comes out clean. Allow to cool in the tin for 10 minutes then cool on a wire rack till completely cold.
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