'Recipes'
Paprika Chicken
Ingredients:-
1 tblspn oil, 450g/1 lb cubed skinless chicken breast
1 red pepper, 1 tblspn paprika,1 tblspn cornflour, 2 tblspn tomato puee
300ml/half pint chicken stock, salt and pepper
225g/8 oz dry weight rice
Boil rice in a saucepan until cooked. Heat oil and cook chicken pieces for 4-5 minutes. Add red pepper and paprika and stir for further 1-2 minutes. Mix cornflour with tomato puree and chicken stock add to pan. Bring to the boil and stir until thickened, simmer for a further 10-15 minutes stirring occasionally. Add salt and pepper to taste. Serve on a bed of rice. This recipe serves 4 people.
Pavlova with Fruit
Ingredients:-
Egg white from 3 large eggs, 175g/6 oz castor suger, vanilla Essence
1 tsp cornflour, 1 tsp white wine vinegar, 250g tub Orchard Dairy Cream
2 tbsp sugar, 1 mango and 1 papaya (peeled, stoned and diced)
2 kiwi fruits (peeled and diced), 2 passion fruits halved
Pre-heat oven to 140°C/gas mark 1. Grease large baking sheet and cover with non-stick parchment paper. Put egg whites in a bowl and whisk until thick stiff peaks form. Add one third sugar and continue whisking until shiny and stiff. Add remaining sugar in two bathes whisking each time until mixture is stiff and shiny. Mix together cornflour, vinegar and few rops vanilla essence until smooth, fold into meringue mixture. Place meringue mixture in six heaps on the parchment and using a spoon shape each into a nest. Bake for 60-75 minutes or until dry and crisp when tapped. Leave to cool. Whisk cream with some sugar to taste and two drops of vanilla essence until stiff. Divide the mixture between the nests and top with fresh fruit. This recipe serves 6 people.