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GOUJONS OF CHICKEN WITH ONION RINGS LAMB ROLL

COFFEE GATEAUX

Goujons of chicken

Minced lamb

Coffee gateaux

.5 pts Vegetable Oil
5 oz Self Raising Flour
1 Egg
3.5 fl.oz. Lager
1 Small Onion cut into slices
1 tsp Ground Cumin
1 breast of Chicken cut into strips
'Dipping Sauce'
1 oz Honey
1 tbsp Soy Sauce
2 tbsp Olive Oil
1 tbsp Tomato Ketchup
1 clove Garlic peeled and crushed
1 tsp Chilli Flakes

1 lb Minced Lamb
2 oz Breadcrumbs
1 level tsp Salt
1 Egg
1 oz Grated Cheese
2 level tbsp Tomato Ketchup
2 level tbsp Natural Yogurt

6 oz butter
6 oz caster sugar
3 eggs
6 oz Self Raising Flour
2 level tbsp instant coffee granules
2 tbsp boiling water
8 oz icing sugar
4 oz butter

Preheat oil in a large saucepan. Mix flour and egg together in a mixing bowl, gradually add the beer and mix to a smooth batter. Drop the onion rings into the batter and then hot oil. Remove when golden and crispy. Add the cumin to the batter and stir well. Drop the chicken pieces into the batter then the hot oil for 2-3 mins. Mix the dipping sauce ingredients together well and serve in a small bowl on the side of the onion rings and chicken goujons.

Gas Mk 4 350F. Put the lamb, breadcrumbs, salt and egg into a bowl. Mix well with the hand. On a damp sheet of greaseproof paper 12" x 8" spread the mince mixture, Mix the cheese with the ketchup and yogurt and spread over the mince leaving about 1" round the sides. Using the greaseproof to help, roll up the mince and place in a lightly greased roasting tin and bake for 1 hour.

 

Mix together first 4 ingredients and add 1 tbsp coffee mixed with 1 tbsp boiling water. Pour into 2 x 8" sandwich tins and bake at gas mk 5 for 25 – 30 minutes. Meanwhile make the buttercream using the remaining ingredients and mix with the remaining coffee and boiling water. When the cakes are cool cut each in half diagonally and sandwich together with the buttercream.
Recipes by Grace Gray of Fife ©Scotland4me.net2007