CHICKEN BROTH
2 pts. Chicken
Stock
1.1/2 oz Long-grain Rice
2 Tblsps Diced Carrot
2 Tblsps Diced Celery
2 Tblsps Diced Onion
2 Tblsps. Diced Leek
1 Tblsp. Lemon Juice
4 oz Cooked Chicken pieces
2 tblsps. Olive Oil
300 gms. Parsnips, peeled and cut into wedges
6 Shallots, cut into wedges
500 gms Chicken Fillets
100 mls. White Wine
200 mls. Chicken Stock
1 lb Wholemeal
SR Flour
2 tsp. Baking Powder
½ tsp.Ground cinnamon,
½ tsp.Ground nutmeg
½ tsp Ground Allspice
4 oz Muscovado Sugar
4 floz. Olive Oil
2 beaten Eggs
12 oz Grated carrot
2 oz Walnuts
4 oz Raisins
1 oz Coconut
9 oz can Crushed pineapple in natural juice
Put the stock, rice
and vegetables in a large pan. Season with salt and pepper, cover and
bring to the boil. Simmer for 35 mins. Stir in the lemon juice and chicken.
Heat ½ of the oil in an ovenproof dish and add the parsnips and
shallots, cook for 5 minutes. Transfer to a plate. Heat the remaining
oil and cook the chicken till golden brown. Place all the ingredients
into the pan and bring to the boil. Cover and cook in the oven at Gas
Mk 4/180C for 25-30 minutes until the chicken is cooked.
Mix all the dry ingredients
in a large bowl. Add the remaining ingredients and mix well. Bake for
1 hour at Gas Mk4/180C in a 9” lined Spring tin. Leave in tin to
cool completely before removing .
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