CHOCOLATE TART

CHOCOLATE TART

CHOCOLATE TART

Ingredients

Pastry:

100gm (4oz) flour

50gm (2 Oz) ground almonds

85 gm. (3 Oz) butter, diced

25gm (1oz) caster sugar

1 egg yolk

Filling:

2 egg whites

100gm (4 Oz) caster sugar

150gm dark chocolate, melted

142 ml cream

1 tbsp. vanilla essence

Method:

Knead flour, almonds and butter to a dough and add in the yolk, sugar and 1 tbsp. cold water. Form dough and wrap in cling and refrigerate for 1 hour. Roll out dough and line a 9” glass pie plate. Bake blind at 190° with butter paper and beans for 15 minutes, then remove the paper and beans and bake further for 7-10 minutes or until crisp and golden. Cool.

For the filling:

 Whisk the egg whites and sugar in a bowl over a pan of simmering water for 5 minutes until thick and glossy. Remove from heat and whisk for 2 more minutes. Fold in chocolate, cream and essence. Pour into pastry case and chill until set. (Can be served plain or with more cream and fruit)

source:Zarnak Sidhwa In Chocoholics On

DATE & CHOCOLATE PATIES

DATE & CHOCOLATE PATIES

DATE & CHOCOLATE PASTRIES

Ingredients

Puff pastry, as required

Chocolate spread, as required

Dates, 1/3 cup pitted and chopped

Milk chocolate, 1/3 cup cut in large chunks

Hazelnuts toasted and chopped ½ cup (or use almonds)

1 egg

Water 1 tbsp.

Method:

For the egg wash, beat the egg with water and set aside. Roll out puff pastry and cut into 4” squares. On each square put in the center, a tbsp. of choc spread, few dates, nuts and choc chunks. Fold over into a triangle. Brush edges with egg wash and crimp sides with a fork to seal well. (At this stage, the pasties may be frozen in a single layer). Prick top of the pasty with a fork, brush with egg wash. Transfer to a lightly greased tray and bake in a preheated oven for 12-15 minutes or till golden. Serve warm.

source:Zarnak Sidhwa In Chocoholics On

Almond CREAMY STUFFED DATES

Almond CREAMY STUFFED DATES

Almond CREAMY STUFFED DATES

Almond CREAMY STUFFED DATES

Ingredients

Dates, pitted     10 Oz

Cream       2 Oz

white or dark Chocolate    4 Oz

Whole blanched almonds    2 Oz

Method:

Boil cream. Remove from heat and add chocolate, stir till it melts. Let it cool and thicken. Put mixture in a piping bag and pipe in the cavity of the pitted date. Top with a whole blanched almond. Refrigerate and serve. 

FRIED CHICKEN

FRIED CHICKEN

FRIED CHICKEN

Ingredients :

8 chicken pieces
1 quart Water
3 tablespoons Salt (used for soaking)
BATTER FOR COATING:

½  cup     milk
2   egg      beaten
4tbsp      flour
1 tbsp      Corn flour
½ tsp       white pepper
1 tablespoon      salt (for recipe)
1 teaspoon         black pepper
1tbsp     Worcestershire sauce
1/2tsp       backing powder

METHOD:

Place chicken into large bowl of salted water and allow to soak for approximately 30 minutes.
Beat egg and mix with milk in a bowl. Add and mix 2 flours in a dish n all other ingredients in a separate bowl.Remove and dry chicken using paper towels.Place in flour mixture, place in milk/eggs mixture, and then back into flour mixture. Do this one piece at a time making sure that each piece is covered completely during each step.
If you are using a deep fryer, cook a few pieces at a time for about 15 to 20 minutes, turning occasionally. Similarly, if pan frying, cook covered, turning occasionally for about 25 – 30 minutes.
Make sure you check the middle of the largest chicken piece cooked to check for doneness. (No pink)
When done, allow chicken pieces drain on paper towels and enjoy with your family:)
Source: Qurat ul Ain

Fried Potato Pockets with Meat

M'Batten-Fried Potato Pockets with Meat 

Fried Potato Pockets with Meat

Ingredients

1 pound of ground lamb (or beef)
1 onion, grated
¼ cup of finely chopped cilantro
¼ cup of finely chopped parsley
6 scallions, chopped, only the white part
1 teaspoon of salt
1/3 teaspoon of red chile pepper
¼ teaspoon of cinnamon powder
1 teaspoon of paprika
½ teaspoon of turmeric powder
3 garlic cloves
1 egg
1 tablespoon of tomato paste
1 tablespoon of olive oil
Large white potatoes
Flour egg and vegetable oil for frying

Directions

 Preparing the Meat

1. Mix the egg, spices, garlic and tomato paste with ground meat.

2. Over medium heat, drizzle the olive oil in your pan.

3. Add the grated onion and cook for a few minutes.

4. After a few minute of cooking the inions, add the meat.

5. Cook the meat until done.

6. Once the meat is cooked, about 10 minutes, taste the meat and cook the spices accordingly.

7. Place the meat in a large bowl.

8. Add the cilantro, parsley and scallions to the cooked meat.

9. Let the mixture cool down.

Preparing the Potatoes

1. Peel the potatoes

2. Slice the potatoes – the goal is to get pieces that look like a potato sandwich to fill with the meat.

3. Slice about ¾ of the way through the potato then make the next slice all the way down the potato.

 Assembling and Frying the M’Batten

1. Take a potato sandwich and fill it with the meat then dip it in the egg and the flour.

last step is to fry the M’Batten

1. Heat the oil until it becomes very hot, then fry the M’Batten until they become golden brown.

2. Lace the fried M’Batten on paper towels to drain excess oil then sprinkle salt on top.

3. Serve immediately.