Saturday, 16 February 2013

book 1 - corn fritters and chicken, camembert and plum parcels

Corn Fritters
For 2 servings:

1 egg
1 can creamed corn or whole kernel corn (or, even better, the corn kernels off 4 fresh corn cobs)
1 cup flour
1 teaspoon baking powder
1 teaspoon dried chilli flakes/powder
4 tablespoons oil (a high burning point oil, such as coconut oil is best)

In a bowl place the egg.  Then add the corn. Mix.
Add flour, baking powder and chilli powder and stir with a fork until the mixture is just dampened.  Do not overmix.
Drop teaspoons for the fritter batter into a pan of hot oil about 1 cm deep.
Turn the fritters as soon as they are brown on the bottom.  Keep warm on a plate lined with paper towels to soak up the extra oil.

Chicken, Camembert and Plum Parcels
Serves 4

500 grams chicken breast
4 tablespoons plum sauce
8 pieces of filo pastry
50 grams butter, melted
2 tablespoons sesame and poppy seeds

Preheat the oven to 180C.  Heat oil in a frying pan and brown chicken breasts for 2 minutes on each side.  Layer two sheets of filo together with melted butter.  Top with one chicken breast, quarter the camembert and quarter the plum sauce.  Wrap up, folding in the side to form a parcel.   Place on a lined baking tray, brush with melted butter and sprinkle with sesame and poppy seeds.  Bake for 25 minutes until golden.  Service with mixed salad.

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