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Quiche a la Lorraine

Roast Chicken

Mint Sauce

Pommes de terre Parisienne

Quiche a la Lorraine

Prep time:           90minutes

Short crust-

Refined flour                          120gms

Butter                                     60gms

Chilled water                          15-20ml

Filling-

Egg                                          1nos

Cream                                     125ml

Bacon                                      50gms

Ham                                        50gms

Cheese                                    50gms

Seasoning                               to taste

Method:

Line a plain or fluted flan case with ordinary short crust paste. Cover the base with thin rashers of bacon and ham which has been slightly sauté in little oil.

Cover with thin slice/dice of cheese. Fill the flan with a mixture of egg, cream and seasoning. Bake in a moderate oven for about 30-35 minutes and into triangles whilst just warm.

Tips:

Ø Fill the flan mixture till the top.

Roast Chicken

Prep time:           2Hours

Chicken                                   1no

Mire poix                                250gms

MARINATION-

Oil                                           30ml

Worcestershire sauce            20ml

Seasoning                               to taste

Herbs                                      1/2gm

Mustard powder          1/4tspn

Method:

Marinate in the marinade overnight. Prepare chicken for roasting. Place the chicken over a bed of mirepoix vegetables. Roast in the oven for 75minutes, basting frequently. Disjoint, place on a plate or a platter and serve with accompanying vegetables and a sauce.

Tips:

Ø For better results use olive oil and add white wine in the marination.

Ø Advisable to use chicken with skin.

Mint Sauce

Prep time:           20minutes

Mint leaves                            25gms

Brown/castor sugar               10gms

Vinegar                                   20ml

Seasoning                               to taste

Water                                     15ml

Method:

Chop mint leaves after washing. Place in a basin and mix in sugar, vinegar and water. Mix all the ingredients. Serve with hot or cold roast lamb.

Tips:

Ø Use brown sugar and malt vinegar.

Pommes de terre Parisienne

Prep time:           25minutes

Potatoes (large)                     500gms

Seasoning                               to taste

Parsley                                    2sprigs

Meat glaze                             20ml

Oil                                           to fry

Method:

Peel, wash and scoop out potatoes the size of a large ball. Boil them in salted water. Drain. Deep fry. Roll them in melted pale meat glaze and sprinkled with chopped parsley.

Tips:

Ø Can be prepared without meat glaze.