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Les langues disponibles
CHICKEN POT PIE
1kg Chicken breast, cubed
1ea Green, red and yellow pepper, finely diced
50g Spring Onions
2tbsp Brown Onion powder
500ml water
1 x roll Puff Pastry
METHOD: In a deep pan, fry the onion and garlic. Add the chicken cubes and fry till
golden brown. Add peppers, celery and spring onion, cook for 1min. Add brown
onion, paprika, salt and pepper to taste. Add the chicken stock and water, stir and
allow thickening. Add chicken to oven proof dish. Roll out the puff pastry and cut to
size of dish. Brush with egg wash and place into the oven at 180'c for 20 min or until
pastry is golden brown.
CHILLI BOBOTIE
1tbsp Olive Oil
125g Onion, diced
500ml Milk
2tsp Chilli flakes
1tsp Pepper
2tsp Salt
100g Raisins
4ea Eggs
METHOD: Heat oil in a pan and add onion, fry until glossy. Add garlic and fry for 1
min, add mince and stir well. Add curry powder, chilli flakes, sugar, pepper,
turmeric, salt and vinegar. Fry until evenly coated. Add the chutney and raisins and
remove from heat. In a jug, add milk, eggs and parsley, mix well. Add mince into an
1tsp Garlic, crushed
1kg Beef Mince
1tsp Curry Powder, mild
2tbsp Sugar
½ tsp. Turmeric
50ml White vinegar
75ml Chutney
2tsp Parsley, finely chopped
12
150g Onion, diced
50g Celery
Salt and pepper to taste
1tbsp Paprika
1tsp Chicken stock
100ml egg white
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