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Jekk Joghgobkom 07-03-2020

CORONATION CHICKEN PIE

Serves 8

Ingredients

500g shortcrust pastry

1 x 2kg chicken

1 carrot, peeled and sliced

1 large celery stick, sliced

4 garlic cloves

7.5cm fresh ginger, peeled

2 bay leaves

65g butter

2 leeks, sliced

1 medium onion finely chopped

60g cashew nuts, chopped

10 cardamom pods, seeds only

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

¼ tsp cayenne pepper

65g plain flour

200ml coconut cream or milk

150g dried apricots, sliced

2 tbsp mango chutney

1 tbsp lemon juice

30g fresh coriander, chopped

1 medium egg yolk for glazing

 

Method

-          Place the chicken in a large pan with the carrot, celery, 2 sliced garlic cloves and 5cm sliced ginger, the bay leaves, ½ tsp salt and 2.5 litres water; bring to the boil then reduce the heat, cover and simmer for 45 minutes; leave the chicken to cool in the liquid; strain the stock, discarding the vegetables, return to the pan, skimming off any fat and boil rapidly until reduced to 750ml; set aside in a jug

-          Melt half the butter in the same pan, add the leeks, cover and cook gently for 4 minutes until just tender; spoon onto a plate

-          Cook the onion gently in the rest of the butter for 7-8 minutes until soft but not browned; crush in the remaining garlic and grate in the rest of the ginger and cook for 1 minute more; add the cashew nuts and cardamom seeds and the spices and fry for a further 2 minutes

-          Stir in the flour and cook for a few seconds, then remove the pan from the heat and gradually stir in the reduced chicken stock and the coconut cream; return to the heat and bring to the boil, stirring; add the dried apricots and simmer for 5 minutes

-          Remove the skin and bones from the chicken and tear the meat into small chunky pieces; stir into the sauce with the cooked leeks, mango chutney, lemon juice, coriander and seasoning to taste; cool completely

-          Beat the egg yolk with a pinch of salt; spoon the filling into a pie dish

-          Roll out the pastry until it is 2.5cm larger than the top of the pie dish; cut off a thin strip from around the edge, brush it with a little egg yolk and press it onto the rim of the dish; brush with more egg, cut a small cross in the centre of the pastry and lay it over the dish; press the edges together to seal, trim off the over-hanging pastry, then crimp the edges to finish; chill for at least 20 minutes before baking

-          Preheat the oven to 200C/Gas6; brush the top of the pie with the remaining egg yolk and bake for 45-60 minutes until the pastry is crisp and golden and the filling is bubbling hot

 

TORTA TAT-TIGIEG

Ghal 8 persuni

500g ghagina tat-torti

Tigiega ta’ madwar 2kg

Karrotta, imqaxxra u imfella

Zokk ohxon ta’ karfusa, imqatta’

4 sinniet tewm

Bicca ginger ta’ 7.5cm, imqaxxra

2 werqiet randa

65g butir

2 kurratiet, imfella
basla ta daqs medju mqatgha rqiq

60g cashew nuts, imqattaghjn

Zerriegha ta’ 10 mizwed tal-kardamum

Kuccarina trab tat-turmeric

Kuccarina trab tal-kemmun

Kuccarina trab tal-kosbor

¼ ta’ kuccarina bzar cayenne

65g dqiq plain

200ml halib jew krema tal-coconut

150g berquq niexef, imfellel

2 imgharef mango chutney

Mgharfa meraq tal-lumi

30g kosbor frisk, imqatta’

Isfar ta’ bajda ghall-glaze

 

-          Poggi t-tigiega f’ borma kbira flimkien mal-karrotta, iz-zokk tal-karfusa, 2 sinniet tewm, bicca ginger ta’ 5cm, il-weraq tar-rand, ½ kuccarina melh u 2.5litri ilma; sahhan sakemm jaghli mbaghad naqqas in-nar, ghatti u tektek ghal 45 minuta; halli t-tigiega tibred fil-likwidu mbaghad saffi l-istokk fil-borma, nehhi xi xaham li jista’ jkun hemm fil-wicc u ghalli malajr sakemm jinxtorob ghal 750ml; erfa’ f’ buqar f’ genb

-          Dewweb nofs il-butir fl-istess borma u zid il-kurrat; ghatti u sajjar fuq nar baxx ghal 4 minuti sakemm il-kurrat jirtab; erfa’ fuq platt

-          Sajjar il-basla bil-mod fil-kumplament tal-butir ghal 7-8 minuti sakemm tirtab imma ma tismarx

-          Ithan il-kumplament tat-tewm u hokk il-kumplament tal-ginger u zid mal-basla; kompli sajjar ghal minuta; zid il-cashew nuts u z-zerriegha tal-kardamum u l-ispices u ghaqli ghal 2 minuti ohra

-          Zid id-dqiq u sajjar ghal ftit sekondi imbaghad nehhi l-borma minn fuq in-nar u zid l-istokk u l-krema tal-coconut bil-mod; hawwad u erga’ sahhan sakemm taghli; zid il-berquq niexef u tektek ghal 5 minuti

-          Qaxxar il-gilda tat-tigiega u nehhilha l-ghadam; qatta’ l-laham b’ bicciet imdaqqsa u zidhom mat-tahlita flimkien mal-kurrat, mango chutney, meraq tal-lumi u kosbor; zid il-bzar u l-melh u halli t-tahlita tiksah sew

-          Habbat l-isfar tal-bajd ma’ ponta melh; poggi l-mili f’ dixx tat-torti

-          Iftah l-ghagina sakemm tigi 2.5cm ikbar mit-turtiera; aqta’ strixxa rqiqa minn madwar ix-xifer tal-ghagina u idlek bi ftit isfar tal-bajd u aghfas fuq ix-xifer tad-dixx; idlek b’iktar bajd; aqta’ salib f’ nofs l-ghagina u poggiha fuq it-tahlita; aghfas il-gnub flimkien biex taghlaq u aqta’ l-ghagina zejda li jkollok mat-tarf; b’ furketta aghfas l-ghagina mad-dawra kollha tat-torta

-          Kessah ghal madwar 20 minuta qabel ma tahmi

-          Sahhan il-forn ghal 200C/Gas6; idlek il-wicc tat-torta bl-isfar tal-bajda li jkun fadal; ahmi ghal 45-60 minuta sakemm l-ghagina titbaskat u tiehu kulur dehbi u l-mili jkun ibabaq

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