Chicken, Potato and Mayo Cutlets

Ingredients:
Chicken boneless 150 gm
Potatoes boiled 2
Green chilies chopped 2
Fresh bread crumbs 4 slices
Mustard paste 2 tsp
Mayonnaise 2 tbsp
Red chili powder ½ tsp
Vinegar 2 tbsp
Soya sauce 2 tbsp
Fresh coriander 2 tbsp
Corn flour (optional)
Oil to fry
Salt and Pepper to taste

Method:

Boil the chicken and cook it with red chili powder, soya sauce, mustard paste, salt and ½ cup water till the chicken is tender.

When the mixture is cool and adds chopped green chilies, fresh coriander, boiled potatoes and mayonnaise.

Make cutlets of the mixture. 

If the mixture is too soft add a little corn flour.

Make a paste with flour and water as required. 

Dip cutlets in paste and coat with fresh bread crumbs. 

Deep fry in hot oil till its color turn to golden brown.

Chicken On Fire

Ingredients:
Thinly sliced chicken breast fillets 2
Fish sauce 2 tbsp
Salt/pepper to taste
Ginger/garlic paste 1 1/2 tbsp
Oil 2 tbsp
1 egg
2 tbsp flour
Chili sauce 2 tbsp
Soya sauce 2 tbsp
Brown sugar 1 tbs
Crushed chili 1 tbsp
Lemon half squeezed
Chicken skewers

Method:
Marinade the chicken in all these given ingredients
Soak the skewers in water for at-least half an hour so That they don't burn while grilling.
Put the chicken in skewers.
Heat the skillet add a little oil and grill these chicken skewers.
Serve hot with sauce.

Gujarati Aloo

Creamy Stuffed Dates

Ing :
10 oz dates, pitted
2 oz cream
4 oz chocolate
2 oz almonds, whole blanched

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. 
Makes 48.

Creamy Stuffed Dates by Zarnak Sidhwa

Mocha Brownies

Ing for Mocha Brownies:
2 oz butter
4 oz chocolate, chopped
6 oz brown sugar
2 eggs
1 tbsp coffee, dissolved in 1 tbsp hot water
3 oz plain flour
½ tsp baking powder
2 oz chopped walnuts

Method :
Melt chocolate and butter and set aside to cool. 
Beat sugar and eggs and fold in the chocolate mixture and cooled coffee. 
Fold in sifted flour and baking powder and walnuts. 
Pour in a greased and lined 8” square tin and bake at 180° for 25 minutes. 
Cool in tin and then remove from tin, peel off paper and cut in squares and serve.
Makes 16.

Mocha Brownies by Zarnak Sidhwa

White Choc & Orange Collettes

Ing for White Choc & Orange Collettes:
100 gm (4oz) white chocolate

Filling :
150gm orange-flavoured chocolate
2 tbsp icing sugar
150 ml (5 fl oz) cream

Method : 
Melt the white chocolate and spoon into 20 paper cases or foil petit four cases and using a brush spread well into the sides of the cases. 
Place upside down on a tray lined with greaseproof paper, to let the excess drain off. When set, carefully peel the paper cases and refrigerate. 

To make the filling:
Melt the orange-flavoured chocolate, mix with icing sugar and cream. 
Beat till smooth. 
Chill till mixture is smooth enough to pipe. 
Using a star nozzle, pipe a little into each case. 
Sprinkle orange rind and refrigerate.

White Choc & Orange Collettes by Zarnak Sidhwa

Sachertorte

Ing for Sachertorte:
150gm (5 oz) dark chocolate, melted
150gm (5 oz) unsalted butter, softened
125gm (4 oz) caster sugar (+ 2 tbsp)
3 eggs, separated
150gm (5 oz) flour, sifted

To decorate:
225gm (8 oz) apricot jam
125gm (4 oz) dark chocolate
125gm (4oz) unsalted butter
25 gm (1 oz) milk or white chocolate, to write

Method :
Beat butter and 4 oz sugar and add in the yolks one at a time. 
Stir in melted chocolate and fold in the flour. 
Whisk whites separately till stiff and add in the 2 tbsp sugar. 
Fold in the chocolate mixture, spoon in a greased and lined 9”cake tin. 
Bake in a preheated oven at 180 for 30 minutes. 
Cool on a wire rack. 
Overturn and split the cake into two. 
Heat the jam and sieve it to remove any fruity bits. 
Brush onto the first half and cover with the other cake. 
Leave to set for 30 minutes at room temperature. 

For the Topping:
Melt dark chocolate and butter for the topping, stir till choc is melted and cool. 
Pour over cake and spread with a palette knife to cover sides too. 
Melt the white or milk chocolate and pipe the word “Sacher” in the middle of the cake. 
Set at room temperature.

Note:
Use unsalted white butter from a local dairy.
Lurpak is an imported expensive brand for unsalted white butter.

Sachertorte by Zarnak Sidhwa