Angelica Tartlets
Ingredients & Directions 2 oz Home-candied angelica 1 Shortcrust pastry * 1 1/2 oz Butter 1 1/2 tb Honey 1/2 c Curd cheese 1 Egg yolk; mixed with: 1 ts Milk 1 Egg white *Note: Shortcrust pastry made with 7-8 oz flour will be about right for this recipe. These tarts are irresistible when made with home-candied angelica, as dull as ditchwater when store-bought is used. Chop the angelica into small pieces, cover with warm water to rinse off some of the sugar and set aside for a few minutes. While the angelica soaks, line 18 x 2 1/2 inch tartlet tins with the shortcrust pastry and start preparing the filling. Dice and barely melt the butter in a small saucepan. Away from the heat, beat in the honey, then the curd cheese, then the egg yolk mixed with the milk. Stir in the well drained angelica. Whisk the egg white to snowy peaks and fold it in. Spoon the mixture into the pastry-lined tartlet tins and bake at 400 F (200 C) gas mark 6 for 30 minutes until puffed up and golden. Serve as soon as cooled from cooking. Yields 1 servings
Grilled Sweetbreads
Ingredients & Directions 1 3/4 lb Sweetbreads 1 ts Powdered mustard 4 tb Soy sauce 2 tb Pernod (optional) 2 tb Honey 1 pn Ground allspice Lemon wedges THE DAY BEFORE grilling, place sweetbreads in a pot of cold water, place over high heat on the stove and bring to a boil. Immediately drain the sweetbreads and rinse them in cold water. Trim any fat and membrane. Prepare the marinade. Combine mustard, soy sauce, Pernod, honey and allspice in a bowl or plastic bag and mix well. Place the sweetbreads in the marinade, cover and place in the refrigerator overnight. Light a grill or preheat a broiler. Place the sweetbr MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK Yields 4 servings
Thai-style Chicken Salad On Cumin Quick Bread
Ingredients & Directions CHICKEN SALAD 1/4 c Fresh lime juice 1 ts Salt 1/2 ts Chili powder 1/4 c Finely chopped fresh -coriander 1/4 c Finely chopped fresh mint -leaves A pinch of sugar 2 Poached whole skinless -boneless chicken breasts; -(about 1 1/4 pounds), -minces (about 3 cups) 1/3 c Finely chopped shallot 1/3 c Thinly sliced scallion 1/4 c Mayonnaise; or to taste 1 Loaf of Cumin Quick Bread GARNISH 1/2 c Mayonnaise; about Finely chopped fresh parsley -leaves Make chicken salad: In a large bowl whisk together the lime juice, the salt, the chili powder, the coriander, the mint, and the sugar, stir in the chicken, the shallot, and the scallion, and stir in the mayonnaise. (The chicken salad may be made 1 day in advance and kept overed and chilled.) Cut the bread into 1/3-inch-thick slices, spread each of half the slices with a scant 2 tablespoons of the chicken salad, and top the chicken salad with the remaining slices. Cut each sandwich in half. Spread a thin layer of the mayonnaise on one of the edges of each sandwich and dip it in the parsley. Makes about 34 sandwiches. Yields 1 Servings
Banana Guava Pie
Ingredients & Directions 1 1/2 c Sliced bananas 1 1/4 c Guava nectar 1/2 c Sugar 1 tb Lemon juice 1/4 ts Salt 3 tb Cornstarch 3 tb Cold water Baked pie shell Combine guava nectar, lemon juice, sugar and salt. Bring to boil over low heat. Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear. Cool. Combine with bananas and pour into baked pie shell. Serve with whipped cream. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Apricot Up-side Down Cake
Ingredients & Directions 12 Frozen apricot halves; -thawed 1/2 ts Lemon juice 1/2 ts Brown sugar replacement 1/4 ts Cinnamon 2 sl White bread crumbs 1 ts Baking powder 1 ds Salt 2 Eggs; separated 1/3 c Granulated sugar replacement 3 tb Hot water 1/2 ts Vanilla Preheat oven to 350 degrees. Combine apricots, lemon juice, brown sugar, and cinnamon. Spread on bottom of non-stick small baking dish. Combine crumbs, baking powder, and salt. Beat egg yolks. Gradually beat in sugar until yolks are thick and lemon colored. Beat in water, bread crumb mixture and extract. Beat egg whites with a pinch of salt until stiff, not dry. Fold into egg mixture. Spoon over apricots. Bake for 25 minutes or until cooked throughout. 2 servings. Yields 2 Servings
Chicken Pot Pie
Ingredients & Directions 1 md Chicken 3 md Potatoes; diced 1 md Onion 4 Stalks celery; diced 1 tb Salt 1/2 ts Pepper 1 tb Parsley 12 oz Noodles Cover chicken with cold water, bring water to a boil and drain. Recover with cold water and bring to a boil again, skim, add the onions, and celery and simmer until the chicken is tender. Remove the chicken and strain the broth. Add the potatoes, chicken meat and spices to the broth adn simmer over medium heat for 10 minutes. Bring to a boil, add the noodles and cook for 10 to 20 minutes or until the noodles are tender. Diced hard-cooked eggs can be added prior to serving Yields 10 Servings
Walnut Apple Bread
Ingredients & Directions 1 1/2 c All-purpose flour, sifted 1 1/2 c Wheat cereal flakes, crushed 2 ts Baking powder 1 c Walnuts, coarsely chopped 1/2 ts Baking soda 1/4 c Apple, chopped 1/2 ts Salt 1 ea Egg, slightly beaten 1 ts Cinnamon 1/4 c Brown sugar, firmly packed 1/4 ts Nutmeg 2 ts Vegetable oil 1/8 ts Allspice 1 1/2 c Buttermilk, lowfat Grease or spray 9x5x3 in. loaf pan. Preheat oven to 350F. Mix and sift flour, baking powder, baking soda, salt and spices into bowl. Stir in cereal, walnuts and apple. Combine egg, brown sugar, buttermilk and oil; add to dry mixture. Stir just enough to moisten dry ingredients. Do not beat. Spoon into pan. Bake at 350 F one hour or until toothpick inserted into center comes out clean. Makes 1 loaf. Yields 1 servings
