Black Forest Ghetto, Chicken Ala Kiev And Garlic Potato Mash by Zarnak Sidhwa

Ingredients of Chicken Ala Kiev:

• 4 boneless chicken breasts
• 3 tbsp unsalted butter
• 4 tbsp chopped fresh fresh parsley
• 1 garlic clove, finely chopped
• 4 tbsp plain flour
• 2 tbsp grated Parmesan cheese
• 1 cup dried breadcrumbs
• 1 egg, beaten
• Oil  ( as required )
• Salt  ( to taste )
• Freshly ground pepper ( as required )

Method:

1. In a small bowl, blend the butter with the parsley, garlic, salt, and pepper.
2. Keep it out at room temperature and put into a piping bag.
3. Using a knife, cut a horizontal pocket into all chicken breasts.
4. Fill the pocket of the chicken with the butter mixture and fasten the opening with a toothpick.
5. Pour the breadcrumbs and parmesan cheese into a bowl and stir until well mixed.
6. Season the flour well with salt and pepper.
7. Take chicken and dust it with flour, then roll it in the egg and finally the bread crumbs.
8. Refrigerate the chicken.
9. Heat oil and place the chicken in the pan and cook for 5-6 minutes on each side until golden brown and cooked through thoroughly.
10. If the chicken is thick, crispen up the outside by fry ingredients for a few minutes and then place in the oven for 7-10 minutes at 20 degrees C.
    
11. Place the chicken on the kitchen paper to drain off any excess oil.
12. Serve with potato mash and glazed carrots.

Ingredients for Black Forest Ghetto:

• 4 eggs
• 4 oz caster sugar
• 3 oz Flour
• 1 tsp baking powder
• 1 oz cocoa, sifted
• 420 gm tin of black cherries
• 2 tbsp corn flour
• 1 tsp vanilla essence
• 600 ml cream
• 2 oz flaked almonds

Method:

1. Beat eggs, add sugar, fold in flour and baking powder and cocoa.
2. Pour mixture in a 9" spring form tin and bake at 180c degrees C for 30 minutes or till done.
3. Turn out of the pan and let cool on a wire rack.
4. Drain the cherries, reserve some of the liquid.
5. Put cherry juice and corn flour in a pan and let cook till thickened. Remove from heat and cool.
6. Add essence and cherries to the sauce.
7. Reserve a few cherries for the top.
8. Whip the cream till stiff and chill.
9. Cut the sponge into layers and sandwich with the whipped cream and cherry mixture.
10. Top the cake with cream and decorate with flaked almonds, grated chocolate and piped cream.
11. Top with the reserved cherries.

Ingredients for Garlic Potato Mash:

• 1/2 kg potatoes, quartered
• 2 ounces butter
• 5 ounces cheese, grated
• 2 cloves chopped garlic
• 1/2 teaspoons salt
• 1/2 teaspoons dried oregano

Method:

1. Bring a large pot of salted water to a boil.
2. Add potatoes and cook until tender, drain.
3. Stir in butter, cheese, garlic, salt and oregano.
4. Mash with a potato masher.

Ingredients for Glazed Carrots:

• Water as required
• 1/2 kg carrots
• Salt to taste
• 2 tbsp butter
• 2 tbsp brown sugar
• 1/4 tsp ground nutmeg
  

Method:

1. In a sauce pan, add carrots and just enough water to cover them with 1/4 tsp salt.
2. Bring to boil.
3. Cover, then cook carrots until they are tender-crisp; drain well.
4. Return the carrots to the sauce pan.
5. Mix in the butter, sugar, 1/4 tsp salt and the nutmeg.
6. Return the mixture to the heat and cook over low heat, stirring constantly, until the carrots are glazed.
7. Transfer glazed carrots to a bowl and serve.