SPONGE, ALMOND AND FIG PUDDING
Ingredients
Vanilla sponge cake 1 (8 inch round)
Almonds, roughly chopped 8-10
Fresh figs as required
Orange, segmented, peeled and seeded 1
Canned peaches, chopped cup
Canned cherries, chopped cup
Raisins (kishmish) cup
Eggs 4
Sugar 4 tablespoons
Vanilla essence 1 teaspoon
Cream 1 cup
Milk cup
Method
1. Cut the sponge into four slices horizontally.
2. Place one slice in the baking dish. Over it place a layer of orange segments. Place another sponge slice over it. Place peaches over this slice and spread some cherries too.
3. Place another sponge slice over and spread raisins and almonds.
4. Place the last slice of sponge over this.
5. Break eggs into a bowl. Add sugar and whisk well. Add vanilla essence, cream, milk and mix well.
6. Pour most of this mixture over the cake slices in the baking dish. Make a few slashes in the cake layers so that the custard mixture seeps through.
7. Halve the figs and cut three slices of each half. Place the figs around the edge of the dish and press lightly. Pour the remaining custard mixture over.
8. Place the baking dish in the microwave oven and cook on LOW (50% - 60%) for around ten minutes.
9. Once the custard begins to set cook for another two to three minutes.
10. Serve hot or cold.
SLOW ROAST CHICKEN
Ingredients
Whole chicken, cleaned well 1 large (1.2 kg)
Black peppercorns 10
Sea salt to taste
Garlic, finely chopped 15 cloves
Fresh rosemary, chopped 1 tablespoon
Kashmiri red chilli powder 1 teaspoon
Oil 4 tablespoons
Carrot, roughly chopped 1 large
Onions, roughly chopped 2 medium
Celery, roughly chopped 3 stalks
Leeks, roughly chopped 3
Bay leaves 5
Orange juice 1 cup
Method
1. Preheat oven to 150C.
2. Take black peppercorns, sea salt, garlic, rosemary and Kashmiri red chilli powder in a mortar and pound with a pestle.
3. Clean the chicken well. Starting from the neck cavity, loosen skin from breast and drumsticks by inserting fingers gently between skin and flesh.
4. Rub the prepared spice mixture under loosened skin over breast and drumsticks and put the remaining mixture into the cavity. Tuck in the legs and set aside for fifteen minutes.
5. Heat two tablespoons of oil in a pan. Place the chicken in it and sear the chicken on both sides on high heat.
6. Put carrot, onions, celery and leeks in the baking tray. Add bay leaves and salt and drizzle the remaining oil. Pour one cup of orange juice.
7. Place the chicken over the vegetables in the tray. Cover with aluminium foil and place the tray in the preheated oven. Roast at 150C for two and a half hours.
8. Remove the foil and transfer the chicken into a serving dish. Pour the vegetables and pan gravy all around it and serve.
ULTIMATE POTATO PUREE
Ingredients
Potatoes, 1 inch cubes 4 large
Salt to taste
Butter 4 tablespoons
Cream cup
Method
1. Boil potato pieces with one cup water and salt in a pan. Cover and cook till the potatoes are completely cooked and all the water has been absorbed.
2. Mash them with the back of a spoon while still hot and then pass through a soup strainer to further mash them till smooth.
3. Add softened butter, cream and a little salt and mix till well blended.
4. Serve.
Chef's tip: You can add chopped chives if you wish.
Kumkum Bhagya
Anupamaa
