Pavlova

Ingredients
4 egg whites
1 cup sugar
1 tsp lemon or white vinegar
2 tsp cornflour

Method
1. using electric beater, beat egg white till soft peaks form
2. add sugar lemon and corn flour and beat till stiff and glossy
3. line baking tray with paper
4. pile onto paper and shape into a circle, leaving center slightly hollowed
5. bake at 130 degrees for 1 1/2 hours or until crisp on the outside
6. turn off oven and leave to cool with oven door ajar
7. decorate with whip cream and fresh fruit

kaya

1 cup Coconut milk
1 cup Eggs(about 3-4 medium to large size eggs)
1 cup sugar(already reduced from 2 cups)
10-15 pieces of pandan leaves, washed and wiped dry.

Using an electric beater, beat the eggs at medium speed slightly. Just enough the break the yolks.
Add all the sugar and beat at full speed. Mix thoroughly. Stop the beating,
add the coconut milk and beat full speed to mix thoroughly.
When the sugar has finally dissolved.
Pour to a clean steel pot and cook it over a slow fire with CONSTANT STIRRING! Whatever it is there is no shortcut. If you have to stand there stirring for an hour, you have to. Do not use ceramic pots as they will hold the heat for too long and may give rise to burns.The kaya will change color from the eggy-white (from the eggs and coconut milk) to a redish-brown like gravy. This is due to the caramels forming from the sugar. It will also thicken. Keep stirring the bottom to prevent the bottom from burning. Burns spoil the kaya taste. If possible, lower the flame even more. Once when the eggy-white color is completely replaced by



the redish-brown color, stop and leave aside to cool. At this time, you



have to protect the kaya from naughty children coming in to lick it with a



spoon :)

grape chickeb

chicken
salt
pepper

potatoe boiled

line potato
garlic
rosemary
chicken
tyyme
grape

foil
oven
160
oven for 15

foil off
cook for 15

Peking Duck Pancake

Ingredients
1/2 cup plain flour
2 tablespoons cornflour
1/4 cup water
1/4 cup milk
2 eggs
2 tablespoons butter, melted
1 Peking duck (see note)
6 green onions, washed
1/2 cup hoisin sauce

Method
Combine flour, cornflour, water, milk, eggs and half the butter in a food processor. Process until batter is smooth. Pour into a jug. Cover and stand for 15 minutes.

Heat a non-stick frying pan over medium heat. Brush with remaining butter. Pour a tablespoonful of batter into frying pan. Spread to form a thin pancake, about 16cm in diameter. Cook for 2 minutes. Turn and cook for a further 1 minute. Transfer to a plate. Repeat with remaining batter.

Remove skin and meat from duck. Thinly slice both skin and meat. Cut onions into 10cm lengths.

Place some duck skin and meat, 2 pieces of onion and 1 teaspoon of hoisin sauce onto each pancake. Roll up. Serve.

Brioche Bread

Ingredients
125g (250g) plain flour pinch of salt
1/2 (1) tsp instant dried yeast
1/4 (1/2) cup milk
1 (1 tbsp) tsp sugar
2 (3) egg yolks, lightly beaten
40g (75g) melted butter

Method
1. Warm milk and add sugar. Stir tiill sugar dissolves
2. Cool milk mixture and add yeast. Leave in a warm dark place till foamy
3. Mx flour, salt in bowl
4. Add cooled milk mixture, melted butter, and egg yolk (leave 1 tsp for brushing)
5. Mix and kneed. Leave to rise for 1 hour
6. Knock back dough and shape. Leave to rise the 2nd ime for 1 hour
7. Bake at 180C for 30 minutes (15 minutes for individual brioches) or until well risen and golden.


Cool before using.

chicken briyani

Ingredients

For the spiced chicken
1 dessertspoon ready-made sweet chilli sauce or mango chutney
2 tsp ready-made curry powder
1 tsp ground cumin
3 garlic cloves, crushed to a paste with the edge of a knife
1 dessertspoon ginger syrup (from a jar of stem ginger)
1 tbsp plain yoghurt
8 chicken thighs, skin on, bone in, skin scored several times with a sharp knife

For the 'emergency biryani'
2 tbsp vegetable oil
½ onion, peeled, finely sliced
2 garlic cloves, crushed to a paste with the edge of a knife
100g/3½oz button mushrooms, sliced
1 tsp dried chilli flakes
1 tsp ground turmeric
500g/1lb 2oz basmati rice, rinsed thoroughly in cold water before cooking
100g/3½oz fresh peas
2 ripe tomatoes, chopped

Method

1. For the spiced chicken, in a large dish, mix together all of the spiced chicken ingredients, except the chicken thighs.

2. Add the chicken thighs and turn to coat them in the marinade, rubbing the marinade into the scored chicken skin using your hands.

3. Cover the dish and chill in the fridge until needed, or ideally overnight.

4. When the chicken has marinated, preheat the oven to 200C/400F/Gas 6.

5. Arrange the marinated chicken thighs on a baking tray, leaving a little space between each thigh. Spoon teaspoons of the remaining marinade over the chicken thighs.

6. Transfer the chicken thighs to the oven and cook for 12-15 minutes, or until crisp and beginning to blacken.

7. Reduce the oven temperature to 180C/350F/Gas 4 and continue to cook the chicken thighs for a further 15-20 minutes, or until the chicken is dark golden-brown and completely cooked through.

8. Meanwhile, for the 'emergency biryani', heat the oil in a large casserole that has a tight-fitting lid over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until softened and starting to colour.

9. Add the mushrooms and continue to fry for 2-3 minutes, or until softened.

10. Add the chilli flakes and ground turmeric and cook for a further minute, stirring well, until the spices are fragrant.

11. Add the rice and stir until well combined.

12. Add enough cold water to the pan to reach 1cm/½ in above the level of the rice.

13. Bring the water to the boil in the pan, then immediately cover the pan tightly with aluminium foil and cover with the lid. Continue to boil the rice for 4-5 minutes, then turn off the heat and leave the pan on the residual heat for a further 15 minutes (the steam in the pan will continue to cook the rice).

14. Carefully lift the foil covering and add the peas and chopped tomatoes. Return the foil covering and stand on the residual heat for a further five minutes, or until the rice is tender.

15. To serve, fluff the rice with a fork, then divide it equally among four serving plates. Place two quick-spiced chicken thighs alongside each serving. Serve with a lightly dressed green salad.

roast duck marinate

Ingredients
4 tbsp honey
4 tbsp five spice powder
2 tbsp dark soy sauce
2 tbsp brown sugar

Method
Mix all ingredients to form marinate for meat