It’s been a bit of cooking and baking bedlam here of late which has witnessed the following meals:
- chicken paprika birds
- buttery ginger cake with apple compote
- luxury fish pie
3) using a kitchen pot; 4) so you’ve got a pretty sad looking piece of meat afterwords
5 & 6) the chicken breasts are stuffed with a mixture of mushrooms, butter, onion and the herbs
7) you stuff this into the birds, tie them with twine, and then prepare a sauce of wine, broth, paprika, tomatoes and a dab of sour cream
8) serve it up with something green and a pasta of your choice (we used rice fettuccine)
9) for the cake, line a greased spring form pan with some parchment; 10) mix together flour, ginger, baking power, baking soda and a touch of salt and set aside as your dry ingredients
11) for your wet, prepare some softened butter, sugar, an egg and vanilla; 12) cream the butter and brown sugar together
13) add the egg and mix; 14) add in sour cream and mix and then blend in the dry ingredients
15) bake in oven for 40 minutes or so and let cool; 16) meanwhile make a glaze with brown sugar and cinnamon and a couple tbsp of warm water to mix
17) brush the glaze on the cake; 18) finally pull together your compote by slowly cooking 4 crunchy apples, cinnamon, lemon juice and brown sugar
19) the final product … freaking fabulous though I’d dice the apples smaller next time
20) as G can attest to Brent gets fierce when watching NFL football on Sunday afternoons!
After the break, it was on to a luxury fish pie.
21) you’ll need a ton of parsley to make a parsley sauce; 22) a nice piece of organic salmon
23) a hand full of giant Indian freshwater shrimps; 24) saute the parsley with butter and some flour
25) place salmon and shrimp in a well buttered oven-proof casserole; 26) set some milk to warm
27) add the milk, and a dribble of cream, into the parsley mixture to form a thickened sauce; 28) season the salmon and shrimp with white pepper, salt and lemon juice
30) now the odd part, lay hard boiled eggs on this (sounds strange but go for it); 31) pipe mashed potatoes on top
32) add a little nutmeg and parsley and you’re ready for the oven; 33) bake at 400° for 20 minutes or so till bubbly and brown
looks good! i especially like the chicken; it looks really good. i’ve never heard of fish pie before… seems intriguing.
I never tried the fish pie. I have to get someone else, my sister, to make it so I can taste it. Looks good!
You guys and Christao can host a home-cooking network here in Xanga!