| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables, Meats | Emp, Ready stead | 2 | Servings | |
INGREDIENTS
| 125 | g | Digestive biscuits |
| 400 | Milk | |
| 4 | Eggs, separated | |
| 175 | g | Caster sugar, plus 1 tsp |
| 2 | t | Lemon juice |
| 1 | T | Red wine vinegar |
| 1 | T | Tomato ketchup |
| 1 | Chopped clove garlic | |
| 1 | ds | Beer |
| 1 | Worcestershire sauce | |
| 1 | T | Vegetable oil, plus extra |
| for deep | ||
| frying | ||
| 4 | Chicken thighs, boned | |
| 1 | T | Red wine |
| 2 | Leeks | |
| 2 | Potatoes | |
| 2 | T | Olive oil |
| 15 | g | Butter |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Preheat oven to 220c/425f/Gas 7 and preheat the grill. 1 Crush the biscuits and use to cover the base of an oval gratin dish. Heat the milk in a pan until it is almost boiling. 2 Whisk together 4 egg yolks and 55g/2oz caster sugar then gradually add the milk. Pour the custard over the biscuits, place the dish on a baking sheet and bake in the oven for about 10 minutes. 3 Whisk two egg whites in a bowl until stiff then gradually add 115g/4oz caster sugar and lemon juice, whisking until the meringue is thick and shiny. 4 Spoon the meringue into a piping bag, pipe thickly over the surface of the custard then place under the grill until golden brown. 5 For the Sweet and Sour Sauce: Heat the red wine vinegar in a small pan with tomato ketchup, garlic, dash of beer, 1 tsp caster sugar and a drop of Worcestershire sauce and simmer until reduced and thickened. 6 Heat 1 tbsp vegetable oil in a frying pan, add the chicken and cook for about 10-12 minutes, or until cooked through, turning occasionally. Spoon in the sweet and sour sauce and 1 tbsp red wine and stir to coat. 7 Fill a deep pan one third full with vegetable oil and heat. Cut one leek in half lengthways then in half again and cut into thin julienne strips. 8 Deep fry the leek julienne until golden and drain on kitchen paper. Serve the sweet and sour chicken with deep fried leeks. 9 Pierce the potatoes with a fork and cook in the microwave for about 8-10 minutes on High power (800W) or until tender. 10 Cut the cooked potatoes in half and score the flesh with a knife. Drizzle over a little olive oil and season. Heat a griddle pan, add the potatoes, cut side down and cook until golden brown. 11 Heat butter and 1/2 tbsp olive oil in a wok. Finely slice remaining leek, add to the wok and cook slowly until tender. Serve potato with braised leeks. Converted by MC_Buster. Per serving: 1046 Calories (kcal); 71g Total Fat; (61% calories from fat); 54g Protein; 46g Carbohydrate; 576mg Cholesterol; 447mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 6 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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