Recipe - Sally Mortons Matzo-Ball Soup

FOR THE CHICKEN DISH
1 Potato
1 bn Spring onions; trimmed
250 ml Double cream
2 16 g portions full fat soft
cheese with
; garlic
500 g Puff pastry
1 Egg; plus 1 egg yolk
3 Chicken thighs; skinned and
boned
1 tablespoon Olive oil
1 tablespoon Chopped; mixed fresh
; coriander and
; tarragon
1 Head broccoli; cut into
small
; florets
200 ml White wine
1 Lemon; juice of
2 teaspoon Butter
2 teaspoon Plain flour
Salt and pepper

FOR THE PUDDING
55 g Butter
115 g Soft brown sugar
2 Eggs; beaten
115 g Self raising flour
1 tablespoon Milk; (1 to 2)
2 tablespoon Golden syrup
3 tablespoon Maple syrup

Preheat the oven to 220c/425f/Gas 7. Grease a shallow gratin dish, baking
sheet and 1.2litre/2 pint glass bowl.

1 To make the Chicken Dish: Slice the potato very thinly using a mandolin,
then layer the potato slices in the gratin dish. Finely slice about 2cms of
the green part of the spring onions and scatter across the top of the
potatoes.

2 Place 200ml/7fl ounce double cream and cheese in a pan and heat, stirring to
melt the cheese. Bring to the boil then pour over the potato slices.

3 Season, then place the dish in the oven for about 1520 minutes, or until
the potatoes are tender and golden.

4 Roll out the pastry to about 5mm thick then cut out a 25cm square. Fold
the pastry in half diagonally then make a cut 2.5cm from the cut edge,
running from both corners of the folded edge to 2.5cm in from the other
corner.

5 Open out the pastry then pick up one of the cut edges and fold it over
backwards onto the opposite corner, lining up the edges. Repeat for the
other side.

6 Place the pastry on a baking sheet. Beat one egg and brush over the
pastry to glaze then prick the base of the pastry. Bake for about 10
minutes, or until golden brown.

7 To make the Fricassee: Cut the chicken into fairly large pieces. Chop the
remaining spring onions into large pieces. Heat the olive oil in a saute
pan. Add the chicken and brown, then add the chopped coriander and
tarragon, chopped spring onions and broccoli florets.

8 Saute for 34 minutes, then add the wine and lemon juice. Reduce the heat
and cook for a further 1015 minutes, or until the chicken is cooked.

9 Mix together the butter and flour, then stir into the juices in the
chicken pan to thicken. Beat together the egg yolk and 50ml/2fl ounce double
cream, then add 2 tbsp of sauce from the chicken. Mix well, then pour the
egg mixture into the fricassee and stir in carefully to thicken further,
then season.

10 Place the pastry on a serving plate, spoon the chicken fricassee into
the centre and serve with layered potatoes.

11 To make the Pudding: Place the butter and soft brown sugar in a bowl and
beat together until light and fluffy. Gradually add the beaten eggs to the
butter and sugar mixture, beating all the time.

12 Mix in the flour and add a little of the milk if the mixture is stiff.
Place 2 tbsp golden syrup into the bottom of the greased glass bowl.

13 Pour the pudding mixture into the bowl and cook in the microwave on high
power (800w) for 45 minutes, or until well risen and cooked through. To
serve, invert the pudding onto a plate and drizzle over maple syrup.

This recipe contains raw or lightly cooked eggs. Because of the slight risk
of salmonella poisoning, these should be avoided by the sick, the elderly,
the very young and pregnant women.

Converted by MC_Buster.
continued in part 2