CHICKEN CASSEROLE

Ingredient:

Boneless chicken ½ kg, sliced
Onions 2 tbsp, chopped
Garlic paste 1 tsp
Capsicum 1, sliced
Oregano leaves 1 tsp
Black pepper 1 tsp, leveled
Chili powder 1 tsp
Mustard powder 1 tsp
Flour 2 tbsp, heaped
Ketchup ½ cup
White sauce 2-½ cups
Worcester sauce 2 tbsp
Pasta 1-½ cup, boiled
Egg head boiled 2
Oil ¼ cup
Water 2 cups

For topping:

Grated cheddar cheese 1 cup
Egg 2 beaten
Fresh bread crumbs 1 cup

White sauce:

Salt ½ tsp
Pepper ½ tsp
Mustard powder ½ tsp
Butter 2 tbsp
Stock cube ½
Flour 3 tbsp, heaped
Milk 1-½ cup
Water 1 cup

Method for white sauce:

1. Heat butter, add flour & seasoning, sauté for 1 minutes, remove from fire.
2. Add milk, water & chicken powder & cook till thick.

Method for casserole:

1. Heat oil, fry onion transparent.
2. Add garlic paste, add chicken & sauté for 5 minutes.
3. Than add flour, ketchup, seasonings & water, cook for 10 minutes till thick.
4. Remove mixture in a oven proof dish, add on it boiled pasta, boiled sliced egg, capsicum sliced, oregano leaves.
5. Spread with white sauce, then grated cheese, beaten egg, bread crumbs, dot with butter.
6. Bake on no 4 or 180c for ½ am hour. Serve with dinner rolls.

MEXICAN CHICKEN WITH FRIED RICE

 

 Ingredients:
Chicken 1 of 1 ½ kg karhai cut
Onion 1 cut into rings
Capsicum 1 cut into rings
Garlic paste 2 tsp
Paprika 1 tsp
Salt 1 tsp
Oil ¼ cup
Oregano leaves ½ tsp
Ketchup 3 tbsp
White sauce 1 cup
Water 1 cup

Method:
1. Heat oil in a pan and fry the garlic paste, for 2 minutes. Add chicken pieces and fry for 5 minutes or until the color changes.
2. Than add salt, paprika & water, cook the chicken for 15 minutes.
3. Add oregano, white sauce and ketchup. Mix well.
4. Lastly add in onion & Capsicum rings .Cover and simmer for a few minutes.
5. Serve with fried rice.


FRIED RICE

Ingredients:
Rice boiled 2 cups
Carrot 3 tbsp (Chopped in cubes)
Spring Onion 3 tbsp (chopped)
Garlic 1 tsp (chopped)
White pepper ¼ tsp
Soya sauce 1tbsp
Salt ½ tsp
Oil ¼ cup


Method:
Heat oil in a pan and fry the chopped garlic. Add the boiled rice with the seasonings and mix well.
Fold in the vegetables and mix well.





WHITE SAUCE

Ingredients:

Mustard ½ tsp
Pepper ½ tsp
Salt ½ tsp
Butter 2 tbsp
Flour 3 tbsp
Milk ¾ cup
Water ½ cup

Method:
1. Heat butter in a pan and blend 3tbsps of flour into the melted butter
2. Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
3. Add seasoning, mustard, milk & water stirring continuously Cook until the sauce thickens.

To serve:
Serve the Mexican chicken on a platter, with white sauce and a rice mould on the side Garnish with salad leaves, tomato wedges.