Manchester's mad for it meringue
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 125 | grams | Digestive biscuits |
| 400 | millilitres | Milk |
| 4 | Eggs; separated | |
| 175 | grams | Caster sugar; plus 1 tsp |
| 2 | teaspoons | Lemon juice |
| 1 | tablespoon | Red wine vinegar |
| 1 | tablespoon | Tomato ketchup |
| 1 | Chopped clove garlic | |
| 1 | dash | Beer |
| 1 | drop | Worcestershire sauce |
| 1 | tablespoon | Vegetable oil; plus extra for deep |
| ; frying | ||
| 4 | Chicken thighs; boned | |
| 1 | tablespoon | Red wine |
| 2 | Leeks | |
| 2 | mediums | Potatoes |
| 2 | tablespoons | Olive oil |
| 15 | grams | Butter |
| Salt and freshly ground black pepper | ||
Directions
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 ½ 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: 1½ Grain(Starch); 6 Lean Meat; 2 ½ Vegetable; 0 Fruit; 10 ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.