Thursday, 15 October 2009

Paper Chef #45 Entry:

Pauline's Marinated Green Tea Chicken Leg with Carrot-Lentil Stew and Sweet Potato Gratin.

The recipe is as follows:

Carrot and Lentil stew (serves 2)
3 carrots
2 ounces of french lentils
1 cup of chicken stock
1/2 cup of water with thickener or 2 tbs of flour
1 tbs of ginger syrup
1/2 tbs of paprika powder
1/2 tbs of cinnamon
pinch of salt
fresh ground pepper or cayenne pepper to taste

Soak lentils overnight in a bowl with water.
Boil lentils for 15 minutes in hot water, drain and set aside.
Wash carrots, peel them and cut them into slices.
Heat a wok pan and add ginger syrup, carrots and lentils.
Add spices and mix well.
Add 1 cup of chicken stock.
Allow to boil for 5 minutes.
Add thickener or flour to the wok and stir well.
Turn down the fire and keep hot until serving.

Green Tea Marinated Chicken
Marinade for 1 chicken leg:
1 cup of green tea
2 tbs of honey
juice of half a lemon
salt & black pepper

Put the chicken and the marinade in the refrigerator for at least 3 hours, then cook in the oven for 30 minutes at 200 degrees.

Sweet Potato Gratin
500 g sweet potatoes
1 egg
1 clove of garlic
25 ml milk
50 ml cream
ground black pepper

Slice the sweet potatoes (peeling beforehand optional)and quickly boil them in a pan with hot water.
Mix the egg, garlic, cream and spices into a bowl and add milk while stirring.
Mix the sweet potatoes through the mixture and distribute the slices into a buttered oven dish.
Place the dish in the centre of the oven and cook for 20 minutes until set.


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