Leg/Shoulder Roast

Paste:

Ingredients:

3 tsp salt

1 tsp crushed pepper

4 tsp crushed garlic

10-12 red chillies (cut)

Method:

Make slits on the roast and put the paste in the slits.

Read more: Leg/Shoulder Roast

Eet-Sum-Mor

Ingredients:

½ pound butter

1 cup icing sugar

½ cup oil

1 cup maizena

+/- 3 cups flour

2 tsp vanilla essence

Method:

Beat butter well. Add sugar and beat again. Then add vanilla essence, oil and maizena. Sift flour few times and add 1 cup at a time.

Pat dough in wax wrap and cut in squares with the blunt side of the knife. Bake on 180 degrees.

Kajoor (date) Pastry

Ingredients:

Puff pastry

Pitted dates

Apricot jam

Pistachio/almonds (to decorate)

Method:

Form dates into 8 cm strips (like seekh). Roll pastry and cut into 8 cm squares. Place date strip on an angle across the square. Fold sides across and stick together with water. Place on a greased oven tray. Bake on 180 degrees until golden brown.

Remove from oven and place on a cooling rack. Brush with melted apricot jam. Sprinkle with sliced pistachios and sliced almonds. Crisp in oven on 100 degrees for 45 - 50 minutes.

All in 1 Pastry Pie

Ingredients:

Pastry

Chicken / Steak filling (of your choice)

Polony / Viennas

Chips

Cheese

Peppers (any colour)

Method:

Grease Pyrex. Place a sheet of pastry. Spread filling onto pastry, place polony / viennas and peppers. Top with fried chips and cheese. Cover with a sheet of pastry. Brush egg and sprinkle parsley. Cut before baking. Bake on 180 degrees until done.

Chicken Baskets

Ingredients:

½ kg fillet

1 tsp garlic

1 tsp salt

1 tsp zeal salt

3 ½ tsp green masala/green chillies

1 tsp lemon pepper

2 tbsp soya sauce

1 egg

Samoosa pur

Read more: Chicken Baskets