Issue link: https://maltatoday.uberflip.com/i/810144
maltatoday, WEDNESDAY, 12 APRIL 2017 14 Food Spicing up your leftovers Having leftovers for dinner may seem like a boring idea, however with a little bit of creativity you can breathe life into those leftovers and make an interesting meal that will make you look forward to suppertime. The Preca sisters made some great recipes on Gourmet Today TV last week using leftover roast chicken and leftover chocolate fudge. A curried chicken pot pie is so far from the roast chicken you enjoyed last night and to jazz up that chocolate fudge try coating in a Coca-cola batter, deep-frying it and serving in a warm chocolate sauce. Don't miss Gourmet Today TV, every Saturday at 16:05. Curried chicken pot pie Chocolate fudge Coca-Cola tempura COMING UP THIS WEEK This week we bid farewell to the Preca sisters for this season. In their last episode they make an Asian-style chicken leg cooked in Coca-cola and a deconstructed cheesecake served in a wine glass and topped with nuts, candied fruit of homemade chocolates. Don't miss Gourmet Today TV, this Saturday at 16:05. Ingedients • 100g celery stalks, chopped • 3 carrots, peeled • 1 onion, chopped • 25g bacon, diced • 1 tsp curry powder • 4 tbsp butter • ¼ cup plain flour • ½ roast chicken, cut into chunks • 200ml chicken stock • ¼ cup white wine, optional • ½ cup frozen peas • 1 cup heavy cream • Handful basil • 2 bay leaves • 1 tsp salt, or more as needed • 500g puff pastry • 1 egg, beaten Method • Gently fry the onion in olive oil until soft and translucent. • Add the roast chicken chunks, bacon and bay leaf and fry for 5 mins until golden brown. • Add the white wine and let it reduce. • Add the mushrooms, basil, peas and then fry on a high heat for another 3 mins until the mushrooms are tender. • Add the curry and the flour and cook, stirring, for 1 min. • With the pan off the heat, gradually whisk in the stock • Bring to the boil, then simmer for 30 mins and add cream at the last minute. • Spoon the filling into a large pie dish or individual dishes with a lip and leave to cool. • Heat oven to 220°C. • On a floured surface, roll the pastry to the thickness of two £1 coins. • Cover the top of the pies with a layer of pastry bringing up the overhang to create a thick edge. • Brush over the pastry with beaten egg. • Sprinkle sesame seeds over the top and bake in the over for 45 mins until the pastry is hot and bubbling and the pastry is golden. • Serve immediately with spring greens. This recipe first appeared on Gourmet Today TV, aired on TVM on 8 April, 2017. Ingedients • 150g self raising flour • 180ml Coca-Cola, cold • 100g squared chocolate fudge • Vegetable oil, for deep-frying • Chocolate sauce, to serve • Ice cream, to serve Method 1. In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 180°C, or until a small piece of batter starts to bubble vigorously when placed inside. 2. In large mixing bowl, whisk together the self-raising flour. 3. Gradually and gently whisk in the cold Cola-Cola mixing just until dry ingredients are moistened. (Batter will be very lumpy.) 4. Working in batches, using tongs or chopsticks dip the chocolate fudge into batter and fry, turning occasionally, until golden. 5. Transfer to paper towels to drain. Return oil to 180°C between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch. 6. Serve tempura immediately with chocolate dipping sauce and ice cream. This recipe first appeared on Gourmet Today TV, aired on TVM on 8 April, 2017.