Mince & Potato Bake

Mince & Potato Bake

A dish I have been cooking for years - easy to adapt to different tastes - kids and adults seem to love it.  An exciting variation on the traditional shepherd’s pie, and an  ideal winter warmer.

Ingredients :

5 med Potatoes

250 gms. Chicken Mince

3 med. Onions (peeled & chopped finely)

3 fresh Green Chillies (finely cut)

½ tsp. Turmeric pwd.

2 tbsps. fresh Garlic paste

1 tbsp. fresh Ginger paste

2 Tomatoes (blanched,peeled & sliced finely)

A dash of Vinegar (I used Sugarcane vinegar)

1 tsp. Red Chilli pwd.

1 tsp. Garam Masala pwd.

¼ tsp. each Cinnamon & Clove pwd.

1/3 tsp. fresh Nutmeg pwd.

1 cup blanched Mixed Vegetables ( Green Peas, Sweet Corn niblets, & Carrots)

1 Capsicum (deseed, discard membrane & chop finely)

1 tsp. dry mixed Italian herbs

A pinch of Sugar

4 tbsps. Vegetable Oil

1 cup Water

2 Eggs (lightly beaten)

2 tbsps. Milk

1 cup Processed Cheddar Cheese (grated)

3 tbsps. Bread Crumbs

1 tbsp. Butter

Salt & Pepper to taste

A handful of fresh Coriander Leaves (chopped)

Method :

Wash & pressure coboil potatoes in their jackets till soft. 

Peel off the skins from the potatoes & mash them well. Season with salt & pepper & keep aside for further use.

Add capsicum to the mixed vegetables & mix with a little salt, a sprinkle of pepper, Italian herbs & keep aside.

Combine beaten eggs & milk in a bowl. Set aside for further use.

Preparation of Chicken Mince :

Wash the mince lightly once. Drain the water & keep aside.

Heat oil in a wok/kadhai/pot till hot. Reduce heat & add onions.

Saute the onions till soft & translucent.

Add the turmeric, green chillies, red chilli pwd., ginger-garlic paste & saute till rawness disappears. Then add the sliced tomatoes, garam masala pwd., cinnamon & clove pwd., nutmeg pwd.,; stir & cook till tomatoes are soft.

Then add the chicken mince saute well for about 5 mins. on med. Reduce heat if it is too much.

Add one cup water & let it cook till the mince is dry.

Next add a dash of vinegar, a light sprinkle of pepper & salt to taste and a tsp of sugar. Mix well. Adjust vinegar to taste. Lastly garnish with chopped coriander leaves. Keep aside.

To assemble the bake :

Take a square baking dish.(9x9x2.5 inches)

Lightly grease a baking dish with some butter.

Spread all the prepared chicken mince evenly in the dish.

Then spread the prepared mixed vegetables in an even layer.

Cover the entire dish with an even layer of mashed potatoes.

Using a fork lightly scroll the surface of the potato layer with criss cross lines.

Gently & evenly pour the egg mixture on the potato layer.

Sprinkle grated cheese, pepper & bread crumbs on top. Dot with some butter.

Bake in a pre-heated oven at 200C till the bake sets well & turns to golden.

Remove from the oven & let it sit till it is warm.

Cut into wedges & serve.

http://verygoodrecipes.com/thanksgiving-challenge

DEATH BY CHOCOLATE

Death By Chocolate  - a dark, extremely rich chocolate layer cake with dark chocolate icing. The strong chocolate flavor of this cake is amazing! This is one of our best chocolate cake recipes!   The name of this cake, also known as American fudge cake, indicates just how  rich it is, and even more so if served as a dessert  lashings of whipped cream.

This cake is my Children’s all time favorite and is also a hit with my friends !

Ingredients

225 g dark semisweet chocolate (40-50% cocoa)

2/3 cup (140 g) butter

1 cup (210 g) sugar

4 eggs

4 heaped tablespoons all-purpose flour

4 tablespoons unsweetened cocoa powder

1½ teaspoon baking powder or 1 teaspoon baking soda

1 teaspoon vanilla extract

4 tablespoons sour cream

Ingredients for Chocolate Ganache

2/3 cup (1.6 dl) heavy cream or whipping cream

9 oz (260 g) semisweet chocolate (40-50% cocoa)

Method

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall  it is recommended that you use two cake tins.)

Break the chocolate into small pieces and melt it with butter over hot water.

Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.

Slowly fold in the melted butter and chocolate and the sour cream.

Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 minutes (if using 2 cake tins 20-30 minutes may be sufficient).

Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally.

Frosting

Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.

Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.

Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.

This cake should have room temperature when served.

You may add 3 tablespoons of rum to the chocolate and butter mixture.

http://verygoodrecipes.com/thanksgiving-challenge

MY CAKE CREATION