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Chicken
and Aubergine Bake
Serves
4
10-15fl. ozs white sauce (recipe below)
250gms (8ozs) approx. cooked chicken ËÊ break into pieces
50-100gms (2-4ozs) Parma ham (or similar) ËÊ wafer thin
slices
fresh or dried tarragon
freshly ground pepper
1 aubergine
a little oil
2 tomatoes
fresh basil leaves (or herbes de Province)
1-2tbls. breadcrumbs
Set
oven at gas 6/450ºf/220ºc/Aga roasting oven.
Add the chicken pieces to the sauce. Trim and discard all
fat from the ham slices, break the ham into pieces and add
to the sauce, season with freshly ground pepper and tarragon
before pouring into a shallow ovenproof dish. Top and tail
the aubergine and cut into slices approx. 2cm (½")
thick.
Heat
1 tbls. of oil in a large sauté or frying pan, lightly
brush both sides of each aubergine slice with oil, add to
the pan and cook, over a reduced heat, for about 5mins. on
each side, cover the chicken mixture with these then top with
slices of tomato seasoned with a sprinkling of sugar, a little
pepper and fresh basil leaves. Top with a light covering of
breadcrumbs and bake in the pre-set oven for 15-20mins. or
until hot and bubbling.
Lazy
Cook tips ËÊ this is what my late Mother-in-law
would have called "one of her made-up meals" ËÊ
it is the sort of cooking I love doing ËÊ making something
out of nothing, using lots of bits to make a tasty meal. This
recipe is ideal made with the ‘pickings’ from a
roast chicken with additional ingredients. If by any chance
the roast was served with parsley and thyme stuffing, any
remaining can be crumbled on to the top instead of the breadcrumbs,
adding even more flavour and interest to the recipe. If you
do not have time to make a white sauce, use a packet.
White
Sauce
To
make 10-15 fl.ozs
25gms (1oz) butter
25gms (1oz) plain flour
10-15fl. ozs milk
Melt
the butter in a pan, add the flour and mix to a paste (this
is known as a ‘roux’). Add the milk and stir continuously
over a gentle heat until the sauce simmers and thickens. Season
as required.
Lazy Cook tips - I recommend the butter is melted,
but not hot and bubbling, before the flour is added. This
will ensure a smooth paste which, when all the liquid is added
can be brought to a boil and thickened. If the sauce is lumpy,
remove from heat and whisk until smooth. All milk or half
milk and half stock can be used. A little cream can be added
at the end of cooking. This makes a sauce of the consistency
suitable for the above recipe, if a thicker sauce is required
use more butter and flour (in equal quantities).
Lemon
Cake
250gms
(8ozs) butter ËÊ softened
250gms (8ozs) plain white flour
2 teas. baking powder
175gms. (6ozs) caster sugar
3 large eggs
100ml. (4 fl.ozs) single cream
grated zest of 2 lemons
4tbls. lemon juice
Set
oven at gas 4/400ºf/200ºc/Aga baking oven
Line the base and ends of a 900gm (2 lb) loaf tin with greaseproof
and oil lightly. Put the flour, baking powder and sugar into
a food processor and process for a few seconds before adding
the softened butter, eggs, single cream, lemon zest and 1
tbls. lemon juice and process for a few seconds until smooth.
Pour
into the prepared tin, smooth the top and bake in the pre-set
oven for 40-45mins. or until set. Cool a little before removing
from the tin on to a wire tray and before it is completely
cold prick the top with a metal skewer and pour 2-3tbls. fresh
lemon juice into the cake. Slice to serve when the cake is
cold. Store in an airtight tin or polythene bag.
Lazy
Cook tips ËÊ a light moist cake with a good lemon
flavour. To remove the cake from the tin, loosen the sides
with a palette knife and pull the greaseproof ends and lift.
To make into a mouthwatering gateau ËÊ top with whipped
cream and cover with fresh summer fruits.
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