American Party Menu

Chick Pea Burger

You will need:

450 Grams Chick Peas (soaked 24 hours)
1 Medium Onion
1 Medium Potato
4 Cloves Garlic peeled
1 Teaspoon Coriander Ground
1 Teaspoon Cumin Ground
2 Teaspoons Salt (or to taste)
1/2Teaspoon Pepper
1/2Teaspoon Cayenne (or to taste)
1 Tablespoon Flour Vegetable Oil for Frying
2 Teaspoons Baking Soda
1 Recipe Sesame Seed Sauce

Method

1. Drain the chick peas.
2. Quarter the onion and potato.
3. Run the peas, onion and potato through Prestige mixie along with the garlic two times.
4. Add coriander, cumin, salt, pepper, cayenne and flour and mix well.
5. Run this mixture through Prestige mixie. Mix again. Cover and leave to rest for two to three hours.
6. Heat the oil for deep frying. While the oil is heating add the baking soda to the chick pea mixture.
7. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty.
8. Deep fry, making sure patties are cooked thoroughly and are golden brown.
9. Remove from oil with a slotted spoon and drain on paper towels.
10. Serve with Pita bread or rotis by cutting the loaves in half and filling the pockets with 2 or 3 patties.
11. Add sliced radishes, chopped parsley, diced tomatoes, pickles and hot peppers. Drizzle

Sesame Seed sauce over the contents.

Chocolate Brownie Tart

You will need:

1 cup butter
6 squares unsweetened chocolate
6 eggs
1 teaspoon salt
3 cups sugar
1.5 teaspoons Vanilla
1.5 cup flour
1/2 bag mini marshmallows

Method

1. Preheat Prestige oven to 300º.
2. Melt butter and chocolate in top of double boiler - let cool.
3. In a large bowl, beat eggs and salt and slowly beat in sugar.
4. Add chocolate/butter mixture, vanilla and flour. Mix thoroughly. Pour one half bag of mini marshmallows on top of batter. Bake for 30 minutes - Leave in Prestige pan.
5. Next Step: Take ½ kg bittersweet chocolate, 1 cup heavy cream, 4 tablespoons of butter in pieces, 4 egg yolks, 1 cup confectioners' sugar, sifted 1/2 cup bourbon. In double boiler, combine chocolate, cream and better. Stir until melted. When mixture is smooth, remove from heat.
6. Whisk egg yolks into chocolate, one at a time until well blended. Gradually, whisk in sugar and then the bourbon.
7. Next Step: Take 1 cup sugar, 12 egg yolks, 1 litre milk, 1 vanilla bean.
8. Mix sugar and yolks, beat well.
9. Pour hot milk over egg mixture and beat over hot water bath.
10. When mixture coats the spoon, it is finished. Do not boil anymore.
11. Next Step: 1) Leave brownie in pan 2) Pour chocolate pate - while still warm - on top of brownie 3) Allow to cool. 4) Serve with vanilla sauce

Chicken Sherry-Apricots

You will need:

4 chicken breasts (with skin) or chicken legs
150 g dried apricots
3 onions
250 ml sherry (medium dry)
2 tablespoons pepper
75 g butter
1 tablespoon oil
Salt, starch flour for taste

Method:

1. Soak the dried apricot and the pepper for at least four hours in sherry.
2. Melt butter with oil in the baking tin in the preheated Prestige oven (to 225 degrees centigrade).
3. Salt the chicken and roast in the melted butter for 20 minutes.
4. Cut onions in medium sized cubes, add them and the soaked apricots to the chicken and roast for 20 minutes.
5. Fill up the remaining sherry with water to 250 ml and thicken it with starch flour.
6. Decorate the chicken with apricots and onions on a serving plate and pour sherry sauce on the top. Serve with curry rice.