Free Recipe Manchester s Mad for It Meringue
Recipe Type: R Recipes
Recipe Preparation: bake
Cooking Ingredients for Manchester s Mad for It Meringue Recipe
125 g Digestive biscuits
400 ml Milk
4 Eggs; separated
175 g Caster sugar; plus 1 tsp
2 ts Lemon juice
1 tb Red wine vinegar
1 tb Tomato ketchup
1 Chopped clove garlic
1 ds Beer
1 dr Worcestershire sauce
1 tb Vegetable oil; plus extra
-for deep
; frying
4 Chicken thighs; boned
1 tb Red wine
2 Leeks
2 md Potatoes
2 tb Olive oil
15 g Butter
Salt and freshly ground
-black pepper
Manchester s Mad for It Meringue Preparation
Preheat oven to 220c/425f/Gas 7 and preheat the grill. 1 Crush the biscuits and use to cover the base of an oval gratin dish. Heat the milk in a pan until it is almost boiling. 2 Whisk together 4 egg yolks and 55g/2oz caster sugar then gradually add the milk. Pour the custard over the biscuits, place the dish on a baking sheet and bake in the oven for about 10 minutes. 3 Whisk two egg whites in a bowl until stiff then gradually add 115g/4oz caster sugar and lemon juice, whisking until the meringue is thick and shiny. 4 Spoon the meringue into a piping bag, pipe thickly over the surface of the custard then place under the grill until golden brown. 5 For the Sweet and Sour Sauce: Heat the red wine vinegar in a small pan with tomato ketchup, garlic, dash of beer, 1 tsp caster sugar and a drop of Worcestershire sauce and simmer until reduced and thickened. 6 Heat 1 tbsp vegetable oil in a frying pan, add the chicken and cook for about 10-12 minutes, or until cooked through, turning occasionally. Spoon in the sweet and sour sauce and 1 tbsp red wine and stir to coat. 7 Fill a deep pan one third full with vegetable oil and heat. Cut one leek in half lengthways then in half again and cut into thin julienne strips. 8 Deep fry the leek julienne until golden and drain on kitchen paper. Serve the sweet and sour chicken with deep fried leeks. 9 Pierce the potatoes with a fork and cook in the microwave for about 8-10 minutes on High power (800W) or until tender. 10 Cut the cooked potatoes in half and score the flesh with a knife. Drizzle over a little olive oil and season. Heat a griddle pan, add the potatoes, cut side down and cook until golden brown. 11 Heat butter and 1/2 tbsp olive oil in a wok. Finely slice remaining leek, add to the wok and cook slowly until tender. Serve potato with braised leeks. Converted by MC_Buster. Per serving: 1046 Calories (kcal); 71g Total Fat; (61% calories from fat); 54g Protein; 46g Carbohydrate; 576mg Cholesterol; 447mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 6 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 2
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