Best Of Food Diaries | Braised Chicken & Coconut Custard Bars | Chef Zarnak Sidwa | Masala Tv скачать в хорошем качестве

Best Of Food Diaries | Braised Chicken & Coconut Custard Bars | Chef Zarnak Sidwa | Masala Tv

Recipes: Braised Chicken with Potatoes & Coconut Custard Bars Best Of Food Diaries | Braised Chicken & Coconut Custard Bars | Chef Zarnak Sidwa | Masala Tv @MasalaTVRecipes Coconut Custard Bars Written Recipe : Ingredients : Biscuits, Crushed 180gm Blanched Ground Almonds ½ cup Desiccated Coconut 1 cup Butter 125gm Caster Sugar ¼ cup Cocoa Powder ¼ cup Egg 1 Filling: Butter 125gm Cream 2 tbsp Custard Powder 2 tbsp Icing Sugar 210gm Topping: Dark Chocolate, Chopped 180gm Cream 2 tbsp Method : Lightly grease the base of a square cake pan or baking dish and line with baking paper, allowing the paper to overhang 2cm above 2 sides. Mix ground almonds, crushed biscuits, and coconut until combined. Melt butter, sugar, and cocoa powder in a pan. Mix in the egg in a very thin, steady stream, whisking constantly until the mixture becomes thick and glossy. Add to biscuit mixture and stir until combined. Spread and press firmly over the base of the pan. Place in the fridge for 30 minutes or until chilled. To make the filling, beat butter until pale and creamy. Beat in the cream and custard powder until combined. Add the icing sugar, a large spoonful at a time, beating well after each addition until well combined. Spoon over base. Smooth the surface. Place in the fridge for 1 hour or until firm. To make the topping, melt the chocolate and cream until the mixture is melted and smooth. Pour over the filling. Smooth the surface. Place in the fridge for 30 minutes or until set. To serve, run a knife along the edges without paper to loosen, then transfer to a serving board. Cut into squares. Braised Chicken With Potatoes Written Recipe : Ingredients : Potatoes 3 Olive Oil 2 tbsp Thighs 4 Salt 1 tsp Onions Sliced 2 Cloves Garlic, Thinly Sliced 6 Chicken Stock 2/3 cup Sliced 1 lemon Juice 1 lemon Salted Butter 4 tbsp Black Pepper 1 tsp Green Onion, Chopped 1 Cooked Rice, for serving Method : Boil the potatoes, once cool enough to handle, cut the potatoes in half. Heat the olive oil. Season the chicken all over with the salt. Cook until browned. Transfer the chicken to a plate. Add as many potatoes as will fit to the pan, cut sides down, and cook until lightly browned. Transfer the potatoes to the plate with the chicken. Add the onions to the pan and cook, until lightly browned. Stir in the garlic and cook until fragrant. Add the chicken stock and bring to a simmer. Add the chicken and the potatoes and top the chicken with the lemon slices. Transfer to the oven and cook until done. Transfer the chicken to a plate. Stir in the lemon juice and butter until melted, then taste and season with salt. Return the chicken to the sauce and garnish with pepper and greens of spring onion. Subscribe To MasalaTV Recipes YouTube Channel! https://bit.ly/MasalaTV #braisedchicken #custardbars #coconutcustard #masalatv #masalarecipe #masalatvrecipes #fooddiaries #zarnaksidhwa If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/