| chicken cubes |
500g |
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| corns |
1 cup, boiled |
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| all purpose flour |
1-1/2 cups |
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| butter |
125g + 20g |
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| cheddar cheese |
1/4 cup + 1-1/2 cup
shredded |
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| egg yolks |
2 |
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| lemon juice |
2tsp |
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| fresh cream |
1/2 cup |
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| fresh milk |
1/2 cup |
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| eggs |
2 |
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| garlic/ ginger paste |
1tsp |
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| salt |
to taste |
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| black pepper |
1/2tsp |
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| red chilli flakes |
1tbsp |
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| Method: |
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| Combine
flour, 125g butter, 1/4 cheese, egg yolks and lemon juice. |
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| Knead
lightly until firm dough. |
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| Roll out
dough on a greaseproof paper. |
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| Lift it
with the same paper and transfer it to the baking pan. |
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| Trim edges
and cover it with butter paper and pour on some lentils on it. |
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| (this
technique is called Bake Blind) |
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| Bake for 20
minutes on 180 degrees Celsius until lightly brown. |
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| In a pan
heat butter, stir fry chicken cubes including corns, garlic ginger paste and
seasoning. |
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| In a
separate bowl combine lightly beaten eggs, milk, cheese and cream. |
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| Layer
cooked chicken on the cooked base and pour the mixture on the top. |
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| Bake for
another 45 minutes or till completely cooked. |
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| Serve hot. |
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| Serves 6. |
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