AGA MASTERCHEF DELUXE 90 DUAL FUEL, User'S Manual & Installation Instructions

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Ingredients
•
175g (6 oz) butter
•
50g (2 oz) caster sugar
•
200g (7 oz) plain flour
•
25g (1 oz) cornflour
To finish:
•
50g (1¾ oz) melted
plain chocolate
•
50g (1¾ oz) melted
white chocolate
Method
1.
Cream the butter and sugar together and stir in the flour and
cornflour. Use your hand to pull the dough together into a ball.
2. Roll out the dough and cut into ovals or circles. Place on two
baking sheets.
3. Bake at 180°C (350°F), fan oven 160ºC, Gas Mark 4 for about
20 minutes until a light golden colour.
4. Remove the shortbread from the oven, allow to cool for 5
minutes then remove to a cooling rack. Cool for 10 minutes.
5.
Drizzle the chocolate over the cooled shortbread or pipe in
a zigzag fashion, as shown. Let the chocolate set then serve
alone or to complement a dessert.
CHOCOLATE SHORTBREADS
Makes 20 – 24
Ingredients
•
2 packets mini
chicken fillets
•
Juice of ½ lemon
•
½ tsp salt
•
¼ tsp cardamom seeds
•
2 tsp cumin seeds
•
1 tsp fennel seeds
•
3 tsp fresh ginger, grated
•
2 cloves of garlic, crushed
•
1 tsp chilli powder
•
200g tub of natural yogurt
Mint yogurt:
•
200g Greek yogurt
•
1 tbsp fresh mint, chopped
•
¼ tsp salt
•
1 tsp sugar
Method
1. Place the chicken fillets in a basin, squeeze over the lemon
juice and sprinkle with salt. Mix well together.
2. Heat a small frying pan on the hob and dry fry the cardamom,
cumin and fennel seeds for 2 minutes until the seeds begin
to colour. Transfer to a large bowl and add the ginger, garlic,
chilli powder and yogurt, mix together. Stir in the chicken
fillets and chill overnight.
3. Pre-heat the grill for 5 minutes. Lightly oil the grill rack and add
the chicken fillets. Grill for about 15-20 minutes, until cooked,
turning once. Serve with the mint yogurt.
To make the mint yogurt:
Mix the yogurt, mint, salt and sugar together and serve to
accompany the Tandoori Chicken.
TANDOORI CHICKEN WITH MINT YOGURT
Serves 4