Difference between revisions of "White Devil"
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| − | == | + | == Procedures == |
* If using [[Chicken]] breasts, lay them on a large buttered sheet of foil, sprinkle with a little [[salt]] and [[pepper]] and fold the foil over to make a closed parcel. | * If using [[Chicken]] breasts, lay them on a large buttered sheet of foil, sprinkle with a little [[salt]] and [[pepper]] and fold the foil over to make a closed parcel. | ||
* Lay on a baking sheet and bake at 180 °C / 350 °F / Gas 4 for 30 minutes. | * Lay on a baking sheet and bake at 180 °C / 350 °F / Gas 4 for 30 minutes. | ||
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== See also == | == See also == | ||
| − | [[Category:British | + | [[Category:British cuisine]] |
| − | [[Category:British | + | |
| + | [[Category:British cuisine]] | ||
| + | [[Category:Snack Recipes]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Double cream Recipes]] | [[Category:Double cream Recipes]] | ||
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[[Category:Mustard seed Recipes]] | [[Category:Mustard seed Recipes]] | ||
[[Category:Puff pastry Recipes]] | [[Category:Puff pastry Recipes]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
Latest revision as of 12:21, 28 June 2012
Description
Ingredients
- 15 Gram butter ( 1/2 oz)
- salt
- Freshly ground black pepper
Devil sauce:
- 1/2 Teaspoon turmeric
- 1/2 Teaspoon cayenne pepper
- 1 Teaspoon English mustard powder
- 1/2 Teaspoon salt
- 1/2 Teaspoon white pepper
- 300 ml double cream (1/2 pint)
Garnish:
- 8 x 5 cm puff pastry triangles, baked & reheated
- 4 x 150 Gram Chicken breasts, boned & skinned (5 oz)
Procedures
- If using Chicken breasts, lay them on a large buttered sheet of foil, sprinkle with a little salt and pepper and fold the foil over to make a closed parcel.
- Lay on a baking sheet and bake at 180 °C / 350 °F / Gas 4 for 30 minutes.
- Allow to cool and remove from the foil.
- If using Haddock fillets, poach in boiling water for 10 minutes, then drain.
- Lightly butter a small, shallow, ovenproof dish and lay the Chicken breasts or Haddock fillets in it.
- Mix the turmeric, cayenne pepper, mustard, salt and pepper into the cream and beat just until it begins to thicken.
- Pour the Devil sauce over the Chicken or and put into the oven at 200 °C / 400 °F / Gas 6 for 8-20 minutes, or until it just begins to brown.
- Do not allow it to boil.
- Serve with the puff pastry triangles arranged around the dish.
- You can use fillets of smoked Haddock (skin removed) instead of the Chicken.
