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CHICKEN
MORNAY RECIPE
This recipe
will teach you how to make Chicken Mornay. It is a quick and
easy recipe to make. This is a fantastic tasting way to do
chicken. The baked chicken pieces covered in white sauce then
cornflakes and more cheese and then grilled is just so good.
When I do this meal for my family I serve it with mashed potatoes,
beans and carrots but it also goes well with a big tossed
salad and chips to.
Chicken
Mornay Ingredients
1 oz flour
4 oz butter
1/2 pint milk
salt and pepper
1 whole chicken
2 oz cheese grated
1 tsp french mustard
1 Tbs crushed cornflakes
Chicken
Mornay Method
Joint the chicken into four
then season well and place in an ovenproof dish and dot with
2 oz butter and bake in the centre of oven for 20 minutes.
Next you have to make the white sauce by melting 1 oz butter
then add the flour and mix well and cook for 3 minutes. Remove
from heat and gradually add milk then add 1 oz cheese and
the mustard and mix well and cook for 2 minutes. Beat in the
remaining butter a little at a time and cook gently for 5
minutes. Pour off excess liquid from chicken and cover with
sauce then sprinkle with cornflakes and remaining cheese.
Grill for 5 minutes or until bubbling. Serve the Chicken Mornay
very hot.
Enjoy your freshly made Chicken
Mornay!
CHICKEN
RISSOLES RECIPE
This
recipe will teach you how to make Chicken Rissoles. It is
a quick and easy recipe to make. Chicken
Rissoles are great made for a meal or you can make them smaller
and use as an appetizer with a dip. I make these rissoles
up as a meal but if we are having a barbecue I make them as
an appetizer with dip either way the Chicken Rissoles are
great.
Chicken Rissoles Ingredients
2 eggs
salt and pepper
1 tsp lemon juice
deep fat for frying
few sprigs parsley
1 lb cooked chicken
4 oz button mushrooms
dry breadcrumbs for coating
4 oz fresh white breadcrumbs
Chicken
Rissoles Method
Mince the chicken finely and
add to the breadcrumbs then season well and add lemon juice
and 1 whole egg then beat well until smooth. The mixture should
be stiff. Divide the mixture into 8 portions and make into
a sausage shape and dip in beaten egg then toss in dry breadcrumbs.
Do this twice. Fry the rissoles three at a time in deep fat
until golden brown and crisp and drain on kitchen paper. Serve
the Chicken Rissoles hot or cold and garnished with mushrooms
and parsley.
Enjoy your freshly
made Chicken Rissoles!
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