Eid is here and the best part about it is that everyone can indulge in yummy and mouth watering recipes prepared especially for this occasion.
Eid is here and the best part about it is that everyone can indulge in yummy and mouth watering recipes prepared especially for this occasion. So, This week You! has collaborated with food, prop, visual stylist and culinary coach Kausar Z Ahmed of Kitchen Craft who shares two of her mouth watering recipes that will definitely add some spice and sweetness to your Eid. Happy Eid!
Chicken pot pie with butter biscuits
I N G R E D I E N T S
Chicken breast fillet (boiled, cubed) 2 cups
Potatoes (half boiled, cubed) 2
Onion (sliced) 1
Green onion (chopped) 1 cup
Carrots (chopped) 2
Butter 4 tbsps
Flour 1/2 cup
Milk 1 1/2 cups
Chicken stock 1 1/2 cups
Thyme 1 tsp
Garlic powder 1 tsp
White pepper 1 tsp
For butter biscuit dough
Flour 1 cup
Baking powder 1/2 tbsp
Salt pinch
Butter 1/4 cup
M E T H O D
Preheat oven on 350 F
Melt butter, stir in flour and cook for 20 to 30 seconds.
Now stir in the milk and chicken broth and keep whisking.
Add onion, green onion and salt, thyme, garlic powder and white pepper. Mix well.
Simmer over medium low heat until thick and bubbly.
Add chicken and vegetables; mix well.
Pour into a glass baking dish.
Bake topped with butter biscuit dough.
For the butter biscuit
Mix flour with baking powder and salt
Add in butter
Knead several times on a lightly floured surface.
Pat dough out, cut into diamonds or rounds and place over chicken or drop dough onto chicken pot pie by tablespoon.
Mango Lemon Bars
I N G R E D I E N T S
For crust
Butter, melted 1 cup
Flour 3 cups
Lemon juice 1 tbsp
Sugar 2 tbsps
Salt 1 tsp
For curd
Mangoes (large) 2
Lemon juice cup
Sugar 2 cups
Eggs 8
Egg yolks 4
Lemon zest 1 tbsp
Butter 1 cup
M E T H OD
Pre heat oven to 350 F and line a lasagne pan with parchment paper.
For the crust: In a large bowl add flour, sugar, salt, butter and mix well.
Pour the mixture into the parchment paper pan, and spread it on the base, pressing it well with your fingers.
Poke holes in the dough using a fork and bake for 10 minutes in the oven, remove and let cool.
For the curd: In a large bowl put the eggs, egg yolks, lemon juice, lemon zest and sugar. Mix well.
Peel the mangoes and remove the pulp, mashing it well and add to the egg mixture.
Puree all the ingredients of the bowl and pour in a pot.
Cook on low heat for 6 to 8 minutes until it thickens. Keep mixing well.
While it is thickening gradually add the butter. Pour the curd onto the crust and bake for 15 to 20 minutes or until firm.
Let it cool and place in the fridge before cutting into slices. Enjoy!