05-17-2002, 10:55 AM
.....from my Marks & Spencer's Cookery Book (1984!). Needless to say, I only have UK measurements, so I hope you have some British scales!
..."The full traditional recipe includes a garnish of Sweetcorn fritters, fried bananas and bacon rolls, but it's not necessary to serve all three. A mixed salad makes a good accompaniment."
INGREDIENTS
4 Chicken portions, skinned
Flour for coating
Salt & freshly ground black pepper
1-2 eggs, beaten
4oz/100g dried breadcrumbs (you can buy these in those drums)
butter & cooking oil for frying
FOR THE GARNISH
4 bananas
Juice of 1/2 lemon
Flour for coating
4 back or streaky bacon rashers, rinds removed
1 bunch of watercress
METHOD
Coat the chicken portions in flour seasoned with salt & pepper, then dip in the beaten egg. Cover with the breadcrumbs, making sure the chikcen is thoroughly coated.
Melt a knbo of butter and 2 spoons of oil in a large frying pan. Put in the chicken portions and dry gently until golden-brown on all sides. Transfer to a casserole dish, cover and bake in a moderate oven (180C/350F or Gas Mark 4) for about 45 mins or until the chicken is tender when pierced with a skewer.
Meanwhile prepare the garnish. Peel the bananas, sprinkle with lemon juice and coat in flour. Add to the frying pan, with more butter if necessary, and fry on both sides until golden-brown. Keep warm.
To make the bacon rolls, stretch the bacon rashers with the blade of a sharp knife, then roll up and pierce onto a skewer. Cook under a preheated hot grill until crisp and golden-brown, turning occasionally.
Transfer the chicken to a hot serving platter and garnish with Sweetcorn fritters, fried bananas and bacon rolls. Decorate the platter with sprigs of watercress and serve immediately.
(Just like many Indian dishes in the UK are unheard of in India, I wonder if this dish is actually eaten in Maryland? I do remember that Elvis liked fried banana & peanut butter sandwiches though....yuck!)
lol
..."The full traditional recipe includes a garnish of Sweetcorn fritters, fried bananas and bacon rolls, but it's not necessary to serve all three. A mixed salad makes a good accompaniment."
INGREDIENTS
4 Chicken portions, skinned
Flour for coating
Salt & freshly ground black pepper
1-2 eggs, beaten
4oz/100g dried breadcrumbs (you can buy these in those drums)
butter & cooking oil for frying
FOR THE GARNISH
4 bananas
Juice of 1/2 lemon
Flour for coating
4 back or streaky bacon rashers, rinds removed
1 bunch of watercress
METHOD
Coat the chicken portions in flour seasoned with salt & pepper, then dip in the beaten egg. Cover with the breadcrumbs, making sure the chikcen is thoroughly coated.
Melt a knbo of butter and 2 spoons of oil in a large frying pan. Put in the chicken portions and dry gently until golden-brown on all sides. Transfer to a casserole dish, cover and bake in a moderate oven (180C/350F or Gas Mark 4) for about 45 mins or until the chicken is tender when pierced with a skewer.
Meanwhile prepare the garnish. Peel the bananas, sprinkle with lemon juice and coat in flour. Add to the frying pan, with more butter if necessary, and fry on both sides until golden-brown. Keep warm.
To make the bacon rolls, stretch the bacon rashers with the blade of a sharp knife, then roll up and pierce onto a skewer. Cook under a preheated hot grill until crisp and golden-brown, turning occasionally.
Transfer the chicken to a hot serving platter and garnish with Sweetcorn fritters, fried bananas and bacon rolls. Decorate the platter with sprigs of watercress and serve immediately.
(Just like many Indian dishes in the UK are unheard of in India, I wonder if this dish is actually eaten in Maryland? I do remember that Elvis liked fried banana & peanut butter sandwiches though....yuck!)
lol