To begin with, all you need is boneless chicken (thigh/breast cut fillet like), mushrooms (2 packets), a cup of vegetable stock, 2 tbl spoons of cornflour, 1/2 a cup of red wine, 2 tbl spoons of ground pepper, dash of vinegar and soya sauce, 5-6 pods of garlic, olive oil and butter.
Just the other day I was going through my mother’s old diary of recipes.1993 mind you. That’s when I tumbled upon the Sponge cake recipe. I thought I’d add a little twist to it by making a chocolate frosting to go with it. Common, who’d say no to chocolate. So let’s get on with it.
250 gm maida
250 gm sugar
200 gm unsalted butter
1 tspn baking powder
1 tblspn vanilla essence
Separate the egg whites and the yolks. Beat the egg whites to an almost stiff frothy consistency. Beat the yolks separately and fold it into the whites.
In a separate bowl mix the butter (soft) and sugar till it turns a little fluffy. Add the egg mix into it and fold gently. Don’t panic (like I did) if it looks like they don’t blend well together.
Now sift the maida and baking powder and add it to the wet mixture slowly folding it in little by little. What I did was, use a small sieve and added a heaped spoon of maida at a time and folded it into the wet mix. Then you’ll see how after adding the flour the batter slowly takes shape and all the ingredients blend into one harmonious body.
Now add the vanilla essence.
Grease a big square piece of aluminium foil with some butter. Place it in your baking tin.
Pour in half of the batter and pop it into your pre-heated oven for 40 mins when in medium heat. Do check the cake after the first half hour just to be safe. Pierce a tooth pick or just a fork deep into the cake in the center. If it comes out clean, great! you’re done then.
Wait, it gets better..
Butter, icing sugar, cocoa powder.
Blend in these ingredients to a thick consistency. Let the cake completely cool down and only then slather it with the chocolate frosting you just made.
Marinate the chicken in salt and vinegar for 20 mins.
In a medium non-stick sauce pan, heat some olive oil. Place the chicken fillet gently one at a time and sear it on each side till it browns. That should take approximately 4 mins per side, or till whenever you are convinced it is done. Take it off the pan and keep it separately.
In a slightly wider pan, heat a generous dollop of butter (take in the aroma :),
add a spoon of oil to avoid the butter from burning. Add the mashed pods of garlic, sauté it for a min, add all the sliced mushrooms, give it a good steer and shut the lid to let it cook for about 10 mins on medium heat…(psst..do take a look every now and then!) Now splash in some red wine and soya sauce. Let it cook again for another 5 mins. Now add the corn flour and vegetable stock. Let it further cook till it thickens to a brown sauce. Oh yeah..add salt and pepper!
Place the chicken on your favourite dish and pour the mushroom sauce over it. You could serve it against mashed potatoes, garlic bread, steamed veggies (our fav) or even a bed of rice! Goes perfectly with Red Wine or Virgin Mojito! (keep checking this space for a quick recipe of the later)