Baked Dishes

3.Spanish Baked Prawns(Serves 2):
Ingredients:
300g raw king size prawns(peeled and butterfilled-slit the prawns lengthways but don’t go all the way through,veins removed); 2 tbsp olive oil; 2 cloves garlic(thinly sliced); 2 tbsp dry sherry; a few chilli flakes; small handful parsley(chopped).

Method:
Heat the oven to 220°C.Divide the prawns, garlic, chilli, sherry and olive oil between two small ovenproof dishes.Cook for 6-8 minutes until pink and sizzling.Sprinkle with parsley and serve with crusty bread.

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4.Chicken And Ham Pie(Serves 6-8)::
Ingredients:
650g chicken; 375g shortcrust pastry; salt and pepper to taste; 2 tbsp oil; 60g butter; 1 onion(chopped); 70g flour; 1 ½ l milk; 1 tbsp mustard; 150g ham slices; ½ large red peppers (diced); 3 spring onions(chopped); 2 hard boiled eggs; 400g puff pastry(frozen); 1 egg(for egg wash); rice or beans for binding baking;
Method:
Preheat the oven to 210°C.Brush a pie dish with butter.Roll out the shortcrust pastry onto a lightly floured surface, enough to cover the base of the pie dish.Cut and place a baking sheet over the lined pastry in the tin, and spread a layer of beans or rice evenly. Bake blind for 8 minutes.Remove from the oven, discard the beans or rice and the baking sheet.Return the pastry into the oven, for 8 minutes until light golden brown.Allow to cool.
To prepare the filling:
Trim the excess fat from the chicken.Cut into 2 cm pieces, add the salt and pepper.Heat the oil in a pan and cook the chicken in batches till golden brown.Remove and set aside.Heat the butter in a pan and add the chopped onions.Cook till soft, add the flour and stir over low heat till lightly golden. Add the milk to this and keep stirring till the sauce boils and thickens.Add the mustard, ham, spring onions, red peppers and the chicken.Mix. Spoon half this mixture into a lightly floured surface, large enough to cover the pie dish.Brush the edge of the pastry shell with the egg wash. Top with puff pastry and press down to seal the edge.Decorate, if necessary, the top with puff pastry scraps.Reduce the oven temperature to 180°C and bake for 45 minutes.Slice and serve warm, garnished with a sprib of fresh herb.
Tip
Make the shortcrust and puff pastry in advance and preserve in a cling wrap.Do not overbake the shortcrust pastry.

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5.Veg Calzone(Serves:4)::
Ingredients:
For the dough:

250g flour; 7g yeast; 5g salt; 5g sugar; 15ml olive oil; 120ml water;
For the filling:
Oil for sauting; 2 onions(sliced); 3 green bell peppers(chopped); 3 Jalepeno peppers(chopped); 100g tomato puree; 10g Mozzarella cheese(grated); 5 mushrooms(chopped);
Method:
Mix the flour with the yeast, sugar, salt and olive oil.Using the water, knead well to make a dough.Ensure that it is smooth and lump free.Make portions of approximately 100g each.Allow to rest for 10 minutes. Heat the oil in a pan and saute the chopped onions and bell peppers.Add the tomato puree.Remove from heat and set aside. Roll out the dough portions of approximately 12 inches of radii.Add the tomato mixture along with mushrooms and Jalepenos and then fold the dough in a semi-circle shape.Press the open sides together with a fork.Repeat for each calzone.Place them on a greased tray and allow to prove for 15-20 minutes.Bake at 180°C till golden brown. Remove, sprinkle with grated Mozzarella cheese and serve.

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