Grilled Chicken is always a hit! It makes an incredible breakfast, healthy lunch, delicious snack and a light dinner!
Watch this Masala TV video to learn how to make Grilled Sandwich and Chocolate Macaroon Cake Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 27 July 2020.
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Grilled Sandwich:
Ingredients:
Olive oil 1 tbsp
Cooked shredded chicken 3 cups
Onion sliced 1
Barbeque sauce 1/2 cup
Chopped coriander 1/4 cup
Unsalted butter 3 tbsp
Crusty bread 8 slices
Thick cut cheese 8 slices
Method:
Heat olive oil. Add in chicken and onion. Cook just until chicken is warmed through and onion has softened. Stir in BBQ sauce and coriander. Transfer to a bowl and set aside. Heat a skillet or griddle over medium heat. Spread one side of each slice of bread with butter. Place one slice of cheese on the non-buttered side. Spoon 1/2 cup of chicken mixture on top. Place another piece of cheese on top of the chicken. Top with another slice of bread with the buttered side facing out. Repeat with remaining ingredients to make 4 sandwiches. Cook sandwiches over medium heat 3 – 4 minutes each side or until golden brown and the cheese has melted.
Chocolate Macaroon Cake:
Ingredients
Filling:
Egg white 1
Vanilla essence 2 tsp
Caster sugar ½ cup
Shredded coconut 2 cups
Flour 1 tbsp
For The Cake:
Cocoa powder ½ cup
Coffee ¾ cup
Eggs 3
Caster sugar, divided 1 ¾ cups
Baking soda 1 tsp
Sour cream ½ cup
Butter ½ cup
Salt 1 tsp
Flour 2 cups
For Icing:
Icing sugar 2 cups
Cocoa powder 4 tbsp
Butter ½ cup
Corn syrup ¼ cup
Milk ½ cup
Vanilla essence 1 tsp
Method:
To Make Filling: Beat egg white with 1 teaspoon vanilla essence until soft mounds form. Add 1/2 cup sugar gradually, beating until stiff peaks form. Stir in coconut and 1 tablespoon flour. Set filling aside. Dissolve the cocoa in the hot coffee. Separate the three eggs, setting the yolks aside. Beat the egg whites until soft peaks form. Gradually beat in 1/2 cup sugar until meringue stands in medium-stiff peaks. Combine the sour cream and the baking soda. Beat remaining 1 1/4 cups of the sugar, butter, egg yolks, salt, 1 teaspoon vanilla and 1/2 of the of the cocoa mixture until light and creamy. Stir in 2 cups flour, the sour cream mixture, and the remaining cocoa mixture; blend well. Fold about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites.
Turn 1/2 of the chocolate batter into a greased and lined pan. Place 1/2 of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.
Bake in preheated oven at 175 degrees C until a tester inserted in the center of the cake comes out clean, 55 to 65 minutes. Let cake cool completely before removing from pan and icing.
To Make Icing: put icing sugar and cocoa powder in a pan. Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute. Do not overcook. Remove from heat, let cool, and stir in 1 teaspoon vanilla. Beat icing until it is at a soft, spreading consistency; glaze cake.
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