This Oyster Chicken Recipe will mesmerize you! It is made in a special oyster sauce that gives it a very delicious taste.
Click Here :https://www.masala.tv/oyster-chicken-recipe/
to watch this Masala TV video to learn how to make Oyster Chicken,Chocolate Peach Meringue And Black Forest Cheesecake Domes with Mirror Glaze Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 19 March 2020.
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Oyster Chicken :
Ingredients
Oil for frying
Chicken breasts, cubed ½ kg
Ginger, grated 1
Garlic cloves, crushed 2 cloves
Soy sauce 2 tbsp
Oyster sauce 2 tbsp
Lemon juice 1
Toasted sesame oil 1 tbsp
Vegetables chopped 2 cups
Cashews, toasted 2 tbsp
Cooked rice to serve
Method
Heat oil. Stir-fry the chicken for 3-4 minutes or until cooked through. Meanwhile, in a small bowl, whisk together the ginger, garlic, soya and oyster sauces, the lemon juice and sesame oil. Add the chopped mixed vegetables to the wok and stir-fry over a medium-high heat for a few minutes until wilted. Add the sauce and a splash of water and toss to warm through. Add the cashews, then serve with the rice.
Chocolate Peach Meringue:
Ingredients:
Chocolate cake chopped 250 grams
Sugar 1/2 cup
Water 1/2 cup
Peaches canned, drained 425 grams
Egg yolks 3
Corn flour 2 tea spoons
Sugar 1/4 cup extra
Milk 1 1/2 cups
Cream cheese 125 grams
For Meringue:
Egg whites 3
Caster sugar 1/2 cup
Preparation:
Put chopped cake into oven proof dish. Combine 1/2 cup sugar and water in a saucepan and stir constantly over heat without boiling until sugar dissolves, bring to boil for 2 minutes without stirring. Remove from heat, pour over cake in dish.
Put peach slices evenly on cake.
Blend egg yolks, corn flour and extra sugar in saucepan, gradually stir in milk.
Stir constantly over heat until custard boils to thicken. Reduce heat add cream cheese, stir over heat until melted, remove and pour custard evenly on cake and peach layer. Bake in moderate oven for about 12 minutes.
In the meantime beat egg whites stiff with sugar, pour over dish and bake further 5 minutes or until the meringue is lightly brown.
Black Forest Cheesecake Domes with Mirror Glaze:
INGREDIENTS
1-Chocolate Brownie Base:
Unsalted butter 120g
Dark chocolate 170g
Cocoa powder 3 tbsps
Granulated sugar 1 cup
Vanilla extract 1 tsp
All purpose flour 1 cup
Baking powder 1/4 tsp
2-Cheese Cake Filling:
Cream cheese 250g
Caster sugar 1/2 cup
Whipping Cream 300ml
Gelatine 1 tbsp
Hot water 3tbsp
Dark melted chocolate 100gm
Cherry syrup 2 tbsp
Cherries
3-Mirror Glaze:
Water 50ml
Condensed milk 70g
Glucose syrup 100g
White Chocolate 100g
Caster Sugar 100g
2tsp Gelatine bloomed in 60 ml cold water
Food Colors White, Red
Chocolate Garnish:
Step 1:
Brownie Base Method:
Butter, sugar, chocolate, vanilla melt over low medium heat. Let cool slightly for a couple of minutes.
Add eggs one at a time mix well.
Add flour, baking powder and cocoa mix well.
Add to silicone Swiss Roll pan, bake at 180c for 15 minutes.
Step 2:
Black Forest Cheese Cake Domes:
Add water in gelatine set aside till required.
Beat Cream Cheese, sugar, cream and cherry syrup beat well add melted chocolate beat add gelatine mixture.
Pour cheese cake mixture in dome moulds add brownie slice on top freeze overnight.
Step3:
Glaze:
Add water in gelatine keep aside for five minutes.
Add chocolate, condensed milk and gelatine mixture set aside till needed.
Take glucose syrup in a pan add water , sugar and stir over low heat to dissolve sugar.
Once sugar has dissolved bring to boil without stirring boil for one minute (103C / 217F).
Add to chocolate mixture, let sit 5 minutes, beat with stick blender. Add white colour, red colour and violet.
Strain to remove bubbles. Cool. ( 32C /90F to 35C/95F)
Pour Glaze on domes let sit for 5 minutes.
Garnish with chocolate.
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