The Accountant-Jan-Feb 2017

ACCOUNTABLE RECIPES
Poached
Plum Fool
Mexican
Chocolate
Chicken
Serves two
A delicious meal to make for your loved one’s
on this month of love.
• 4 Chicken Pieces, Drumsticks & Thighs
• 30ml Cooking Oil
• 1 Red Onion, Chopped
• 2 Cloves of Garlic, Crushed
• 2 Dried Chilies
• 1 Fresh Chili, Chopped
• 4 Tomatoes, Chopped
• 350ml Stock Liquid
• 100g Dark Chocolate, Chopped Finely
• Salt And Pepper
• Preheat the oven to 180°C.
• Place the a pot onto the stove till hot , add
the oil and brown the chicken. Set aside the
chicken when browned.
• Return the pot onto the heat and sauté the
onions and garlic.
• Add the chilies and tomatoes.
• Place the chicken pieces back onto the pot
and stock liquid.
• Once it comes to a boil, switch off the stove
and transfer the pot into the oven.
• Allow to cook in the oven for 30 to 40mins
with lid on. Then 10min without the
lid.
• Remove pot from oven and add the
chopped dark chocolate, stir well.
• Serve with fragrant herd rice and salsa.
A quick and easy dessert that will wow your
taste buds.
Poached Plums
1/4cup of sugar
1 cup of water
1 tea bag
10 cherry Plums
Vanilla Cream
• 500ml cream
• 250g Icing Sugar
• 1 tsp of vanilla essence
• Combine the poaching ingredients apart
from the plums into a saucepan and
bring to a boil, then reduce the heat to a low
flame.
• Place the Plums into the poaching liquid and
cover for 10min.
• Remove the plum and set aside, continue to
reduce the liquid until thick syrup forms.
• Place the cream in a bowl, whip until
bubbles form.
• Slowly add a spoon full of icing sugar at a
time while whipping evenly. As it thickens.
• Finish off by adding the vanilla essence and
whip until thick and firm.
• Place in the Refrigerator, to cool.
Assembling
• Spoon the cream into the glass, until half
way the glass.
• Cut the plum into half and remove the pit.
• Place 2 halves in to the glass with cream and
drizzle the reduced poaching liquid
JANUARY - FEBRUARY 2017 57