Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
3 chicken fillets washed and cubed Seasonings salt and black pepper1 tablespoon ginger and garlic paste1 teaspoon chilli powder½ teaspoon red crushed chillies 1 red onions chopped1 teaspoon paprika 1 punnet white mushrooms 6 stems asperages 1 tablespoon fresh parsley chopped 1 cup grated white cheddar cheese1 Tablespoon veg oil2 Tablespoon butter ghee (Clarified butter) 1 cup fresh cream
Preheat the oven to 180 degrees.
Prepare, marinate chicken fillets in bowl. Add Seasonings, spices, cling and chill. In a medium frying pan, add oil, sauté red onions until translucent. Next add in the marinated chicken cubes and cook until soft, followed by washed and chopped mushroom, add black pepper cook until water reduced. Prepare the asperages, add to the frying pan. Add butter ghee (Clarified butter), Let it simmer for 8 minutes. Set aside.
Prepare the cheese sauce on stove top.
Cheese sauce1 ½ cups milk1 ¼ tablespoon cake flour 2 Tablespoon butter ¼ cup cheese
Method In a small saucepan, melt butter, add cake flour, use a wooden spoon mix to combine next add milk.,Seasonings of salt and black pepper,add grated cheese let sauce cook until its thickened
In a preheated oven, pyrex dish, pour in the frying pan mixture, pour in fresh cream, bake this for 15 minutes, until cream combined with mushroom and chicken.Remove from oven layer the cheese sauce, cover with a sheet of foil and bake finish until the cheese sauce has set in. Top with more cheese, until it melts. Sprinkle with chopped parsley
A crisp garden salad served on the side.
Bon appetite❤️Shu-Hani ❤️
INFO & TIPS
A rich inspiring dish, hidden asperages healthy lifestyle... ❤️
11 Aug 2021
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