Traditional food and drink menu

Saturday Sizzles

Chicken Maryland

Serves 4 people Approximate Time: 1 hour
1½kg (3lb) chicken pieces (legs, thighs and breasts)
salt and pepper
1 egg, lightly beaten
25g (1oz) butter
25g (1oz) butter (for sauce)
25g (1oz) flour (for sauce)
salt and pepper

4 tbsps. plain flour
1 tsp. paprika
100g (4oz) fresh breadcrumbs
3 tbsps. vegetable oil
½ red pepper, seeded and diced
300ml (½ pint) single cream


  1. Mix together the flour, salt, pepper and paprika.
  2. Coat chicken pieces with seasoned flour.
  3. Dip chicken pieces in beaten egg and coat with breadcrumbs.
  4. Heat the butter and oil in a large frying pan. Add chicken and fry until lightly browned and tender, about 20 mins., turning once.
  5. Meanwhile, make the sauce. Heat the butter in a pan, add pepper and cook for 3-4 mins. Stir in the flour. Remove from heat.
  6. Gradually stir in the cream and seasoning. Return to heat and cook until thickened, stirring continuously. Do not boil.
  7. Serve chicken pieces on a bed of rice and serve sauce separately.



Tropical Fruit Tart

Serves 8 people Approximate Time: 1hr 40 mins.
225g (8oz) shortcrust pastry
2 eggs
2 tbsps. plain flour
50g (2oz) caster sugar (for topping)
2 tbsps. milk

1 fresh pineapple or large can of unsweetened pineapple chunks
75g (3oz) caster sugar
1 egg (for topping)
½ tsp. vanilla essence
175g (6oz) dessicated coconut


  1. Pre-heat oven to 180°C (350°F) or Gas Mark 4.
  2. Roll out pastry and line a 20cm (8") fluted flan tin.
  3. Cut skin from pineapple and slice. Cut into wedges, removing hard inner core and then dice.
  4. Mix together eggs, sugar and flour.
  5. Arrange pineapple in pastry case and pour the egg mixture over. Bake for 35 mins.
  6. Mix the extra egg, remaining 2oz caster sugar, vanilla essence, milk and coconut together. Spoon over flan and bake for a further 20-25 mins. Serve immediately.


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