Satay Chicken, Irish Stew And Venetian Tiramisu by Zarnak Sidhwa

Ingredients For Venetian Tiramisu:

• Sponge cake  1 small
• Cream cheese  100 gm
• Cream  3 tbsp
• Icing sugar  200 ml
• Coffee  4 tbsp
• Hot water  3 tbsp
• Icing sugar  1 tbsp
• Chocolate curls  to decorate

Method:

1. Mix dissolved coffee with 1 tbsp icing sugar and set aside.
2. Beat in a bowl the cream, cream cheese and 3 tbsp icing sugar till smooth.
3. To assemble, in a bowl, put a piece of sponge finger, soak with coffee liquid, add a tbsp of cream cheese mixture, top with cream cheese mixture again, decorate sprinkled with cocoa powder or coffee and decorate with chocolate curls, serve chilled.
   

Ingredients For Satay Chicken:

• Peanuts  2 oz
• Breadcrumbs  2 oz
• Chicken breast  4
• Flour  3 oz
• Eggs 2
• Lemon  1
• Oil  for frying

Ingredients For Satay Sauce:

• Oil 1 tbsp
• Onion 1
• Red chili  1
• Garlic  2 cloves
• Ginger 2'' piece
• Coconut milk 3 oz
• Lemon  1
• Soya sauce 1 tbsp
• Roasted salted peanuts  5 oz

Method:

1. Blend peanuts with breadcrumbs in a food processor, take out on a plate.
2. Sprinkle flour onto a separate plate.
3. Coat chicken strips in flour, dip in egg and roll in peanut crumbs.
4. Fry in hot oil till golden.
5. Drain on absorbent pepper.
6. Serve with satay sauce.

Method for satay Sauce:

1. In oil add onion, chili garlic and saute till soft, add the coconut milk, keep stirring, add lemon juice, soya sauce and simmer, add peanuts and blend in a blender till chunky.
2. Check and add more soya sauce and lemon juice if needed.

Ingredients For Irish Stew:

• Oil  1 tsp
  
• Beef cubed  1/2 kg
  
• Sage  2 tsp
  
• Potatoes  5
  
• Carrots  4
  
• Mushrooms sliced  1 cup
  
• Onion  1
  
• Worceshtershire sauce  1 tsp
• Black pepper  1 tsp
  
• Beef stock cube 1
  
• Salt  to taste
  
• Corn flour  1 tbsp

Method:

1. Heat the oil, add the beef and sage; cook the beef until browned on all sides; drain.
2. Place beef, potatoes, carrots, mushroom, onion, worchestershire sauce, pepper, salt and beef stock cube in a pan.
3. Pour enough water over the mixture to cover.
4. Cook till done.
5. Whisk together the orn flour and 1/4cup warm water in a small bowl until smooth; stir through the stew.
6. Allow the stew to cook until thickened, 15 to 20 minutes.