Marmalade Cake, Chicken Broast And Broast Sauce By Zarnak Sidhwa

Ingredients For Marmalade Cake:

• Glace cherries 2 oz
• Butter 4 oz
• Caster sugar 4 oz
• Sultanas 4 oz
• Currants 4 oz
• Eggs  2
• Flour  6 oz
• Baking powder  1 tsp
• Orange marmalade  1 tbsp

To Decorate:

• Orange marmalade  1 tbsp
  
• Caster sugar  to sprinkle  

Method:

1. Wash the glace cherries well and then dry.
2. Cut in small pieces.
3. Beat butter and sugar, add in eggs, flour, baking powder, sultanas, currants and orange marmalade.
4. Put in a loaf tin and bake for 1 hour at 160 degree C or till done.
5. Let cool in tin and then remove and warm the marmalade and brush all over and sprinkle with caster sugar and serve.
   

Ingredients For Chicken Broast:

• Chicken 1/2 kg
  
• Red chili powder 1 tsp
  
• Black pepper 1 tsp
  
• White vinegar 1 tsp
  
• Lemon juice  1 tsp
  
• Corn flour  1 tbsp
  
• Bread crumbs  2 tbsp
• Salt  to taste
  
• Oil  for deep frying

Method:

1. Wash the chicken pieces.
2. Put the chicken leg pieces in a large bowl and add lemon juice, red chili, black pepper, chili sauce white vinegar and salt and rub it all over the chicken pieces, cover and marinate for at least 2 to 3 hours in refrigerator.
3. Coat the chicken pieces with corn flour paste and bread crumbs and leave for 10 minutes in a cool place.
4. Heat oil and fry chicken pieces in it at low heat, when golden brown remove from oil.
5. Serve hot chicken broast with fries, salad and tomato ketchup.

Ingredients For Broast Sauce:

• Yogurt 1/2 cup
  
• Potato boiled 1
  
• Garlic paste 1 tsp
  
• Green chilies 2
  
• Salt  1/2 tsp
  
• Mayonnaise  1 tbsp

Method:

1. Blend all the ingredients together.
2. Chill and serve with chicken broast.