Tipsy Tarts Deli

CHICKEN A LA KING Ingredients 60g butter 60g flour 1 onion finely chopped 1 Punnet of mushrooms quartered 1 red pepper chopped 3 chicken breasts cubed nutmeg salt and pepper to taste 350ml milk 125ml cream Method Poach the chicken breasts in a little salted water until cooked through and chop into 2cm cubes. In a pot on a medium heat melt the butter and cook the onions, mushrooms and red pepper until the onions are translucent. Add a pinch on nutmeg and season with salt and pepper. Then add the flour and cook, stirring constantly for about 2 minutes. Begin adding the milk stirring all the time until you have a nice smooth texture in the sauce. Add the cream and stir until the mixture is hot (not boiling). Add the chicken pieces, reduce heat to low and simmer for 5 minutes stirring occasionally. Taste and season with salt and pepper if necessary. Serve with boiled white rice. CHICKEN CASSOULET Ingredients 1kg chicken breast chopped into 2cm cubes 250g sliced mushrooms 16 baby onions 6 g

Open-Face Grilled Eggplant Sandwiches Ingredients Eight 1/2-inch-thick slices of peasant bread Extra-virgin olive oil, for brushing One 1 1/4-pound eggplant, sliced crosswise 1 inch thick Salt and freshly ground black pepper 4 plum tomatoes, sliced crosswise 1/4 inch thick 1/2 pound buffalo mozzarella, sliced 1/4 inch thick 8 large basil leaves, torn Coarse sea salt Method Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter. Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer. Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve. Grilled Tuna with Smoked-Almond Romesco Sauc