AGA Masterchef XL User's Manual & Installation Instructions page 2

CHOCOLATE SHORTBREADS
Makes 20-24
Ingredients
• 175g (6 oz) butter
• 50g (2 oz) caster sugar
• 200g (7 oz) plain flour
• 25g (1 oz) cornflour
To finish:
• 50g (1¾ oz) melted plain
chocolate
• 50g (1¾ oz) melted white
chocolate
Method
1. Cream the butter and sugar together and stir in the flour
and cornflour. Use your hand to pull the dough together
into a ball.
2. Roll out the dough and cut into ovals or circles. Place on
two baking sheets.
3. Bake at 180°C (350°F), fan oven 160ºC, Gas Mark 4 for
about 20 minutes until a light golden colour.
4. Remove the shortbread from the oven, allow to cool for 5
minutes then remove to a cooling rack. Cool for 10 minutes.
5. Drizzle the chocolate over the cooled shortbread or pipe in
a zigzag fashion, as shown. Let the chocolate set then serve
alone or to complement a dessert.
TANDOORI CHICKEN WITH MINT YOGURT
Serves 4
Ingredients
• 2 packets mini
chicken fillets
• Juice of ½ lemon
• ½ tsp salt
• ¼ tsp cardamom seeds
• 2 tsp cumin seeds
• 1 tsp fennel seeds
• 3 tsp fresh ginger, grated
• 2 cloves of garlic, crushed
• 1 tsp chilli powder
• 200g tub of natural yogurt
Mint yogurt
• 200g Greek yogurt
• 1 tbsp fresh mint, chopped
• ¼ tsp salt
• 1 tsp sugar
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Method
1. Place the chicken fillets in a basin, squeeze over the lemon juice and
sprinkle with salt. Mix well together.
2. Heat a small frying pan on the hob and dry fry the cardamom, cumin
and fennel seeds for 2 minutes until the seeds begin to colour. Transfer
to a large bowl and add the ginger, garlic, chilli powder and yogurt, mix
together. Stir in the chicken fillets and chill overnight.
3. Preheat the grill for 5 minutes. Lightly oil the grill rack and add the
chicken fillets. Grill for about 15-20 minutes, until cooked, turning once.
Serve with the mint yogurt.
To make the mint yogurt; mix the yogurt, mint, salt and sugar together
and serve to accompany the Tandoori Chicken.