December 28th, 2007 
Tejinder 
INGREDIENTS:
900 gm diced, boneless chicken
¼ cup olive oil
2 medium onions, sliced
4 garlic cloves, crushed
1 tbsp ground cumin
1 ½ tbsp grated ginger
200 gm each, carrots and beans, chopped into chunks
2 cups, diced red and yellow peppers
Salt and pepper to taste
2-3 tbsp dry white wine (optional)
2 ½ tbsp cornflour
METHOD:
- Preheat the oven to 180°C.
- Using half the oil; fry the chicken in one or two batchestill sealed but not fully cooked.
- Drain and transfer to an ovenproof casserole.
- Add more oil to the pan and sauté the onion and garlic until softened.
- Add ginger and stir for a few le minutes, followed by the carrots and beans.
- After tossing briefly, add the peppers and fry for a further 2 minutes.
- Remove the vegetables and place over the chicken pieces in the casserole.
- Pour 2 cups of water and the wine (if using), into the pan.
- Season lightly and thicken with cornflour, already
INGREDIENTS:
450 gm currants
175 gm each, raisins & sultanas
50 gm each, glace-cherries & mixed peel
3/4 cup brandy
225 gm maida
1/2 tsp salt
1/4 tsp grated nutmeg
1/2 tsp mixed spice
225 gm butter
225 gm sugar
1 tsp vanilla
4 eggs, beaten
50 gm chopped almonds
1 ½ -2 tbsp milk
Grated rind of 1 lemon & 1 orange
METHOD:
- Chop all the dried fruits and peel and soak in brandy for at least 12 hours.(A longer soak will not hurt). Remove onto a paper towel.
- Grease and line an 8-inch round cake tin with brown paper.
- Tie a band of brown paper round the outside of the cake-tin to protect the peripheral
area of cake from getting scorched. - Sift together the flour, salt, nutmeg, vanilla and· spices.’ Sprinkle a little
of the flour into the drained and dried fruit and toss together till evenly coated. - Beat the butter and sugar together till light and fluffy and add the eggs,
a little at a time with the beater still on. Gently fold in the flour and spices. - Stir in the dried fruit, peel and the grated rind, swirling in the milk, only to achieve
a dropping consistency. Spoon the mixture into the prepared tin, spreading out
evenly so that there are no air pockets. - Bake in the lower shelf of a pre-heated oven at 140/275F for 2-2½ hours.
- At the end of this period, check the cake with a skewer. If the centre seems uncooked,
return to the oven for a little more time.
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