Chicken With Corn & Mushrooms Recipe | Food Diaries | Zarnak Sidhwa | Continental Food

Method:
Combine the first three marinade ingredients in a bowl. Add the chicken and toss to coat; sprinkle the cornflour evenly and toss again. Marinate the chicken in the refrigerator for 10 to 15 minutes. While the chicken marinates, dissolve the corn flour in the water, then mix it with all of the other sauce ingredients in a clean bowl. Heat a wok with 1 tablespoon oil. When the oil shimmers, add the garlic, ginger, and green onion, then stir-fry for about 1 minute. Add the chicken and stir-fry, stirring frequently, until the chicken changes color, about 3 to 4 minutes Add the remaining oil and stir-fry the mushrooms and baby corn for 1 minute. Add the sauce, giving it a quick re-stir before combining it with the chicken and vegetables. Stir-fry for an additional 1 to 2 minutes, or until the sauce thickens and coats all of the ingredients.

Method:
Beat butter, sugar and caramel until pale and fluffy. Add in eggs and vanilla essence and add in milk, mixture may look curdled but it’s fine. Mix in flour, ground almonds, baking powder and salt. Pour batter into greased and lined 9” springform pan and smooth top. Bake in preheated oven at 180 degrees C for 30 – 35 minutes, the sides should be set but the center slightly under-baked. To prepare the caramel sauce, in a steel pan heat sugar and water until sugar dissolves and reaches a dark amber color, carefully swirling pan occasionally.
Immediately add butter and whisk until butter has melted then remove from heat.
Carefully pour in cream and whisk until mixture is smooth then pour into a bowl so it doesn’t continue to cook. Remove cake once done, then pierce all over with a skewer. Slowly pour prepared caramel sauce over the cake, reserve few tablespoons to drizzle over the top before serving. Sprinkle with almonds.
Return cake to oven and bake until cooked through, about 10 minutes longer.
Sprinkle with sea salt, serve warm.