Monday for Mothers - Sasha Leigh Small Inspired Dishes
A feast of flavour, inspired by a mother’s touch.
Ingredients:
• 1 loaf brioche, cut into 10 thick fingers
• 10 rashers streaky bacon
• 3 large eggs
• 1/2 cup First Choice Long Life Cream or full-cream milk
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon, optional
• Pinch of salt
• 2 tbsp butter, for frying
• 1/3 cup maple syrup, plus extra for dipping
• Icing sugar, for dusting
• Flaky sea salt, to finish
• Fresh berries, to serve
How To Make Maple Bacon Brioche Fingers
1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Cook the bacon in a frying pan for 2-3 minutes, until beginning to crisp but still flexible. Drain on kitchen paper.
3. Whisk together the eggs, cream or milk, vanilla, cinnamon and salt in a shallow bowl.
4. Dip each brioche finger briefly into the custard, coating all sides without allowing it to become soggy.
5. Melt the butter in a frying pan over medium heat and fry the brioche fingers until golden on all sides.
6. Wrap each finger with a rasher of bacon and place it seam-side down on the prepared tray.
7. Bake for 5-8 minutes until the bacon is crisp. Brush lightly with maple syrup and return to the oven for 1 minute to caramelise.
8. Stand the fingers upright or arrange them on a platter. Dust lightly with icing sugar, add a pinch of flaky salt and serve with berries and warm maple syrup.
Ingredients:
Chicken:
• 800g boneless skinless chicken fillets, cubed
• 4 tbsp Sasha’s homemade butter chicken spice paste
• 2 tbsp butter or ghee
Sauce:
• 3 tbsp butter
• 3 tbsp Sasha’s homemade butter chicken spice paste
• 2 tbsp tomato paste
• 1 tbsp sugar, or to taste
• 250ml Long Life Cream
• Generous pinch of saffron threads, soaked in 1 tbsp warm water
• 1 tsp rose water, or to taste
• 1/2 cup chopped fresh coriander
• Salt and black pepper
To serve:
• 4-6 flaky parathas, cooked until crisp
• 2 cups fresh tomato, cucumber and onion sambal
• Baby greens
• Fresh coriander
How To Make Butter Chicken with Flaky Paratha & Fresh Sambals
1. Coat the chicken with 4 tablespoons of butter chicken paste and marinate for at least 30 minutes.
2. Heat the butter or ghee in a large frying pan. Fry the chicken in batches until lightly caramelised and approximately 80% cooked. Remove and set aside.
3. In the same pan, melt the remaining butter. Add 3 tablespoons of butter chicken paste and cook until fragrant and the butter begins to separate.
4. Stir in the tomato paste and cook for 1-2 minutes. Add the sugar and cook briefly.
5. Reduce the heat and pour in the First Choice Long Life Cream, stirring until smooth.
6. Add the soaked saffron and rose water. Simmer gently until the sauce is thick and velvety.
7. Stir through the fresh coriander, then return the chicken to the pan and simmer until fully cooked. Season with salt and pepper.
8. Serve with crisp flaky paratha, fresh sambal, baby greens and extra coriander.
Ingredients:
• 4 large butter croissants
• 4 chocolate-coated ice cream bars
• 100g kataifi (kunafa) pastry, pulled apart
• 2 tbsp butter
• 1/2 cup pistachio paste, plus extra for drizzling
• 200g milk or dark chocolate, melted
• 1/4 cup crushed roasted pistachios
How To Make Dubai Chocolate Ice Cream Croissant
1. Melt the butter in a frying pan over medium heat. Add the kataifi and fry for 5-7 minutes, stirring, until evenly golden and crisp.
2. Remove the pan from the heat and stir through the pistachio paste until the kataifi is evenly coated.
3. Slice each croissant open without cutting all the way through.
4. Spoon some warm pistachio kataifi into the base of each croissant.
5. Place one chocolate-coated ice cream bar inside each croissant, keeping the wooden stick visible.
6. Add a little more pistachio kataifi around the ice cream.
7. Drizzle generously with melted chocolate and extra pistachio paste, then finish with crushed pistachios.
8. Serve immediately while the pastry and kataifi are crisp and the ice cream is still frozen.
Hi
Can we pls get the crisp flaky paratha recipe pls 🙏