A moist, szueet confection made with syrup, cocoa and dried fruit, Shikaree Slices are an adaptation of a traditional
Middle Eastern recipe. Wrapped in greaseproof or waxed paper and stored in an airtight tin they will keep for several weeks.
8 oz. sugar
5 fl. oz. water juice of i lemon
4 oz. cocoa powder
6 oz. walnuts, finely chopped
2 oz. almonds, finely chopped
2 oz. currants
2 oz. candied citron peel, finely chopped
2 oz. icing sugar
Place the sugar and water in a large saucepan. Set the pan over low heat and stir until the sugar has dissolved. Increase the heat to high and boil the syrup until the temperature reaches 220°F on a sugar thermometer or until a small amount of syrup dropped into cold water forms a short thread when pulled between thumb and index finger.
Add the lemon juice, cocoa powder, walnuts, almonds, currants and candied peel. Reduce the heat to moderate and, stirring constantly, cook the mixture until it is stiff. Remove the pan from the heat and cool for 5 minutes.
Sprinkle a working surface with the icing sugar. Scrape the cocoa mixture from the pan on to the sugar. Using your hands, roll the mixture in the sugar and make a long sausage shape about 1 -inches in diameter and 16-inches long. Set aside to cool slightly.
Wrap the cocoa mixture in greaseproof’ or waxed paper and place it in the refrigerator to chill for 1 hour or until the mixture is firm.
Remove the roll from the refrigerator. Remove and discard the paper. Using a sharp knife, cut the roll into i-inch slices.
Arrange the slices on a serving dish and serve.
Shirred Eggs are eggs which are broken into a buttered flameproof dish and baked, fried or grilled quickly. A herb butter may be substituted for the plain butter suggested here; the eggs may be cooked au gratin with cream or cheese; or a Piperade of vegetables may be cooked around the outside of the dish.
Shirred Eggs make an excellent light, nourishing snack, first course, or breakfast dish.
1½ oz. butter
8 large eggs
½ teaspoon salt
½ teaspoon black pepper
Preheat the grill to high.
In a large flameproof dish or shallow flameproof casserole, melt the butter over moderately low heat. When the foam subsides, break in the eggs, being careful not to break the yolks. Tilt the dish or casserole so that the butter runs over the eggs. Cook for 1 minute.
Remove the dish or casserole from the heat and place it under the grill . Grill for 3 minutes, basting occasionally with the butter, or until the whites have set and a thin film covers the yolks.
Remove the dish or casserole from the heat. Season with the salt and pepper and serve at once.