Simple Life Matters

Chicken and Asparagus Paupiette Ingredients and Procedures. Ingredients: 16 green asparagus, peeled 4 chicken breasts 50 ml soya sauce 30 g tarragon mustard 400 ml chicken or vegetable stock 200 ml single cream Salt and pepper Preparation: Cut the asparagus 12 cm from the tip and save the stems. Season each chicken breast with salt and pepper, drizzle with soya sauce and brush with mustard. Top each one with 3 asparagus. Roll up, keeping the tips visible. Secure with string or a cocktail stick. Steam for 15 minutes, with the remaining asparagus and stems on the side. Cook at the same time as the starter and dessert. Bring the chicken stock to a boil, add the cooked asparagus and stems, blend with a hand blender or food processor. Stain through a sieve and add the cream. Adjust the seasoning and pour over the chicken, served up in the middle of each plate.

Bleeding Witches' Fingers Ingredients and Procedure. Ingredients 6 Frankfurters One pack of puff pastry Split blanched almonds 1 beaten egg yolk with a drop of milk (for glazing) Ketchup Preparation Cut the Frankfurters in half. Roll out the puff pastry and cut into rectangles the length of the half-Frankfurters. Roll each half-Frankfurter in the puff pastry and brush the edges with glazing to seal. Brush each 'finger' with glazing and place a split almond at one end for the nail. To make your fingers look realistic, make creases for the knuckles using a knife. Cook in the oven for 20 to 25 minutes until golden. Leave to cool for 10 minutes then serve with splashes of ketchup for the blood.