Free Food Recipes

Ingredients

• 6 eggs
• 225g/1/2lb chicken breast meat
• 2.5ml/1/2 tsp salt, pepper to taste
• 15ml/1 tbsp corn flour
• 45ml/3 tbsp chicken stock
• 30ml/2 tbsp white wine
• 45ml/3 tbsp vegetable oil
• 30ml/2 tbsp lard (use oil if not available)
• 60ml/4 tbsp tomato puree

Serve 8

** Free Food Recipes **

Method:

1. Separate the egg-whites from the yolks. Beat the yolks until weft mixed. Chop the breast of chicken finely. Beat it with the egg-whites for 1 minute. Add the salt, pepper, corn flour, stock and white wine. Beat again for 1 minute or until the mixture is consistent.

2. Heat the oil in a small frying pan. Add two-thirds of the egg white and chicken mixture, and stir and scramble it quickly over a medium heat for 2 1/2 minutes.

3. Spoon just over half the mixture from the pan into the midd1e of a well-heated oval dish. Add 12ml (3/4 tablespoon) lard and the yolks to the pan. Scramble this quickly with the chicken and egg-white mixture in the pan for 1 1/2 minutes.

4. Spoon the yellow soufflé on to one end of the oval dish. Heat the remaining lard in the pan. Add the remaining egg white and chicken mixture, along with the tomato puree.

5. Stir and scramble the ingredients together over a medium heat for 2 minutes, into a red soufflé. Transfer this to the other end of the oval dish.

Note: Many diners find this three-colored dish both pleasing to the eye and appealing to the palate. It is meant for small meals, when a small amount of plain rice is eaten with each mouthful of soufflé.