Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Ingredients
50g butter
100g onion, diced
50g flour
1 litre chicken stock
100g carrot, diced
1 can creamed corn (410g)
2 chicken breasts, diced
100ml cream
salt and pepper to taste.
Method
Melt the butter in a pot and sweat the onion until translucent but not brown.
Stir in the flour and cook until lightly coloured. Cool for 1-2 minutes.
Gradually stir in the hot stock. Add carrots, creamed corn, chicken breast and seasoning.
Bring to the boil then turn the heat down and simmer for about 30 minutes until the ingredients are soft.
Stir in the cream and serve with freshly toasted bread.
Requested by Marise Cashmere, of Mosgiel.
This recipe comes from Iona Masina, chef at Fat Harry's restaurant in Mornington, Dunedin.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it.
