Katos Halo Pie Recipes
KATO'S PHYLLO CHICKEN SURPRISE
The apricot lemon glaze makes a nice contrast to the savoury filling. This is very easy to make and looks very impressive. This dish is wonderful served with fresh fruit, a simple salad and rice.
Provided by Baby Kato
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Step 1- Filling.
- In a sauce pan saute mushroom in 2 tbsp of butter until golden brown, then set aside.
- Next lightly saute shallots and garlic in same pan.
- Mix mushrooms and shallots together add thyme, salt, pepper and flour to vegetables and mix well.
- Now add the white wine and cook till all liquid is absorbed.
- Taste, reseason if necessary and set aside to cool.
- Once cooled add grated cheese to mixture.
- Step 2- Phyllo Preparation- Preheat oven 350 degrees.
- Brush 1 sheet of phyllo with melted butter.
- Place a second sheet over the first and brush with melted butter.
- Place the flattened chicken breast in the lower half of the phyllo sheet.
- Put 1/4 of the filling mixture ontop of the chicken.
- Fold the sides of the phyllo over the chicken envelope style.
- Place on a baking sheet, seam side down, brush with melted butter.
- Do the same to remaining chicken and bake in a 350 degree oven for 35 minutes.
- Step 3- Apricot Lemon Glaze.
- Heat apricot preserves and lemon juice together until well mixed.
- Pour a small amount of glaze overtop of cooked phyllo chicken and serve the rest of the sauce on the side.
- Enjoy.
KATO'S HALO PIE
Oh just a wonderful pie, similar to lemon meringue but with a twist of its own. Well worth the extra effort.
Provided by Baby Kato
Categories Pie
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees.
- Mix 1 cup of sugar with the cream of tarter.
- Beat egg white, adding sugar slowly until thick.
- Butter a 10" pie plate.
- Cover completely with meringue mixture.
- Bake 1 hour, let cool in oven for 1 hour.
- Beat egg yolks; add 1/2 cup sugar, lemon juice and rind.
- Cook for 10 minutes in double broiler, until mixture thickens.
- Remove from heat and cool completely.
- Whip the cream and fold half gently into cooled lemon mixture.
- Gently add raspberries.
- Trying not to break the berries pour the lemon cream mixture into the meringue shell and cover with the remaining cream.
- Cover and refrigerate for 24 hours.
Nutrition Facts : Calories 524.2, Fat 32.6, SaturatedFat 19.3, Cholesterol 232.7, Sodium 126.8, Carbohydrate 54.9, Fiber 0.8, Sugar 51, Protein 6
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