Mary Berry Easy Dinner Food

STICKY CHICKEN TRAYBAKE

Steps:

• Preheat the oven 220C / 200C fan / gas mark 7 / 425F.
• Place the chicken thigh fillets and chopped peppers in a large oven tray.
• Mix together the soy sauce, sesame oil, honey, lime juice, ginger, chilli flakes and salt in a small jug or jam jar.
• Pour the glaze over the chicken and peppers and turn to coat. Spread out the chicken and peppers into a single layer.
• Place the chicken and peppers in the preheated oven and cook for 30 minutes. Baste halfway through cooking.
• After 30 minutes, remove from the oven and sprinkle with the coriander. Serve with rice and lime wedges.

MARY BERRY'S FISH PIE

Steps:

• Preheat the oven 200C/400°F Grease a shallow 2.5 litre with butter.
• Melt the butter in a pan on a high heat and fry onion for few minutes.
• Lower the heat, cover and leave to soften for 15 minutes.
• Remove the lid and increase the heat to remove any moisture. Sprinkle in the flour and then add the milk gradually, stirring well and allowing the sauce to thicken until all the milk has been added.
• Season with salt and freshly ground black pepper, add lemon juice and the raw fish and cook for couple of minutes, stirring continuously until the fish has just cooked. Stir in the smoked haddock. Pour the mixture into the buttered dish and leave to cool. Top with the hard-boiled eggs.
• For the topping, boil the potatoes in a pan of salted water until tender. Drain, tip the potatoes back into the pan, add milk and butter and mash until lump-free. Use a ricer to get smooth mash. Add salt and freshly ground black pepper to taste.
• Spread the mash over the top of the sauce and fish in the dish and score with a fork.
• Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden-brown.

MARY BERRY'S QUICHE LORRAINE

Steps:

• To make the pastry, cut the butter into cubes, sift the flour into a large bowl, and use your fingertips to rub the flour and butter together until the mixture resembles breadcrumbs.
• Add the water and knead gently into a dough.
• Cover the dough with clingfilm, and refrigerate for at least 30 minutes.
• When the pastry is chilled, use a rolling pin to roll it, arrange it over a quiche/flan tin, and use a fork to prick it in a few places.
• Cover the tin with non-stick paper, and fill it with dry pulses or baking beans.
• Bake in the preheated oven at 220 degrees Celsius (430 Fahrenheit) for 10 minutes, then remove the paper and dry pulses, and bake again for a further 10 minutes until golden.
• To make the filling, peel and chop the onion.
• Heat up the oil on a low heat, add the onion with a pinch of salt, and fry until golden.
• Add the onion to the pastry, scattering it well over the bottom of the pasty.
• Add the cooked bacon chopped into pieces and the grated cheese.
• In a jug, beat the eggs, add the cream, and mix well.
• Pour the mixture over the pastry.
• Decrease the oven temperature to 180 degrees Celsius (350 Fahrenheit).
• Bake for 25 minutes until the quiche is golden and set.