Roast Penguin
Ingredients:
Penguin meat, Butter, Beef suet, Dried onions, Flour, Gravy granules, Salt and pepper to taste
Method:
Season the penguin meat well with salt and pepper and dip each piece in melted butter. Roll in flour and fry in beef suet to seal the meat, turning once. When each side is crisp, place in baking tray and pour over the fat from the frying pan. Sprinkle with dried onion and cook in the oven on medium heat until tender. For the gravy – stir a teaspoon of flour into the cooking fat then add a spoon-full of gravy granules and sufficient water or stock to thicken.
Penguin Waffle
Ingredients:
1 cup self raising flour
1 egg, separated
1/3 cup milk
1/4 cup water
45g butter, melted
1 1/2 tablespoons caster sugar
How to do it:
Pre-heat waffle maker.
In a large bowl combine the sifted flour, egg yolk, milk, water and butter.
Using an electric mixer; mix until smooth.
Using clean beaters; beat egg white in a small bowl until soft peaks form then gradually add the sugar and beat until the sugar is dissolved.
Fold the egg white mixture into the mixture.
Spoon 2 rounded tablespoons of mixture into each penguin waffle mould; using a plastic spatula push the mixture into the hands and feet of the moulds.
Close lid and cook for 3 minutes.
Remove waffles with a plastic spatula onto a cooling rack.
Allow waffles to cool slightly before giving to children.
that is soo NOT koolll