Click - Parish of Greater Whitbourne

Page 10Chicken wrapped in bacon with vegetable pilaff2 heaped tbsps wholegrain mustard1 tbsp honey4 medium boneless, skinless chicken breasts12 rashers smoked, rindless bacon2tbsps olive oil200ml medium white wine200ml vegetable stock150g frozen peas/petits poissqueeze lemon juice200ml double creamWI recipesThe Parish MagazineHeat the oil in a large non-stick frying pan, add thechicken and fry for 2-3 mins each side until golden.Transfer the chicken to a casserole dish. Pour thewin and stock into the frying pan, bring to the boil,then pour over the chicken. Cover and bake for 12mins. Remove the casserole dish from the oven,then add the peas, lemon juice and cream, and seasonwell.Return to the oven for 12 mins more or until thechicken is cooked through and the sauce bubbling.Heat oven to 200C/fan 180C/gas 6. Mix the mustardand the honey together, spread over the chicken,then wrap each chicken breast in three rashersof bacon.Raspberry tart with almond pastryFor the pastry200g/8oz plain flour175g/6oz ground almonds175g/6oz golden caster sugar200g/8oz cold diced butter1 egg yolkThis is great with vegetable pilaff - fry 1 choppedonion in a little oil, add 450ml vegetable stock, 1bay leaf, 225g long grain rice and 250g of vegetablemedley and cook until tender. Serve immediately.the sugar, vanilla, lemon juice and zest until thick.Spread over the bottom of the tart case, thenmeticulously place the raspberries on top in concentriccircles. Meanwhile, heat up jam in themicrowave or in a pan with 2 tbsps water untilbubbling.Push the glaze through a sieve into a bowl thenpaint it over the raspberries with a pastry brush.For the filling200ml tub creme fraiche85g/3oz golden caster sugar½ tsp vanilla essencejuice and zest of ½ lemonabout 700g/1lb 9oz raspberriesFor the glaze5 tbsps raspberry jamMake the pastry by tipping all the ingredients,except the yolk, into a food processor and pulsingto the texture of breadcrumbs. Add the yolk, thenpulse until it all comes together to form a soft pastry.The pastry will be too soft to roll out, so pressit evenly into a loose-based 25cm tart tin until thepastry comes up above the edges of the tin. Rest inthe freezer for at least 20 mins.Heat oven to 190C/fan 170C/gas 5. Line the tarttin with baking parchment and baking beans, thenplace on a baking sheet and bake for 20 mins untilthe edges are starting to brown. Remove the beansand paper, then continue to cook for 10 mins untilbiscuity. Leave to cool, trim the edges with a knife,then carefully remove from the tart tin.To make the filling, whisk the creme fraiche withHint of your lifeIn poetry you writeThere’s a hint of your lifeAn experience or an encounterAn idea how you see lifeYour dreams you let people enterYou share your thoughtsOn rights or wrongsYour views on speech or behaviourYou may offend or gain a friendShowing that you are in favourDo not ignore or misguideYour daring eager readerBe honest in the words you writeSo the reader’s mind is clearerIn whatever you write‘There’s a hint of your life’As personality will always shine throughDo not judge or raise hopesBut hang on to that ropeThat guides us in all that we do.Shirley Whittall