28.11.2019 Views

NG2 December/January 2020

Local business directory and community magazine.

Local business directory and community magazine.

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

Granny Annie’s<br />

Coronation Chicken<br />

Small onion – chopped<br />

1 tbsp olive oil<br />

2 tsp garam masala<br />

1 tsp ground cumin<br />

1 tsp ground coriander<br />

5 tbsp red wine<br />

2 tbsp tomato puree<br />

Juice and rind of 1 x lemon<br />

2 tbsp apricot jam<br />

Mayonnaise<br />

Plain yoghurt or crème fraiche<br />

Cooked chicken<br />

In a small saucepan, gently cook the<br />

onion for 10 mins until soft. Add the<br />

spices and cook for 30 secs. Add the<br />

red wine, tomato puree, lemon rind<br />

and juice. Simmer gently for 10 mins.<br />

Add the apricot jam and leave to cool.<br />

Once cool, strain through a sieve into<br />

a bowl. This is your concentrated<br />

coronation sauce. Now, depending on<br />

how much chicken you have, mix the<br />

concentrated sauce with mayo, stir in<br />

the chicken and serve in lettuce leaves.<br />

As a rough guide, for 300g cooked<br />

shredded chicken, use 2 tbsp mayo,<br />

2tbs yoghurt or crème fraiche and mix<br />

in 1-2 tbsp coronation sauce. Taste<br />

as you go. There is enough sauce to<br />

dress a whole poached and shredded<br />

chicken. For a big party, you could<br />

serve the chicken spread out on a big<br />

serving platter. That’s how I remember<br />

my mum doing it.<br />

** The concentrated sauce can also be<br />

frozen.<br />

Crispy Potato Skins<br />

6 x small baking potatoes<br />

Olive oil<br />

50g grated cheese<br />

2 tbsp soured cream<br />

1 x spring onion – fi nely chopped<br />

Salt and pepper<br />

Heat oven to 200°C. Pierce the spuds<br />

with a skewer. Rub with olive oil. Bake<br />

in oven until soft (about 1 hour). Remove<br />

from oven and allow to cool enough to<br />

handle. Half and carefully scoop out<br />

most of the potato (leave a thin layer).<br />

Increase the oven to 250°C, brush the<br />

potato skins inside and out with more<br />

olive oil, sprinkle with salt and place<br />

on a baking sheet. Bake for 10 mins,<br />

then fl ip over and bake for another 10<br />

mins. Remove from oven, sprinkle with<br />

grated cheese and return to the oven<br />

for 2 minutes. Remove and allow to cool<br />

slightly, then spoon in some sour cream<br />

and sprinkle with chopped spring onion.<br />

Makes 12.<br />

Other fi lling ideas: cheese, crispy bacon<br />

and half a cherry tomato; cheese, chorizo<br />

and sour cream; Cheese, avocado and<br />

crispy bacon<br />

Potato Croquettes<br />

Mashed potato (from the previous<br />

recipe)<br />

Butter<br />

50g grated cheese<br />

50g cooked ham – fi nely chopped<br />

1 tbsp fl our<br />

1 egg<br />

2 or 3 tbsp breadcrumbs (I used panko)<br />

Salt & pepper<br />

Paprika (optional)<br />

Olive oil<br />

In a bowl mash the potato with a knob<br />

of butter, the cheese and ham. Season<br />

to taste and chill in the fridge for at<br />

least 30 mins. The longer you leave<br />

the potato the easier it is to handle.<br />

Get 3 shallow bowls, put the fl our in<br />

one, beaten egg in another and the<br />

breadcrumbs in the third (add a tsp of<br />

paprika if you want a bit more colour<br />

and fl avour). Using your hands shape<br />

small amounts of the potato into small<br />

sausage shapes (about half a fi nger in<br />

length). Roll in the fl our, then the egg<br />

and then cover in the breadcrumbs.<br />

Place on a baking sheet, chill in fridge<br />

for 30 mins. This should help them<br />

keep their shape when baking. When<br />

ready to bake, spray with olive oil (I<br />

used a 1 cal spray). Bake at 200°C<br />

for 20 mins until golden brown. Makes<br />

about 15 depending on size.<br />

Other fi lling ideas: two cheese, cheese<br />

and mushroom, tuna and cheese

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!