NG2 December/January 2020
Local business directory and community magazine.
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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