Local Life - Wigan - September 2021

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20 Slow-roasted paprika chicken with lemon and artichokes Serves 6 Prep time: 10 minutes Cook: 2 hours 30 minutes Ingredients 1 tbsp smoked paprika 1 tsp sumac 3 tbsp olive oil 1 organic chicken, jointed 1 bulb of garlic (separated into unpeeled cloves) Sprig of thyme 2 unwaxed lemons, cut into quarters 150 ml chicken stock Black pepper 1 x 400g can artichoke hearts This is such an easy recipe. Everything is simply placed in a roasting dish and slow-cooked in the oven, creating an amazing spicy lemony flavour. Serve leftovers for lunch the following day cold with salad. Method 1. Pre-heat the oven to 160°C/150°C fan/gas mark 3. 2. Mix together the paprika, sumac and olive oil. Put the chicken pieces into a roasting tin and add the garlic cloves, thyme and lemon quarters. Pour over the paprika oil and rub all over the chicken pieces. 3. Drizzle over the stock and season with black pepper. Cover the dish with foil and cook in the oven for 2 hours. 4. Remove the foil from the roasting tin, add the artichoke hearts and turn the oven up to 200°C/180°C fan/gas mark 6. Cook for another 30 minutes or until the chicken is golden. NUTRITIONAL INFORMATION PER SERVING: 387kcal, fat 27.8g (of which saturates 7g), carbohydrate 1.4g (of which sugars 0.6g), protein 33.2g.
Quinoa and Feta Burgers with Tomato Relish 21 Makes 6 burgers Prep time: 15 minutes Cook time: 40 minutes A vegetarian burger packed with flavour and topped with a simple tomato relish. Ingredients 80g / scant ½ cup quinoa 2 tsp bouillon vegetable stock powder or a vegetable stock 2 tbsp olive oil ½ red onion, finely chopped 2 garlic cloves, crushed 1 tsp ground cumin 1 x 400g can kidney beans drained 115g / 4oz feta cheese, crumbled 1 tbsp parsley, chopped 1 tbsp mint, chopped 2 tbsp cornflour Salt and pepper Tomato Relish 4 tomatoes, quartered 1 red onion, quartered 1 tbsp olive oil ½ small chipotle chilli, soaked in warm water for 20 minutes 1 tbsp fresh coriander 2 tsp xylitol 2 tsp balsamic vinegar NUTRITIONAL INFORMATION PER BURGER WITH RELISH (NO BUN): 215kcal, protein 8.5g, carbohydrates 24g (of which sugars 6.2g), fat 9.7g (of which saturates 3.4g) Method 1. Add the quinoa to 250ml water with the bouillon powder or stock cube and bring to the boil. Lower the heat and simmer with the lid on for 15 minutes until cooked. Keep the lid on and let the quinoa sit in the pan for another 10 minutes. Place in a bowl. 2. For the relish, preheat the oven to 180C/fan 160C/gas mark 4 and place the tomatoes and onion on a baking tray. Drizzle over the oil and cook in the oven for 15 minutes until soft. Place in a food processor with the remaining ingredients and pulse to form a thick and chunky puree. Allow to cool. 3. Heat 1 tbsp of the olive oil in frying pan. Add the onion, garlic and cumin. Cook, stirring for about 5 minutes. Season with salt and pepper. Add the beans, feta and cooked quinoa. Stir in the herbs and cornflour and mash with potato masher to break up the beans. When cool enough to handle, divide into 6 portions and shape into burgers. 4. Heat the remaining olive oil in a frying pan on a medium-high heat. Add the burgers and cook until browned on each side, about 5-6 minutes. 5. To serve, place the burgers into burger buns and arrange over the toppings of your choice.
Page 1 and 2: LocalLife Wigan Edition September 2
Page 3 and 4: 3 The ireplace Wigan INC The Stovep
Page 5 and 6: 5 This month’s highlights 70. Six
Page 7 and 8: 7 Volunteers Wanted The Wigan Digge
Page 9 and 10: 9 # EatLocal # HelpLocal # SupportL
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Page 13 and 14: 13 Healthwatch Are you worried abou
Page 15 and 16: 15 NEW thread vein removal treatmen
Page 17 and 18: 17 Opening Times: Monday 8am - 5pm
Page 19: 19 Young Achiever Award Wigan Sorop
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Page 25 and 26: testimoniaLs: 25 ‘My daughter sta
Page 27 and 28: 27 Give Your Daughter the Very Best
Page 29 and 30: 29 Solid wood is exactly that - wha
Page 31 and 32: A rug for every room 31 It’s quic
Page 33 and 34: 33 itchiness, vertigo or develop an
Page 35 and 36: 35 Your home is where you feel the
Page 37 and 38: 37 Past Forward - The Rewind 1991 w
Page 39 and 40: 39 transformed into a hugely impres
Page 41 and 42: 41 Free wildflower seeds with every
Page 43 and 44: Selling in Wigan? 43 We are achievi
Page 45 and 46: 45 Pem Family Funday Pemberton Comm
Page 47 and 48: 47 Marketplace Facebook Marketplace
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Page 53 and 54: 53 Helpers Needed A Winstanley-base
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Page 57 and 58: 57 aqua: Established 2006 bathroom
Page 59 and 60: 59 by Chris Pearce Distance: 6¼ Di
Page 61 and 62: 61 For those with the OS Maps app o
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Page 67 and 68: 67 Do you need help and guidance wi
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IWM NORTH 73 Since opening on 5 Jul
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Having a Clear Out? Whatever you’
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Local Life - Wigan - September 2021

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