| recipe zone | chicken with mango and lime For this delicious supper dish, with masses of excellent flavour:
You will need
4 chicken breasts / 4 large chicken thighs
1 jar of 'Thyme After Time' Mango and Lime Chutney
2 medium carrots
1 whole yellow / red pepper
1 courgette
1 red onion / 4 spring onions
1 stick celery
a handful chopped fresh coriander
1 chilli (optional)
2 tbsp. red wine vinegar
2 tbsp. fresh lemon / lime juice
1 glass of dry white wine
METHOD
- Slice the carrots, peppers, courgette and celery into thin strips (as thin as you can manage)
- Slice the onion into rings or slice the spring onions, chop the chilli into fine pieces, if using
- Take your pieces of chicken, season them and place in a hot frying pan with a drop of sunflower / olive oil, and seal them off until just turning brown. (You are not looking to cook them right through, just sealing the outside)
- Place the chicken, vegetables, and all the other ingredients into a casserole dish and cook in a moderate oven for 2 hours, if you find you do not have quite enough liquid in your casserole dish as it is cooking, add some chicken stock or some water and 1/2 a chicken stock cube. When the casserole is cooked it can be thickened with a little corn flour and water paste to make a thicker sauce, this is really up to your preference
- Serve with rice or with hot noodles tossed in a little butter and soy sauce. Enjoy....
recipe zone | Sausage & Chutney Plait
This can be a really delicious evening meal, light lunch with salad or even for a picnic, whichever way you choose it is well worth the effort of putting it together, and once you have got all the bits, it really does not take any time at all. You will need A sheet or block of Puff pastry
500g/1lb Sausage Meat (thawed if frozen)
1 egg, lightly beaten 4oz grated cheddar cheese Seasoning 1 Tomato sliced METHOD
- If you have a block of puff pastry, roll it out to the shape of a rectangle, approx. 10/12" long by about 8" wide. If you are using sheet pastry, just cut it to size
- Then put your sausagemeat in a mixing bowl and lightly season, then thoroughly mix. (if you would like to add herbs or any other type of seasoning this is the moment!)
- Run the sausagemeat down lengthwise through the centre of the puff pastry that you have prepared
- At this stage spoon some Thyme after Time Chutney over the top of the sausagemeat, from bottom to top, then spread level with a knife or palette
- With a sharp knife, cut the pastry either side of the sausagemeat, on the angle about 1" size strips. When you have done this, take a strip of pastry on one side and lift it over the sausagemeat to the other side, then do the reverse from the other side. Continue to do this until you have used all the pastry strips. You should have formed a kind of criss cross plait
- At this stage get your beaten egg, and egg wash all over the plait evenly
- When you have done this, sprinkle your grated cheese over, then arrange the tomato down through the middle so it looks nice
- Gently pick up your sausage plait and place on a greased baking sheet, or for easy washing up, put on some non stick paper on a baking sheet
- Bake in a moderately hot oven (approx. 170c / gas 6) for roughly 45-50 minutes or until all the puff has risen and is golden. You will know when the sausagemeat is cooked, because juices will start to run out on their own on the baking sheet
- Then all you have to do when it is ready is cut into slices, and serve with a tossed green salad, or in the winter with baked potatoes and vegetables (or baked beans!)
- Alternatively, allow to cool, refrigerate and use in your picnic
- For a slight variation, you could run hard boiled egg over the chutney, before you close the pastry, this also is delicious.
Enjoy |
I thought the pear and tarragon jelly was delicious - very nice with lamb and mutton,
