Mid summer chicken feast

VLUU L200  / Samsung L200
With the good weather set to continue for another few weeks, it’s time to get adventurous with some good flavoursome food.

With the good weather set to continue for another few weeks, it’s time to get adventurous with some good flavoursome food.

This mid summer chicken recipe could fast become a family favourite, while Eton Mess is such a simple dish to prepare, there is no way that anyone could refuse a bowl of it.

Mid Summer Chicken

6 Fillets of Free Range Chicken

1 small Onion

2 Bay Leaves

2/3 Sprigs of Thyme

Salt & Pepper

2 Cloves of Crushed Garlic

1 glass White Wine

1 glass of Water

Dressing

½ pt/300ml Mayonnaise

1 Tub Greek Yogurt

1 Lemon, juice & rind

2 Oranges, segmented

8oz/225g mixed Grapes

2 juicy eating Apples, red/green

2 Peaches

¼ Water Melon

Bunch of fresh Coriander

2 tbsp Fruit Chutney

1 tsp Curry Powder

Salt & Pepper

Place the chicken breast in a baking dish or casserole dish, season with salt and pepper. Add in the garlic and herbs, diced onion, wine and water. Cover with a butter paper and place in the oven at 180º.

After about 15 minutes turn the chicken over and continue to cook for a further 10 minutes until th chicken is cooked. Remove from the oven and allow to cool, when cool place the dish in the fridge until you are ready to assemble the dish.

To make the dressing prepare the fruit, halve the grapes, remove the pips, slice the apple into thin slices, I cut into ¼ first, remove the core and then slice. Peel and slice the water melon and the same with the orange. Place all the fruit in a bowl, at this stage you can add a spoon of brown sugar, it helps to take the sharp edge off the fruit. Mix the mayonnaise and yogurt together, add in the lemon juice and rind, season with a little salt and pepper.

Remove the chicken from the fridge, strain the cooking liquid from the chicken and add to the mayonnaise mixture. Add in the curry powder, you should have a nice pate yellow colour, you can add the chutney at this stage. Slice the chicken breast and place in a large flat serving dish or bowl, sprinkle over the fruit and then pour over the dressing and sprinkle on the chopped coriander..

Cous cous salad

4oz/112g Cous Cous

8fl oz/240ml Vegetable or

Chicken Stock

2 Spring Onions, chopped

1 Red Pepper, sliced

½ Cucumber, diced

2tbsp Pesto

2tbsp Toasted Pine Nuts

Salt & Pepper

Olive Oil to drizzle

2oz – 3oz/56g – 84g Diced

Feta Cheese

Place the cous cous in a bowl and cover with the hot stock, leave for 10 minutes to absorb then fluff up with a fork, then add all the other ingredients and serve up in a clear bowl. Drizzle with olive oil.

Eton Mess

6/8 Meringue Shells,

broken into 1 inch pieces

1lb/450g Fresh

Strawberries

1tsp Icing Sugar

1pt/575ml Double Cream

Chop half of the strawberries and then place in a blender with the icing sugar, whizz into a puree, then pass through a sieve to remove the seeds. Whip up the cream to a floppy stage and chop up the rest of the strawberries. Place the broken meringues into a bowl, add in the chopped strawberries, then fold in the cream and then gently fold in the puree. Serve as soon as possible.