When you need an elegant solution providing a bite for many — Linda's lovely chicken sandwiches will be a hit.
Ingredients:
For Poaching Chicken
1 Whole Organic Chicken
2 Chopped Carrots
2 Celery Sticks
1 Red Onion
4 Sprigs of Parsley
Salt and pepper
Water to cover
2 Cups Mayonnaise (I use Best)
1 Packet Slivered Almonds
1 Bunch Chopped Coriander (Stems Removed)
2 tsp Powdered Ginger
Salt and Pepper
1 Pot of Spreadable Cream Cheese (I use Philadelphia )
2 tbsp Chinese Five Spice
1 Loaf of Sandwich Slice White Bread
Method:
Bring Chicken to boil. Then turn down the heat to poach chicken for approx. half an hour and let cool in the water.
Remove and chop chicken into small pieces. Mix in mayonnaise, slivered almonds, coriander, powdered ginger, salt and pepper
Separately combine Chinese five spice and cream cheese and spread over one slice of bread
Spread chicken mix on the other slice of bread
I put the made up loaf into refrigerator for a couple of hours then using a very sharp knife , cut sandwiches into triangles. Enjoy!
Are you looking for a simple, elegant and perfect dessert? Try Sonja's chocolate roulade.
Ingredients:
7 Eggs
1 Packet of Valrhona Chocolate
1 Cup of Caster Sugar
1/2 Pint of Cream
Grated Rind of 1 Orange
Method:
Set oven at 150 degrees celsius. Line a large tray with baking paper.
Break chocolate and put into a saucepan with a tablespoon of water, melt over very low heat.
Beat egg whites in a large bowl until stiff.
In another bowl beat egg yolks and add sugar slowly. Beat until very light in colour.
Add melted chocolate to yolks — mix well then pour this mixture over the stiff whites, then fold these together. Don't over mix..
Pour in mixture on the lined tray and bake for 20 mins or until top is crisp and firm.
When cool, flip the roulade over to a tea towel and peel off the baking paper.
Whip cream and grate orange rind. Put on top of the roulade then roll and sprinkle icing sugar on top.
Homemade amaretti will delight your guests. This is a popular little Italian biscuit, which is crisp on the outside and slightly chewy on the inside. Made even more more-ish by adding dried apricots and mandarin zest.
Ingredients:
180g Almond meal
110g Caster Sugar
Finely Grated Zest of 1 Mandarin
80g Diced Dried Apricots
2 Egg Whites at Room Temperature
2 tsp Honey
Icing Sugar for rolling.
Methods:
Preheat the oven to 180 celcius. Line tray with baking paper.
In a medium bowl, mix almond meal, caster sugar and mandarin zest. Rub together with your fingertips to disperse the zest evenly. Stir in the dried apricots.
Use an electric mixer with whisk attachment to whisk the egg whites and honey until soft peaks forms. Gently fold the egg whites into the almond mixture and mix until a soft paste forms.
Roll the mixture into 20 balls, completely cover with icing sugar and shape 4-5cm size.
Arrange on the prepared tray. Bake for 12-15 minutes until lightly golden and chewy in the centre.
Leave to cool completely on the tray.
The biscuits can be stored in an airtight container for up to 5 days.
Do you need a 'wow' dessert? Avis's Partner, Mark Gregory has written a new cookbook Christmas at the Castle.
We are excited to make Analiese's Black Cherry and Panettone Trifle. His cookbook is available to purchase in store. They make great gifts too. Check out his youtube channel with all his new recipes here.
Brandy Syrup:
250ml Water
440g Caster Sugar
125ml Brandy
In a saucepan, warm all three ingredients together and stir to dissolve, then cool.
Jelly:
150g Caster Sugar
250ml Water
4 Leaves Gelatine or 2 tsp
250g Frozen Raspberries
In a saucepan, bring sugar and water to a gentle boil.
Soak gelatine leaves in plenty of cold water for several minutes until pliable,
then squeeze dry and stir into the sugar mixture to melt completely.
Pour hot sugar mixture over the frozen raspberries, leave to cool.
Custard:
500ml Milk (Cow or plant-based)
300ml Cream
200g (10 Medium) Egg Yolks
180g Caster Sugar
2tbsp Cornflour
2tsp Vanilla (Optional)
In a saucepan, bring milk and cream to a gentle simmer.
Whisk egg yolks, sugar and cornflour together with vanilla, if using, for two minutes until creamy and light yellowish in colour.
Gently whisk one-third of the hot milk mixture into the whipped egg yolks. Mix well, then return this mixture back into the saucepan of hot milk.
Return to a moderate heat and stir until thickened.
Scrape into a bowl to cool, then use immediately or refrigerate until required.
Trifle Assembly:
1 Large Panettone
400ml of Brandy Syrup, optional
500ml of ready to make jelly or jelly recipe above.
1L Custard
500g Pitted Fresh Cherries or Frozen if unavailable.
500ml Whipped Cream
2 Punnets of Fresh Berries
230g Jar of Preserved Sour Cherries
Cut the panettone crossways into 1.5cm thick slices and soak in brandy syrup, if using.
In a trifle bowl, layer the panettone soaked with brandy syrup, if using, jelly, custard, cherries.
Layer twice and finish with the softly whipped cream on top.
Then cover with your choice of fresh berries and fresh, pitted or preserved cherries.
Can be stored in the fridge for 3 days.
