Posts Tagged ‘mango’
Seared chicken & asparagus with mango salsa
Friday, May 6th, 2011
Seared chicken & asparagus with mango salsa
Ingredients
FOR THE MANGO SALSA
* 4 medium, firm but ripe mangoes
* juices of 2 limes , zest of 1
* 2 small red onions , finely chopped
* 4 red chillies , seeded and finely chopped
* 40g combined weight fresh flatleaf parsley and coriander, chopped
* 250ml extra-virgin olive oil
* 1 tsp caster sugar , optional
FOR THE ASPARAGUS
* 60 asparagus spears
* 125ml olive oil
FOR THE CHICKEN
* 5 tbsp light olive oil
* 20 skinless, boneless chicken breasts , about 140g/5oz each (preferably freerange)
Method
1. The day before: make the mango salsa, peel the mangoes and cut the flesh into tiny dice. Put into a bowl with the lime juice and zest, the red onions, chillies, parsley, coriander and olive oil. Taste, and mix in a teaspoon of sugar if you feel it needs it. Put in the fridge.
2. Preheat the oven to 200C/gas 6/fan 180C. Put 2 baking trays in the oven to preheat. Hold each asparagus tip about a third of the way down from the tip between your thumb and forefinger, and your other hand at the bottom. Start to bend it gently and it will snap just above the tough bit which you can throw away. Now toss the asparagus in the olive oil and season well with salt and pepper.
3. Put in a single layer on the pre-heated baking trays and roast for 12-14 minutes, giving them a good shake halfway through. When they are cooked, remove from the baking trays to cool or else they will keep cooking. Keep the oven on.
4. For the chicken, heat a griddle pan over a high heat till hot. Brush the chicken with olive oil and generously season with salt and pepper. Cook the chicken breasts, 4 at a time in the pan (depending how many will fit) for 2-3 minutes each side – they should be well marked with the griddle lines. Remove from the griddle and lay in a single layer on foil lined baking sheets. Roast for 12-15 minutes until cooked. Take out of the oven, cool, then cover and put in the fridge.
5. On the day: take the mango salsa from the fridge and leave at room temperature to allow the flavours to combine.
6. When you are ready to serve, arrange on two platters, allowing three spears of asparagus topped with a chicken breast per person. Spoon over the mango salsa, reserving some to put in bowls on the side, and drizzle over any oil from the salsa.
Tags: asparagus, chicken, coriander, lime, mango, parsley, red chillies, red onions
Posted in Meal Suggestions | No Comments »
Strawberry cheesecake
Monday, April 12th, 2010
Ingredients
* 250g digestive biscuits
* 100g butter , melted
* 1 vanilla pod
* 600g soft cheese
* 100g icing sugar
* 284ml pot double cream
FOR THE TOPPING
* 400g punnet strawberries , halved and stoned
* 25g icing sugar
Method
1. EQUIPMENT: 23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve
2. Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
3. Remove the vanilla seeds: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
4. Make the filling: Place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
5. Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.
If you find the cake difficult to un-mould, then either let it sit for a little longer, or wipe the outside of the tin with a warm cloth. This heats the edges and should allow you to remove the tin easily.
To ensure the base sets properly, the melted butter must be thoroughly mixed through the biscuit crumbs. Make sure you also leave it in the fridge to firm up for at least 1 hr before adding the filling so that the crumbs do not mix into the soft cheese mixture.
Try a different flavour
Lemon: Beat the finely grated zest & juice 2 lemons with the soft cheese & icing sugar instead of the vanilla seeds. Top with lemon curd & leave to chill. Raspberry: Replace strawberries with fresh raspberries. Passion fruit & mango: Make a delicious passion fruit sauce by sieving the pulp of 4 passion fruit and sweetening to taste with a little icing sugar. Top the cheesecake with chopped mango, then pour over the sauce, dotting the top with a few of the passion fruit seeds.
Tags: lemon, mango, passion fruit, raspberries, strawberries
Posted in Pudding and desserts | No Comments »
Mango, green pepper and lime salsa
Sunday, January 17th, 2010
Mango, green pepper and lime salsa for barbecued venison
Ingredients
* 1 large ripe Mango
* 0.5 red Onions, finely chopped
* 1 green peppers, halved seeded and finely diced
* 0.5 small red chillies, halved seeded and very finely chopped
* 3 tbsp chopped Coriander
* 1 grated lime zest, and juice
* 3 tbsp Olive oil
* 1 pinch black pepper
Method
Half the mango by slicing off the sides close to the stone. Peel off the skin with a potato peeler and dice into small pieces.
Mix with the onion, pepper, chilli and coriander.
Mix the limejuice, rind and olive oil together and season with salt and pepper.
Pile into a serving dish and serve with barbecued venison.
Tags: chilli, coriander, mango, onion, pepper
Posted in Veg Ideas | No Comments »