Hi There,
Last night was chicken night so as I,ve a lot of Mangos at the moment we had this dish and it went down a treat!Its still raining but as I sit here upstairs in my den I can see the sun doing his best to push through the clouds so I,m hoping for a few dry hours to do my shopping and take a very sorry for him self teenager to the drs,sore throats abound again!!!!!So I,ll be making soup today for the *poor* thing!!!!!CHICKEN WITH MANGO SALSA
Serves 6
1/2 cup orange juice
1 1/2 cups cubed mango
1 clove garlic, crushed
1 tsp. chopped cilantro(coriander)
1/2 cup sugar
1/4 cup spring(green) onion, chopped
1/4 cup vinegar(I use balsamic I love the taste,just use a little less than said)
2 tbsp. lime juice (I don,t get limes often so used lemon it was fine)
Tobasco sauce to taste
Worcestershire sauce
6 boneless chicken breasts cut in bite size pieces
Directions Marinate chicken in Worcestershire sauce. Then saute in olive oil and set aside. Combine sugar, green onion, vinegar, lime juice and a few drops of tobasco sauce in a saucepan. Bring to a boil, stirring constantly until the sugar dissolves. Add mango, garlic and cilantro, stirring gently. Mix in orange juice. Pour hot mixture over chicken. Serve immediately.
With this we had............Mediterranean Potato & Spinach Bake Serves 4 to 6
2lb (900g) new potatoes
1 large onion(I like the sweet red ones we are getting at the moment)
2 cloves garlic
8oz (225g) carrots
3 sticks celery
5oz (150g) fresh spinach
1 tin (14oz/400g) tomatoes
6 oz (175g) grated cheese
1 dessertspoon basil
1 dessertspoon oregano
1 tablespoon red wine vinegar
1 tablespoon red grape juice
2 tablespoons tomato puree
Olive oil
Salt & pepper
Pre-heat the oven to gas mark 4, 180°C, 350°F.
Scrub the potatoes, put them into a large pan of boiling water and cook until they are just done. Do not over cook. Drain and keep to one side.
Peel the onions and garlic and chop coarsely. Put a heavy bottomed pan on a medium heat, add a table spoon of olive oil and sauté the onion and garlic until golden.
Wash the carrot, peel if not organic and grate. Wash the celery and chop. Add to the onion and garlic mixture with the herbs and leave to cook for a few minutes.
Add the tinned tomatoes, puree, wine vinegar and grape juice. Bring back to the boil and allow to cook until the celery is soft.
Whilst the sauce is cooking, pull the stalks off the spinach and wash thoroughly. Drain and shred.
Once the sauce is cooked remove from the heat, season to taste and blend into a smooth mixture.
Mix the potato and the spinach in an oven dish. Pour the sauce on top, add the grated cheese and cook in the pre-heated oven for 25 minutes.
I did get this rec of the net and have tryed it several times altering the veggies about parsnips substituted for the carrots worked very well and also sweet potatoes,we loved it and you can have it as a supper dish with just a green salad.
The children really fancyed a good old fashioned steamed pud so I made a family favourite........
Steamed Apricot Pudding
Butter - 110 g (4 oz)(must be butter for best flavour)
Apricot jam(smooth) - 6 tbsp
White breadcrumbs - 110 g (4 oz)
Self raising flour - 25 g (1 oz)
Caster sugar - 50 g (2 oz)
Bicarbonate of soda - 1 tsp
2 eggs lightly whisked
Canned apricots - 6, chopped
Grease a 750 ml (1¼ pint) pudding basin with some of the butter.
Melt the jam and remaining butter. Mix together the breadcrumbs, flour, sugar and bicarbonate of soda in a large bowl.
Whisk the eggs into the mixture, adding the jam and apricots and pour into the pudding basin.
Cover the basin with greased foil and secure with string.
Steam in a covered saucepan for approximately 2¼ hours, remembering to check the water level. We had it with whipped cream ,well the rest of them did I was very good and did,t!!!!!
Hope you all have a great day.
Yours
Julie
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