MARINATED CHICKEN
with Honey & Ginger served with Mango & Sultana Salsa This has Caribbean overtones. Ginger and lime have such a wonderful affinity and the honey gives it a lovely stickiness. A perfect recipe for summer! EQUIPMENT You will also need an ovenproof dish measuring 20 x 15 cm and 4.5 cm deep
All recipes can be found at www.deliaonline.com
[Serves 4 INGREDIENTS 4 bone-in chicken breasts, skin on, weighing about 175g each; salt and freshly milled black pepper For the marinade 2tbsp of runny honey; 2.5 cm piece root fresh ginger, peeled and finely grated; 1 level tsp of ground ginger; 2 cloves garlic, peeled and crushed; zest and juice of 1/2 a lime; salt and freshly milled black pepper
ENGLISH SUMMER PUDDING
For the salsa 1 medium or 1/2 a large mango; 50g of sultanas; zest and juice of 1 lime; 1/2 a red pepper, deseeded and chopped; 1/2 a medium red onion, peeled and finely chopped; 1 medium green chilli, deseeded and finely chopped To garnish 10g of fresh coriander leaves
SERVES SIX
If you’ve never had ‘homemade’ traditional English Summer Pudding, you must try this. It’s the best combination of summer berries we know. And it needs lots of thick Jersey cream to mingle with juices
METHOD Begin this by making 2 cuts in each chicken breast, about 5 mm deep, then place the chicken breasts neatly in the ovenproof dish. Now combine all the marinade ingredients in a bowl, whisking them together, then pour this over the chicken breasts, turning them around in the marinade to get them well coated. You now need to cover the dish with cling film and leave it in the fridge overnight. Next, place the sultanas for the salsa with the lime zest and juice in a small bowl so they can plump up overnight. Cover them with cling film and store in the fridge. When you are ready to cook the chicken, pre-heat the oven to 220°C. Then remove the cling film from the chicken and baste each breast with the marinade. Bake on a high shelf of the oven for 20-30 minutes. While the chicken is cooking, remove the skin from the mango using a potato peeler or sharp knife. Then slice all the flesh away from the stone and chop it into small pieces – about 5mm dice. Then add it to the sultanas, along with the remaining salsa ingredients, and garnish just before serving with the coriander leaves. Serve the cooked chicken with some of the salsa spooned over and the rest served separately
INGREDIENTS 7 slices of white bread (crusts removed with a serrated knife); 225g of redcurrants; 110g of blackcurrants; 450g of raspberries; 150g of golden caster sugar EQUIPMENT You need a pudding basin with a capacity of 1 litre, lightly buttered
METHOD The best way to separate the redcurrants and blackcurrants from their stalks is to hold the tip of each stalk between finger and thumb and slide it between the prongs of a fork, pushing the fork downwards and pulling off the berries as it goes. Now rinse all the fruits and place in a large pan, together with the sugar. Cook over a medium heat for 3–5 minutes until the sugar has dissolved and the juices begin to run (be careful not to overcook and so lose the fresh flavour of the fruit), then remove the pan from the heat. Now trim one slice of bread to fit the base of the pudding basin, and cut 4 slices in half to line the side of the basin, overlapping them at the straight edge with the rounded side down, and sealing well by pressing the edges together. Fill any gaps with small pieces of bread, so that no juice can get through when you add the fruit. Pour the fruit and juice in – except for about a cupful – then cover the pudding with the remaining bread and place a small plate or saucer (one that will fit exactly inside the rim of the bowl) on top. Place a 1.8kg scale weight – or some other heavy object – on top of that and leave in the fridge overnight. Just before serving, loosen the pudding all round using a palette knife, and turn it out onto a large serving dish, then spoon the reserved fruit and juice all over, to soak any bits of bread that still look white (a pastry brush is useful here). Serve cut into wedges, with some cream on the table
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