Chicken Nuggets
Ingredients
225g white bread
1/2 tsp garlic powder
1/4 tsp paprika
1 egg
125ml milk
900g boneless chicken, without skin, cut into small cubes
Makes: enough for four
Method
Preheat the oven to 200C/gas 6. Slice the bread, and toast until light brown. Break up into pieces, without taking off the crusts. Grind to fine crumbs in a food processor. Add the garlic powder and paprika and process again. Place in a large plastic freezer bag or tip into a deep tray. Beat the egg in a large bowl with the milk, and add the chicken pieces, in batches if necessary. Drain the chicken from the egg mixture, and toss in the breadcrumbs – coating the crumbs evenly around each nugget. Arrange the crumbed chicken on a lightly greased baking sheet, and bake for 10 minutes until golden and cooked through. Serve straight away or chill and eat cold.
Colourful Fruit Skewers
Ingredients
12 wooden skewers
1 large ripe mango, peeled
2 large oranges, peeled
2 large bananas, peeled
250g small strawberries, hulled
1-2 tbsp butter
1 tbsp lime juice
1/2 cup honey
1 cup natural yoghurt
1 large ripe mango, peeled
2 large oranges, peeled
2 large bananas, peeled
250g small strawberries, hulled
1-2 tbsp butter
1 tbsp lime juice
1/2 cup honey
1 cup natural yoghurt
Makes: 12 skewers
Method
Soak skewers in cold water for 20-30 minutes. Cut mango and oranges into 3cm chunks. Cut bananas into 3cm slices. Thread fruit onto skewers, alternating the varieties, and place on an oven tray. Combine butter, lime juice and honey in a small saucepan and stir over low heat until butter has melted and mixture is smooth. Pour mixture over fruit, turning to coat. Cook skewers on a lightly greased barbecue or grill plate until warm. Cool and serve with yoghurt.
Pinwheel Sandwiches
Method
Mix the cream cheese, chives and tomato together and beat until smooth. Roll the bread lightly with a rolling pin. Cut four 10cm x 5 mm carrot sticks. Spread the bread thinly with the cheese mixture & place a stick of carrot at one end of each slice. Roll up firmly like a Swiss roll, place in a polythene bag & chill for 1 hour, or until required. Cut each roll in about seven 1 cm slices & arrange on a plate. This works well with lots of different soft fillings – try tuna mayonnaise and sweetcorn or grated cheddar cheese and carrot mixed with mayonnaise.
Eton Mess
Ingredients
200ml Greek style natural yogurt or double cream
200g British strawberries, topped and halved
4 meringues
200ml Greek style natural yogurt or double cream
200g British strawberries, topped and halved
4 meringues
Makes: Enough for four
Method
Place the yoghurt in a bowl. Put the strawberries in and crumble the meringues over the top. Stir together and serve in tall sundae dishes!
Real Lemonade
Ingredients
6 cups water
3/4 cup sugar
4 medium lemons
3/4 cup sugar
4 medium lemons
Method
Place water and sugar in pitcher. Mix well until sugar is dissolved. Zest lemons for 1 tablespoon of zest. Juice lemons for 1/2 cup of juice. Add juice and zest to pitcher. Mix well. Refrigerate until ready to serve. Serve over ice and garnish with fresh mint and a slice of lemon.
Sugar on the rim of a glass makes for an attractive garnish. Dip the rim of the glass (about 1/2-inch down) into liquid, such as water or a juice from your punch mixture. Dip the rim into granulated sugar and refrigerate the glass until the sugar dries.
Ingredients
75g cream cheese
2 tablespoons snipped chives
1 tomato, skinned & chopped finely
4 slices medium sliced brown bread, crusts removed
1-2 carrots, peeled
2 tablespoons snipped chives
1 tomato, skinned & chopped finely
4 slices medium sliced brown bread, crusts removed
1-2 carrots, peeled
Makes: 28 sandwiches
