Food&Drink
Platinum Jubilee Celebration Recipes Quick and easy to prepare recipes for celebrations with family and friends, at home, in the garden or at a street party from Alice Talbot. www.artscraftkitchen.co.uk
Alice Rebecca Talbot
owner of ART’s – Craft Kitchen
Indian Summer Marinated Chicken INGREDIENTS: Serves 4-6
Jubilee Cheesecake INGREDIENTS: Serves 8 For the cheesecake
For the topping
• 150ml (1/4 pint) single cream
• 226g jar of ART’s Jubilee Jam
• 4-6 chicken breasts
• 1 Tbsp olive oil
• 397g (14oz) full-fat condensed milk
• Fresh strawberries
• 226g jar of ART’s Indian Summer chutney
• Salt and freshly ground black pepper for seasoning
• 175g (6oz) low-fat soft cheese
For the base
• ½ tsp vanilla essence
• 10 digestive biscuits
METHOD: The evening before place the chicken breasts in a large casserole dish and season with salt and pepper. Put between one half and a whole jar of ART’s Indian Summer chutney in the dish with the chicken (depending on number of servings) and spread the chutney liberally over the entirety of the breasts. Cover the dish with cling film and leave in the fridge overnight to marinate. The next day, heat the oven to 240˚C/gas mark 8. When you are ready to cook the chicken, take it out of the fridge and remove the cling film. Drizzle over 1 Tbsp olive oil, cover the dish with foil and place in the middle of the oven for 30 minutes or until cooked through and golden. To serve, allow the chicken to rest for 5 minutes then take dish to the table and allow your friends and relatives to help themselves. Suggested accompaniments; fresh green leaf salad and/or boiled Basmati rice.
• Fresh mint leaves
• 50g (2oz) butter • 25g (1oz) demerara sugar
METHOD: Put the biscuits into a plastic bag and crush with a rolling pin. Melt the butter in a medium-sized pan. Remove the pan from the heat and stir in the biscuit crumbs and sugar. Press evenly over the base and sides of a 23cm (9in) flan dish then leave to set. To make the cheesecake filling, mix the cream, condensed milk, soft cheese and vanilla essence. Whisk until the mixture thickens. Pour the mixture into the flan case and leave to chill in the fridge for 3-4 hours or overnight. Gently heat the jam in a bowl over a pan of boiled water and pour evenly to form a layer over the top of the sweetened cheese. Allow to cool and then decorate with sliced strawberries and scattered fresh mint leaves. 47