FOOD & DRINK
Chicken burgers with raspberryhoney sauce
COOK’S TIP For a quick dessert, blend the remaining raspberries with a little icing sugar and lemon juice. Serve over vanilla ice cream and top with toasted flaked almonds.
INGREDIENTS
METHOD
2 x 305g packs Southern Fried Breaded Chicken Mini Fillets
1. Preheat the oven to 200°C, gas mark 6. Cook the chicken according to pack instructions. Add the burger buns to the oven for the last 2 minutes of cooking.
4 burger buns, split open 2 tbsp Greek strained yogurt 2 limes, juice ½ large pointed spring cabbage, shredded (about 175g prepared weight) 2 tbsp clear honey ½ tsp hot smoked paprika 150g No.1 Speciality Raspberries Sliced gherkins or pickled cucumbers, to serve Preparation time: 15 minutes Cooking time: 20 minutes Total time: 35 minutes Serves: 4 28
2. Meanwhile, mix the yogurt and juice of 1 lime in a mixing bowl and toss through the cabbage and a pinch of salt; set aside. In a separate bowl, mix the honey, paprika and juice of the remaining lime. Add the raspberries and gently crush with the back of a fork. Stir together and set aside. 3. When the chicken and buns are cooked, arrange the bottom halves of the buns on a board. Spoon over most of the raspberryhoney sauce, then scatter over some of the sliced gherkins or pickled cucumbers. Arrange the chicken on top, then pile on the cabbage. Top with the burger lids and serve immediately with any remaining raspberry-honey sauce on the side.
Recipe and photo courtesy of Waitrose. Recipes can be found at www.waitrose.com/recipes.
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