FOOD & DRINK
30
JULY 2023
ROQUETA RECIPES By Sharon Pickersgill
Primarily running sailing events across the globe, Sharon initially trained as a cook back in the late 80’s. Her passion for food has never left her and after sailing to Menorca for the first time in 2016, she believes the Mediterranean is the holy grail to some of the best ingredients in the world. Here she shares some summer dishes to enjoy in the sunshine.
MANGO CHICKEN
A wonderfully versatile dish which can easily be made the day before. Served chilled, it’s perfect for all those summertime occasions, picnics, buffets, sandwich fillers. Or, for a delicious midweek dinner, load it onto a fluffy baked potato. The chicken will need to be cooked in advance and chilled before making up the dish so it’s best to plan slightly ahead. I promise it’s worth it. Ingredients:
1 lime (zest & juice)
4 large chicken breasts (boned & skinned)
1 tablespoon chopped fresh mint
1 tablespoon olive oil
2 heaped tablespoons mayonnaise
Pinch of rock salt ½ teaspoon freshly ground red peppercorns 550ml chicken or vegetable stock (I use good quality jelly stock pots) Sprig of local thyme 250g diced mango (fresh or frozen, defrost before use)
2 heaped tablespoons unsweetened plain Greek yogurt 1 tablespoon chopped dried cranberries 1 tablespoon flaked almonds (toasted for 1 minute in a dry frying pan) 1 bag mixed leaves of your choice
Heat your oven to 180’c. Season each chicken breast with salt & pepper and place in a small roasting tin. Separate the sprig of thyme and pop a few strands around the chicken, drizzle with the olive oil. Make up or heat the stock to boiling temperature and pour over the chicken. Cover tightly with tinfoil and bake in the oven for 30 mins. With a sharp knife cut into the thickest part of the chicken breast to check it is cooked through. If the juices run clear, the meat is cooked. Larger portions of meat may take longer, if required, place back in the oven for a further 10 minutes. When cooked, turn the chicken over, cover over with the tinfoil again and leave in a cool place for approximately 30 minutes.
HOUMOUS SHARING PLATTER Enjoy this colourful sharing platter as a light lunch. It also makes a wonderful starter at a BBQ.
Once cooled, refrigerate, still in the stock, for a minimum of 2 hours or until the meat is completely chilled. When you are ready to assemble the dish, take the chicken breast out of the cooking liquid and dice the meat into bite size pieces. Using a large mixing bowl, add the chicken, mango, zest and juice of the lime, mint, mayonnaise and yogurt. Using a spatula, lightly fold the mixture incorporating all the ingredients. Check for seasoning, it may need a little more salt and pepper. To serve, place washed lettuce on a large platter, spoon chicken mixture over the top and sprinkle with toasted almonds and dried cranberries. I guarantee there won’t be any left on the plate! Ingredients:
1 lime (zest & juice)
400g homemade or good quality houmous
1 tablespoon chopped fresh mint
Snap the asparagus ends off and gently simmer the spears in a pan of boiling water for no more than 2 minutes. Drain and run under cold water to chill and retain the lovely green colour. Slice into 10cm pieces and set to one side.
Drain on a couple of pieces of kitchen paper and leave to cool.
20 approx. slices chorizo
2 heaped tablespoons mayonnaise
4 spears asparagus
Spread the houmous on a plate or wooden board with the back of a spoon & top with all the ingredients. Drizzle with good olive oil and serve with crispy breads.
60g or handful of Feta cheese diced
2 heaped tablespoons unsweetened plain Greek yogurt
Using a nonstick frying pan, sizzle the Chorizo slices (no need to add oil) until it just begins to crisp on the edges.
As a no-meat alternative, replace the chorizo and Feta with lightly fried Halloumi cheese and toasted pine nut kernels.
20 approx. olives (alternative sundried tomatoes) Handful of green pea shoots (cress or rocket can be used as alternatives) Pack of mixed flatbreads or thinly toasted sourdough
1 tablespoon chopped dried cranberries 1 tablespoon flaked almonds (toasted for 1 minute in a dry frying pan) 1 bag mixed leaves of your choice
D O N ’ T M I S S A N E D I T I O N , S U B S C R I B E T O D AY ! V I S I T: R O Q U E TA M A G A Z I N E . N E T
