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Chicken Tikka with Rhubarb Mayonnaise |
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Ingredients
1 1b/400g forced rhubarb
4oz/100g caster sugar
Mayonnaise ingredients
4 heaped tablespoons mayonnaise
1 heaped tablespoon rhubarb or mango chutney
1 rounded teaspoon tikka paste
4 heaped tablespoons rhubarb puree
freshly milled salt and pepper
录 cucumber, finely diced
2 sticks celery, finely diced
8oz/200g chilled, cooked chicken pieces (roughly chopped)
Garnish
1 packet of watercress or mixed salad leaves
zest of an orange
thinly sliced red onion rings
Method
Set the oven to 170掳C/Gas mark 5. Wipe rhubarb and chop into 1 inch chunks. Place rhubarb in a large flat dish and sprinkle over 1 tablespoon of water and the sugar. Cover with foil and bake for 20 - 25 minutes. The rhubarb should be tender but retaining shape. Reserve about 16 pieces of rhubarb, discard the juice, and puree the remaining pieces.
Combine all ingredients for the mayonnaise adding the cooked chicken last. Pile the tikka masala on to a bed of watercress or salad leaves and garnish with the reserved chunks of rhubarb, orange zest and onion rings.
Reproduced by kind permission of Linda Oldroyd
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