Denise says:
The forthcoming Jubilee weekend is a great opportunity to have a garden or street party with your closest friends and family. In this chicken salad recipe I have included the royal colours of red, white and blue with tomatoes, peppers, white cabbage and blueberries to elevate the culinary experience to a royal one!
The ingredients will appeal to the whole family and make an ideal colourful buffet main course, or keep for a summer Shabbat lunch.
Preparation Time: 25 minutes plus 15 minutes cooling time
Cooking Time: 2 hours
Serves: 6 people
Ingredients:
1 chicken (2.5kg) - giblets removed1 lemon – sliced
1 garlic clove – peeled and finely chopped
150ml white wine
3 red peppers- cut into quarters and deseeded
200g baby plum tomatoes – cut in half
200g white cabbage – trimmed and shredded
200g frozen garden peas – defrosted
For the Curry Mayonnaise
2 tablespoons mild curry powder
1 tablespoon ground coriander
1 teaspoon turmeric
1 tablespoon ground cinnamon
200g mayonnaise
Salt and freshly ground black pepper – to taste
Garnish:
50g Split almonds – toasted
100g blueberries
2 Baby gem lettuces – split into single leaves
Method
1) Preheat the oven to 200 C/ 400 F/ Gas mark 6.2) Place the lemon slices and garlic under the skin of the breast part of the chicken. Season well with salt and pepper.
3) Put the chicken into an ovenware dish. Pour over the white wine. Cover with foil and roast for 1 hour 45 minutes or until cooked.
4) Pre-heat the grill to its highest setting.
5) Place the red peppers on a baking tray. Drizzle with olive oil, salt and pepper.
6) Grill for about 15 minutes or until blackened.
7) Remove and immediately transfer to a dish and cover with cling film. Set aside to cool for 15 minutes.
8) Make the curry mayonnaise by combining all the ingredients together. Taste and season accordingly.
9) When the chicken is cooked and cool enough to handle remove the meat from the bone and shred into strips.
10) Add the tomatoes, white cabbage and peas to the chicken.
11) When the peppers are cool, remove the skins and slice into strips add to the salad.
12) Stir the mayonnaise into the salad and mix well.
To serve the stylish way: Make a circle salad of baby gem lettuce leaves. Sit the Jubilee chicken in the centre and top with some blueberries and toasted split almonds.
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