Triumphant
Strawberry and cream Jelly
Reminiscent
of childhood, a tower of wobbling jelly is sure to bring a smile to everyone’s
face.
Hands-on
time 20 min, plus lots of chilling. Cooking time about 5min. serves 10
· 2 x 135g packs strawberry jelly, we
used Hartley’s
· 1/8tsp edible gold glitter, optional
· Oil for greasing, optional
· 100g (31/2oz)
caster sugar
· 1 vanilla pod, split lengthways
· 300ml (1/2pint)
double cream
· 600ml (1pint) milk
· 8 gelatine sheets
- Start by making the jelly. Snip the jelly into cubes and put into a
large jug. Pour over 300ml (1/2 pint) boiling water
and leave to dissolve, stirring occasionally. Top up the mixture with cold
water until there in 1.2litre (21/8 pint). Stir in
the glitter, if using.
- Pour the strawberry jelly mixture into a 2.7 litre (43/4
pint) non-stick kugelhopf mould or large bowl (if your bowl or mould is
not non-stick, grease lightly with a mild oil). Chill until completely set
– about 3hr.
- Meanwhile put the sugar, vanilla, cream and milk into a pan and
heat gently, whisking occasionally to help release the vanilla seeds,
until mixture just begins to boil. Take off the heat and leave to infuse
for 15 min.
- Put the gelatin sheets into a bowl and cover with cold water. Leave
to soak for 5 min. Lift the soaked gelatin out of the water (discard
water) and add to the cream pan – stir to dissolve (if the cream mixture
is not hot enough to dissolve the gelatin, then reheat gently until it
dissolves). Lift out the vanilla pod and leave the cream mixture until
completely cool – the strawberry jelly needs to be fully set before
proceeding.
- Gently pour the cream mixture over the set completely – about 5hr.
- To serve, turn out the jelly on to a serving plate. If it doesn’t
come out easily, dip the base of the mould briefly into a bowl of hot
water (taking care no water comes in contract with the jelly). Turn out
and serve.
Per
serving 294 cals,
17g fat (11g saturates), 31g carbs (31g total sugars)
Get
ahead: Make jelly
to end of step 5 up to two days ahead. Chill. Complete recipe to serve.
Chicken
Goujons with Basil Dipping Sauce
These
moreish chicken dippers will be loved by kids and adults alike.
Hands-on
time 25 min. cooking time about 15 min. serves 4
· 4 skinless chicken breasts, cut into
finger-size strips
· 3tbsp tomato puree
· 100g (31/2oz)
plain flour
· 3 large eggs, lightly beaten
· 200g (7oz) fresh white or brown
breadcrumbs
· 100ml (31/2fl
oz) olive oil, to shallow fry
· 50g (2oz) mayonnaise
· 50g (2oz) Greek yogurt
· Small handful fresh basil leaves,
shredded
· Lemon wedges, to serve
- Put the chicken strips and tomato puree into a medium bowl and stir
to coat meat.
- Put the flour, eggs and breadcrumbs into three separate bowls.
Working with a few at a time, first dip the chicken trips in the flour
(tap off excess), then coat in beaten egg. Now cover, in breadcrumbs,
shaking off any excess, and set aside. Repeat until all chicken strips are
coated.
- Heat the olive oil in a large deep frying pan over a medium-high
heat until it is shimmering. Fry chicken in batches for 5 min, turning
once, until golden and crisp. Lift cooked chicken out on to kitchen paper
to drain, then transfer to a warmed serving bowl (cover loosely with foil
to keep warm). Continue until all chicken is cooked.
- In a small bowl, mix the mayonnaise, yogurt, basil and some
seasoning. Serve chicken with dipping sauce, lemon wedges and roasted
sweet potato wedges, if you like.
Per
serving 680cals,
34g fat (7g saturates), 47g carbs (4g total sugars)
Which
chicken to choose?
It’s worth
spending some time selecting your meat. Many packaging labels can be
misleading, so read carefully where your chicken comes from and whether it was
reared to at least free-range standards. You’ll be supporting farmers, and
you’ll taste the difference in texture and flavour.
