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Triple-Tested Recipes (Part 5) - Triumphant Strawberry and cream Jelly, Chicken Goujons with Basil Dipping Sauce

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Triumphant Strawberry and cream Jelly

Description: Description: Use any large bowl you like for this

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Gently pour the cream mixture over the set completely – about 5hr.
  6. 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

Description: Description: 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

  1. Put the chicken strips and tomato puree into a medium bowl and stir to coat meat.
  2. 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.
  3. 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.
  4. 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?

Description: Description: 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.

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