One of the great joys of my life in food is meeting other food writers in amazing places. This winter, I had the great pleasure of spending an amazing week at a writing workshop in Tepotzlan, Mexico at Cocinar Mexicano. Iconic food writer Betty Fussell lead a spectacular group of women through the birth of some great writing projects. Tepotzlan is nestled in the mountains of central Mexico and the stunning scenery lends a magical air. And it is the loudest place I have ever visited. I was there for the festival of the Three Kings, which went on for days, but there were several other festivals that week as well. Locals assured us that with the different barrio festivals, saints’ days and general holidays, there is pretty much a festival every week of the year. The sounds of bands playing in processions, cars honking in celebration, dogs barking with excitement, church bells pealing and intermittent bursts of fireworks makes the town a cacophonous but joyous place. The experience inspired me and opened my mind and really got my creative juices flowing.
Adding to the wall-to-wall inspiration was some of the best food I’ve had the pleasure to eat. The central market is bursting with chilies of every type, fresh and dried, and more varieties of corn than I can begin to list. Stallholders make and sell fresh tortillas made to order from that corn, filled with all manner of delicious things. I ate squash blossoms every day, sampled several delicious mole sauces, experienced huitlachoce, a rich, mushroomy corn fungus, in all manner of dishes and even crunched on some fried crickets. I learned to make tamales and tortillas myself, and reveled in devouring the results.
But I knew pozole was the dish I would try to re-create at home. I had a number of versions of this classic Mexican hominy soup, at the cooking school, the lovely hotel and in the market. Some were red with chiles, others were so rustic, the bones were still in the bowl. I had it with pork, chicken and a combination of the two. The prettiest and freshest version was served by the wonderful cooks at Cocinar Mexicano, a simple, rich, flavorful broth with tender meat and hominy , served with a beautiful array of toppings. And this dish is all about the toppings. Bright and colorful with different textures, they elevate this soup. This is interactive eating at its best. I had never had radishes as a soup garnish, but I am a convert and I promise the slight peppery crunch adds a wonderful touch.
Posole (Mexican Chicken and Hominy Soup)
When I make stock and want to include the meat in the finished dish, I use chicken pieces instead of a whole bird because you end up with more meat. You’ll have some leftover, which is never a bad thing.
3 bone-in, skin on chicken breasts
4 bone-in, skin-on chicken thighs
3 ounces salt pork
1 large white onion, cut in half
3 celery sticks, cut in half
2 carrots, cut in half
1 jalapeno pepper
1 red pepper, like Fresno
1 head garlic, cloves separated
7 – 8 stems cilantro
2 limes, cut in half
1 (30-ounce) can white hominy
Finely diced radishes
Finely diced red onion (I soak the diced onions in water about 30 minutes to take away the bite)
Crumbled queso fresco cheese
Crispy fried tortilla strips or crushed chips
Place the chicken pieces, pork and vegetables, cilantro and lime in a large (at least 7-quart) Dutch oven or stock pot. Add 12 cups of water. Bring almost to a boil over high heat, turn down to low, cover the pot and simmer for 4 – 6 hours, until you have a nice, rich stock.
Line a large colander with cheesecloth and set it over a large bowl. Remove the chicken pieces to another bowl or plate, then carefully strain the stock through the colander. Let the stock cool, then skim the fat from the top. I always refrigerate the stock, then simply remove the solidified fat from the top of the liquid.
When the chicken is cool enough to handle, pull the meat from the bones, removing any fat or gristle as you go. Shred the chicken into thick strands.
You can make the stock up to two days ahead. Place the chicken meat in a ziptop bag, cover the stock and keep in the fridge.
When ready to serve, transfer the stock to a large pot and bring to a simmer. Rinse the hominy thoroughly and drain. Add to the simmering stock, cover and cook for 30 minutes until the hominy is tender. Add about 4 cups of shredded chicken and simmer until heated through.
Spoon the soup into large bowls, making sure there is plenty of hominy and chicken in each bowl.
Serve with the beautiful array of toppings for everyone to add as they please.
The first spring weekend of farmers market season is exciting. I am ready for all that fresh produce with a new treat arriving each week and little surprises on every visit. I know that I am closer to juicy strawberries, my first tomato in months, bright, sweet corn and so many things. I know it is all about to start. But in reality, that first Saturday is a little sparse. The greens lingering from winter, a few spring flowers, but not the spectacular array soon to come. S on the first market day this year, I came away mostly with baked goods and a restock on pastured meat. Not a huge haul, but still a fun trip.
As I unpacked my oilcloth market bag at home, I took stock of my purchases and realized I had leeks, bacon, eggs and goat cheese. Flamiche! In the fridge I had some local milk and cream, and with a quickly made piecrust, I was ready for a very elegant, locally sourced spring lunch.
This quiche-like tart is a traditional Belgian dish, with the old-world flavors of smoky bacon, salty goat cheese and jammy leeks. When I buy leeks fresh from the farmer, there are sometimes a few very thin pencil leeks in the bunch. I like to press them into the top of the filling before baking, because it is such a lovely presentation. You can slice right through them or pull them off before serving. I like the look of my square tart pan, but round is beautiful too.
Belgian Leek, Goat Cheese and Bacon Tart
If you buy your leeks from a farmers market and they are thinner than grocery store varieties, you will need more.
1 pie crust for a 9-inch pie
2 large leeks or 3 medium (4 cups sliced), white and pale green parts only
¼ cup butter
½ cup water
8 strips of bacon
5 ounces soft goat cheese, crumbled
½ cup whole milk
½ cup heavy cream
1 large egg
1 egg yolk
½ teaspoon ground black pepper
Fit the prepared crust into a 9-inch tart pan with a removable bottom.
Slice the white and pale green part of the leeks in half lengthwise, then slice each half into thin half circles. Place the leeks in a large bowl of cold water and swirl around with your hands, shuffling to separate the layers of leek. Leave for a few minutes to let any dirt settle to the bottom of a bowl. In a medium saucepan, melt the butter over medium low heat. Scoop the leeks out of the water and shake to drain somewhat (do not pour the leeks and water into a strainer, the dirt will just fall back on the leeks) then add to the melted butter. Stir to coat and then stir in the ½ cup water. Cook for a few minutes, until the leeks begin to reduce in bulk, then cover, lower the heat to low and cook for 20- 25 minutes until the leeks are soft and semi-translucent. Stir occasionally during cooking and add a drop or two more water as needed. Do not let the leeks brown. When the leeks are soft and pale, uncover and cook a few minutes more until any liquid has evaporated. Set aside to cool. (The leeks can be made up to two days ahead and refrigerated, tightly covered, until ready to use).
While the leeks are cooling, cook the bacon until crisp and drain on paper towels. Preheat the oven to 400°. Spread the cooled leeks evenly over the bottom of the prepared tart crust, smoothing the top. Crumble the goat cheese and sprinkle over the top of the leeks. Chop the bacon into small pieces and sprinkle in the tart. In a small bowl or 4 cup measuring jug, whisk together the milk, cream, whole egg, yolk and pepper. Pour this custard over the filling in the tart. Carefully transfer to the oven and bake for 20 – 25 minutes or until the center is set and the top is golden brown.
Serve warm or at room temperature.
It is that time. My stock of frozen sauce made from summer’s freshest tomatoes is dwindling, and I am hoarding those last little bags. Hey, I do like a sauce made from quality canned tomatoes as well (my standard Bolognese uses them), but after a steady diet of the fresh stuff, it’s heard to switch over. That’s where this comes in. A bridge Bolognese if you like, between the deep cold of the winter and the tomatoes of summer. This sauce is hearty and warming, but somehow brighter than a rich, deep red Bolognese.
And this recipe represents what I think home cooking is all about. Blending and creating and combining until you find the taste that suits you. I first saw white Bolognese on a menu at an Italian restaurant, but I couldn’t picture what that meant, so I didn’t order it. But a friend at the table did, and ate every bite. That made me curious. So I researched and read a lot of recipes and figured out this version that features the flavors I like. The combination of veal and fennel-laced Italian sausage, mild leeks and the punch of fresh fennel. White wine instead of red gives the characteristic zing. I shy away from traditional Bolognese ingredients; this doesn’t need onion or garlic or carrots, basil or oregano. This is not some kind of substitute for red sauce, but a creation all to itself. What this lacks in looks, it more than makes up for with punchy, bright flavors.
White Bolognese Sauce
1 pound ground veal (or pork)
1 pound Italian sausage meat
1 medium fennel bulb
2 stalks celery
1 leek, white and light green part only
¼ cup olive oil
1 bottle (750-ml) dry white wine
4 cups chicken broth
6 large fresh sage leaves
½ teaspoon fennel seeds, crushed in a spice grinder or mortar and pestle
1 cup milk
¼ teaspoon nutmeg
½ cup heavy cream
Crumble the veal and sausage meat into a large Dutch oven and cook over medium high heat until cooked through, but not deep brown. Break up the pieces into small bits as you cook. Pour the meat into a colander and drain off the fat and juices. Wipe any brown bits from the bottom of the pot.
While the meat is cooking, cut the vegetables. Cut stalks of the fennel and set aside, then cut the fennel bulb in half and cut out the hard core. Dice into very small pieces. String the celery and cut into very small pieces. Cut the leeks into quarters, rinse thoroughly and cut into small pieces. The key here is that no bite is overwhelmed with a huge piece of any one flavor.
Put the oil into the pan, add the vegetables and cook, stirring frequently, until they are soft and wilted and translucent. Add 1 cup of the wine and cook, stirring occasionally, until the wine is evaporated. Put the meat back in the pot with the vegetables and stir to combine. Add the remaining wine and cook until it has all evaporated, stirring occasionally, about 10 minutes.
Finely chop the sage leaves and a small handful of the feathery fronds from the fennel. Add the chicken broth, sage and fennel fronds to the pot and cook, stirring occasionally, until the chicken broth has evaporated, a good 20 minutes. Give it a good stir a few times. When the broth is almost all gone, stir in the fennel seeds.
When the broth is evaporated, stir in 1 cup of milk and the nutmeg and bring to a nice bubble. Cook until the milk has reduced slightly and just coats the meat.
The sauce can be made several hours ahead and kept covered in the fridge. Reheat gently over medium-low heat.
Before serving (after keeping or if serving immediately), stir in the heavy cream until heated through. Spoon over pasta.
I doubt this a traditional Irish dish at all, but when I was whipping up a pot of Irish Stew, I wanted a nice, cheese-y accompaniment. Welsh Rarebit is the great British snack of a beer-laced cheese sauce on crusty bread, so I figured I give it a go with Guinness. These are perfect with the stew, but also make a nice treat on their own as a snack, or a light lunch or supper beside a big salad. And they’d be pretty good with Corned Beef and Cabbage Cooked in Beer.
½ cup Guinness or other stout beer
2 Tablespoon butter
2 Tablespoon all-purpose flour
½ cup milk
¼ teaspoon English mustard powder
1 teaspoon Worcestershire sauce
14 ounces sharp white cheddar cheese (preferably Irish), grated
8 slices crusty white bread
flaky sea salt, like Maldon
Pour the Guinness into your measuring jug and let the foam settle. You want ½ cup minus the foam.
Melt the butter in a medium saucepan, then whisk in the flour until you have a smooth paste and it is pale in color. Whisk in the milk and Guinness and stir until thick, smooth and creamy. Stir in the mustard powder and Worcestershire. Add the cheese a handful at a time, stirring to melt completely after each addition. When all the cheese is melted and the sauce is smooth, set it aside to cool down and firm up a little.
Preheat the broiler to high. Line a baking sheet with foil or parchment paper. Slice the bread into thick slices. Use a spoon to spread a thick layer of cheese sauce on each slice. Sprinkle the tops with salt and place on the baking sheet. Broil the rarebits until the cheese is bubbling and browned in spots, about 6 minutes. Watch very carefully.
Let the rarebits sit a few minutes, then slice each piece in half and serve.
Like many traditional dishes of the British Isles, my first taste of Irish Stew was in the dining hall of my college at Oxford. And it wasn’t a particularly good experience. Tough meat, watery broth, soggy vegetables. But I never gave up on the notion; I just think I liked this dish in theory more than in concept. But a warming, hearty lamb and vegetable stew is just a plain good idea, so I stuck with it.
I have read many Irish Stew recipes over the years and they are all pretty simple and plain, which I think is a hallmark of Irish cuisine. And I’ve made many versions too, but I always felt they needed a little oomph. So I’ve added some bacon for smoky saltiness and browned the meat for extra richness. Some of the impetus for sticking to the dish is that I now find beautiful pasture-raised, local lamb, and good meat makes all the difference. I love the contrast of peppery parsnips and sweet carrots and of course, no Irish Stew would be complete without potatoes.
If you don’t find ready to use stew meat, ask the butcher counter to cube lamb shoulder or leg for you.
3 pounds lamb stew meat, in 2-inch cubes
1 cup all-purpose flour
1 Tablespoon salt
1 Tablespoon coarsely ground black pepper
1 pound bacon
1 large yellow onion, finely diced
3 cloves garlic, finely minced
4 cups beef broth
3 bay leaves
6 sprigs fresh thyme
2 yellow potatoes
chopped fresh parsley to garnish
Pat the lamb cubes dry with paper towels. Mix the flour, salt and pepper together in a large ziptop bag, then drop in the lamb and shake it around to coat each cube with flour.
Cut the bacon into small pieces and place in a large (5-quart) Dutch oven. Cook over medium high heat until the bacon is crispy. Remove the bacon to paper towels to drain using a slotted spoon. Let the bacon grease cool a bit, then very carefully pour it into a glass measuring jug. Carefully wipe out the pot, cleaning out any burned bits.
Return the pot to the stove and heat ¼ cup of the bacon grease. Remove the lamb cubes from the bag, shaking off any excess flour and cook them in the bacon grease until browned on all sides. You will need to do this in batches, removing the browned pieces to a plate. If needed, add a little more bacon grease to the pot and heat it up between batches.
When all the lamb is browned and removed from the pot, add 2 more Tablespoons of bacon grease and the chopped onions and cook over medium heat until the onions are soft and translucent. When the onions are soft, add ¼ cup of water and scrape any browned bits from the bottom of the pot. Cover and cook until the onions are soft and caramelized, about 10 minutes. Add the garlic and cook a further 2 minutes. Return the lamb and about ¾ of the cooked bacon to pot. Pour in the beef broth, add the bay leaves and thyme and bring to a boil. Stir the stew well, reduce the heat to low, cover the pot and cook for 1 ½ hours.
Peel the parsnips and carrots and cut into bite-sized chunks. Add to the simmering stew. Scrub the potatoes, but do not peel, and cut into nice chunks. Add these to the stew as well, give it all a good stir, cover the pot and cook for a further 30 - 40 minutes or until the potatoes, carrots and parsnips are tender.
At this point, the stew can be made up to a day ahead, cooled, covered and refrigerated. Reheat over medium just until warmed through. Fish out the bay leaves and thyme stems before serving.
Serve in big bowls, topped with the remaining bacon pieces and a sprinkle of fresh chopped parsley.
As I remember it, trick or treating is hard work. Lots of walking, in what is invariably an uncomfortable costume, that heavy bag of candy and keeping your best manners on under all that stress. But the promise of a seemingly endless supply of fun-size candy bars made it all worthwhile. I even liked the stripey, crunchy peanut butter Mary Janes and the peanut taffy in the orange and black wrappers. Then there was the dentist down the street, who gave the “special” neighborhood kids a toothbrush, while any other kids got granola bars.
So after a hard slog of candy hunting, it’s nice to come home to warm, comforting seasonal dinner. And what could be more perfect on Halloween than pumpkin? This creamy, cheesy casserole can be made ahead, and popped in the oven to cook while you’re out and about. The meaty sausage and melty cheese are perfect, with a subtle pumpkin flavor that will satisfy little tummies (and grown-up appetites) before the sugar rush sets in.
Creamy Italian Sausage and Pumpkin Manicotti
For the Manicotti:
1 (8-ounce) package manicotti pasta shells
1 pound sweet Italian sausage, bulk or casings removed
1 medium yellow onion, diced
2 cloves garlic, minced
7 fresh sage leaves, chopped
1 (15-ounce) container ricotta cheese
1 cup pumpkin puree, from a 15-ounce can
1 cup shredded parmesan cheese
2 cups shredded mozzarella or Italian cheese blend
For the Pumpkin Sage Béchamel Sauce:
2 Tablespoons butter
2 Tablespoons flour
2 cups milk
¼ teaspoon nutmeg
10 fresh sage leaves, very finely chopped
¾ cup pumpkin puree (the remainder from the manicotti recipe)
Salt and pepper to taste
For the Manicotti:
Bring a large pot of salted water to a boil and cook the manicotti according to the package instructions. Cook the manicotti about 2 minute less than the recommended cooking time. Drain the manicotti and rinse thoroughly with cold water to prevent sticking.
While the water is boiling and the manicotti is cooking, crumble the sausage into a large skillet and cook over medium high heat, breaking it up with a spatula, until it begins to brown. Add the onion and ½ cup of water and cook, scraping the bottom of the pan, until the sausage is cooked through and no longer pink and the water has evaporated. Stir in the garlic and chopped sage and cook for 2 more minutes. Add the ricotta and pumpkin and stir until the filling is creamy and smooth. Stir in the parmesan cheese until melted. Leave the filling to cool to room temperature while you make the sauce.
For the Pumpkin Béchamel:
Melt the butter in a saucepan over medium-high heat, then whisk in the flour until you have a loose, smooth paste. Slowly whisk in the milk and cook over medium until the sauce is creamy and thickened. Whisk in the nutmeg and chopped sage. Stir in the pumpkin puree until combined and cook until lightly bubbling. Season with salt and pepper to taste.
Spread about ½ cup of béchamel sauce over the bottom of a greased 9 by 13-inch baking pan, to prevent the pasta sticking to the bottom of the pan. Stuff the manicotti shells with the filling and lay them over the sauce in the pan. I admit, I am a bit of a manicotti cheat – I cut the shells open with a pair of scissors, place a line of filling down the center, roll it up, and place it seam side down in the pan. If you have some leftover filling, tuck it in around the noodles.
Spoon the béchamel sauce over the noodles and gently spread it out to a thin layer covering the noodles. Sprinkle the 2 cups of shredded mozzarella over the top of the manicotti.
The manicotti can be covered and refrigerated several hours or overnight at this point. When ready to cook, preheat the oven to 350°. Bake the manicotti for 40 minutes, until heated through and bubbling. If the cheese begins to brown, loosely cover the pan with foil.
Serves 6- 8
You might also like Spicy Chorizo, Pumpkin and Black Bean Chili, Pumpkin Cornbread, Chicken Enchiladas with Pumpkin Sauce, or Candy Corn Mousse.
When the weather turns chilly, it may seem that the time for cold salads has past. But this lovely, homey lentil salad is perfect for fall. The ingredients for this could not be humbler, but somehow the whole comes off as sophisticated. This is the kind of dish I imagine a French home cook would whip up if you just dropped by unexpectedly.
This salad is great beside a grilled piece of pork or a roasted chicken. It makes a great lunch with a piece of crusty bread, and can easily be packed to take to the office or a picnic. For company, I toss the nuts, herbs and cheese in right before serving, but the leftovers, or a fresh batch just for you, are great sitting in the fridge for a few days as you snack out of the bowl.
Walnut oil can be a bit pricey, but it is a wonderful treat to give salads and dressings a nutty zing. Something about it adds to the French-ness of this salad. You can use olive oil, either as half the oil or all of it. French green lentils, or lentils de puy, are the perfect for salads because they cook up tender but still retain their shape. These lentils used to be only found at gourmet shops or mail-order, but I have finally shared this recipe because I now find them regularly in the organic grains aisle at my large grocery store.
French Lentil Salad with Walnuts and Goat Cheese
6 cups chicken broth
1 celery stalk
2 cloves garlic
2 bay leaves
2 ½ cups petite green lentils (such as Bob’s Red Mill)
3 cloves garlic, minced
1/3 cup white wine vinegar
1 Tablespoon Dijon mustard
½ cup walnut oil
Salt and pepper
1 cup chopped walnuts
2 tablespoons chopped flat leaf parsley
4 ½ ounces goat cheese, crumbled
Pour the chicken broth into a large pot. Cut the celery and carrots into large chunks and add to the broth with the peeled garlic cloves and bay leaves. Bring to a boil and add the lentils, stirring well. Boil the lentils for 3 minutes, skimming off any green scum that rises. Reduce the heat to medium low and simmer for 25 – 30 minutes until the lentils are tender, but still hold their shape.
While the lentils are cooking, place the garlic, vinegar and mustard in a blender and food processor and blend until smooth. Add a good pinch of salt and generous grinds of black pepper. Drizzle in the oil with the motor running until you have a creamy dressing.
When the lentils are done, drain away any remaining liquid and discard the carrot, celery, garlic and bay leaves (It’s best to do this is in a fine strainer, these lentils are small). Transfer the lentils to a bowl, then pour the dressing over the warm lentils, tossing gently to fully coat. Cool slightly, then cover the bowl and refrigerate the lentils for 8 hours or overnight.
When ready to serve, lightly toast the walnuts in a dry skillet until they are just brown and smell toasty. Toss the walnuts, parsley and crumbled goat cheese with the lentils. Taste and season with more salt and pepper as needed.
Serves 8 – 10
Aioli is the creamy, garlicky mayonnaise of Provence, traditionally made in a mortar and pestle. But the food processor makes this a quick, easy delight. Add a hit of fresh basil, and it is a fresh summer tomato’s best friend. Good on a simple sandwich or just spread on a thick slice. It also makes an amazing dip for a beautifully colorful display of summer vegetables.
I know you will be tempted, but do not skip the step of blanching the basil. It brings out the flavor of the basil, and prevents it from turning black and unattractive when being chopped. I find it easiest to leave the leaves on a stem and simply dip it in the boiling water. And the pot isn’t dirty, just rinse it out. I use a mix of olive and canola oil, because I find that using olive oil alone masks the fresh basil flavor.
Fresh Basil Aioli
1 stem of basil, with at least six big leaves
1 small clove garlic
1 Tablespoon fresh-squeezed lemon juice
1 teaspoon kosher salt
½ cup extra virgin olive oil
½ cup canola oil
Bring a small pot of water to a boil. When it is at a nice rolling boil, dip the basil stem in and count to 20. You’ll start to smell a nice wafting basil fragrance. Pull it out, then place on a paper towel and squeeze out the moisture. Pull off six large leaves and place in the bowl of a food processor.
Put the garlic clove through a press, or very finely chop it with a sharp knife, pressing it to almost a paste. Place it in the food processor with the basil, add the egg, lemon juice and salt. Pulse until the basil is chopped and the mixture is creamy. Turn the processor on and drizzle in the oils (measure them together in one measuring jug). Process until the mixture is creamy, thick and emulsified. You will actually hear the food processor change sounds from smooth blending to a wet slapping sound.
When the aioli is thick, scrape it into a container, cover it tightly and refrigerate for at least two hours to firm up and allow the flavors to meld. The aioli will keep covered in the fridge for three days.
Makes 1 ¼ cups
This weekend, Queen Elizabeth II celebrates her Diamond Jubilee – sixty years on the throne. When she was crowned (she became Queen when her father died in 1952, but the coronation was June 5, 1953), Britain was still recovering from the wartime devastation, and rationing was still in effect for many foods. But it was, of course, necessary to create and elegant meal to serve to the guests of Her Majesty. Coronation Chicken, as Poulet Reine Elizabeth became known, was created as a balance between necessary thrift and needed elegance. It was, originally, a cold poached chicken dish with a curried mayonnaise sauce. I have been doing research about the origins of Coronation Chicken and found that there is some dispute. It is credited to Constance Spry, a famous English florist, but now thought to have been the creation of her partner chef Rosemary Hume (which seems more likely). But then, there was a dish of chicken in curry sauce served at the jubilee celebrations of George V in 1935. I even read that the idea was thought perfect for Britons to create at home to eat in front of the television watching the coronation.
But truthfully, I didn’t find the story as interesting as the dish. From its royal beginnings, Coronation Chicken has become a staple of the British menu, though it devolved over the years to a rather sorry sandwich filling. You’ll find this flaccid, flavorless version in café and sandwich bars across the country. Some more upscale chains do a pretty decent version, but its reputation has definitely suffered (I have even seen it as a sandwich filling from a shelf-stable jar). In my travels, I have encountered some truly awful versions. But many Britons make Coronation Chicken at home, and an English food magazine recently created a Twitter thread asking readers about the best way to make Coronation Chicken. The answers were so varied, it shows that this is truly a dish that has been taken to heart and transformed to family tastes.
I have made a curried chicken salad as long as I have made chicken salad. And at some point in my experiences in England, I began to call it Coronation Chicken Salad. It is one of my favorite versions, punchy with lots of flavor and texture. And it is what the dish set out to be, elegant but thrifty, and fit for a Queen.
Coronation Chicken Salad
Poaching the chicken in wine adds a regal touch, but use half water, or all water if that’s all you have.
4 chicken breast halves
White wine to cover the chicken
½ cup golden raisins
½ cup chopped dried apricots
½ cup slivered almonds
3 green onions,finely diced
1 cup plain Greek yogurt
¼ cup Major Grey’s chutney
1 Tablespoon mild yellow curry powder
1 Tablespoon cilantro leaves
¼ teaspoon garam masala
Salt and pepper to taste
Place the chicken breasts in a large, deep skillet and cover with the wine. Bring to a boil and cook for 5 minutes. Turn off the heat, cover the pot tightly and leave too cool. This will cook the chicken slowly, making it nice and tender. Check that the chicken is cooked through, to 165° in the center.
Meanwhile, put the raisins in a small bowl and cover with boiling water. When the raisins are plumped up, drain and set aside.
When the chicken is cool, drain it and pat it dry. Pull the chicken into bite sized pieces using two forks or your fingers. I prefer this chicken salad chunky, but it is up to you. Toss the chicken with the raisins, almonds, apricots and green onions in a large bowl.
For the dressing, place the yogurt, chutney, curry powder, cilantro leaves and garam masala in a blender and blend until smooth and combined, scraping down the sides of the blender as necessary. Pour the dressing over the chicken and stir to coat thoroughly. Season to taste with salt and pepper.
The chicken salad will keep, covered, in the fridge for several days.
Serves 6 – 8
More ideas for your Jubilee Celebration
Cucumber Mint Gin and Tonic
Victoria Sponge with Rose Petal Jam
Strawberry and Cream Cookies
I love a nutty little nibble with cocktails, and I have developed many versions over the years. These almonds are a riff on my Lemon Garlic Cashews, with a nod to the Bourbon Rosemary Pecans. Whip up a batch of Fresh Citrus Margaritas and get ready to celebrate!
Look for raw, blanched almonds (with no brown skin) in the bulk bins or a Middle Eastern section or grocery. I don’t like too much spice, but if you do feel free to add a bit of cayenne.
Tequila Chili Almonds
¼ cup fresh lime juice
1 Tablespoon tequila
1 teaspoon mild chili powder
¼ teaspoon cumin
2 Tablespoons kosher salt
3 cups raw, blanched almonds
Preheat the oven to 350°. Line a rimmed baking sheet with foil (preferably non-stick) or parchment paper.
Mix together the lime juice, tequila, chili powder, cumin and 1 Tablespoon salt in a measuring jug. Place the almonds in a bowl and pour over the lime juice. Stir to coat the almonds and leave them to soak for 30 minutes, stirring a few times. Scrape the sides of the bowl to make sure the chili powder gets onto the nuts.
Spread the nuts in one layer on the prepared baking sheet and sprinkle the remaining 1 Tablespoon kosher salt evenly over them. Bake for 15 – 20 minutes until a nice amber brown color. Stir the nuts every 5 minutes, flipping them over and spreading them out evenly again. Watch the last bit of cooking carefully, as these can burn quickly. The nuts may feel a bit soft when you remove them from the oven, but they will crisp up. Cool on the pan.
The nuts will keep for a week in an airtight container.
Makes 3 cups