These cute little pies are perfect for entertaining and keeping each portion separate. Bake them just before leaving for a picnic to keep them as moist and crisp as possible.
Print Recipe Persimmon-glazed chicken and vegetable pancakes Serves: 15 Cooking Time: 1 hr + 2 hrs to chill Ingredients CHICKEN 2 large persimmons, roughly chopped 10ml (2 tsp) honey 2,5ml (½ tsp) crushed garlic 2,5ml (½ tsp) light soya sauce 2,5ml (½ tsp) rice vinegar 30ml (2 tbsp) brown sugar 10ml (2 tsp) Worcestershire sauce
TO DRINK: Jordan Winery Blanc Fumé is a delicious, easy drinking wine, but with slight barrel ageing it also has a serious structure to match the chicken.
Print Recipe Chicken, chickpea and rocket salad Serves: 4 Cooking Time: 1 hour including marinating Instructions 1 For the marinade, mix together 80ml soy sauce, 10ml sesame oil, 2 finely chopped garlic cloves and 20ml wasabi. Put 4 skinless and boneless chicken breasts in a bowl and pour the marinade over. Leave to marinate for
We love this recipe. It’s very easy, and a good twist on Indian cuisine. The spicy sourness of the atchar works beautifully with the sweetness of the duck breast.