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Serves 4
Ingredients
5 cloves of garlic
small bunch of flat-leaf parsley
3 tbsp olive oil
2 tbsp cranberry or red-currant jelly
grated zest of 1 lemon and 2 tbsp lemon juice
4 skinless chicken breasts
450g new potatoes
4 sprigs rosemary
Instructions
1. Crush 2 of the cloves of garlic and finely chop the parsley, then add to a large bowl, mixing with 1 tbsp of the olive oil, the cranberry jelly and lemon zest and juice.
2. Score the chicken breasts diagonally 3-4 times (to a depth of about 1cm). Place in a bowl with the marinade, turning each breast in the mixture to ensure it is thoroughly coated. Season well with salt and pepper, then cover the bowl and leave for a minimum of 30 minutes.
3. Preheat the oven to 220c. Halve the potatoes and place in a large roasting tin with the remaining olive oil, whole garlic cloves and the sprigs of rosemary. Season well and roast for 20-25 minutes.
4. Remove the potatoes, reduce the temperature to 200c. Place the chicken breasts in the roasting tin on top of the potatoes. Pour over the remaining marinade and return to the oven for 15 minutes. Remove, cover with foil and allow to rest for 5 minutes.
Taken from The Intolerant Gourmet, Pippa Kendrick
Makes 12 cupcakes
Ingredients
120g plain flour
150g caster sugar
1 1/2 tsp baking powder
2 tbsp grated lemon zest
40g unsalted butter
120ml milk
1 egg
Splash of lemon juice (not in the original recipe)
For the frosting:
250g icing sugar
80g butter
2 tbsp grated lemon zest
yellow food colouring (as much as for the desired colour)
25ml milk
Splash of lemon juice (not in the original recipe)
Instructions
1. Preheat oven to 170c. Put flour, sugar, baking powder, zest, and butter in a freestanding electric mixer with a paddle attachment. Beat on slow speed until a sandy consistency is reached. Gradually pour in the milk and beat until just mixed. Add lemon juice if using.
2. Add the egg and continue beating until just mixed (scrape any unmixed ingredients from the side of the bowl). Continue mixing for a couple of minutes until smooth (do not over-mix).
3. Spoon the mixture in to paper cases, filling 2/3 full. Bake for 20-25 minutes. Leave to cool slightly before turning out of the tin on to a wire cooling rack.
For the frosting:
1. Beat together the icing sugar, butter, lemon zest and food colouring in a free-standing mixer on medium-slow until well mixed.
2. Turn the mixer down to slow and add the milk and lemon juice if using. When it is all mixed in, turn the mixer up to high speed. Continue beating until light and fluffy, at least 5 minutes.
3. When the cupcakes are cold, pipe or spoon the frosting on top and decorate.
Notes: I wanted to make these particularly lemony so added lemon juice to both the cakes and the frosting.
Adapted from The Hummingbird Bakery Cookbook
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Makes 1 cup
Ingredients
2 medium beets, rinsed well
2 tsp olive oil
1/2 cup greek-style yoghurt
1/2 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp lemon juice
1/2 tsp roasted cumin seeds, to serve
Instructions
1. Preheat oven to 180c. Place beets on a sheet of foil, brush with olive oil and wrap in the foil. Place on a baking sheet, and bake for 1 hour. Cool, then peel.
2. Chop roughly and place in a food processor. Add 2 tsp olive oil, yoghurt, spices and lemon juice. Process until smooth, seasoning with salt and pepper. Serve in a bowl sprinkled with cumin seeds.
Note: We used ready cooked beetroot so just missed out step 1.
Adapted from The Gluten-Free Kitchen
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Makes 2 cups
Ingredients
1 tbsp unsalted butter, melted
1 garlic clove, crushed
2 1/4 cups peeled and cubed sweet potato
1/2 tsp sweet smoked paprika
1 tsp olive oil
2 scallions, finely chopped
1 1/2 inch piece fresh ginger, grated
1 fresh red chilli, seeded and finely chopped
1/2 cup canned butterbeans, drained and rinsed
zest and juice of 1 lemon or lime (may require more juice)
Instructions
1. Line a baking sheet with parchment. Preheat oven to 180c.
2. Combine butter and garlic, brush all over sweet potato and sprinkle with paprika. PLace on a baking sheet and bake for 25 minutes or until tender.
3. Heat a small pan over medium heat. Add olive oil and any remaining garlic butter. Add scallions, ginger and chile and saute until softened.
4. Transfer sweet potato and scallion mixture to a food processor. Blend until a puree. Add butter beans, zest and juice and continue to puree until smooth.
5. Transfer dip to a bowl, drizzle with olive oil and sprinkle with paprika.
Taken from The Gluten-Free Kitchen
Serves 4
Ingredients
6 skinless and boneless chicken thighs
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2 red onions
3 cloves of garlic
1 red chilli
2 large tomatoes
3 cardamom pods
2 tbsp groundnut/rapeseed oil
1 tsp chilli powder
2 tsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
1 tsp ground ginger
1 tsp soft light brown sugar
1 tbsp tomato puree
1 x 400g tin of chopped tomatoes
5 tbsp ground almonds
1 tsp garam masala
Instructions
1. Cut the chicken thighs widthways in to slices about 1cm thick. Halve the onions, slicing in to thin half-moons, crush the garlic and slice the chilli in to fine rounds. Cut the tomatoes into quarters and crush the cardamom pods.
2. Heat the oil in a saucepan, add the onions and saute gently over a medium heat for 5-6 minutes or until soft but not browned. Stir in the chilli powder, cumin, ground coriander, turmeric, ginger, sugar, crushed cardamom pods and salt.
3. Cook the spices for a minute or two until fragrant, then add the tomato puree, garlic and fresh chilli, and continue to saute for a further 2-3 minutes.
4. Add the chicken and mix in thoroughly so that all the pieces are coated in the spice mixture. Pour over the chopped tomatoes, along with 150ml water, then add the tomato quarters. Cover with a lid, then bring to the boil, reduce the heat to low, and simmer for 30 minutes or until the chicken is tender.
5. Once the curry is cooked, stir in the ground almonds and garam masala and simmer gently, uncovered for about 5 minutes or until thickened. Finely chop the coriander and sprinkle over the top.
Taken from the Intolerant Gourmet, Pippa Kendrick
