I’m a big fan of farm shops, delicatessens and small independent shops and regularly hop across the county border to Wellington Farm Shop to meet up with friends, browse the shelves or pick up delicious ingredients. With a box of ingredients from Wellington Farm Shop I made Pheasant Casserole which went down well. A few weeks ago I was given a box of produce by them to whip up a feast and as it was Big Welsh’s birthday I chose his favourite pudding as well as a dish I had eaten at friends the weekend before and my favourite Lemon Drizzle Cake (oh what do you mean it’s his birthday and he chooses the cake?).
Regular readers will know that I don’t always follow the recipe but I do follow the ingredients list and then take it from there, this method stood me in good stead for the Mango Curry dish I was going to make as I only knew what the ingredients were as I wandered into the kitchen whilst they were being unpacked!
Shopping List : chicken breasts, onions, leeks, coriander, Creme fraîche, mango chutney, fresh mango, rice, salad, eggs, sugar, vanilla pod/essence, strawberries, raspberries, single cream, mint garnish, flour, sugar and lemons
My box of goodies was handed over and I headed home to whip up a feast, not before having a cappuccino in the cafe!
Mango Curry (made up from memory)
Ingredients: chicken breasts (cut into strips or chunks or kept whole – up to you), onions, leeks, (chopped), coriander, creme fraîche, mango chutney, fresh mango, butter or oil for frying
Fry onions and leeks in butter or oil with garlic, then gently fry chicken. While that’s doing its thing mix all the creme fraîche with chopped up coriander and mango chutney, how much chutney is personal preference but I spooned in 2 tablespoons.
Mix them together and put into an oven proof dish for 30 mins or so.
While that’s cooking boil the rice and prepare the salad.
Shortly before serving add the sliced mango and pop back in the oven to warm whilst you holler for the family. Serve with rice and salad.
This was just as nice the next day served cold with new potatoes & salad.
Ingredients: 4 egg whites, 250g caster sugar, Vanilla essence / whipping cream, fruit
Heat the oven to 150degrees/130degrees fan assisted or gas mark 2.
Whisk the egg whites to stiff peaks and add vanilla essence, whisk again and slowly add egg whites, I add in an extra teaspoon of sugar for extra gooey pavlova.
Cover a baking tray with baking paper (for your perfect shape draw round a dinner plate on the baking paper), then spoon the mixture making sure the sides are higher than then middle, pop in the oven and wait, patiently! After an hour take out the pavlova and leave to cool. Then do your magic with whipped cream and fruit and garnish with mint leaves. I’ve never known anyone slice a pavlova without making a mess so it normally becomes Eton Mess in our house.
Lemon Drizzle Cake
Ingredients: 225g unsalted butter, softened, 225g caster sugar, 4 eggs, finely grated zest 1 lemon, 225g self-raising flour
Heat oven to 180C/fan 160C/gas 4. Blend the butter and sugar until smooth, gradually add the eggs – mixing all the time, add the lemon zest and the self raising flour. Spoon into a greased loaf tin and pop in the oven for 45 minutes.
After 45 minutes take the loaf tin out and leave the cake to cool in the tin. Mix juice of 1-2 lemons and 85g caster sugar to make drizzle. Prick the warm cake with a fork or skewer and slowly pour over the sticky citrus drizzle. The cake will soak up the drizzle juice and the sugar will make the crisp topping. Leave to completely cool in the tin and then turn out, enjoy the first slice in peace as it won’t last long!
A very big thank you to Wellington Farm Shop for my box of ingredients!