Traditional food and drink menu

Thursday Throws

Chicken Gratin

Serves 4 people Approximate time: 20-25 mins.
Ingredients: xxx
25g (1oz) butter
1 garlic clove, crushed
8 rashers streaky bacon, chopped
300g (11oz) can of mushroom condensed soup
2 tbsp. fresh parsley, finely chopped
75g (3oz) Gruyere or Cheddar cheese, grated

1 onion, sliced
2 leeks, sliced
450g (1lb) cooked chicken, roughly chopped
150ml (¼ pint) white wine
1 Baguettine, sliced and lightly buttered

Method:

  1. Pre-heat the grill to high.
  2. Melt the butter in a pan, fry the onion, garlic and leeks for 3 minutes, until soft. Remove from the pan and set aside.
  3. Fry bacon for 3 minutes, until golden, return the vegetables to the pan along with the chicken, soup and wine. Stir and bring to the boil. Simmer for 10 minutes, then sprinkle in the parsley.
  4. Pour into an ovenproof dish and lay baguette slices (butter side up) on top. Sprinkle with cheese, grill until golden.

 

Our thanks to the Dairy Diary for their contribution …

 

 

 

Tropical Yoghurt Crisp

Serves 4 people Approximate Time: 10-15 mins.
Ingredients:  
500g (18oz) Greek yoghurt
1 lime, juiced and zested
2 tbsp. caster sugar
1 star fruit or pineapple, sliced
1 small mango, sliced
1 tbsp. desiccated coconut, toasted
 500g carton of ready-made custard
2 tbsp. coconut liqueur (optional)
4 meringue nests, lightly crushed
1 kiwi, sliced
2 passion fruit, halved

Method:

  1. In a jug, mix together the yoghurt, custard, lime zest and juice, coconut liqueur and caster sugar.
  2. Place the sliced fruits in a bowl and scoop out the passion fruit seeds and stir through.
  3. Layer up the yoghurt mixture, fruits and crushed meringues in serving glasses. Sprinkle the top with toasted desiccated coconut. Serve immediately.

 

Our thanks to the Dairy Diary for their contribution …

 

 

 

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