Chicken breast with pumpkin and creamy orange sauce
Chicken breast with pumpkin and creamy orange sauce
Ingredients (4 people):
For the duck:
· 750 g chicken breast fillet
· salt, pepper
For the pumpkin:
· 1 small Hokkaido pumpkin
· 50 g of bacon
· 1 onion
· 1 cinnamon stick
· 1 tbsp olive oil
· 20 grams of walnuts
· 1 bunch of marjoram
· salt, pepper
For the sauce:
· 1 jar of Chivers Old English Marmalade
· 200 ml poultry stock
· 200 ml of cream
· 2 sprigs of rosemary
· salt, pepper
Preparation
1. Preheat the oven to 80 degrees. Place the chicken breasts with the skin side down in a cold pan. Heat the pan to a medium to high temperature and sauté the chicken breasts until crispy for about 5 to 10 minutes. Turn them once. Remove from the pan, salt and pepper, wrap in aluminum foil and keep in a preheated oven at 80 degrees.
2. For the sauce, cook the Chivers Old English Marmalade in a pan with the poultry stock. Then add the cream and add the rosemary. Bring to a boil until the sauce thickens. Remove the rosemary and season with salt and pepper, then keep warm.
3. Cut the pumpkin into small cubes. Cut the onions into half rings. Leave the bacon in a pan without fat for about 5 minutes over medium heat, add the onions and fry for another 2 minutes. Remove both and fry the pumpkin in the same pan for 4-5 minutes until soft. Add bacon and onions again, season with salt and pepper and refine marjoram with chopped walnuts and a few leaves.
4. To serve, place about 3 tablespoons of pumpkin on the plate. 2 – 3 tablespoons of orange sauce dribble around it. Cut the chicken breasts, put on the pumpkin. Garnish with fresh herbs.
Uitgelicht product
Cinnamon buns with Chivers Ginger Jam
Chicken breast with pumpkin and creamy orange sauce
Ingredients (7 large snails):
For the dough:
· 600 g of flour
· 1 pck of dry yeast
· 100 g of sugar
· 1 organic lemon
· 2 eggs
· 150 ml of milk
· 100 g soft butter
· ½ tsp cardamom
· 1 teaspoon ground ginger
For the filling:
· 150 g soft butter
· 4 tbsp cinnamon
· 8 tablespoons of sugar
For painting:
· 1 egg yolk
· 3 tablespoons milk
· 1 glass of Chivers Ginger Jam
Preparation
1. Place the flour with the cardamom and ginger in a large mixing bowl. Heat the milk lukewarm (do not cook!). Put together with the sugar and the dried yeast in a tall container and stir well. Leave to stand for 10 minutes until the yeast starts to blister. Then put the milk mixture in the bowl with the flour. Add the soft butter and the eggs and knead everything with the dough hooks to an elastic dough. Covered in a warm place for about 1 hour.
2. Brush out an ovenproof round baking pan with butter. Put the dough on a floured work surface and knead well with your hands again. Roll out about 1 cm thick to a rectangle. Brush with 150g of soft butter. Mix the cinnamon with the sugar and spread evenly over the butter. Roll up the dough from the long side, pressing in between so that the snails do not fall apart. Cut into 7 equal parts and place in the mold. Let it go for another 30 minutes.
3. Preheat the oven to 170 degrees (top and bottom heat). Spread the cinnamon rolls with a mixture of egg yolks and 3 tablespoons of milk and bake in the oven for about 30 minutes. Meanwhile, liquefy the Chivers Ginger Jam in a saucepan over low heat. When the cinnamon buns are done, sprinkle with the ginger jam, let it cool for a short while and serve it lukewarm.
Uitgelicht product
Lemon curd trifle with red fruit
Lemon curd trifle with red fruit
Ingredients (4 people)
– 8-10 slices of cake
– 1 portion of mascarpone cream
– 1 jar of Chivers Lemon Curd
– Red fruit of your choice (used in this recipe: strawberries, raspberries and blueberries)
Preparation
Prepare the mascarpone cream according to this recipe, the only thing you do different is adding 3 tablespoons of Lemon Curd to loosen the mascarpone. This gives your mascarpone cream a nice fresh taste. Powdered sugar is no longer necessary, but make it feel something sweeter as you want.
- Cut the cake into slices and make small blocks again. That works a bit easier with building up the layers later on. Also clean the fruit and cut the strawberries into smaller parts. The raspberries can also be halved in length.
- Start building the trifles right away! You can use an ice-cream to make the trifle, but you can also use glasses or jars. I like to use glass jars so that you can see the layers well.
- I started with a little mascarpone cream and made the first layer of cake. Then I smeared some Chivers Lemon Curd over, followed by a layer of fruit. Continue until the glass is full. I ended with mascarpone cream with which I closed the top of the glass, as it were. Then there is some Chivers Lemon Curd, but not all the way to the edges. On top of that, a few blocks of cake with the fruit. So you can see at a glance what you can expect from the dessert, even if you do not use glass.
You can serve the trifles right away, but you can also prepare them well and keep them in the refrigerator until you need them. The longer you make them in advance, the more the flavors pass through. Keep in mind, however, that the cake is becoming more and more flaky. That is not a problem, but not everyone likes that!
(Source: http://www.laurasbakery.nl/)
Uitgelicht product
Baked Eggs in Avocado
Baked Eggs in Avocado
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, sliced
- 2 x 400g tins plum tomato
- 1 tsp honey
- 3 tbsp Sarson’s Worcester Sauce
- 2 tbsp chopped fresh flat-leaf parsley, plus extra for garnish
- 1 tsp chilli flakes (optional)
- 4 Hass avocados, peeled, halved and stones removed
- 8 eggs
- 1 tsp paprika
- Black pepper
- Crusty bread, to serve
How to make it
- Preheat the oven to 200°C
- In a large saucepan, heat the oil and sauté the garlic for 2 minutes. Stir in the tins of tomato and honey, and then simmer on a medium heat for 12 mins, stirring occasionally, until reduced and thick.
- Transfer the tomato sauce to a baking dish and mix in half the Sarson’s Worcester Sauce, parsley and chilli flakes (optional).
- Scoop out a spoonful of avocado flesh from the avocado halves to make room for the eggs, adding the avocado to the tomato mixture, then sit the avocado halves on top of the tomato mixture and crack the eggs into each avocado half.
- Sprinkle with black pepper, paprika and the remaining Worcester sauce and cover with tin foil.
- Bake for 20 minutes, remove the tin foil, and then bake for 5 mins, until the eggs are set. Serve with crusty bread.
Uitgelicht product
Bloody Mary Cocktail with Sarsons Worcestersauce
Bloody Mary Cocktail with Sarsons Worcestersauce
Ingredients
- 80ml lemon vodka
- 2 tbsp Sarson’s Worcester Sauce, plus extra to garnish
- ¼ tsp paprika
- Juice and zest of ¼ lemon
- 1 green chilli, split
- 400ml tomato juice
- 1 stick of celery
- Roughly cracked black peppercorns
- Ice Cubes
How to make it??
In a jug or large cocktail shaker, combine the Sarson’s Worcester sauce, lemon vodka, paprika, lemon zest and juice, chili, tomato juice, and season with ½ tsp cracked black pepper. Add one ice cube and shake (or stir in a jug).
Fill two glasses with ice and pour in the Bloody Mary mixture, then garnish with shavings (use a vegetable peeler to create shavings) from the stick of celery and extra Worcester sauce. Serve.
Uitgelicht product
Healthy Traditional Fish and Chips with Sarsons Malt Vinegar
Healthy Traditional Fish and Chips with Sarsons Malt Vinegar
Ingredients
- Vegetable oil
- 4 large Desiree Potatoes, peeled
- 2-3 salmon fillets, sliced into chunks
- 100g Panko (Japanese) breadcrumbs, or Matzo meal
- Zest of one lemon
- 1 egg, beaten
- 3-4 sun-dried tomatoes, whizzed or finely chopped
- 4 large Desiree Potatoes
- Sarson’s Malt Vinegar
Instructions:
- Preheat the oven to 220C/200C fan/gas 7.
- Bring a large pan of salted water to the boil. Peel the potatoes, slice into four lengthways, and then slice each piece into chips, roughly the same size. Tip the chips into the boiling water and cook for five minutes. Drain well. Line a baking tray with tin foil, sprinkle over a little oil and spread the par-boiled chips onto the tin. Use your hands to coat the chips well in the oil. Bake the chips in the oven for 20 minutes, then turn them over using a large fish slice and carry on baking for a further 20 minutes until golden and crispy.
- Ten minutes or so before the end, start to prepare the fish. Tip the breadcrumbs onto a plate and add the grated lemon zest. Add the sun-dried tomatoes and mix everything together with a fork. Dip each piece of salmon into the egg first and then into the breadcrumbs, using your fingers to pat the breadcrumbs evenly over the salmon pieces.
- Heat 2 tablespoons vegetable oil in a large frying pan, and then add the crumbed salmon slices. Cook on each side for 2-3 minutes until golden and crispy all over and cooked on the inside.
Take the chips out of the oven, sprinkle over some Sarson’s Malt Vinegar and serve immediately alongside the cooked salmon.
Uitgelicht product
Healthy Traditional Fish and Chips with Sarsons Malt Vinegar
Healthy Traditional Fish and Chips with Sarsons Malt Vinegar
Ingredients
- Vegetable oil
- 4 large Desiree Potatoes, peeled
- 2-3 salmon fillets, sliced into chunks
- 100g Panko (Japanese) breadcrumbs, or Matzo meal
- Zest of one lemon
- 1 egg, beaten
- 3-4 sun-dried tomatoes, whizzed or finely chopped
- 4 large Desiree Potatoes
- Sarson’s Malt Vinegar
Instructions:
- Preheat the oven to 220C/200C fan/gas 7.
- Bring a large pan of salted water to the boil. Peel the potatoes, slice into four lengthways, and then slice each piece into chips, roughly the same size. Tip the chips into the boiling water and cook for five minutes. Drain well. Line a baking tray with tin foil, sprinkle over a little oil and spread the par-boiled chips onto the tin. Use your hands to coat the chips well in the oil. Bake the chips in the oven for 20 minutes, then turn them over using a large fish slice and carry on baking for a further 20 minutes until golden and crispy.
- Ten minutes or so before the end, start to prepare the fish. Tip the breadcrumbs onto a plate and add the grated lemon zest. Add the sun-dried tomatoes and mix everything together with a fork. Dip each piece of salmon into the egg first and then into the breadcrumbs, using your fingers to pat the breadcrumbs evenly over the salmon pieces.
- Heat 2 tablespoons vegetable oil in a large frying pan, and then add the crumbed salmon slices. Cook on each side for 2-3 minutes until golden and crispy all over and cooked on the inside.
Take the chips out of the oven, sprinkle over some Sarson’s Malt Vinegar and serve immediately alongside the cooked salmon.
Highlighted product
Bloody Mary Cocktail with Sarsons Worcestersauce
Bloody Mary Cocktail with Sarsons Worcestersauce
Ingredients
- 80ml lemon vodka
- 2 tbsp Sarson’s Worcester Sauce, plus extra to garnish
- ¼ tsp paprika
- Juice and zest of ¼ lemon
- 1 green chilli, split
- 400ml tomato juice
- 1 stick of celery
- Roughly cracked black peppercorns
- Ice Cubes
How to make it??
In a jug or large cocktail shaker, combine the Sarson’s Worcester sauce, lemon vodka, paprika, lemon zest and juice, chili, tomato juice, and season with ½ tsp cracked black pepper. Add one ice cube and shake (or stir in a jug).
Fill two glasses with ice and pour in the Bloody Mary mixture, then garnish with shavings (use a vegetable peeler to create shavings) from the stick of celery and extra Worcester sauce. Serve.
Highlighted product
Baked Eggs in Avocado
Baked Eggs in Avocado
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, sliced
- 2 x 400g tins plum tomato
- 1 tsp honey
- 3 tbsp Sarson’s Worcester Sauce
- 2 tbsp chopped fresh flat-leaf parsley, plus extra for garnish
- 1 tsp chilli flakes (optional)
- 4 Hass avocados, peeled, halved and stones removed
- 8 eggs
- 1 tsp paprika
- Black pepper
- Crusty bread, to serve
How to make it
- Preheat the oven to 200°C
- In a large saucepan, heat the oil and sauté the garlic for 2 minutes. Stir in the tins of tomato and honey, and then simmer on a medium heat for 12 mins, stirring occasionally, until reduced and thick.
- Transfer the tomato sauce to a baking dish and mix in half the Sarson’s Worcester Sauce, parsley and chilli flakes (optional).
- Scoop out a spoonful of avocado flesh from the avocado halves to make room for the eggs, adding the avocado to the tomato mixture, then sit the avocado halves on top of the tomato mixture and crack the eggs into each avocado half.
- Sprinkle with black pepper, paprika and the remaining Worcester sauce and cover with tin foil.
- Bake for 20 minutes, remove the tin foil, and then bake for 5 mins, until the eggs are set. Serve with crusty bread.
Highlighted product
Lemon curd trifle with red fruit
Lemon curd trifle with red fruit
Ingredients (4 people)
– 8-10 slices of cake
– 1 portion of mascarpone cream
– 1 jar of Chivers Lemon Curd
– Red fruit of your choice (used in this recipe: strawberries, raspberries and blueberries)
Preparation
Prepare the mascarpone cream according to this recipe, the only thing you do different is adding 3 tablespoons of Lemon Curd to loosen the mascarpone. This gives your mascarpone cream a nice fresh taste. Powdered sugar is no longer necessary, but make it feel something sweeter as you want.
- Cut the cake into slices and make small blocks again. That works a bit easier with building up the layers later on. Also clean the fruit and cut the strawberries into smaller parts. The raspberries can also be halved in length.
- Start building the trifles right away! You can use an ice-cream to make the trifle, but you can also use glasses or jars. I like to use glass jars so that you can see the layers well.
- I started with a little mascarpone cream and made the first layer of cake. Then I smeared some Chivers Lemon Curd over, followed by a layer of fruit. Continue until the glass is full. I ended with mascarpone cream with which I closed the top of the glass, as it were. Then there is some Chivers Lemon Curd, but not all the way to the edges. On top of that, a few blocks of cake with the fruit. So you can see at a glance what you can expect from the dessert, even if you do not use glass.
You can serve the trifles right away, but you can also prepare them well and keep them in the refrigerator until you need them. The longer you make them in advance, the more the flavors pass through. Keep in mind, however, that the cake is becoming more and more flaky. That is not a problem, but not everyone likes that!
(Source: http://www.laurasbakery.nl/)
Highlighted product