Coronation Salad

Ingredients (Serves 4-6)

• 80g watercress
• ½ punnet blueberries
• ½ punnet strawberries, sliced
• ½ cucumber, sliced
• 200g brie
• Handful walnuts chopped roughly

Method  (Takes 10 minutes)

1. Assemble your platter by arranging the watercress on the base and sprinkling with all the other elements, finishing with the walnuts.
2. For extra flavour, you could drizzle some balsamic glaze and/or honey!

Thanks to Watercress for the recipe.

Glittering Shortbread Crowns

 

Ingredients (Makes 12)

• 225g unsalted butter, softened
• 2 tsp vanilla extract
• 115g caster sugar
• 340g plain flour
• 125g custard powder
• 4-5 tbsp milk
• Bonne Maman Conserve or Hazelnut Chocolate Spread
• Edible glue, gold glitter, sparkles and spray

Method

1. Heat the oven to 150°C, 130°C Fan, gas 2
2. In a medium bowl, beat together the butter, vanilla and sugar until creamy. Mix in the dry ingredients and enough milk to form a firm dough.
3. Knead the dough into a ball and put it between two sheets of baking paper. Roll out the dough as thinly as you can, about 5mm, then chill for 20 minutes.
4. Using crown-shaped cutters, stamp out an even number of biscuits. Now stamp out a small round from the centre of half the biscuits to make the tops.
5. Mix together all the dough off-cuts and re-roll between the paper as before. Stamp out more shapes.
6. Once the shapes are cut out, arrange them on 2 baking sheets lined with paper and chill for 10 minutes.
7. Bake the biscuits for about 10-12 minutes or until firm and pale golden. Cool on the baking sheet.
8. Using edible glue, decorate the top biscuits with edible glitter and sprinkles then spray with edible gold spray.
9. When cool, spread your favourite Bonne Maman Conserve or Hazelnut Chocolate Spread on the bottom biscuits and top with another, pressing them together. Spoon a little extra conserve or spread into the centres.

Thanks to Bonne Maman for the recipe.

Coronation Cheese, Potato and Pineapple Pasties

Ingredients (Makes 48)

• 600g small Maris Piper potatoes
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 can (435g) Del Monte® Pineapple Slices in juice, finely chopped
• 200g cheddar, grated
• 4 x 320g packs ready rolled puff pastry
• 1 egg, lightly beaten
• Salt and pepper

Method (Takes 1 hour)

1. Peel the potatoes and place in a pan of cold water, bring to a boil, add 1 tsp of salt and simmer for 15 minutes, drain well and leave to cool.
2. Meanwhile, heat the oil in a large frying pan and cook the onion for 10 minutes over medium heat until softened but not coloured, remove from the heat.
3. Once the potatoes are cool enough to handle cut into 1cm cubes and add to the onion along with the chopped Del Monte® Pineapple pieces and cheddar, stir gently to combine and season to taste with salt and pepper.
4. Preheat the oven to 200°C, Fan 180°C, gas mark 6.
5. Unroll the pastry sheets onto a lightly floured surface and ensure each one measures 24cm x 32cm – roll out slightly or trim if need be. Cut each sheet into 12 x 8cm squares.
6. Take 1 square of pastry, lightly brush the edges with a little beaten egg, then place a spoonful of the potato and pineapple mix into the centre of the square, fold in half to form a triangle and press the edges together to seal, repeat with the remaining squares, ensure the pasties are as full as possible.
7. Using the end of a fork press around the edges of the pasties to create a pattern and ensure they are fully sealed, brush each pasty with beaten egg and place on baking sheets lined with baking parchment. With the tip of a small knife cut 2 small slits in the top of each pasty to allow the steam to escape as they cook, then bake in the oven for 15-20 minutes until puffed up and golden. Depending on how big your oven is, you may need to do this in batches.
8. Serve warm or at room temperature.

Thanks to Delmonte for the recipe.

Coronation Cake

 

Ingredients

• 220g plain flour
• 350g caster sugar
• 70g cocoa
• 1 1/2 tsp baking powder
• 1 1/2 tsp bicarbonate of soda
• 2 eggs
• 2 tbsp Bonne Maman Hazelnut Chocolate Spread
• 200ml buttermilk
• 2 tsp vanilla extract
• 100ml vegetable oil

To decorate

• 1 quantity Hazelnut Chocolate Fudge Frosting
• 200g good quality white chocolate, melted
• 2 tbsp roughly chopped, toasted hazelnuts
• Edible gold sprinkles

Method

1. Heat the oven to 180°C, 160°C fan, gas 4. Line the base and sides of two 18cm deep sandwich tins (not loose-based) with baking paper.
2. In a large bowl mix together all the dry ingredients. In a second bowl whisk together the eggs and Hazelnut Chocolate Spread until smooth, then whisk in the buttermilk, vanilla, and vegetable oil.
3. Beat the liquid into the dry ingredients until smooth. Now pour in 200ml boiling water and whisk again until smooth. The mixture will look thin, but don’t worry.
4. Divide the cake mix between the lined tins and bake for 25 minutes. Cover loosely with foil and bake for a further 10-15 minutes. Test with a skewer.
5. Cool in the tins before turning out.
6. Sandwich the cakes together with a third of the Hazelnut Chocolate Fudge Frosting. Then coat the top and sides with the remainder. Chill for 30 minutes.
7. Meanwhile, line two baking trays with baking paper. Spread the melted white chocolate into a thin layer on both trays and sprinkle with the nuts and gold sprinkles. Leave to set, cut into long triangular shards then chill.
8. Press the cold shards onto the cake sides using a little extra Hazelnut Chocolate Spread.

Thanks to http://www.bonnemaman.co.uk for the recipe.

Smoky Tempeh & JAZZ Apple Slaw Sandwich

Ingredients

• 1 block of tempeh
• 1/2 cup of barbecue sauce

Or to make your homemade barbecue sauce from scratch:

• 1/2 cup of tomato puree
• 1/2 cup of water
• 3 tbsp of Worcestershire sauce
• 2 tbsp of apple cider vinegar
• 1/2 tsp of garlic powder
• 1/2 tsp of salt
• 2 tbsp of maple syrup
• 1 tsp of black pepper

For the slaw:

• 1 JAZZ™Apple – deseeded and sliced as thinly as you can
• 2 cups of finely shredded purple cabbage
• 1 carrot – finely sliced
• 3 spring onions -finely chopped
• 1 avocado-mashed or sliced
• A handful of green of your choice – I have used a mix of cress and rocket
• Optional but very delicious: sauerkraut or kimchi
• 4 slices of bread of your choice

Method

1. To make the BBQ sauce simply mix everything together into a small bowl.
2. In a bowl mix together all the ingredients for the slaw. Place a lid on top and leave it to the side while you are preparing the rest.
3. Cut the tempeh into thin slices and brush them with the barbecue sauce. If you can, prepare this the day before and let the tempeh marinate overnight or for at least 2-3 hours in the fridge.
4. Place the tempeh strips on the barbecue and cook them on each side for 3-4 minutes.  At the same time grill the bread until crunchy.
5. Assemble the sandwich starting with the mashed avocado, and the greens, then add the tempeh, sauerkraut and finely the apple slaw. Use extra BBQ sauce if needed.
6. Enjoy straight away or wrap up for the perfect picnic!

Thanks to JAZZ Apple for the recipe.

Coronation Chickpea Naan Wraps

Ingredients (Serves 4)

For the dressing:

• 1/2 cup (120g) Greek yogurt
• 2 tbsp (30g) mayonnaise
• 2 tbsp (30g) mango chutney
• 1/2 tsp apple cider vinegar
• 2 tsp mild curry powder
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1 tsp lime pickle (optional)

For the Coronation Chickpeas:

• 400g tin chickpeas, drained and rinsed
• 1 JAZZ™ Apple, cored and diced
• 30g dried cranberries, chopped
• 30g whole almonds, roughly chopped
• 2-3 spring onions, thinly sliced
• Small handful of fresh coriander and mint leaves, finely chopped
• Salt and pepper, to taste

To serve:

• 4 naan flatbreads (you can also use chapati or roti)
• 2 tbsp (30g) mango chutney
• 2-3 tbsp Greek or coconut yoghurt
• 4 leaves Romaine lettuce, chopped or left whole
• 1/3 of a cucumber, thinly sliced lengthwise
• 1/2 red onion, sliced
• Small handful of fresh coriander and mint leaves, finely chopped

Method

In a small bowl, mix together the ingredients for the dressing- yoghurt, mayonnaise, mango chutney, vinegar, spices, and lime pickle, if using. Set aside.

Add the drained and rinsed chickpeas to a mixing bowl and mash them to your liking.

Next, add the diced apple, cranberries, almonds, spring onions, and fresh herbs. Toss together, then add the dressing to the chickpea mixture, and mix together until everything is fully coated. Season with salt and pepper to taste.

You can serve the chickpeas right away or chill them in the fridge for about an hour to let the flavours develop even further. This will also taste great the next day!

Warm the naan in the oven or in a pan on the stovetop, then set aside to cool slightly.

To build your wraps, brush some mango chutney onto each naan, then spread a spoonful of yoghurt across. Add some lettuce, cucumber, and red onion, then top with a generous spoonful of Coronation Chickpeas. Garnish with fresh herbs, roll up your naan, and enjoy!

RECIPE NOTE: To make this recipe fully plant-based, use non-dairy Greek-style yoghurt and vegan mayonnaise.

Thanks to JAZZ Apple for the recipe.

Mini Coronation Chicken Pies with Pickled Walnut Chutney

Ingredients (Serves 12)

For the Coronation Chicken Pies

• 6 chicken thighs, bone and skin removed
• 1 ball of Opies Stem Ginger, finely grated
• 1 tsp cumin
• 1 tsp turmeric powder
• 3 tbsp korma paste
• 125g yoghurt
• Pinch of salt
• 2 sheets of shortcrust pastry
• 1 sheet puff pastry
• A 400ml can of coconut milk
• 2 tbsp mild curry powder
• 1 fresh mango, finely diced
• 100g fresh spinach
• 1 egg, beaten
• 1 tsp nigella seeds

For the Spiced Walnut Chutney: 

• 250g apples, peeled, cored and chopped
• ½ large onion, thinly sliced
• 75g soft brown sugar
• ½ tsp cayenne pepper
• 1 tsp mustard seeds
• 1 tsp salt
• 75ml Opies Pickled Walnuts pickling liquor
• ½ jar of Opies Pickled Walnuts, finely chopped

Method

1. Place all the chutney ingredients except the pickled walnuts into a large pan. Allow the sugar to dissolve over low heat, bring to a boil and continue until the apples are soft and broken down. Take off the heat and stir in the pickled walnuts. Place into sterilised jars and set aside. Note: The chutney can be made in advance, or you could simply add chopped pickled walnuts to your favourite chutney for a shortcut.
2. In a bowl mix the chicken thighs with the ginger, cumin, turmeric powder, korma paste, yoghurt and a pinch of salt. Ensure they are well coated, cover and refrigerate for at least 4 hours.
3. When cooking, place chicken in a deep pan over low heat and cover with coconut milk. Simmer for 30 – 40 minutes until the chicken is tender and falling apart. Remove with a slotted spoon and finely shred with two forks. Set aside. Add the curry powder, mango and spinach to the coconut milk and simmer until thick. Remove from the heat then add the chicken back to the sauce.
4. Meanwhile, preheat the oven to 200C / 180C Fan / Gas 6 and grease a 12-hole muffin tin. Unravel the shortcrust pastry and cut out 12 circles around 10cm in diameter, then repeat with the puff pastry using an 8cm cutter. Line the muffin tray holes with the shortcrust pastry circles then bake blind in the oven for 5-10 minutes. Remove then add an even layer of pickled walnut chutney to the bottom of each. Top with the chicken mixture then pop the puff pastry circles to encase the filling. Crimp the edges with a fork then brush each pie with egg.
5. Sprinkle with the nigella seeds then bake for 25 – 30 minutes until golden and well risen.

Thanks to Opies for the recipe.

Lemon & Pistachio Celebration Cake

Ingredients (Serves 8-10)

• 6 large eggs
• 360g unsalted butter, softened
• 360g golden caster sugar
• 90g ground almonds
• 30g ground pistachio nuts
• 270g self-raising flour
• Finely grated zest and juice of 1 lemon

To Decorate 

• 300ml double cream
• Bonne Maman Raspberry and Bonne Maman Wild Blueberry Conserves
• Mixed berries, fresh herbs, and icing sugar to decorate

Method

1. Heat the oven to 180°C, 160°C fan, gas 4. Line the base and sides of 3 x 20cm, straight-sided cake tins with baking paper.
2. Put all the cake ingredients in a large bowl and beat together with an electric whisk until smooth and very creamy. Divide the mixture evenly between 3 tins.
3. Bake for 30-35 minutes or until a skewer inserted into the centre comes out clean. Leave to cool.
4. Whip the cream until it is just thickened, don’t overwhip. Put one sponge layer on a serving plate. Spread generously with Wild Blueberry Conserve. Add half the cream and spread to within 2cm of the edge.
5. Repeat with the second sponge and the Raspberry Conserve.
6. Top the last sponge with a mixture of fresh fruit and herbs. Dust with icing sugar and any leftover pistachio crumbs.
7. Layer up the cake. Keep chilled in the ‘fridge and serve within an hour.

Thanks to http://www.bonnemaman.co.uk for the recipe.

NorthernLife May/June 23