| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Greek |
Ready, Steady, Cook |
2 |
servings |
INGREDIENTS
| 2 |
|
Roast chicken breast fillets; skin removed |
| 1 |
|
425 gram can pumpkin |
| 2 |
|
Eggs |
| 1 |
tb |
Greek yoghurt |
| 2 |
tb |
Milk |
| 55 |
g |
Grated Monterey Jack cheese |
| 225 |
g |
Plain flour |
| 2 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground coriander |
| 55 |
g |
Butter |
| 100 |
ml |
White wine |
| 1 |
|
Chicken stock cube |
| 1 |
|
Onion |
| 9 |
tb |
Olive oil |
| 1 |
ts |
Icing sugar |
|
|
Few fresh parsley leaves |
| 50 |
ml |
Double cream |
| 1 |
|
Orange; peeled and |
|
|
; segmented |
| 2 |
|
Dried habanero chillies |
| 1 |
sm |
Bunc fresh chives |
| 1/2 |
|
Lime; juice of |
| 2 |
|
Thick slices bread; crusts removed |
| 85 |
g |
Cherry tomatoes; cut in half |
|
|
Half an iceberg lettuce; shredded |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat oven to 240c/475f/Gas 9.
1 Cut the chicken into thin slices on the diagonal. Mix together 2 tbsp
pumpkin, eggs, yoghurt, milk and grated cheese.
2 Place the flour, baking powder and a pinch of salt in a bowl, add the
pumpkin mixture and mix to make a dropping consistency - add a little more
milk if necessary.
3 Grease a muffin tin, spoon in the mixture and bake in the oven for 12-15
minutes, or until well risen and golden brown.
4 Heat a frying pan, add the cumin and coriander and cook for a minute. Add
the butter and cook for two minutes.
5 Spoon the rest of the pumpkin into a pan, add the white wine and heat.
Add 150ml/ 1/4 pint boiling water, stock cube and the spice and butter
mixture and simmer for 10 minutes.
6 Cut the onion into wedges and separate into pieces two layers thick. Heat
2 tbsp olive oil in a frying pan, add the onions, cook for two minutes,
sprinkle over the icing sugar and continue cooking until the onions have
caramelised.
7 Heat 1 tbsp olive oil in a griddle pan, add half the chicken and heat
through for a few minutes. Add the caramelised onions and a few parsley
leaves and season.
8 Add the cream to the soup, season and serve in bowls. Arrange the chicken
and onion mixture on top with the orange segments and serve with the
muffins.
9 Soak the chillies in boiling water for 5-8 minutes until softened, then
drain and chop.
10 Place the chopped chillies in a mini food processor with 4 tbsp olive
oil, chives, lime juice, season and blitz. Cut the bread into cubes.
11 Heat 2 tbsp olive oil in a frying pan, add the bread cubes and cook for
a few minutes to brown all over.
12 Add the remaining chicken slices and the cherry tomatoes and heat
through for about four minutes, tossing occasionally.
13 Drizzle some chilli dressing over the lettuce and toss. Arrange the
lettuce on a plate, spoon the warm chicken, tomatoes and croutons on top
and pour over the rest of the dressing.
Converted by MC_Buster.
NOTES : Chef - Lesley Waters
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.
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