Friday, April 16, 2010

A Little of What We Fancy...

Even though this first recipe expects us to buy ready-packed cooked meat (and we know how expensive this can be), for economy my adaptation uses home-cooked chicken sliced or - even better - stripped from the carcase after eating the main meat in the normal way. Slices or shreds all are quite suitable. Or use cooked turkey or ham. As chicken and ham go well together, why not use shreds of both. Use only the amount of meat you have to spare, adding extra salad leaves/tomato even grated cheese to make up the shortfall.
Later in the year, avid gardeners can make this using home-grown veggies, and the remaining ingredients come from the store cupboards.

The second recipe makes a couple of dozen biscuits, using small amounts of ingredients, so another economical recipe to add to your collection. Despite the 'cheapness', these biscuits make a quality 'nibble'.

Bang Bang Chicken Wraps: serves 4
up to 1 lb (450) cooked chicken, in strips or shredded
2 tblsp light soy sauce
3 tblsp sweet chilli sauce
4 tblsp peanut butter
4 flour tortilla 'wraps'
2 spring onions, trimmed and sliced
piece of cucumber, deseeded and cut into strips
1 red bell pepper, deseeded and cut into strips
Mix together the soy and chilli sauces with the peanut butter, then spread this over each tortilla, leaving a small gap around the edges.
Lay the vegetables and cooked meat over the top, the strips all going in the same direction, then roll up into a cylinder. Slice each diagonally in half and serve.

Ginger Thins: makes 24
2 oz (50g) butter, pref unsalted
2 oz (50g) caster sugar
1 tblsp golden syrup
3 oz (75g) plain flour
half teaspoon ground ginger
2 tblsp mixed peel, very finely chopped
Put the butter, sugar and syrup into a pan and heat gently until dissolved. Sift the flour and ginger together, then mix this into the liquid in the pan, also adding the peel.
Drop tiny teaspoonfuls of the mixture - spaced well apart - onto baking trays lined with parchment (you need several trays or cook in batches). Bake at 180C, 350F, gas 4 for 8-9 minutes until golden. Leave on the tray for a few minutes to cool and firm up before transferring to a cake airer to get cold. Can be stored in an airtight tin for up to a week.