This one comes from my dear friend Fiona... who has recently packed up, and carted her family off to Australia, on new exciting adventures, following and building a new life with, her husband and love of her life, German (that's his name...) Fiona helped me do many, many things at cupcake.. Without her I would never have found the time to get married, never mind give birth to Olivia 10 months later. Fiona has always had a love for food, and would often be found pottering around our kitchen. Mother of two, she eventually followed her dream to study to be a chef, and of course came top of her class. I can't wait to see what she is going to come up with in Australia, with her wonderful family to support her.
Anyway, this chicken and broccoli bake is a little momento of Fiona. She had to scribble it down for me at her farewell dinner, just to make sure if its original ingredients. And this was very popular in the cupcake days... oh, and peter, this one's for you too! (who would phone to check if it was on that day's buffet). And Jan, who always had the biggest helping.... (unless there was also cottage pie....)
1 free range chicken, roasted | reserve all juice & shred the meat
1 onion | finely chopped
2 clove garlic | crushed
1/2 cup mayonaise
1/2 cup cream
1/2 cup plain yoghurt | double cream greek works best
2 heads broccoli | cut into florets
2 tsp mild curry powder
1 Tbsp lemon juice
salt & pepper
flake almond (optional) | toasted
1/2 cup bread crumbs
1/2 cup grated cheddar or mozzarella
a few blobs butter
Pre-heat oven to 180 degrees celsius | Fry onion and garlic, till translucent | Add the chicken, curry powder, lemon juice & broccoli | cook together till broccoli is just beginning to get tender | add the mayo, cream & yoghurt | remove from heat
Pour into your favourite oven dish | sprinkle the breadcrumbs & cheese on top | blob with butter | bake till golden (about 30 minutes)
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