Tuesday, 22 November 2011
Recipe - Peppadew Chicken
Yep - you read that right. I went for a course at the WI. As a matter of fact, I've attended a number of courses there over the last couple of years - cat among the pigeons anyone? ;) The kitchens you use and all the equipment are all top class. The tutors I've had so far have all been really good as well.
I know that the WI have a bit of a reputation, but I've always enjoyed myself there and have come home with a fair amount of new skills and knowledge. Ok, I do get stared at a bit but that's just something you'll have to live with as a bloke on one of their courses. ;)
For a look at what courses they currently offer, have a look at the Denman College website.
Enough about my lovely ladies at the WI, let's talk a bit about this recipe. The recipe just states 'chutney' but for the authentic touch, try and chase down some of Mrs H.S. Balls Original Recipe Chutney.
Also - there's no need to adjust your television sets - the rice is supposed to be yellow. I chucked in some turmeric with the rice and water in the rice cooker to get the (allegedly) proper colour for this dish.
Moving swiftly on....
Ingredients (serves 4)
4 chicken breasts
1 small onion, roughly chopped
6 peppadews, or to taste
120 ml yoghurt
60 ml chutney
Pre-heat the oven to 190c.
Put the chicken breasts in a oven-proof dish that is large enough to house them all without being crowded. Season.
Put all the other ingredients in a food processor (or use a hand-held mixer) and blend together.
Pour the sauce over the chicken and pop the dish into the oven. Cook for 20 - 30 minutes or until cooked.