Aubergine Stack & Coronation Chicken Recipes
The month of June has been dedicated to Food from the Field.
Find out how to make our amazing aubergine stack & creamy coronation chicken.
1 large Aubergine washed and cut into thick slices
1 ½ tablespoon homemade tomato sauce
1 ½ tablespoon white sauce
1 ½ tablespoon balsamic reductions
20g or 1 small slice of mozzarella cheese
½ teaspoon pesto
Roast the aubergine, but do not over-cook, it must still hold its shape and be thick. When the aubergine and the sauces are ready, place a slice of the aubergine onto the plate and top it with white sauce. Add the 2nd piece of aubergine, top with the tomato sauce. You can add another piece of aubergine if you want to go higher. Top the last layer with the mozzarella slice and place back into the oven to warm up and melt the cheese. Remove and top with the pesto. Drizzle the balsamic reduction around the plate and garnish with the basil leaf.
200ml plain yogurt
2 cloves garlic finely chopped
2 tsp ground cumin
1 tsp ground coriander
1 tsp salt
Freshly ground black pepper
4 chicken breasts, skinned & deboned
Cut chicken into thick slices. Mix all the ingredients together and smear all over the chicken. Cover and leave in the fridge overnight.
3 tsp curry powder
1 cup mayonnaise
150ml plain yoghurt
1 tablespoon mango chutney
Zest and juice of 1 lemon
Salt & pepper
2 large mangoes, peeled & sliced
50g flaked almonds
½ cup finely chopped chives
Transfer chicken and marinade to a baking dish, allow to come to room temperature and baked covered for 20 min till cooked.
Mix all the sauce ingredients, except the mango slices. Add the chicken and stir through till chicken is completely covered in the sauce. Serve with mango slices arranged on top, along with the flaked almonds & chives.
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