Easter lunch with a difference! A rich, spicy curry followed by a cleansing frozen berry dessert, paired with Pilsner Urquell and Castle Milk Stout – perfect for that in-between autumn season.
Chutney Cajun Chicken
- 4 chicken breasts skin on
- 3 tsp. salt for rubbing chicken
- 1 juice of lemon to season chicken
- 2 tsp. ground ginger
- 4 tbsp. soya sauce
- 2 tbsp. fruit chutney
- 2 tbsp. dried minced onion
- 2tbsp cup packed brown sugar
- 2 tsp. mustard leaves
- ½ cup light beer
- 3 tbsp. Cajun spice
- 2 tsp. lemongrass
- 2 chillies seeded and chopped
- 1/2 teaspoon garlic powder
- Salt and pepper
1. In a bowl mix all ingredients except chicken
2. Rub chicken with salt and lemon juice let sit for half an hour covered
3. After 30 minutes pour the marinade mixture over the chicken and refrigerate overnight
4. Remove chicken from marinade and sear (brown) over the very hot pan for 2 minutes
5. Place chicken on a baking pan and cover with marinade
6. Preheat oven to 180 degrees Celcius
7. Bake chicken for 30 minutes
8. Remove chicken from marinade serve on roasted vegetables with a starch of your choice
Beer pairing: Pilsner Urquell
Raspberry Swirl Frozen Dessert Recipe
- 2/3 cracker crumbs or eat some more biscuits
- 2 tablespoons butter, melted
- 5 castor sugar
- 3 eggs, separated
- 1/4 cup water
- 1 cup sugar
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 250g unflavored cream cheese
- 1 ½ cup whipping cream
- 300g frozen berries
- 100ml melted chocolate for garnish
1. In a bowl combine biscuits crumbs, butter and sugar, press into a cake tin 11-in X 7-in coated with cooking spray
2. Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4-cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a
bowl of ice water; stir for 2 minutes. Set aside.
3. In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form.
4. In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1-tablespoon juice. Set
remaining berries and juice aside.
5. Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries.
6. Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting. Yield: 12 servings.
Using a paper piping bag, pipe chocolate for further decoration (optional)
Beer Pairing: Castle Milk Stout