This was topical a week ago, but I’ve been rather over-stretched. Amongst other things, the horses flooded their barn (our mare enjoys turning on taps with her nose), and one of the hens is in the midst of a phanton pregnancy. Actually our mare’s passion for taps might be a blessing in disguise. The flooding reached the hens’ nest which meant that the phantom nester had to abandon ship (not without much cussing) and go back to being a hen that struts around (with wet feet!), as opposed to a hen that skulks in bed, hissing at anyone that approaches and only getting up once a day for food. This, I assume is the hen equivalent of a ‘fags and booze run’. Thinking about it, maybe she’s just hit adolescence and it’s not a phantom pregnancy at all…
This coronation chicken is made with Greek yoghurt as opposed to mayonaise, which makes it a healthier option, without sacrificing any of the creamy taste or texture.
Ingredients (serves four)
4 chicken breasts
1 glass red wine
2 greek yoghurts
2 tablespoons mango chutney
2 cloves garlic
fresh grated ginger
seasoning (salt, pepper, curry powder, cumin)
half a cup of sultanas
half a cup of chopped almonds
Poach the chicken breasts in the wine, a little water and melted butter (there should be enough liquid to just cover them), seasoning and bay leaves. Strain and put aside to cool.
Mix the yoghurt, mango chutney, chopped shallots, crushed garlic, grated ginger, seasoning (plenty of curry powder), sultanas, almonds and chopped cucumber and add the cooled poached chicken. Mix well and then chill for at least two hours. Add the fresh mint and serve.
You may have noticed that I never use normal flour in my recipes. This isn’t only because eating refined wheat flour is about as nutritious as snacking on yesterday’s newspaper, but because I’m wheat-intolerant. It’s not something I harp on about a) because it’s boring and b) because I’ve noticed that not ‘tolerating’ is something that brings out the devil in a lot of people. I’ve lost count of the number of times people have offered me something that is quite patently going to have me doubled up in agony within the next twelve hours and refused to take no for an answer when I decline: ‘Oh go on, I’ve just made it, a little bit won’t hurt, surely…’ It’s as if I’m saying no to be awkward, or to be interesting or different. Err no, if I wanted to be awkward I’d ask you to serve it to me sprinkled with powdered rhino horn, and if I wanted to be interesting or different I’d dye my hair indigo and take up mud pit belly flopping.
This cake, regardless of your ‘wheat status’, is divine. It will leave you wondering why you ever made chocolate cakes with wheat flour. The fact that it uses powdered almonds means that, for a chocolate cake, its GI is quite low and that it contains valuable nutrients. It also has a fairly low sugar content.
130g cane sugar
140g powdered almonds
60g coconut oil
125g dark chocolate (preferably 90% coco)
pinch of bicarbonate of soda
1 tsp baking powder
Preheat the oven to 150°C. Melt the chocolate with the butter and coconut oil. Once melted, add to the sugar, egg yolks, almonds, bicarbonate of soda and baking powder. Whisk the egg whites until stiff. Fold the egg whites into the chocolate mixture and pour into a 20cm cake tin. Bake for 45 minutes.