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Easter Treats; AS my very own Easter treat I have included an extra recipe this week, perfect for those of you who don't eat chocolate eggs or have yet to make your own hot cross buns!

Byline: Paul Heathcote

I thought I would give you a chicken recipe, as I am optimistic the weather will be good over the Bank Holiday weekend and we will all be sat in our gardens thinking about barbecues.

The Spatchcock Chicken recipe would be wonderful over charcoal; however, I have provided the method for a traditional grill just in case.

I couldn't let Easter go by without putting a festive feel to the page, so I'm setting you a challenge to have a go at making your own hot cross buns. These are delicious toasted with a little butter, and Easter is never complete without them.

Spatchcock of Spring Chicken with Jersey Royal Potatoes and Greek Yoghurt Dressing:

2 spring chickens Spatchcock chicken is prepared so that it lies completely flat for grilling or roasting. To prepare the chicken, place breast-side upwards. Take a large chopping knife and remove the undercarriage of the bird by placing the knife inside (where the giblets are).

Cut on either side of the backbone so that the knife goes all the way through and press down. The carriage should easily come away. If you are feeling really adventurous you can remove the thighbones from the legs with a little knife, but this isn't essential. Flatten the chicken onto a grill or baking tray. With a small knife, make incisions by criss-crossing the legs and breast so that the marinade can soak into the chicken.

Marinade for chicken:

100ml olive oil 100ml Dijon mustard Sprig of Rosemary Red chilli, de-seeded 2 cloves garlic Juice of 2 lemons Zest of one lemon Salt & pepper Place all ingredients in a food processor and blend to a smooth paste.

Brush over chicken and leave for 1-2 hours.

To cook the chicken:

Grill furthest away from the heat for about 20 minutes. If it starts to burn, place in the oven to complete the cooking process on a low heat.

Greek Yoghurt Dressing:

60g Greek yoghurt Cucumber Lime zest Mint leaves 1 clove garlic Peel and grate the cucumber, season with some salt and leave in a mixing bowl for about 10 minutes to draw out some of the water. Squeeze out the excess water from the cucumber and leave to one side. Crush the garlic with a little salt and finely chop the mint leaves.

Mix all the above with the yoghurt and add the grated lime zest. Season with salt and pepper if desired.

Serve with warm Jersey new potatoes, green salad and yoghurt and cucumber dressing Hot Cross Buns:

750g flour 125g butter 25g yeast 450ml warm milk 2 eggs 50g sugar 125g currants 1 teaspoon of mixed spice Let the butter dissolve in the milk, meanwhile, cream the yeast with a little of the sugar and pour the warm milk and butter on this. Put the flour with the spice in a large basin. Make a well in the centre and add the warm milk, mix and allow to rise for about an hour in a warm room.

Beat in the eggs and add the currants; let rise again. Turn out onto a board and knead. Form into buns and lay them in rows on a baking sheet, leaving 6cm space between each.

These must now prove. When risen, score a cross with a small knife.

Bake at around 200C gas mark 6 for approx 20 mins. Brush over with milk and sugar while hot, to glaze them.


TRADITIONAL: Why not make your own hot cross buns this year?
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Copyright 2002 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Features
Publication:Daily Post (Liverpool, England)
Date:Mar 30, 2002
Previous Article:Setting A Trend; FOR some reason I found it rather difficult to get my tongue round the name of one of Liverpool's newest restaurants, Hollathan's.
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