supergolden bakes

Monday, 22 August 2016

Curried Chicken & Mango Chipolata Sandwiches

Curried Chicken & Mango Chipolata Sandwiches

When I first started working on this blog it was nothing more than a hobby – something to occupy my time when I had a gap in my freelance workload. Fast forward to nearly four years later and the hobby has become a passion and pretty much my full-time occupation. I have had the chance to work with many brands I admire both as a recipe developer and, lately, as a food photographer. It was a joy to work with debbie & andrew's to photograph one of their brand new products - the Curried Chicken & Mango Chipolatas. 

This rather unusual recipe was the winning entry, by Kathryn Glynn, in the #makemysausage competition. The sausages combine dark and white chicken meat, sweet dried mango pieces and a lovely blend of turmeric, cumin, paprika and chilli. They are also dairy, gluten and wheat free which makes them an excellent choice for those with allergies and intolerances. I am happy to report that everyone in the family loved them. I would happily snack on them with a little mango chutney as a dipping sauce, but they also taste great in sandwiches and wraps.

debbie & andrew's Curried Chicken & Mango Chipolatas

I was inspired to make my own mango chutney to serve with these – only made a small batch to test the recipe but it was a winner. You can double the recipe to make a few jars – these would make excellent edible gifts, if you can bear to part with them that is! The debbie & andrew's Curried Chicken & Mango Chipolatas can be be found on their online store for a limited time only, but they will be stocked on Ocado in the next couple of months. They will also be available at Chatsworth Country Fair 2–4 September.

This recipe and photography was commissioned to publicise the product. All opinions remain my own as always.

Small batch mango chutney

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Small batch mango chutney
This delicious chutney will liven up sandwiches. It is a perfect match for the Debbie and Andrews curried chicken & mango chipolatas.

Makes one 250g | 9oz jar

2 ripe medium mangoes, peeled and cut into small cubes
1 large onion, peeled and finely diced
3 large garlic cloves, peeled and sliced thinly
1 tbsp freshly grated ginger
1 red chilli, deseeded and finely chopped
4 cardamom pods
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fenugreek seeds
1 tsp nigella seeds
1/2 tsp salt
pinch ground cloves
175ml | 6fl oz white wine vinegar
200g | 7oz preserving sugar
juice of 1/2 lime

1. Use a pestle and mortar to crack the cardamom pods. Discard the husks and collect the little black seeds.
2. Dry fry the cardamom, cumin, coriander and fenugreek seeds until toasted and fragrant. Grind them in the pestle and mortar.
3. Place the mango, onion, garlic, chilli, ginger, ground spices and nigella seeds in a large heavy pot. Add the vinegar and salt and slowly bring to the boil. Reduce heat to a bubbling simmer.
4. Add the sugar and cook, stirring occasionally, for 30-35 minutes or until thickened. Stir in the lime juice and decant into a sterilised jar. The chutney will keep for about 4 months in the pantry. Once opened, store in the fridge and consume within a month.

Curried Chicken & Mango Chipolata Sandwiches
These deliciously aromatic Curried Chicken and Mango Chipolatas make the best sandwiches. Add a yoghurt and mango chutney dressing, a few fresh leaves and some sliced fresh mango and dig in!

Makes 1 sandwich
3 grilled Curried Chicken & Mango Chipolatas, sliced lengthwise
2 tbsp full fat Greek yoghurt
1 tbsp mango chutney
handful fresh salad leaves such as lambs lettuce 
2-3 thin slices fresh mango
Gluten Free White Sandwich Thins 

1. Cook the sausage under a pre-heated moderate grill for 8-10 minutes, turning them so that they colour evenly. Slice the sausages lengthwise and keep warm.
2. Mix the yoghurt and mango chutney and spread over the bottom sandwich bread slice. Add a few green leaves and then add the sausages.
3. Add a little fresh mango and then another dollop of the mango/yoghurt dressing and sandwich with the second slice of bread. Enjoy!

Thursday, 18 August 2016

Spiralized Vegetable Noodles with Smoked Tofu and Spicy Peanut Sauce

A medley of spiralized vegetable noodles with smoked tofu and spicy peanut sauce - a healthy and delicious vegan recipe.

I have been creating so many cakes and desserts recently (for freelance clients) that I often find myself with as many as five different kinds of sweet options and nothing for lunch. This is not as great as it might sound to some – there's only so much cake one can eat without bouncing off the walls on a sugar high. I often turn to my spiralizer in times like these - making a quick stir fry or zoodle dish to balance out the inevitable 'tasting' bites I take while baking. Or I did until my spiralizer literally fell apart during a (failed) sweet potato noodle experiment.

Thankfully, as if by magic, I received an email asking me to review the Oxo Tabletop spiralizer the very next day my previous device finally gave up the ghost. Over the past three years I have tried every version of spiralizer going, from julienne peelers, to handheld ones, to tabletop versions. If you are at all serious about spiralizing vegetables I would suggest you skip straight to the tabletop version. And having now tried three of those I can say, without a shadow of a doubt, that the Oxo one is my favourite and my best.

Spiralized Vegetable Noodles with Smoked Tofu and Spicy Peanut Sauce

The Oxo tabletop spiralizer races ahead the competition with a single - but significant - improvement. Rather than rely on small suction cups on each of the legs, the Oxo spiralizer has a large central suction cup that literally locks it to the tabletop – it won't budge no matter how vigorously you use it. It has three blades options – Spaghetti Cut, Fettuccine Cut, and Ribbon Cut – which store neatly away in a box when not in use. And unlike my previous two devices it has a really good grip on vegetables provided you follow a couple of essential spiralizing rules. Adhering to these will save you a lot of frustration and small 'half moon' shaped noodles!

First of all you need straight and large vegetables – so be a bit picky when doing your grocery shopping. No point in trying to spiralize a tiny carrot - it won't work! Choose vegetables that are solid, not too soft fleshed, and at least 4cm in diameter and length. Cut the ends of the vegetable as flat and even as possible to ensure proper grip on the spiralizer. You might need to cut some of the longer/larger vegetables in half - like butternut squash for example. I had great success getting long - very long! - noodles with this gadget, so long in fact that they had to be cut down to a more manageable size before serving.

 I could rave on and on about how much I love this spiralizer, but why don't you enter the giveaway at the end of the post for a chance to win your very own?

A medley of spiralized vegetable noodles with smoked tofu and spicy peanut sauce - a healthy and delicious vegan recipe.

This recipe was inspired by a Bon Appetit recipe which popped up on my Facebook feed – itself a loose interpretation of Indonesian Gado Gado. The peanut dressing is pretty much all you will want to eat once you get a taste of it (why are peanut-based sauces so freaking addictive?). I used spiralized courgettes (zucchini), mouli (daikon), beetroot and cucumber but you could use any combination you like. Gado Gado is usually served with boiled eggs but I wanted to keep this recipe vegan so I added pan fried smoked tofu. It was utterly delicious - and kind of made up for that slice of coffee cake I had for breakfast!

This recipe was commissioned by Oxo and I was supplied with an Oxo tabletop spiralizer
for review purposes. All opinions are my own.

print recipe

Spiralized Vegetable Noodles with Smoked Tofu and Spicy Peanut Sauce
A medley of raw spiralized vegetable noodles served with pan fried smoked tofu and a spicy peanut dressing.

Serves 2-3

200 smoked tofu, sliced thinly
3 spring onions (scallions) sliced into thin rounds
2 courgettes (zucchini)
1 mouli (daikon), peeled
1 large beetroot, peeled
half large cucumber
1 tsbp black sesame seeds
handful cashews
handful fresh coriander (cilantro) leaves
lime wedges to serve
a little sesame oil to fry

For the peanut sauce
3 heaping tablespoons smooth peanut butter
2 large garlic cloves, sliced or minced
1 red chilli, deseeded and finely diced
small piece fresh ginger, peeled and finely diced
1 tbsp soy sauce
1 tbsp sriracha
juice of half a lime

1. Spiralize the courgettes, mouli and beetroot using the spaghetti blade. Use the ribbon blade to spiralize the cucumber. Arrange the vegetable noodles in a large bowl.
2. Heat a splash of sesame oil and pan fry the smoked tofu (I used Taifun Organic Smoked Tofu with Almonds & Sesame Seeds). Set aside.
3. Dry fry the cashews in the same pan for a couple of minutes and roughly chop. Set aside.
4. Add another tiny splash of oil and pan fry the garlic, chilli and ginger for a couple of minutes over low heat. Stir in the peanut butter and enough hot water to thin it out into a smooth sauce. Turn off the heat and whisk in the soy sauce, sriracha and lime juice. Transfer to a bowl.
5. Arrange the spring onions, chopped cashews, tofu and coriander leaves over the noodles. Sprinkle with the sesame seeds and serve with the hot sauce on the side. Once the sauce is mixed in with the noodles the vegetables will soften slightly and get infused with the wonderful flavours of the dressing. Serve with extra lime wedges on the side.

Win an Oxo Tabletop Spiralizer worth £40