June 2021

The month of June signals the onset of Summer. What a better way to enjoy the warmer weather than
sharing tasty meals with family and friends, be it indoors or outdoors.

Love Carol and Heather.

Members would love to see what you’ve been baking. Please send a photograph in to the WI News. Email details; magazine@norfolkwi.org.uk

Food for Summer Eating

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Mediterranean Chicken traybake	Lemon and Elderflower Drizzle Pudding
Ingredients 4 chicken legs 4 cloves garlic 3 tbsp vegetable oil 1 tsp dried mixed herbs 2-3 large sweet potatoes cut in chunks 2 onions cut in 1/4s 1 red pepper in chunks Optional:½ aubergine cut in wedges Few button mushrooms Mix of white and sweet potato To serve:150g Greek yoghurt mixed with 1 or 2 tsp hot sauce Method Heat oven 200^oC/ Fan 180^o/ Gas 6 Cook for 40-45 minutes Crush the garlic and mix with the oil and herbs in a large bowl Toss the potatoes and onions in the oil mix, then spoon them into a roasting tin Brush some of the mix on the chicken then place on top of the vegetables. Keep remainder of oil for the vegetables. Bake for 20 minutes Mix the red pepper, mushrooms and aubergine in the remainder of the oil then add to the tin for the last 20 minutes of the cooking time. Give the tin a shake to prevent vegetables from sticking Check chicken is cooked with a skewer- juices should run clear Remove from oven and rest for 5 minutes Spoon the sauce over the chicken and serve with green salad	Ingredients 175g softened butter 50g Greek yoghurt 150g caster sugar 100g plain flour 75g ground almonds 1½ tsp baking powder 3 large eggs 1 lemon – zest 2 tbsp elderflower cordial, undiluted Drizzle– 100ml elderflower cordial, undiluted 3 tbsp lemon juice 1 tsp caster sugar Method Heat oven 180^oC / Fan 160^oC / Gas 4 Grease an ovenproof dish or baking tin about 25x15x5cm (hold about 1^1/2litres water) Put all except the elderflower cordial in a food processer and mix until smooth, then pour in the cordial OR beat the butter, sugar and lemon zest until creamy, mix in yoghurt and beaten eggs, then fold in the dry ingredients and the cordial Put the mixture into the baking tin and bake for 25 minutes, cover with foil if browning too much Drizzle – mix together When cooked, prick holes in the top of the pudding and drizzle the syrup over Delicious eaten warm with cream

Mediterranean Chicken traybake

Lemon and Elderflower Drizzle Pudding

Ingredients

4 chicken legs
4 cloves garlic
3 tbsp vegetable oil
1 tsp dried mixed herbs
2-3 large sweet potatoes cut in chunks
2 onions cut in 1/4s
1 red pepper in chunks
Optional:½ aubergine cut in wedges
Few button mushrooms
Mix of white and sweet potato
To serve:150g Greek yoghurt mixed with 1 or 2 tsp hot sauce

Method

Heat oven 200^oC/ Fan 180^o/ Gas 6 Cook for 40-45 minutes
Crush the garlic and mix with the oil and herbs in a large bowl
Toss the potatoes and onions in the oil mix, then spoon them into a roasting tin
Brush some of the mix on the chicken then place on top of the vegetables. Keep remainder of oil for the vegetables. Bake for 20 minutes
Mix the red pepper, mushrooms and aubergine in the remainder of the oil then add to the tin for the last 20 minutes of the cooking time. Give the tin a shake to prevent vegetables from sticking
Check chicken is cooked with a skewer- juices should run clear
Remove from oven and rest for 5 minutes
Spoon the sauce over the chicken and serve with green salad

Ingredients

175g softened butter
50g Greek yoghurt
150g caster sugar
100g plain flour
75g ground almonds
1½ tsp baking powder
3 large eggs
1 lemon – zest
2 tbsp elderflower cordial, undiluted
Drizzle– 100ml elderflower cordial, undiluted
3 tbsp lemon juice
1 tsp caster sugar

Method

Heat oven 180^oC / Fan 160^oC / Gas 4
Grease an ovenproof dish or baking tin about 25x15x5cm (hold about 1^1/2litres water)
Put all except the elderflower cordial in a food processer and mix until smooth, then pour in the cordial
OR beat the butter, sugar and lemon zest until creamy, mix in yoghurt and beaten eggs, then fold in the dry ingredients and the cordial
Put the mixture into the baking tin and bake for 25 minutes, cover with foil if browning too much
Drizzle – mix together
When cooked, prick holes in the top of the pudding and drizzle the syrup over
Delicious eaten warm with cream

Pear & Frangipane Tart	Lemon and Garlic Chicken Flatbreads
Ingredients For the Pastry: I bought shortcrust pastry For the Crumble; 25g unsalted butter 25g flaked almonds 25g light brown soft sugar 25g plain flour For the Frangipane; 175g unsalted butter 175g caster sugar 3 large eggs, beaten 50g plain flour 175g ground almonds, drops of almond extract, 8 tinned pear halves in juice, drained Method Heat oven to 200^oC, Fan 180^oC, Gas 6 Lightly flour a work surface and roll out the pastry. Use to line a 30.5 x 19cm rectangle tin, leaving some pastry overhanging the edges. Leave 30 minutes To make the crumb topping, melt the butter in a small frying pan and add remaining ingredients. Fry, stirring occasionally, for 3-4 minutes until golden and toasted. Empty into a bowl and leave to cool To make the frangipane, using a handheld electric whisk, beat the eggs. Fold in the flour, ground almonds and almond extract and set aside. Line the pastry with a large sheet of baking parchment, fill with baking beans or uncooked rice Bake for 15 minutes until pastry sides are set, then carefully remove the parchment and baking beans/rice Cook for a further 5 minutes. Remove from oven and trim edges with a serrated knife. Cool for 10 minutes Reduce the oven temperature to 160^oC, 140^oC Fan, mark 6 Spoon the frangipane into the baking case and smooth. Lay on the pears, cut side down. Sprinkle over the crumble topping and bake for 50 minutes, until the frangipane is set and lightly golden Leave to cool in the tin	Ingredients 2 skinless breasts cut into strips 1 lemon 1teaspoondried oregano (optional) 1crushed garlic clove pinch cinnamon 1 tablespoon olive oils 4 flatbreads 4 tablespoons Greek yogurt ¼ red pepper 1 little gem lettuce finely chopped Method Heat barbecue if cooking outside or griddle pan if indoors Put the chicken on a bowl. Pare strips of zest from lemon using a vegetable peeler, then juice the lemon. Add the peel and half lemon juice to the chicken with the oregano, garlic, cinnamon and oil. Mix well, cover and chill for an hour. The lemon juice will start to cook the chicken, so don’t leave for to long Thread the chicken strips onto two metal skewers – if using a barbecue to prevent them from falling through (you don’t need this if using a griddle pan). Grill for 2 minutes each side. The strips will cook through quickly so don’t leave them too long. Season if you wish Warm the flatbreads on barbecue/griddle for a minute, then transfer to plates and spread each with ½ tsp yogurt Divide the chicken strips between them, then dot on the remaining yogurt and sprinkle over the pepper and lettuce Fold or roll the flatbreads to eat Serves 4

Pear & Frangipane Tart

Lemon and Garlic Chicken Flatbreads

Ingredients

For the Pastry:
I bought shortcrust pastry
For the Crumble;
25g unsalted butter
25g flaked almonds
25g light brown soft sugar
25g plain flour
For the Frangipane;
175g unsalted butter
175g caster sugar
3 large eggs, beaten
50g plain flour
175g ground almonds,
drops of almond extract,
8 tinned pear halves in juice, drained

Method

Heat oven to 200^oC, Fan 180^oC, Gas 6
Lightly flour a work surface and roll out the pastry. Use to line a 30.5 x 19cm rectangle tin, leaving some pastry overhanging the edges. Leave 30 minutes
To make the crumb topping, melt the butter in a small frying pan and add remaining ingredients. Fry, stirring occasionally, for 3-4 minutes until golden and toasted. Empty into a bowl and leave to cool
To make the frangipane, using a handheld electric whisk, beat the eggs. Fold in the flour, ground almonds and almond extract and set aside.
Line the pastry with a large sheet of baking parchment, fill with baking beans or uncooked rice
Bake for 15 minutes until pastry sides are set, then carefully remove the parchment and baking beans/rice
Cook for a further 5 minutes.
Remove from oven and trim edges with a serrated knife. Cool for 10 minutes
Reduce the oven temperature to 160^oC, 140^oC Fan, mark 6
Spoon the frangipane into the baking case and smooth. Lay on the pears, cut side down. Sprinkle over the crumble topping and bake for 50 minutes, until the frangipane is set and lightly golden
Leave to cool in the tin

Ingredients

2 skinless breasts cut into strips
1 lemon
1teaspoondried oregano (optional)
1crushed garlic clove
pinch cinnamon
1 tablespoon olive oils
4 flatbreads
4 tablespoons Greek yogurt
¼ red pepper
1 little gem lettuce finely chopped

Method

Heat barbecue if cooking outside or griddle pan if indoors
Put the chicken on a bowl. Pare strips of zest from lemon using a vegetable peeler, then juice the lemon. Add the peel and half lemon juice to the chicken with the oregano, garlic, cinnamon and oil. Mix well, cover and chill for an hour. The lemon juice will start to cook the chicken, so don’t leave for to long

Thread the chicken strips onto two metal skewers – if using a barbecue to prevent them from falling through (you don’t need this if using a griddle pan).

Grill for 2 minutes each side. The strips will cook through quickly so don’t leave them too long. Season if you wish
Warm the flatbreads on barbecue/griddle for a minute, then transfer to plates and spread each with ½ tsp yogurt
Divide the chicken strips between them, then dot on the remaining yogurt and sprinkle over the pepper and lettuce
Fold or roll the flatbreads to eat

Serves 4