Ginger Apricot Chicken and Potato Salad

GINGER APRICOT CHICKEN (from the complete Canadian living cookbook)

Combine 2 tablespoons lemon juice, with 1/4 cup apricot preserves, 1 tablespoon minced ginger, 1 tablespoon Dijon mustard. Brush onto chicken breasts or legs. Place chicken onto foil lined baking sheet (skin down if using pieces with skin on). Bake at 425F/220C, baste with remaining glaze halfway through, for about 35 mins or until cooked through.

Potato Salad

Green Bean and tomato salad (Heston Blumenthal recipe I pulled out of a magazine) – combine 5 chopped ripe tomatoes, or equivalent chopped cherry tomatoes, blanched green beans and baby spinach leaves (optional – can add basil leaves and/or chopped shallots). Make dressing by combining 1 dessertspoon of red wine vinegar, 1 teaspoon Dojon mustard, 1 dessertspoon soy sauce, 1 dessertspoon oriental fish saucem 1 dessertspoon seasme oil, 2 dessertspoons olive oil (this makes a lot of dressing and its nice but strong flavoured, so I would use this amount for about 6 people). Top with parmesan cheese.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: