DOUBLE DUTY CHERRY SALSA: budget friendly, fat/dairy/egg free, vegetarian option

Turn glorious cherries into a super tasty salsa for cooked meat...

Ready for a close-up: Cherry Salsa with an Asian Twist 
'Sounds improbable but the cherry & onion blend so well; good with meat'

Try this twist -- a cherry salsa with Asian seasoning.  It's colourful, tasty and rather sassy.  It is perfect for brightening up cooked chicken or duck, or poached chicken.  

 A vegetarian version is on offer, too - with or without the Asian spices - teamed with cottage or ricotta cheese spread on flatbread or toast.

Like all salsas, it's pretty easily thrown together.  It will keep well refrigerated for 4 days; if transporting to a picnic or barbecue, pop it in a large cooled jar with a tight fitting lid.    

Cost:  £2.50 (7/2022)
Makes: 1.5 cups, multiplies easily

Ingred:
   1/2 cup cherries, halved, stones removed    
   1/2 cup cherry toms, quartered 
   1/2 cup cucumber, de-seeded &  finely chopped
   2 tbsp red onion or whites of spring onions, finely sliced
   1/2 red chilli, seeds & membrane removed, finely chopped 
   zest & juice of half a lime
   1 tbsp roughly chopped coriander or green of spring onion

Asian additions:   
   1 tsp reduced salt soy sauce
   1 tsp dry sherry
   1 generous tsp finely grated peeled fresh ginger
   1/4 tsp 5-spice powder

Vegetarian version:
   the Asian spices are optional
   2 tablespoons light veg oil (olive or groundnut) 
   cottage or ricotta cheese (dairy or vegan)
   flatbread, bought or made (15-minute flatbread)

Method:

1. Combine all salsa ingred except Asian spices in a large bowl; take half and roughly process with a blender (or chop further into tiny pieces)
2. Fold processed mix into the salsa ingred
3. Add Asian seasoning if using
4. Refrigerate 30 mins

For vegetarian version:

1. As above, without Asian ingred, but with couple of tablespoons light oil  
2. Spread cottage cheese/ricotta on flatbread or good toast
3. Top with salsa
4. Probably best served with knife & fork 

Comments:
'The mixture sounds improbable until you try it; the cherry and onion blend so well.  It's perfect with cold meat and good bread but would also be good as a topping for melon.'  Political Agent 

Tip:

 Also works as a dip for tortilla or pitta chips

 * inspired by Food & Wine & Bon Appetite 

                                                           For similar recipes go to Sauces/Dips... 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

SUMMER MEAT FEAST: EASIEST MOST DELICIOUS CHICKEN IN THE WORLD

Chicken, Jim, but not as we know it!  Astonishingly succulent, sweet & tender   

original post 2016; updated 2024  

Clean, Green Lean & Mean: Poached Chicken with Cherry Salsa 

  

Don't be put off by the simplicity of this recipe; chicken cooked by poaching is silken and velvety, succulent and tender, bringing out the 'chickeness' of the bird.  The result is so moist and delectable, people will wonder whether it's a different breed of chicken. 

The tender, yielding flesh provides a pillowy vehicle for a trio of bold sauces: piquant ginger and scallion, oyster or hoisin sauce and reduced salt soy sauce.  Or you could go for a (fat-free) Cherry Salsa with Oriental spices.

Every family in Asia has a version of this dish; it's health-giving and easy to digest.  Prepared several hours in advance, it's ideal for buffets; it also provides an excellent cold or room-temperature alternative to blazing hot meats just off the barbecue. 

Chicken cooked in this way is more like a delicacy than boring 'rubber' chicken.  And you end up with a glorious broth for freezing.  

The chicken takes only minutes to prepare.  And, in a fuel-conscious world, cooking time last only twenty minutes; the residual heat of the stock does the rest.  Don't go over the resting time or hold back on the ice; the chicken can dry out otherwise.

This is not a frugal dish but it is a memorable one.

Cost: up to £10, depending on the chicken*
Serves: about 6-8 with sides

Ingred:

   1 whole chicken 1-1 1/2 k/ 2 1/2-3 lbs, skinned (the best you can afford) , 

   6 slices ginger 1/4 in/1/2 cm thick
   6 spring onions, floppy leaves removed and bottoms trimmed, cut in three
   6 whole peppercorns or 1/2 tsp coarse black pepper
   a splash of dry sherry/white wine/white grape juice (opt)

    English Bibbs (soft) lettuce

Ginger & green onion Sauce
  3 tsp grated ginger
  6 tbsp finely chopped white spring onions
  3 tbsp groundnut/peanut oil
  1 generous tsp grated garlic (opt)
   

Method:

(You'll need a pot large enough to cover the chicken with liquid; a vertical stock pot is ideal but any large stock pot will do.) 

1. Place chicken in stock pot; cover with water
   
2. Bring to the boil; skim off froth; reduce heat to low 
3. Add green onions, ginger, pepper & sherry, if using
4. The water should be bubbling slightly - too much toughens the fibres
5. Cover with lid; simmer 20 min 
6. Turn off heat source; remove pot from heat, set aside & rest 1 hour; the chicken will carry on cooking
7. Prepare a large bowl of iced water  
8. Remove chicken from broth and plunge into iced water; set aside
9. Strain broth through a sieve; discard vegetables & pepper.  Cool broth one hour then refrigerate overnight.  (Scrape off fat layer on top; use as broth within 3 days or freeze.)
10. Remove chicken from iced water; pat dry; discard cooling water 
11. Serve at room temperature 
12. Carve flesh (see How to...Carve a Chicken).  Place leg meat underneath and breast meat on top in a pleasing mound. 
13. Serve with Ginger Scallion Sauce and Reduced Salt Soy Sauce and/or Oyster Sauce OR  for a more westernised take, cherry salsa
14. Ginger & Scallion Sauce: Put ginger & spring onions in heatproof bowl; heat oil until very hot and pour over - the ginger and spring onions will sizzle.  Stir and pour into a serving bowl 

Tips:

• If you don't have a large enough pot, use the largest lidded pot you have.  Cut chicken into sections: legs & breasts.  Proceed as above but reduce cooking time by 5 mins.
• Recommended brands for lower-salt soy sauce: Amoy & Pearl River Bridge

*organic chickens are available at most major supermarkets for £12 (2021)

More Chicken on NavBar/Recipes I

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.     

CHERRY SALSA, No-fat, Double-Duty with vegetarian option, Easy-Peasy, wallet-friendly

Turn glorious cherries into a super tasty salsa for cooked meat... 

Ready for a close-up: Cherry Salsa with an Asian Twist 
'Sounds improbable but the cherry & onion blend so well; good with meat'

Salsas are perfect at this time of year with the abundance of wonderful UK fruit and veg begging to be turned into colourful and tasty dishes.

This salsa* unusually uses cherries and is perfect for brightening up leftover cooked chicken or duck, or for poached chicken.  67 has given it an Oriental twist.  A vegetarian version is on offer, too, without the Asian spices, but mixed with cottage or ricotta cheese and spread on flatbread or toast.

Like all salsas, it's pretty easily thrown together.  It will keep well refrigerated for 4 days; if transporting to a picnic or barbecue, pop it in a large cooled jar with a tight fitting lid.    

Cost:  £1.50
Makes: 1 1/2 cups, multiplies easily

Ingred:
   1/2 cup cherries, halved, stones removed    
   1/2 cup cherry toms, quartered 
   1/2 cup cucumber, de-seeded &  finely chopped
   2 tbsp red onion or whites of spring onions, finely sliced
   1/2 red chilli, seeds & membrane removed, finely chopped 
   zest & juice of half a lime
   1 tbsp roughly chopped coriander or green of spring onion

   1 tsp reduced salt soy sauce
   1 tsp dry sherry
   1 generous tsp finely grated peeled fresh ginger
   1/4 tsp 5-spice powder

Vegetarian version:
   the Asian spices are optional
   2 tablespoons light veg oil (olive or groundnut) 
   cottage or ricotta cheese
   flatbread, bought or made (15-minute flatbread)

Method:

1. Combine all salsa ingred except Asian spices in a large bowl; take half and roughly process with a blender (or chop further into tiny pieces)
2. Fold processed mix into the salsa ingred
3. Add Asian seasoning if using
4. Refrigerate 30 mins

For vegetarian version:

1. As above, without Asian ingred, but with couple of tablespoons light oil  
2. Spread cottage cheese/ricotta on flatbread or good toast
3. Top with salsa
4. Probably best served with knife & fork 

Tip:  also works well  as a dip for tortilla or pitta chips

Comments:
'The mixture sounds improbable until you try it; the cherry and onion blend so well.  It goes well with cold meat and good bread but would also be good with melon.'  Political Agent 

 * inspired by Food & Wine & Bon Appetite 

                                                           For similar recipes go to Sauces/Dips... 

Please leave a Comment in the box below

    
This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

LOW-SUGAR CHERRY & COCONUT MACAROONS, A lower-sugar, lower-fat, flour-free gluten-free Indulgence

At the Royal Opera House in London, these gorgeous coconut macaroons were often made in industrial quantities for posh gatherings.

updated 11/25; first posted 2017

Indescribably yummy lower-sugar Cherry Coconut Macarons
'Yum.  The cherries make these very moist.' Taster

The macaroons rely on dried unsweetened coconut instead of flour.  That means the amount of sugar is surprisingly low and since only egg whites, not high-cholesterol yolks are used, they're low-fat too!   

Yet, they are delightful mouthfuls and they travel well.  The ones seen here feature cherries substituting chocolate chips also work well.   Or, plain with the bottoms covered in melted chocolate.  Or with melted chocolate drizzled over.  

Coconut flesh is high in healthy fibre but -- even when dried -- they are also high in saturated fat.  What saves the macaroons from being consigned to the  too darned unhealthy!' pile is their small size.  

The macaroons are easy to make and quick to bake.  Dried or glace cherries can replace fresh.  

Cost: £4.50'ish (11/2025)
Makes: 16

Ingred:
   2 large egg whites
   1/4 tsp cream of tartar 
   1/3 cup sugar
   1/2 tsp orange or vanilla essence (orange takes it up a level)
   1.75-2 cups dried, unsweetened dessicated coconut (not flakes, they'll be too big)
   1/2 -1 cup fresh cherries, stoned and cut into 8ths (best) OR if you must, dried or glace cherries blanched briefly in boiling water to remove preservatives

Method:

1. Pre-heat oven to 325f/165c/155fan/gas 3. Line a baking tray with greaseproof paper
2. Beat egg whites & cream of tartar until foamy
3. Gradually add sugar, beating continuously, until the whites are stiff and glossy (click for You tube tutorial)
4. Add vanilla or orange essence 
5. Fold in 1.5 cups coconut then gradually the rest, stopping when the mixture holds thickly together
6. Add cherries; mix to distribute evenly
7. Use a bit of the mix to stick corners of the greaseproof paper to the pan
8. Use a tablespoon or small ice cream scoop to dig out mix; place on the pan in cone shapes (don't be afraid to use your fingers to shape them); they can be pretty rough and ready
9. Bake 15 mins or until golden brown

Comments:
'These are really nice.  The cherries make them lovely and moist, not dry like ones I've had before.'  Political agent (eating two in a row.)

Please leave a comment in the box below

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.

FAT & SUGAR FREE CLASSIC PANCAKES

CLASSIC SCOTCH PANCAKES: WONDERFULLY FLUFFY, STURDY & VERSATILE

Scotch Pancakes
Plain or with fruit for breakfast, savoury for transporting and sweet for tea

17/8/15

Classic Scotch Pancakes are a boon in busy households; the batter can be made the night before.  They are the most wonderful of pancakes, due one suspects, to Cream of Tartar which replaces baking powder.  It gives a unique texture and taste which will help children at breakfast settle down happily.   

Fresh fruit can be stirred into the batter just before cooking (Blueberry Pancakes), or the pancakes can be topped with a low-sugar nearly-instant fruit compote.  Cupboard staples Maple syrup, jam or honey can also accompany the pancakes.  

The recipe is versatile; it makes plain, sweet or savoury pancakes which can be eaten hot or cold.   

They are also still as frugal as they were when first posted in 2017

Leftovers will keep 2 days in the fridge.  Otherwise freeze flat, bag up and defrost when needed.  

Cost: £1.70'ish (7/23) plus cost of sweeteners

Makes: 16-18 

Ingred:

  
   8 oz/226 gm self-raising flour (plain flour: add 1 1/2 tsp baking powder)
  1-2 tsp sugar (opt)
  275 ml/1 1/4 cup less 2 tbsp whole milk

   2 eggs

   1 tsp cream of tartar

Method:

1. Sift flour, and baking powder if using, into a bowl.  Add sugar, if using; blend
2. In a jug, whisk milk and eggs.
3. Add liquid ingredients to dry; blend
4. Sprinkle over cream of tartar; blend.  Rest batter at least 20 mins.  If resting batter overnight, do not add cream of tartar until batter is at room temperature   
5. Heat dry griddle or pan to medium high; if you like, lightly brush pan with butter.
6. Dollop batter in heaping tablespoons; the first side will take about 3 mins.  Check it is golden brown by lifting up one side of the pancake with a spatula/fish slice.  
7. Flip when ready, squashing the pancake slightly.  The second side will take 2-3 minutes; ensure pancake is not gooey in the centre before serving.  

Tips: 

• the recipe makes great portable pancakes to take to work or on picnics.  Try Savoury Bacon & Corn Pancakes 
• for afternoon tea , add 4 oz/115 gms raisons or currants  soaked overnight in orange juice or tea and drained.  Add 2-4 tbsp sugar to the batter (opt)
• Cold plain pancakes are delicious buttered and slathered with fruit compote
• Cream of Tartar is in the baking powder/soda section (it's also used in making meringues)
• 67 finds wheat best for this recipe 
• the recipe halves nicely OR one recipe can do double-duty making both savoury and sweet pancakes                              

                        More hot breads on Nav Bar: Recipes I 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission. 

ROAST PLUMS & PINEAPPLE:dairy-free option, almost No Sugar, Fat-free, egg-free

A fabulous hot jewel-bright pudding warms body and soul...

Updated Jan 26; first posted 2017 

Hot Plum & Pineapple Pudding with Cinnamon Spirals
'Loved it; much more interesting than most; warming and with a slight tropical kick'. 'Would be fab in a crumble!' Tasters

67's Plum, Pineapple and Cinnamon pudding is an unusual combination but a stunning  winter delight.  It's beautiful to look at, unusually tasty and with conversation-stopping layers of texture.  And all of this comes with hardly any sugar and only a few moments of preparation.  

It's a a godsend for people bored with pears and apples but unwilling to spend on imported soft fruit and berries.

Save pennies by using 'ripen at home' plums and the cheapest pineapple; the fruit will soften beautifully in the oven.  

Use powdered cinnamon, not cinnamon sticks

Cost: £3-5, depending on plums

Feds: 4-5

Ingred:
    12 medium plums, stoned and in 8 wedges each
      2/3 cup fresh pineapple wedges or drained tinned pineapple wedges in juice not syrup
      1 tsp cinnamon mixed with 2-4 tbsp brown sugar
      juice & zest of 1/2 orange
      2 tbsp orange flavoured liqueur (opt)

Method:

1. Preheat oven to 350F/180c/gas4
2. Mix all ingred; pour into a baking dish
3. Bake 45 mins -1 hour or until juicy but not collapsed
4. Taste; depending on the plums, a bit more sugar might be necessary
5. Serve hot with Cinnamon Pinwheels `below) plus dairy or plant yoghurt ice cream or yoghurt-cream with cinnamon and vanilla or a 50-50% mix of yoghurt-cream and single or double cream.

Cinnamon Spirals/Pinwheels

      31/oz/100 gm self raising flour
      1/8 tsp salt
      finely grated zest of half lemon or orange (opt)

      125-150 ml dairy or plant double cream 
      
      2 tbsp soft brown sugar
      2/3 tbsp cinnamon    

Method:

1. Sift dry ingred into a bowl; make a depression in the middle; add cream
2. Stir well, gently pressing together; the mix should form a loose ball but a bit more cream may be needed 
3. Dump onto a lightly floured board; roll dough 1/2in/1cm thick , forming a rectangle twice as long as it is wide   
4. Preheat oven to 475 f/240c/220fan/gas 9
5. Leaving 1/4 inch along the edges, sprinkle with cinnamon and sugar; roll up dough into a tight spiral  
6. With a sharp knife, cut into 1/4inch/1/2 cm slices 
7. Bake in the centre of the oven 12-15 minutes or golden brown 

Comments:
'Love the pudding; really good and warming with a slight tropical kick.  Much more interesting than most.  Good amount of sweetness but maybe could have used a bit more.' 20+ designer
'A bit tart for me but I would like to see it in a crumble or served with ice cream.' Middle aged male

                                                                                       More fruit-based desserts on Nav Bar: Recipes II

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.