We are so excited to launch our new online series, Table Talk!
Join TV Chef Edward Hayden for a line up of seriously delicious Summer dishes - from light bites, to lunch ideas and sweet treats!
This week Edward is here to show you how to recreate his delicious Mango Chutney and Chicken Wraps. This dish is a perfect light-lunch option for the warmer summer months and tastes even better when you're dining al-fresco!
Mango Chutney and Chicken Wraps
Place the wraps out on the work surface and spread with some of the mango yoghurt. Place some of the lettuce leaves on top and then pile high with the chicken mixture and the red onion and cucumber relish. Wrap very tightly and then slice the wrap in half and serve as desired. Decorate with some micro herbs and edible flowers
8oz/225g caster sugar
Zest of ½ lemon
Zest of ½ lime
4 eggs
8oz/225g self-raising flour
4oz/110g icing sugar
Juice of 1 lemon
Zest of ½ lemon
Zest of ½ lime
Lemon/Lime zest to garnish
Preheat the oven to 180C/350F/Gas Mark 4.
Grease and line an 11 x 7 inch/ brownie/traybake tray with parchment paper.
Place the butter, sugar and lemon and lime zest into the electric mixer and beat for 3-4 minutes until it has a pale creamy consistency. Whisk in the eggs then sift in the flour and beat for another 2-3 minutes
Transfer into the prepared cake tin and bake in the oven for 25-30 minutes or until a skewer inserted in the centre comes out clean.
Allow to cool on a wire rack. Meanwhile make up the topping.
Mix the lemon juice with the icing sugar and beat until a runny consistency has been achieved. Add some lemon and lime zest (reserving a little for garnish).
Extra lemon juice or boiling water can be used to loosen further if required.
Drizzle or spread the icing over the top of the cake and then cut the cake into bars/slices, scattering some of the reserved lemon and lime juice and some edible violas.
Edward’s Handy Hint
"I normally cut all the crusts off first before I cut into slices; you can decide yourself what to do with the crusts!"
Pancakes are a commodity with many various differing types and recipes. The recipe I am giving you is for the American style pancakes which are very well risen. Pancakes, in some form, are eaten and enjoyed worldwide. Traditionally in Ireland pancakes were made on Shrove Tuesday, the eve of the beginning of Lent - which was a time of fast and abstinence so making pancakes in olden days was a great way of using up rich ingredients like egg and butter in preparation for this feast of special solemnity. Nowadays, pancakes are much more common and can be served as either sweet or savoury.
Pancake Batter:
Garnish:
Sieve the plain flour into a large bowl. Add in the sugar and mix well.
Break in the two eggs and mix a little. The mixture at this stage will be quite lumpy but - DON’T PANIC!
Berry Compote
Heat very gently to allow the fruits to soften but also to generate a little fruity syrup.
