Belvoir is adding a splash of late summer sunshine to your meals as you prepare for the nights to draw in.
The poet Keats described autumn as the ‘Season of mists and mellow fruitfulness’ and there’s no denying that the fruitfulness and mellow spiciness in these new recipes come from the addition of Belvoir’s range of cordials.
So always have a bottle or two on hand in the kitchen pantry – it’s a versatile ingredient and can be used in a range of recipes, as well as to make fabulously refreshing drinks.
Belvoir Fruit Farms drinks are made using honest, natural ingredients to make its mouth-watering range of Cordials that contain no artificial preservatives, colourings, flavourings or sweeteners, just lashings of real pressed fruit juices, flowers and spices, pure and simple.
Over the next few days I am sharing some of there recipes, starting with: Chicken with Lime And Lemongrass Sauce. A new and delicious way to serve chicken.
This is such an easy midweek dinner, with just a few ingredients – it’s bound to become a new family favourite.
Serves 4This is such an easy midweek dinner, with just a few ingredients – it’s bound to become a new family favourite.
How To Make Chicken with Lime And Lemongrass Sauce:
Prep time: 5 mins + marinating
Cook time: 25 mins
For The Chicken:
- 15g fresh coriander
- 6 tbsp Belvoir Lime & Lemongrass Cordial
- 1 clove garlic, crushed
- zest and juice 1 lime
- 4 skinless, boneless chicken breasts
- 2 tbsp vegetable oil
- 150ml chicken stock
- 150ml half fat creme fraiche
- salt and ground black pepper to season
- cooked wholegrain rice and sugar snap peas to serve
Method:
1. Remove the stalks from the coriander and finely chop, put in a medium shallow dish. Add the cordial, garlic, lime zest and mix together with seasoning. Add the chicken and turn to coat in the marinade. Cover and marinate for at least 1 hour. Finely chop the coriander leaves and reserve.2. Heat the oil in a non-stick frying pan, lift the chicken from the marinade and cook in the hot oil for 10mins, turning once until golden brown on both sides.
3. Add the marinade and stock, cover and simmer for 10 mins until the chicken is cooked through and the juices run clear. Transfer the chicken to a warm plate and keep warm.
4. Add the lime juice and creme fraiche to the pan and bring to the boil then simmer, string until a smooth slightly thickened sauce forms. Stir in the chopped coriander leaves, taste and adjust the seasoning. Serve the chicken with the rice and sugar snap peas, with the sauce spooned over.
You Might Like These Posts:
How To Celebrate National Afternoon Tea Week At Home:
To celebrate National Afternoon Tea Week (12th – 18th August 2019), Simon Bradley, Head Chef at De Vere Cotswold Water Park – a stunning hotel situated amongst the rolling hills of the Cotswolds and surrounded by 152 lakes - has shared his top tips on how to enjoy the traditional British pastime at home. How To Celebrate National Afternoon Tea Week At Home.Halloumi And Watercress Brunch Salad (Vegetarian):
Lazy weekends are the ideal time to make the perfect brunch. So, if you’re looking for a recipe for a leisurely repast, and one that is nutritious and delicious too, these three new watercress recipes are certain to appeal. Halloumi And Watercress Brunch Salad (Vegetarian).You Have Goat To Be Kidding Me: Wordless Wednesday Link Up:
Happy Wednesday friends. So glad you could join us today at our new home for The Wordless Wednesday link-up. I want to practice my photography more and I thought this was the best place to continue and grow the blog hop. You Have Goat To Be Kidding Me: Wordless Wednesday Link Up.Baked Egg Avocado And Watercress Boats:
Great for brunch. Are you looking for some nice and healthy brunch recipes? Baked Egg Avocado And Watercress Boats anyone? You might also like this Halloumi And Watercress Brunch Salad too.Baked Egg Avocado And Watercress Boats.
You Can Find Me Here Too:
Pop Over And Find Me On Claire Justine.
Comments
Post a Comment
Please leave a comment, love to hear your thoughts ...