Welcome to the Lunch Bunch Cafe Recipe of the Month!

 

We have had several requests from parents to publish the recipes of our most popular dishes. So, once a month, we will be looking at one of our current recipes and giving you lots of information about how to make it at home. Perhaps cooking it with your children? Or children could give mum and dad a treat and cook for them…

and do the washing up!

Our first recipe is popular with adults and children. ( no.1 Fan, Mr Hitchcock!)

We typically cook this for 170! I have reduced the recipe amounts to serve a generous four. If you have leftovers this is delicious as a cold filling for wraps with a bit of salad.

Tandoori Chicken with Vegetable Rice and Naan.

( serves 4)

About the ingredients

Diced Chicken: I prefer to use chicken thigh meat. This stays juicier when cooked at a high temperature and also contains a greater quantity of nutrients in the meat due to the fat and protein content of the thigh meat. However, if you prefer to use breast meat this works just as well and is easier to prepare. If you enjoy eating meat on the bone, or don’t want the hassle of taking it off, then you can easily use whole chicken legs or thighs but remove the skin and slash the meat before marinating to allow the marinade to flavour the chicken. Allow a longer cooking time for meat on the bone I would add at least 15 minutes.

We use Quorn Pieces instead of chicken for our vegetarian pupils. This  only needs half the cooking time of the chicken to prevent it from drying out. Marinating Quorn is a great way to give this ingredient more flavour.

Natural Yogurt: We use a full fat milk natural yogurt for this dish but also  a soya yogurt to make the marinade for our dairy free pupils. This works just as well with the chicken.

Rice: We use a Tilda Rice which is 50:50 Brown and White rice. The brown rice adds a lovely flavour and contains more B vitamins and Fibre than the white. The addition of Turmeric when cooking the rice gives this dish a lovely golden colour and the many benefits of Turmeric include its anti-inflammatory and anti-oxidant properties.

Planning, you do need to plan ahead for this recipe as it needs to marinade overnight in the fridge. Other than that it is a very simple recipe.

 

Ingredients

Tandoori Chicken

1 kg diced chicken

Marinade

I large pot of natural yogurt

2 tablespoons of a tandoori spice mix (available at Tesco or Lidl locally)

Lemon juice x 3-4 tablespoons

Salt – 1-2 tsp,

3-4 tablespoons vegetable oil

Method

The day before cooking make the marinade in a large bowl using all the ingredients except the chicken and mix together with a whisk.

Tip the chicken into the marinade stirring around and if you are brave get your hands in and ensure it is really well mixed. This mixture can then be covered with clingfilm and placed in the fridge to marinade overnight.

The next day bake the chicken in a dish with the marinade for 30- 40 minutes at 190 degrees celsius.The chicken should be a golden brown colour when cooked.

To test if the chicken is cooked use a meat thermometer and the temperature should read 75 celsius or over. If you don’t have a meat thermometer use a skewer and pierce the thickest part of the meat. The juices should run clear.

Vegetable rice

200g rice

500g mix of frozen vegetables ie; peas, sweetcorn and carrots.

1-2 onions,

1-2 tablespoons vegetable oil

1 tsp cumin,

1 tsp salt

1 tsp turmeric

Method

Rinse the rice well then cook according to instructions on the packet adding the turmeric and salt to the cooking water.

Cook the vegetables separately and mix into rice when all cooked. I find the easiest way to cook frozen vegetables at home is in a bowl with a spoon of water, cover with clingfilm and heat in the microwave for a couple of minutes.

To fry the onions first peel and slice them thinly. Heat a little oil in a frying pan and add the onions and cumin. Cook over a medium heat stirring until onions are soft and brown, I prefer them to be a little crispy!  Add these to the mixed vegetables and rice.

To serve. Place the mixed vegetable rice onto plates and spoon over the chicken and marinade sauce. We serve this with a slice of Naan bread which is available in most Supermarkets. At home to heat these up I slice it then place slices in the toaster.

Enjoy!

If you have any questions or requests for future recipes please do contact me either in the kitchen or via the office.

Thank you, Juliette Smith,Kitchen Manager

St Peter's C of E Primary School

Moor Lane, Budleigh Salterton, Devon EX9 6QF

01395 44316701395 443929

admin@stpeters-budleigh.devon.sch.uk

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