Jubileesalad Recipes

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JUBILEE SALAD

This is a pretty, healthy salad that serves a lot of people. You may like more or less dressing, but err on the cautious side because too much will overwhelm the veggies. This doesn't keep for more than a day -- two at most.

Provided by wife2abadge

Categories     Vegetable

Time 20m

Yield 12 serving(s)

Number Of Ingredients 10



Jubilee Salad image

Steps:

  • Mix all ingredients.
  • Chill.

Nutrition Facts : Calories 29.2, Fat 0.2, Sodium 19.3, Carbohydrate 6.9, Fiber 1.4, Sugar 3.1, Protein 0.9

1 green pepper, chopped
1 yellow pepper, chopped
1 red pepper, chopped
1/2 sweet onion, chopped
1 cup celery, chopped
1 cucumber, peeled and chopped
1 1/2 cups grape tomatoes
1 1/2 cups of matchstick carrots
1 -2 tablespoon sugar
1/2 cup low fat balsamic vinaigrette salad dressing

DIAMOND JUBILEE CHICKEN

Update Coronation chicken with this salad of mild spices, apple, walnuts, yoghurt sauce and pomegranate

Provided by Good Food team

Categories     Afternoon tea, Buffet, Main course

Time 2h55m

Number Of Ingredients 14



Diamond Jubilee chicken image

Steps:

  • Heat oven to 160C/140C fan/gas 3. Sit the chicken in a large roasting tin. Mix together the turmeric, 1 tsp ginger, 1 tsp cumin, 1 tsp cinnamon and oil, then brush all over the chicken, making sure all of the spiced oil is used. Season well. Pour 250ml water into the bottom of the tin, cover with foil and seal around the edges. Put in the oven and cook for 2 hrs.
  • Remove the foil and increase oven to 220C/200C fan/gas 7. Cook for a further 30 mins until the chicken is cooked through. Remove from the oven and leave until cool enough to handle. Strip the chicken meat from the carcass in chunky pieces and set aside.
  • To make the salad, mix together the yogurt, mayonnaise, remaining 1 tsp each of ginger, cumin and cinnamon, cayenne pepper and pomegranate molasses or balsamic glaze. Add the chicken pieces, apples, all but a handful of the walnuts and parsley, and season.
  • Spoon the salad onto a large plate. To serve, drizzle with a little pomegranate molasses or balsamic glaze and scatter over the pomegranate seeds, remaining walnuts and chopped parsley.

Nutrition Facts : Calories 639 calories, Fat 52 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.5 milligram of sodium

1 large chicken (about 2.25kg/5lb)
1 tsp turmeric
2 tsp ground ginger
2 tsp ground cumin
2 tsp ground cinnamon
3 tbsp sunflower oil
500g Greek yogurt
4 tbsp mayonnaise
¼ tsp cayenne pepper
4 tsp pomegranate molasses or balsamic glaze, plus extra to serve
2 green-skinned English apples , cored and diced
200g toasted walnut piece
bunch flat-leaf parsley , chopped
100g/4oz pomegranate seeds

CHICKEN JUBILEE

Chicken breasts lightly broiled, then baked with a cherry juice/brown sugar sauce, brandy and cherries.

Provided by PEG MISTARZ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 11



Chicken Jubilee image

Steps:

  • Preheat oven to Broil.
  • Lightly brush chicken breasts with melted butter and broil for 2 to 3 minutes each side, or until just lightly browned.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Place browned chicken in a 9x13 inch baking dish. In large bowl combine the reserved cherry liquid, sugar, chile sauce, water, Worcestershire sauce, onion, raisins and salt and pepper to taste. Mix all together and pour mixture over chicken.
  • Cover dish and bake at 325 degrees F (165 degrees C) for 1 hour.
  • Remove cover, add cherries and brandy to chicken and bake uncovered for another 15 minutes.

Nutrition Facts : Calories 530.3 calories, Carbohydrate 32.7 g, Cholesterol 149.7 mg, Fat 11.5 g, Fiber 1.3 g, Protein 51.2 g, SaturatedFat 5.3 g, Sodium 185.8 mg, Sugar 21.5 g

8 skinless, boneless chicken breast halves
¼ cup melted butter
1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
½ cup brown sugar
1 (12 fluid ounce) can or bottle chile sauce
½ cup water
1 tablespoon Worcestershire sauce
1 onion, thinly sliced
½ cup raisins
salt and pepper to taste
1 cup brandy

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