Neven Maguire's healthy Sunday dinner

 

 

CASHEW NUT CHICKEN WITH MANGO SALAD AND BALSAMIC CREAM

 

SERVES 4

Ingredients:

 

100g (4oz) panko

 

(dried toasted breadcrumbs)

 

75g (3oz) toasted cashew nuts

 

25g (1oz) toasted coconut flakes

 

50g (2oz) plain flour

 

1 egg

 

50ml (2fl oz) milk

 

2 x 200g (7oz) Dunne Stores Simply Better Corn Fed Chicken Fillets, sliced

 

lengthways

 

Mixed Salad Leaves to garnish

 

 

MANGO SALSA:

Ingredients:

 

 

1 firm, ripe mango, peeled and diced

 

1 small red onion, finely diced

 

juice of ½ lime

 

1 tbsp rapeseed oil

 

1 tbsp chopped fresh coriander

 

sea salt and freshly ground black pepper

 

Method:

 

Preheat the oven to 180°C (350°F/gas mark 4). Line a baking sheet with

 

parchment paper.

 

Place the panko, cashew nuts and coconut flakes in a food processor with a

 

pinch of salt. Blend for 2–3 minutes, then tip into a shallow dish. Place the flour

 

in a dish and season with salt and pepper. Whisk the egg and milk together in a

 

separate dish. Dust each slice of chicken in the seasoned flour, then dip into

 

the egg wash and coat in the cashew nut crumbs. Place the coated chicken

 

strips on the lined baking sheet and spray lightly with the rapeseed oil, or you

 

can also shallow fry. Place in the oven for 15–20 minutes, until cooked through

 

and golden.

 

Meanwhile, to make the mango salsa, mix the mango with the red onion, lime

 

juice, rapeseed oil and coriander, then season to taste and set aside at room

 

temperature.

 

Arrange the mango salsa in shallow bowls and place the cashew nut chicken

 

strips on top. Drizzle the balsamic cream around.

 

 

BALSAMIC CREAM:

Ingredients:

 

Makes 150ml (¼ pint)

 

150ml beef stock or chicken stock

 

100ml Avonmore cream

 

2 tbsp Dunnes Stores Simply Better balsamic vinegar

 

1 tsp tomato purée

 

sea salt and freshly ground black pepper

 

Method:

 

Place the stock, cream, vinegar and tomato purée in a small pan. Bring to the

 

boil, then reduce the heat and simmer for 20–25 minutes, until reduced by a

 

quarter and thickened to a sauce consistency. Season to taste. Use

 

immediately or leave to cool, then transfer to a bowl and cover with clingfilm

 

and chill until required. This sauce is delicious with grilled steak, pork, lamb

 

and chicken.

 

CHUNKY POLENTA CHIPS WITH CHARRED TOMATO SALSA.

 In my last TV series I was lucky enough to have Sonia O’Sullivan as a guest and she wowed me with her cookery skills. She gave me the idea to serve polenta chips as party food. These have a lovely deep flavour and a gorgeous, melting texture, as I’ve flavoured them just as Sonia did and put in plenty of freshly grated Parmesan, but any well-flavoured cheese will work. I’ve served them here with a charred tomato salsa that I think she’d approve of.

 

SERVES 4

Ingredients:

 

 

375ml (13fl oz) vegetable stock

 

(page 437)

 

100g (4oz) quick-cook polenta, plus

 

extra for dusting

 

20g (¾oz) butter

 

2 tbsp freshly grated Parmesan

 

sunflower oil, for shallow frying

 

FOR THE CHARRED TOMATO SALSA:

 

350g (12oz) fresh plum tomatoes

 

2 tbsp olive oil

 

1 small red onion, thinly sliced

 

2 garlic cloves, crushed

 

¼ tsp caster sugar

 

pinch of dried chilli flakes

 

2 tbsp chopped fresh flat-leaf parsley

 

(optional)

 

sea salt and freshly ground black pepper

 

1 Line a shallow baking tin with cling film.

 

2 Bring the stock to the boil in a small pan, then slowly pour in the polenta, stirring all the while with

 

a wooden spoon. Cook, still stirring, over a gentle heat for 5 minutes. Remove from the heat,

 

then mix in the butter and Parmesan and season to taste.

 

3 Transfer the polenta to the lined tin and use a wet spatula to smooth