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| APPLE
AND PEAR TREATS |
FOOD
& COOKING VIDEO |
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Sophie
Michell’s Summery Apple and Pear Treats
Sophie Michell shows us how to make Sourdough crostini
with roast chicken, apple, pear and celery salad
In this video, Sophie Michell shows us just how easy
it is to make a light, summery treat using delicious
South African fruit. Her Sourdough crostini, using
South African apples and pears combine fruity flavours
with the spicy mayonnaise on the crostini and is ideal
for a light lunch or for canapés at a dinner
party. The rustic treat is easy to prepare in advance
meaning you can enjoy spending time with your guests
rather than being stuck in the kitchen.
This combined with the fact that all South African
fruit is completely ethically and environmentally
produced, makes this recipe the perfect answer to
any summer menu. So watch this video to find out how
it’s done.
Sourdough crostini with roast chicken
"This is a great starter, light lunch or
nibbles to serve with drinks. The crisp salad, roast
chicken and delicately spiced mayonnaise looks and
tastes great." Sophie Michell, TV chef and
author
Watch the following video to see Sophie go through
this delicious recipe step by step.
SOURDOUGH CROSTINI WITH ROAST CHICKEN APPLE, PEAR
AND CELERY SALAD
Ingredients
2 chicken breasts (skin on)
½ crisp apple
½ ripe pear
1 stick of celery
A squeeze of lemon juice
8 slices of sourdough bread
2 tbsp good quality mayonnaise (or homemade is even
better)
1 tsp good quality and fresh Garam Masala
Sea salt and pepper
Method
- Firstly
pre-heat the oven to 200C/375F.
- Then
place the chicken breasts on a baking sheet, drizzle
with a little oil and season well.
- Place
in the oven and cook for approximately 15 minutes
or until fully cooked throughout.
- Then
prepare the salad; de-core the apples and pears, then
dice and mix with the lemon juice. The lemon is there
to stop the fruit from discolouring, not for flavour,
so not too much.
- Finely
slice the celery on a diagonal and mix with the fruit.
- Take
the bread and toast, and then cool.
- Mix
the mayonnaise and the spices together.
- When
the chicken is cooked and cooled, slice and set aside
(you can remove the skin if you want the dish to
be lower in fat).
- Spread
a little of the mayonnaise on each slice of bread
and top with the chicken and then salad.
-
Finish by drizzling with a little more of the mayonnaise.
Serve
2 slices each with some green salad for a lunch and
cut each slice into two or three for a nibble!
Serves 4 as a light lunch or 8 as
a pre-dinner with drinks snack
For more information visit www.beautifulcountrybeautifulfruit.co.uk
Published
01 September 2011
Email
Hub-UK : info@hub-uk.com
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