St. Margaret's Recipe Book

By The Congregation of St Margaret's and Sam Schad

Food for Family and Friends

In loving memory of Michèle Crawford

• Language: English
• Publisher: St Margaret
• Release date: Apr 1, 2024
• ISBN: 9781739966836

Book preview

Starters & Salads

St Margaret's Soup

Kathryn Bunch

Cold chicken in mango sauce

MichÈle CRAWFORD

Cashew Balls in mango sauce

MichÈle CRAWFORD

Lentil, feta, and tomato salad

Talbot-Ponsonby Family

Chickpea and roast vegetable salad

Talbot-Ponsonby Family

VEGAN Sweet potato and brown rice salad

SUSIE HARRIS

St. Margaret's Soup Dragon

St. Margaret’s Soup

Kathryn Bunch

This is very much a ‘sort of' recipe so the vegetables could be varied depending on what was available or needed using and other types of stock could be substituted.

It freezes well so is a great winter standby.

I large onion

1 clove garlic

250g carrots

200g tinned tomatoes

125g red lentils

1 vegetable stock cube, dissolved in 1 litre water

Salt and pepper

Peel and roughly chop the onion, top, tail and scrub carrots (or peel if necessary).

Heat vegetable oil in a large saucepan and fry onions, carrots and garlic until soft but without browning.

Add remaining ingredients and simmer until the vegetables and lentils are cooked (around 40 minutes).

Blitz the soup in a liquidiser or food processor and adjust the seasoning to taste.

Cold Chicken in Mango Sauce

Cold Chicken in Mango Sauce

Michèle Crawford

The quantities here are approximate as I always make it

by instinct and taste rather than by measurements.

For a vegetarian version, see overleaf.

4 skinless chicken breasts

1 large or 2 smaller ripe mangoes (worth buying in advance to ensure ripeness)

Approx. top end of a thumb of fresh ginger

Carton of double cream

Bunch of fresh coriander

Preheat the oven to 200 C.

Season the chicken breasts and seal in a frying pan with a little butter.

Transfer to the oven to cook through, but try to avoid the outsides becoming too brown or hardened. When cooked, cool and cut into bite size chunks.

Cut open the mango(e)s by slicing down the sides and then peeling round the central bit with the stone. Put the flesh from round the stone and about half the rest of the flesh into a liquidizer or processor and puree.

Chop the rest of the mango into small bits, reserving a few of the prettier slices to garnish.

While the chicken is cooking, chop the ginger finely and cook for a couple of minutes in the frying pan in the buttery residue rom browning the chicken.

Add the mango, stirring it all together, and most of the carton of cream, but check by tasting to make sure that the flavours of mango and ginger are not drowned.

Taste to check the seasoning and allow it to bubble together for a few minutes.

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