insideKENT Magazine Issue 44 - November 2015 | Page 70

FOOD+DRINK
It’s Party Season! cont.
Chicken Bruschetta with Cherry Tomatoes,
Spring Onions and Basil
Ingredients
• 2 Demi baguettes
• 2 tbsp olive oil
• 1/2 a roast chicken
• 75g cherry tomatoes
• 4 spring onions
• 7-8 large basil leaves
• 75ml crème fraîche
• Pinch of salt and pepper

them on a tray and drizzle with olive
oil and a pinch of salt. Place in the
oven at 180ºC for 15 minutes or
until golden brown and crisp. Once
cooked allow to cool completely.
To make the topping finely chop
the chicken, spring onions,
tomatoes and basil and mix in a
bowl with the crème fraîche and a
pinch of salt and pepper.

Method
First make the crostinis by slicing
the baguettes into thin slices. Place

Fruit and Nut Brittle

Top the bits of toast with chicken
mixture and serve straight away.

Mini Doughnuts with Spiced Sugar

Makes 20 small pieces

Ingredients
• 125ml milk
• 15g butter
• 250g strong flour
• 7g dried yeast
• 25g caster sugar
• 1 large egg
• Vegetable oil for frying
For the sugar:
• 200g sugar
• 1 tsp cinnamon
• 1 tsp mixed spice
• Zest of 1 orange
• Pinch of nutmeg

Ingredients
• 300g caster sugar
• 25g dried cranberries
• 25g sultanas
• 25g pistachios
• 25g chopped hazelnuts

Method

Method
Mix all the fruit and nuts together in a bowl. Line
a large baking tray with grease-proof paper.
Place the sugar in a heavy based saucepan and
place on a medium heat to start to melt the
sugar.
When the sugar begins to turn an amber colour,
start to gently stir until you achieve a deep amber
colour – this is your caramel. Remove the pan
from the heat and stir in the fruit and nuts and
quickly spread the mixture out over the baking
tray.
Leave to cool completely before breaking into
bite size pieces.

Warm the milk and butter together in a saucepan,
taking it off the heat when the butter is melting.
Put the flour, yeast and 25g of the sugar in a
bowl. Add the egg and milk and mix well together
to form a dough, then tip out onto a floured work
surface and knead the dough until smooth and
silky (about 10 minutes). When done place in a
greased bowl and cover with greased clingfilm.
Leave somewhere warm to rise for 1 hour or until
doubled in size.
Once proved, knock the dough back down with
your hand and tip out on to a lightly floured
surface, roll the dough out to 2cm thick, then
cut the dough into 4cm pieces and roll each one
into a ball. Place them on to a greased baking
tray and cover with oiled cling film and leave to
rise for another 15 minutes.

Heat a pan half full of oil or a deep fryer to 150ºC.
Gently fry the doughnuts a few at a time for 2
minutes either side until golden brown and cooked
though. Once cooked drain on kitchen paper.
Mix together the spiced sugar ingredients and
while the doughnuts are still hot roll them around
in the sugar so they get a nice coating. Serve
immediately when still warm.
Alternatively you can make these into jam
doughnuts by placing a few spoonfuls of your
favourite jam in a piping bag fitted with a small
nozzle. Insert the nozzle into the doughnut while
warm and squeeze in a little jam. Then coat in
plain sugar.

The Kent Cookery School in Mersham le Hatch offers a wide range of cookery courses to suit everyone.
For more information and a full programme of events, head to www.kentcookeryschool.co.uk.
@KentCookery

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