Ginger Marmalade Chicken Salad Food

LADY MARMALADE CHICKEN SALAD

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees F, 15 to 20 minutes. Switch the oven to the broiler setting. Brush 1 tablespoon marmalade on each chicken breast. Broil, brushing occasionally with the pan drippings, until the chicken is cooked through and golden, about 5 minutes. Let cool. Meanwhile, build the salad: Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 teaspoon salt and the remaining 1 tablespoon marmalade in a large bowl. Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard seeds and garlic; cook until the seeds stop popping (cover if they're popping out of the pan). Quickly add the curry powder; cook, stirring, 30 seconds, then pour the spiced oil over the yogurt mixture. Stir until combined. Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper. Top with the cashews and cilantro.
• Photograph by Lisa Shin

GINGER MARMALADE GRILLED CHICKEN SALAD

Steps:

• Place chicken on plate. Season with salt and pepper. Mix marmalade, jam, ginger, garlic and mustard in bowl. Spoon 1/4 cup marmalade mixture over chicken and turn to coat. Chill chicken and remaining marmalade mixture separately overnight.
• Preheat broiler. Arrange chicken on broiler pan. Broil until chicken is cooked through, about 5 minutes per side. Cool slightly. Spread remaining marmalade mixture over chicken. Cut chicken crosswise into thin strips.
• Whisk oil, reserved liquid from peppers and vinegar in large bowl. Season with salt and pepper. Add salad greens, pepper strips and chicken; toss to coat. Top salad with onions.

GINGER MARMALADE CHICKEN SALAD

Steps:

• Place chicken on plate. Season with salt and pepper. Mix marmalade, ginger, garlic and mustard in bowl. Spoon 1/4 cup marmalade mixture over chicken and turn to coat. Chill chicken and remaining marmalade mixture separately overnight.
• Preheat broiler. Arrange chicken on broiler pan. Broil until chicken is cooked through, about 5 minutes per side. Cool slightly. Spread remaining marmalade mixture over chicken. Cut chicken crosswise into thin strips.
• Whisk oil, reserved liquid from peppers and vinegar in large bowl. Season with salt and pepper. Add salad greens, pepper strips and chicken; toss to coat. Top salad with onions.

CHINESE-STYLE LEMON MARMALADE CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the marmalade, garlic, ginger, soy, oil and half the lemon juice. Arrange the chicken thighs on a baking tray lined with foil and spoon over half the marmalade mixture. Roast in the oven for 15 mins.
• Baste the chicken with the marmalade mix from the bottom of the tray, then spoon over the remaining marmalade mix and cook for another 10 mins. Baste again, then cook for a further 10-15 mins until the chicken is cooked through and golden.
• Squeeze over the remaining lemon juice, and sprinkle with the zest and spring onions. Serve with rice and stir-fried Tenderstem broccoli.

GINGER MARMALADE

Steps:

• Juice fruit and blend juice with 3 cups water.
• Chop pulp and peel fine.
• Mix and boil 20 mins.
• Mix 3 cups water with sugar and cook 20 mins.
• Add pulp mix and ginger.
• Simmer 2 hours.
• Pour into sterilized pint jars and seal.

GINGER & MARMALADE ROULADE

Steps:

• Heat the oven to 190C/170C Fan/gas 5 and line a 23 x 33cm Swiss roll tin with baking parchment. Whisk the aquafaba for 6 mins, or until it reaches soft peaks, then add the caster sugar and vanilla, 1 spoonful at a time, whisking in between each addition so that the mixture turns to stiff peaks. Sieve in the self-raising flour with the ground ginger, then use a metal spoon to fold the flour into the aquafaba mix. Pour into the lined tin and smooth with a spatula so it's evenly spread. Bake for 20 mins until just firm to the touch.
• While the sponge is baking, lay a piece of baking paper onto a work surface and dust with caster sugar. Once the sponge has baked, turn it out on the sugared paper and peel off the baking paper on the bottom. Allow to cool a little, then use the sugared paper to gently roll up the sponge from the shortest edge. Leave to cool a little longer in the rolled-up shape (this will make it easier to roll up again later), then gently unroll to cool completely.
• Whisk the coconut yogurt or cream with the icing sugar until thickened. Once the cake is cooled, spread it with the marmalade leaving a 2cm border, then scatter with the stem ginger. Spread the coconut yogurt on top, keeping the border, then use the sheet of baking paper again to help you to roll up the sponge back into the rolled shape. Remove the baking paper, trim the ends, then place on a serving dish, dust with icing sugar and serve.

GINGER MARMALADE

Steps:

• Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.
• When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.
• Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.