These cracking chicken dishes will make a tasty half-time treat for football fans during the Euros
COMPILED BY: ALI GRAVES PHOTOS: © RYLAND PETERS & SMALL
Barbecue chicken and two cheeses mac ’n’ cheese
SERVES 6-8
Ingredients
A handful of coarse
sea salt
500g macaroni
250g skinless and boneless
poached or roasted chicken,
shredded
250ml store-bought
barbecue sauce
250g mozzarella cheese,
half grated and half sliced
50g fresh breadcrumbs
For the béchamel sauce
50g unsalted butter
60g plain/all-purpose flour
625ml milk
Sea salt and freshly ground
black pepper
200g grated Cheddar cheese
1. Bring a large saucepan of water to a boil and add the coarse sea salt.
2. Add the macaroni, stir well and cook according to the packet instructions until very tender. Stir periodically to prevent the pasta sticking together. When cooked, drain, rinse well under running water and allow to drip dry in a colander.
3. Put the shredded chicken and the barbecue sauce in a large bowl and mix well. Taste and adjust the seasoning. Set aside.
4. Preheat the grill to medium.
To make the béchamel sauce, melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, for 1 minute. Pour in the milk in a steady stream and whisk for 3-5 minutes until the sauce begins to thicken. Season with sea salt.
5. Remove from the heat and then add the cheese before mixing well with a spoon.
6. Put the cooked macaroni in a large mixing bowl. Pour over the hot béchamel sauce and the chicken mixture and mix well. Adjust the seasoning.
7. Transfer the macaroni to a baking dish and spread evenly. Top with the sliced mozzarella cheese and a good grinding of black pepper and sprinkle the breadcrumbs evenly over the top.
8. Grill for 5–10 minutes until the top is crunchy and golden brown then serve.
Thai chicken burger with mango, crispy shallots and sweet chilli dressing
SERVES 4
Ingredients
1 tbsp peanut or vegetable oil,
plus extra for cooking
1 shallot, thinly sliced
1 garlic clove, crushed
2.5cm piece of fresh
ginger, grated
1 tsp shrimp paste
1 tbsp desiccated coconut
1 tsp granulated caster sugar
500g skinless, boneless chicken
thigh fillets, roughly chopped
For the sweet chilli dressing
1 chilli, deseeded and sliced
Juice of 2 limes, freshly squeezed
1 tbsp Thai fish sauce
2 tbsp granulated caster sugar
To serve
4 rolls
A handful of Asian salad leaves
A handful of fresh herbs (eg Thai
basil, coriander, mint)
1 mango, peeled and sliced
2 tbsp crispy fried shallots
1. Heat th
