31 Oct The Scottish School Cook Of The Year – Runner Up
Mandy impressed the judges with her two dishes of Chicken Tiffany With Homemade Sweet Chilli Sauce and A duo of Chocolate, Vanilla & Fruit served in a Filo Pastry Basket.
Chicken Tiffany With Homemade Sweet Chilli Sauce
Peppers Red / Yellow
Sweet Chilli Sauce:
Blend the peppers, chilli, tomato and ginger in a blender.
Add the remaining ingredients to a saucepan and tip in the chilli mixture, bring to the boil and cook until the sauce thickens (for approximately 10-15 mins)
Fry chicken lightly. When cooked remove from heat and leave to one side.
Place the chilli sauce, chutney and orange Juice in a pan and reduce.
Place chicken back in sauce and bring back to temperature.
Segment oranges and put in sauce at the last minute.
Slightly cook off the spinach and use to garnish.
Chop peppers in to very small dice.
Cover couscous with water and bouillon and leave until absorbed.
Add peppers and mix through, letting the peppers slightly heat through and soften but still leave with a crunch to them.
Add parsley and garnish plate with orange and chives.