Island Life Magazine Ltd April/May 2012 | Page 153

Prawn and local crab cakes,
mango and chilli salad
To make the cakes
100g cooked peeled prawns • 120g picked mixed crab meat • 150g
cooked new potatoes - peeled and crushed • 40g creme fraiche • 1
egg white • 4g chopped chervil
Mix the potato, creme fraiche, egg white, chervil together. Gently
mix in the prawns and crab and season. Divide mixture into 12
equal pieces and roll into balls and place in fridge for a couple of
hours and crack on with mango and chilli salad.
Mango and chilli salad
2 ripe mangoes peeled and diced • 2 large red chillies, de-seeded
and finely diced • 1 tsp caster sugar • 4 tblsp olive oil • 1 tlbsp
chardonnay vinegar
Mix all the ingredients together and season, leave to stand for at
least an hour at room temp stirring now and again.

DAN MASKELL
DAN'S KITCHEN, ST HELENS

Extras
4 wedges of lime • mixed salad leaves • 16 coriander leaves •
Creme fraiche
Take the balls lightly flour them and press gently to flatten the
edges, colour both sides in frying pan with a little oil over a low
heat, place in a pre heated oven at 170ºC for 6-7 minutes, toss
the mango mix with the salad leaves and coriander divide onto 4
plates, place 3 cakes on top of salad, nice dollop of creme fraiche
and wedge of lime. Job done!

Chicken with artichokes
and tomatoes
1 pound boneless skinless chicken breasts, cut into 1
inch pieces • 1/2 teaspoon kosher salt • 1/4 teaspoon
fresh cracked black pepper • 2 tablespoons olive oil • 2
cloves garlic, minced • 1/4 teaspoon dried oregano • 1/2
red onion, diced • 1 (14.5) ounce can quartered artichoke
hearts • 1/2 cup dry white wine • 1 tablespoon lemon juice
1 cup halved cherry tomatoes • 1/2 pound dried penne
pasta
Sprinkle diced chicken with salt and pepper. Toss to coat.
Start the water for your pasta. Heat olive oil in a large
skillet over medium heat. Add garlic, cook for 1 minute.
Stir in chicken, cook for 3-4 minutes or until the chicken
starts to brown. Stir in red onion, artichoke hearts, and
dried oregano. Cook for 3 minutes or until onion starts to
soften. Meanwhile, if you haven’t already, begin cooking
your pasta. Cook according to package directions.
To the chicken pan, add wine to deglaze. Be sure to scrape
up the bits that have stuck to the bottom, there is lots of
flavour in there. Stir in lemon juice. Reduce heat and let
simmer for 5 minutes. Stir i