Yvonne's Pickled Rhubarb and Chicken Flatbreads
Pickled Rhubarb - Serves 4
Ingredients:
1 small red onion
3 stalks of rhubarb, cut in 3 inches length each
250ml red wine vinegar
80g sugar
Method:
Put vinegar and sugar in a pan and heat up using a medium heat.
Add 3 rhubarb and onion
Leave in the pan for about 15 minutes to infuse and pickle.
When it is cooled down, pour into a sterilised jam jar.
Keep in the fridge for up to 2 weeks.
Flat Bread - Serves 8
Ingredients:
250g Full fat yoghurt
250g self-raising flour
½ tsp sea salt
Olive oil for frying
Method:
Mix the yoghurt, flour and salt together, and divide them into golf size balls.
Roll thinly and then fry on frying pan with hot oil. Turn over after 3 mins and serve immediately!
Shredded chicken - Serves 8
Ingredients:
Chicken thighs
Fresh herbs
Onion
Garlic
Method:
Boil with seasonings
Shred
Save poaching liquid for stock
Herby Dressing - Serves 8
Ingredients:
Small handful of parsley, really finely chopped
Small handful of basil, really finely chopped
6 tbsp extra virgin olive oil
2 tbsp lemon juice (fresh)
2 tbsp maple syrup or honey
2 tsp Dijon mustard
¼ tsp sea salt
Method:
Add all the ingredients in a small jug and mix well. Alternatively, you can blitz with a small hand blender.
If it is too thick, add little cold water.
Pickled rhubarb and chicken flatbreads:
Ingredients:
成人快手made flatbread
Cream cheese
Shredded chicken
Pickled rhubarb
Herby dressing
