Platinum Jubilee Celebration Recipes
Quick and easy to prepare recipes for celebrations with family and friends, at home, in the garden or at a street party from Alice Talbot.
Ingredients: Serves 8
For the cheesecake
• 150ml (1/4 pint) single cream
• 397g (14oz) full-fat condensed milk
• 175g (6oz) low-fat soft cheese
• ½ tsp vanilla essence
For the topping
• 226g jar of ART’s Jubilee Jam
• Fresh strawberries
• Fresh mint leaves
For the base
• 10 digestive biscuits
• 50g (2oz) butter
• 25g (1oz) demerara sugar
• 1 egg, beaten
Put the biscuits into a plastic bag and crush with a rolling pin. Melt the butter in a medium-sized pan. Remove the pan from the heat and stir in the biscuit crumbs and sugar. Press evenly over the base and sides of a 23cm (9in) flan dish then leave to set. To make the cheesecake filling, mix the cream, condensed milk, soft cheese and vanilla essence. Whisk until the mixture thickens.
Pour the mixture into the flan case and leave to chill in the fridge for 3-4 hours or overnight.
Gently heat the jam in a bowl over a pan of boiled water and pour evenly to form a layer over the top of the sweetened cheese. Allow to cool and then decorate with sliced strawberries and scattered fresh mint leaves.
Indian Summer Marinated Chicken
Ingredients: Serves 4-6
• 4-6 chicken breasts
• 226g jar of ART’s Indian Summer chutney
• 1 Tbsp olive oil
• Salt and freshly ground black pepper for seasoning
The evening before place the chicken breasts in a large casserole dish and season with salt and pepper. Put between one half and a whole jar of ART’s Indian Summer chutney in the dish with the chicken (depending on number of servings) and spread the chutney liberally over the entirety of the breasts. Cover the dish with cling film and leave in the fridge overnight to marinate.
The next day, heat the oven to 240˚C/gas mark 8. When you are ready to cook the chicken, take it out of the fridge and remove the cling film. Drizzle over 1 Tbsp olive oil, cover the dish with foil and place in the middle of the oven for 30 minutes or until cooked through and golden.
To serve, allow the chicken to rest for 5 minutes then take dish to the table and allow your friends and relatives to help themselves. Suggested accompaniments; fresh green leaf salad and/or boiled Basmati rice.
Jolly Jam Cocktail
No matter if you are relaxing in the garden, celebrating the Jubilee or watching the action on centre court this is the drink for you.
Ingredients: Makes 6
• 300ml of London Dry Gin
• 180ml of caster sugar syrup
• 90ml lemon juice
• 6 tsps of ART’s Jolly Jam
• Soda water
• 6 strawberries for garnish
To make the sugar syrup: Mix two parts caster sugar to one part boiling water in a pan, then stir over a medium heat until the sugar has dissolved. Cool and then bottle to keep for future cocktails.
To make the cocktail: Mix 300ml of gin, 180ml of caster sugar syrup, 90ml of lemon juice and 6 tsps of ART’s Jolly Jam in a jug, serve equally over ice in six cocktail glasses and top up with soda water. Garnish with a whole strawberry.