Ziggy's Grandma's Mango Chutney

Ingredients:

• 30 green common mangoes
• 3 litres (brown) malt vinegar
• 2 kg raw sugar
• 175g garlic
• 250g glace ginger
• 300g currants
• Chillis (to taste)
• Salt (to taste)

Method:

1. Combine all ingredients except for 1/2 of the vinegar and sugar in a large container and leave out overnight covered with a tea towel.
2. Place remaining vinegar and sugar in a large pot and heat slowly to create a syrup.
3. Add combined ingredients and cook till desired consistency.
4. Cool before putting in jars.

Easy Christmas Pudding Ice-Cream

Ingredients:

• 100g mixed dried fruit 
• 50g glace cherries
• 1/2 cup brandy
• 1/2 teaspoon mixed spice
• 1 litre good quality vanilla ice-cream

Method:

1. Place the dried fruit, brandy, orange zest and juice in a large bowl and allow to soak for an hour or overnight.
2. Remove the ice-cream from the freezer and allow to soften slightly.
3. Add ice-cream to the fruit, add the mixed spice and stir to combine.
4. Cover with plastic wrap and re-freeze.

Serve with some raspberries.

Make individual serves by placing the ice-cream mix into individual half-cup moulds.
To serve, dip the bottom of each mould in warm water for 10 seconds, then invert onto serving plates. If they don't come out of the moulds, dip the base in water again. If they have melted too much, put plate back in freezer until set.




Mixed Spice

Ingredients:

• 1 tbsp cinnamon, ground
• 1 tsp coriander, ground
• 1 tsp nutmeg, ground
• 1/2 tsp ginger, ground
• 1/4 tsp allspice, ground
• 1/4 tsp cloves, ground

Method:

Blend all spices together, and store in a sealed jar away from light.

Roast Chicken with Sage and Onion Stuffing

Ingredients:
2 x 1.5kg whole chickens
2 tbsp olive oil
Salt and pepper, to taste
Parsley, to garnish
Steamed green beans, to serve
Sage and onion stuffing:
  75g butter, chopped
  1 tbsp olive oil
  1 onion, chopped
  2 sticks celery, chopped
  250g bacon rashers, chopped
  12 slices white bread, torn
  1/3 cup chopped fresh parsley
  2 tbsp dried sage

Method:
1. Remove and discard neck and any giblets from chickens. Rinse chickens under cold water. Pat dry inside and out with absorbent paper.
2. To make sage and onion stuffing, heat butter and oil in a large frying pan. Add onion, celery and bacon. Cook, stirring occasionally, until onion is soft. Add bread and herbs. Mix well to coat bread in onion mixture.
3. Divide stuffing among cavities of chickens. Tuck wings under chickens and secure crossed legs with kitchen string. Brush with oil. Season with salt and pepper. Place chickens in a large greased baking dish.
4. Cook, uncovered, in a moderate oven (180C), for about 1? hours, or until chickens are brown and juices run clear when tested with a skewer.

Serve chickens with steamed green beans. Garnish with parsley.

Mango and Chicken Salad

Ingredients:
4 x mangoes
Roast chicken
Bunch of coriander
2 x limes
Red onion

Method:
Slice cheeks off mangoes and score, scoop out diced mango into bowl with spoon.  Remove meat from chicken and dice.  Finely dice red onion.  Combine mangoes, chicken and onion in a bowl. Roughly chop coriander and add to mixture.  Squeeze over juice of limes and serve.

Twist of Thai:
Make a dressing of 2 Tbsp olive oil, 4 Tbsp lime juice, 2 Tbsp fish sauce, 1 tspn sesame oil, 1/2 tspn chilli.  Pour over mango, chicken, onion and coriander before serving.