A match made in heaven_ yotam ottolenghi’s peach and raspberry recipes _ life and style _ the guardian

I’m about to start shooting for my next book, which is full of sweet things. Chicken tenders recipe ideas About two-thirds of the way through writing it, I realised there was something lacking: colour. Chicken tenders recipe oven One of the challenges of photographing dishes such as tahini caramel shortbread, coffee and walnut financiers, and cappuccino cupcakes is that they’re all, essentially, various shades of brown and beige.


Baked chicken fingers panko Delicious, yes, but a bit 1970s furniture to look at on the page.

So I rolled out the red carpet for berries, to brighten up proceedings, and raspberries in particular. Crispy chicken fingers recipe Just as I use barberries and pomegranate seeds to shower my savoury cooking in colour, I turned on the tap for this sweet, sharp fruit. Easy chicken fingers Used whole (to garnish a grand pistachio roulade, say) or squished into a knickerbocker glory or, more discreetly, in a jam spread in a dainty puff, raspberries bring the colour I’m after.

Raspberries not only look great (there’s nothing quite like them to get you oodles of Instagram likes), their taste and texture make them a real gem: they’re sweet, yes, but they have an arresting tartness that strawberries, for example, lack. How to cook chicken fingers It’s this tartness that makes them so welcome in all sorts of things, from a rich, creamy ricotta tart filling to a citrussy lemon cupcake or the floral sweetness of a stuffed white peach.

This week, I’ve been playing with that last pairing to showcase how well these two fruits work together. How to make homemade chicken fingers About two-thirds of the way through writing this column, however, I realised there was a big something lacking: peach melba, that classic peach-and-raspberry combo. Deep fried chicken tenders recipe A cooked peach sitting on vanilla ice-cream with a drizzle of raspberry sauce (that’s all there is to it, so no need for a proper recipe); if you’re going trad, serve it in an ice-sculpted swan. Chicken strips recipe ideas Come to think of it, maybe the 1970s vibe isn’t so bad after all. Zaxby’s chicken fingers recipe Five-spice pork belly with peach, raspberry and watercress salad

In a large bowl, mix the maple syrup, garlic, wine, port and five-spice with a tablespoon salt. Dipping sauce for chicken fingers Put the pork in the bowl, rub the sauce all over and leave to marinate at room temperature for at least an hour.

Heat the oven to 180C/350F/gas mark 4. Oven chicken fingers Lift the pork from its marinade and lay it skin side up on a high-sided 20cm x 30cm oven tray. Chicken fingers recipe fried Pour over the marinade from the bowl, seal the tray tightly with foil, and roast for two hours. Deep fried chicken fingers recipe Lift off the foil, baste the pork and roast uncovered for another hour, until the meat is tender and crisp; during this final hour, check that there’s always a bit of sauce in the bottom of the tray, otherwise the meat may burn; add a little water if the marinade looks like evaporating.

Transfer the pork belly to a board and leave to rest. Chicken strips recipe oven Tip the juices from the tray into a medium saucepan, bring to a boil and leave to bubble for three to four minutes, until thick and jam-like. How to make chicken strips batter Take off the heat.

Heat the oil in a large, deep pot on a medium-high flame. Zaxby’s chicken finger plate calories Once hot, add the pork (you may need to do this in two batches) and fry for four minutes, turning regularly so it browns and crisps all over – take care, because the oil may spit. Recipe chicken fingers Add the fried pork to the thick sauce and stir to coat in the sticky juices.

For the salad, mix the vinegar, syrup, five-spice, oil, shallot and three-quarters of a teaspoon of salt, stir in the raspberries and crush slightly with the back of the spoon.

Put the peaches and all the leaves in a salad bowl, pour on the dressing and toss. Baked chicken tenders calories Serve two pieces of pork per portion with the salad alongside.

Facebook Twitter Pinterest Yotam Ottolenghi’s hazelnut, peach and raspberry cake. Cooking chicken tenders on stove Photograph: Louise Hagger/The Guardian. Homemade chicken tenders fried Food styling: Emily Kydd. Baked chicken strips in oven Prop styling: Jennifer Kay

I’m always of the opinion that more is more when it comes to alcohol in a pudding, but you can get by with just the sauternes here, if the amaretto seems extravagant. How to make chicken strips in the oven Serves eight.

Heat the oven to 200C/390F/gas mark 6. How long to cook chicken tenders at 350 Use a teaspoon to scoop out a 4cm-wide and 2-3cm-deep hole in each peach half, where the stone was. Arby’s chicken tenders calories Spoon half the raspberries into the cavities; keep the rest for serving.

Put the flour, butter and sugars in a medium bowl, then rub in the butter with your fingers to form a rough crumb. Making chicken fingers Stir in the almonds and nutmeg, then spoon a little mound of crumble mix on top of the raspberries in each peach half. Dip for chicken fingers Lay the peaches raspberry side up on an oven tray lined with greaseproof paper and bake for 25 minutes, until the crumble is golden-brown, the peaches are soft and the juices are bubbling. Sauce for chicken fingers Set aside to cool slightly: you want to serve these warm, not hot.

Make the sabayon just before serving. Healthy baked chicken fingers Fill a medium saucepan with enough water to come a third of the way up the sides. Pan fried chicken fingers Bring to a boil, turn down the heat to medium, then place a heatproof bowl on top of the saucepan: it needs to fit snugly inside the pan without the base touching the hot water. Homemade baked chicken fingers Put the egg yolks, sugar, sauternes and amaretto in the bowl, and whisk constantly over the bubbling water for about eight minutes, until thick, frothy, shiny and hot. Homemade chicken fingers baked Take the sabayon off the heat, add half the cream cheese and whisk to combine. Ultimate chicken fingers Add the remaining cheese and whisk again, until smooth.

Serve one warm peach half per portion with a generous dollop of sabayon spooned over, alongside or underneath the fruit, and top with a couple of crushed raspberries.. Homemade fried chicken fingers Hazelnut, peach and raspberry cake

I like to use blanched hazelnuts to keep the cake light in colour, but you can use unskinned nuts, if you like: if so, the cake will be darker and the hazelnut flavour more intense. How long to bake chicken fingers This cake is at its best when slightly warm; that said, it will keep for a day, but not much longer. How long to cook chicken fingers Serves 10.

Beat the remaining sugar and the butter in an electric mixer until smooth and well combined, then add the eggs one by one, fully incorporating each one before adding the next. Chicken fingers in oven Add the ground hazelnuts, flour, baking powder and salt, then mix until smooth.

Pour the batter into the cake tin. How long to fry chicken fingers Arrange the peach slices and raspberries randomly on top and bake for 70 to 80 minutes; after 30 minutes, cover the cake with foil to prevent it from taking on too much colour. Homemade chicken fingers fried Remove the cake from the oven, leave to cool slightly, then release from the tin. Homemade chicken strips batter Arrange the remaining raspberries in the centre of the top of the cake and serve.