When we heard that the 2018 Mitsubishi Motors Badminton Horse Trials title winner was a bit of a foodie, we couldn’t resist sending over Mitsubishi Motors Brand Ambassador and celebrity cook Rosemary Shrager over to her lorry to make a healthy and lorry-kitchen friendly meal for Team Price at Badminton last week.
The menu was: Harissa Spiced Chicken Thighs with Tomato and Cannellini beans followed by Rhubarb & Apple Crumble (see below video for recipes and ingredients)
Harissa Spiced Chicken thighs with tomato and Cannellini beans
8 Large chicken thighs, bone in.
3 tablespoons Olive oil
400ml Chicken stock
1 teaspoon tomato puree
I/2 quantity of the Harissa paste (see below)
5 dried figs
16 cherry tomatoes cut in half
400g can cannellini beans drained and rinsed
large handful fresh coriander
fine sea salt
100g fresh chilli
1 tablespoon olive oil,
3 garlic cloves
1 tablespoon chopped coriander
¼ teaspoon ground cumin
1 ½ tablespoons tomato puree
1 ½ tablespoon sugar
2 tsp g cumin
3 tsp g coriander
½ tsp grated nutmeg
1 tablespoon peanut oil or sesame oil
- To make the Harissa paste process everything together to make a good chunky paste
- Mix all the spices for the rub in the oil, now rub into the chicken thighs and leave them as long as possible.
- When you are ready cook the chicken, brown on all sides in a large frying pan until they are golden brown.
- Now add the stock, , tomato puree, harissa, figs, and tomatoes. Bring to the boil and and simmer for about 15 minutes. Turn the chicken over once during the cooking time.
- Now add the cannellini beans and cook for a further 20 minutes on a low heat.
- Meanwhile cook the rice.
Rhubarb & Apple Crumble
For the crumble topping
100g plain flour
100g Demerara sugar
50g caster sugar
1tsp ground ginger
For the fruit compote
30g demerara sugar
¼ tsp ground cinnamon
Preheat the oven to 150°C/gas mark 2.
- Combine the caster sugar, Demerera sugar, flour, butter and oats in a food processor and blend until the mixture resembles breadcrumbs
- Line a baking tray with baking paper and scatter the crumble over it. Bake for 40 minutes, then remove from the oven and leave to cool. Crumble the mixture with your fingers and set aside until ready to serve
- Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the rhubarb and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
- To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla custard.