Curried Chicken Salad with Green Grapes
3 tbsp oil
2 tbsp finely chopped onion
3/4 tsp curry powder
1/2 tsp salt
1/3 cup yougart or mayonaise
2 tsp lemon juice
1/2 tspFrench mustard
3 cups diced cooked chicken
2 stalks celery, chopped
1 cup green grapes (seedless)
In a small saucepan, heat 2tbsp oil, add the onion and cook over low heat for
Stir in the curry powder and salt and cook for another 30 seconds. Remove from heat and allow to cool.
Stir in the yougart, lemon juice and mustard.
Put the chicken into a serving bowl and add the curry mixture, the remaining oil and the celery. Toss to mix.
Add the grapes and toss again.
Chill the salad before serving.
Frosted Grapes with Dessert Wine Sorbet
500g seedless green grapes
2 egg whites
1/2 cup caster sugar
Cut the grapes into small bunches.
Beat the egg whites slightly.
Dip the bunches of grapes into the whites, brushing off any excess.
Using scissors cut the grapes from the stems and toss in the sugar.
Lay them separately on baking paper until dry.
1 x 350ml bottle of sweet dessert wine
2/3 cup water
Pour the water and wine into a stainless steel tray and freeze until completely solid.
Scrape the frozen mixture with a tablespoon to make fine ice.
Combine with the grapes and spoon into shallow glasses.
Garnish with mint.
6 cups black grapes
2 cooking apples
4 cups water
1/4 cup lemon juice
Remove grapes from the stalks, and wash well. Cut apples roughly, without peeling
Place apples, grapes and water in a saucepan and bring to the boil. Boil for 20 minutes or until the fruit is very soft.
Pour into a jelly bag and leave overnight or until the mixture stops dripping.
Measure the liquid and return to the saucepan. For every cup of liquid add 3/4 cup sugar. Add lemon juice.
Boil rapidly until jelly gives setting test.
Pack and seal.