27 Oct LAYERED SCONE CAKE WITH STRAWBERRIES AND ROSEWATER CREAM | SMOKED CHICKEN SALAD WITH ROASTED STRAWBERRY DRESSING
Ingredients
LAYERED SCONE CAKE WITH STRAWBERRIES AND ROSEWATER CREAM
- 500 g SASKO scone bake mix,
- 500 ml fresh cream
- 2 tbsp. icing sugar
- 2 tbsp. crème fraiche
- 5 ml rose water
- 1 tbsp. castor sugar
- 400 g Fresh Strawberries
- 100 ml strawberry jam
SMOKED CHICKEN SALAD WITH ROASTED STRAWBERRY DRESSING
- 1kg Smoked Chicken Fillets
- 400g Baby Salad Mix
- 300g Fresh asparagus,
- 150g Fresh Strawberries
- 20g fresh mint
Instructions
LAYERED SCONE CAKE WITH STRAWBERRIES AND ROSEWATER CREAM
- Cut the strawberries into halves, toss in the castor sugar and refrigerate.
- Remove the crème fraiche from the fridge, and allow to soften.
- Follow the instructions on mixing the Sasko Scone Bake Mix. Roll the pastry into a cylinder and wrap in clingfilm. Rest in the refrigerator for 30 min.
- Mix the icing sugar and rose water into the softened creme fraiche till fully incorporated.
- Whisk the cream to a soft peaky stage.
- Gently whisk or fold the creme fraiche mixture into the whipped cream.
- Cover well and rest in the fridge.
- Divide the pastry into 3 equal parts by weighing each portion press an even layer of pastry into the base of 15cm or 20cm greased cake tins, you will need 3 disk.s.
- Rest the tins in the fridge for 15 min before baking at 200* for 12-15 minutes or till golden brown. Allow to cool completely.
- Spread the strawberry jam on the first disk, spread whipped cream over the jam (1cm thick). Arrange some strawberries in the cream, creating an even base for the next disk.
- Repeat till the last disk and dust the top with some icing sugar.
SMOKED CHICKEN SALAD WITH ROASTED STRAWBERRY DRESSING
- Start with the dressing, cut the strawberries for the dressing in and roast in the oven under the grill setting for 10min.
- Roughly chop and crush the strawberries with a fork. Mix in the other ingredients and season to taste. Set aside.
- Snap off the bottom ends of the asparagus and blanche in boiling water for 3 min. Strain and shock in iced water.
- Cut the smoked chicken 1cm slices. Cut the strawberries into halves.
- Arrange the salad greens on a large platter
- Add the strawberries next and then arrange the slices of chicken over.
- Finish with some fresh mint leaves. Drizzle with the dressing just before serving.