Mexican Jam Jar Salad

As anyone that reads this blog (or indeed knows me) knows that I'm always up for a challenge, especially when it comes to food. Bernard Matthews set me a challenge of creating a lunch recipe for their new campaign, but this wouldn't be just a regular sandwich, wrap or pitta, as it was to be a 'Breadless Lunch Challenge', without any kind of bread at all.

I don't often eat bread for lunch so I'm used to making something other than a sandwich, which is easy enough when working from home, but can be more of a challenge when going out for the day and taking a packed lunch or picnic.

Using a pack of Bernard Matthews sweet chilli turkey breast chunks I put together some layered salads in jam jars, which are then easily transported for eating out.

The kids loved these and ate one each as an after school snack - Hanna ate hers straight from the jar but the boys requested that theirs were warmed up and served in a bowl (obviously I didn't warm the lettuce up, and this was served alongside the warm salad). I haven't listed quantities here as it would depend on the size of your jar, so just layer up each ingredient to fill the jar.

Mexican Jam Jar Salad

cooked & cooled long grain rice

mixed beans in chilli sauce

Bernard Matthews sweet chilli turkey breast chunks

sweetcorn

grated cheese

shredded lettuce

• layer the ingredients in the jar in the order above
• place a lid on and keep in the fridge until needed

IT'S SURPRISING HOW MUCH YOU CAN FIT IN A JAR

this recipe has been commissioned by Bernard Matthews

Sticky Chocolate Orange Buns

I haven't made bread in ages, but the return of some warm weather gave me a good excuse, as it means I don't have to try and find a space in the airing cupboard (which doesn't get that warm anyway) to place the dough to prove.

I wanted to make buns, and as I've made a few flavours previously (toffee apple,  strawberry & lemon curd, sticky plum, cherry, cinnamon, and Nutella) I wanted to try something new this time, and opted for chocolate orange as I knew the kids would love them.

When it comes to bread making you need a little patience, so don't try and rush the process. Make sure you allow yourself enough time for proving twice, so starting in the morning is a good idea. It comes down to a little trial and error at first, and getting used to the feel of the dough, and knowing whether you need to add a little more water/milk or a little more flour. Different flours absorb water differently so measurements of liquid are not always exact, and you may need to add more or less than a recipe states because of this - like I said, it's trial and error at first.

I use my food mixer to mix the dough, but it's not necessary and can all be done by hand - I'm just lazy when it comes to kneading, plus having carpal tunnel & arthritis in my right hand doesn't help!

 

Sticky Chocolate Orange Buns - makes 12-15

for the dough

500g white bread flour
1/2 tsp salt
50g caster sugar
50g butter, melted
7g yeast

225ml milk (approx)

filling

25g butter, melted

zest of 2 oranges

150g good quality dark chocolate chips - I used Callebaut Belgian chocolate

chocolate orange glaze

50g butter, melted

juice of half an orange (2 tbsp)

1 tbsp cocoa powder

4 tbsp icing sugar

• add the flour, salt, sugar, butter and yeast to the food mixer
• with a dough hook attached and the motor running slowly, add almost all of the milk, adding more if it's looking a little dry
• keep mixing until everything has been mixed together
• speed the motor up a little until the dough is smooth and elastic
• place dough in a lightly floured bowl and cover with clingfilm and leave in a warm spot until it's doubled in size (approx 2 hours)
• turn the dough out onto a floured surface and roll out into a large rectangle
• brush with melted butter and sprinkle with chocolate chips and grate the zest over it, evenly
• roll the dough up tightly into a long sausage
• using a sharp knife cut slices approx 1cm in width and place in a greased ovenproof dish or baking sheet - if you bake them closer together they will be softer and deeper, if you space them out they will spread out more, be firmer and larger - see pics of both options below
• cover with clingfilm and leave in a warm spot again until approx double in size
• Once proved for the second time, preheat the oven to 200C, remove the clingfilm and bake the buns for approx 15-20 minutes until lightly golden brown
• leave to cool slightly before making the glaze by whisking all the ingredients together until smooth and then pouring over the buns

These are delicious when eaten slightly warm but are equally delicious if kept in the fridge and eaten cold, as the glaze firms up a little and the chocolate chips are hard

LEAVE ENOUGH SPACE TO INCREASE IN SIZE

AFTER THE SECOND PROVE

THESE WERE BAKED WITH PLENTY OF SPACE AROUND (BEFORE GLAZING)

THESE WERE BAKED CLOSER TOGETHER - A SOFTER TEXTURE AROUND THE EDGES

SOFT & GOOEY!