21 THE VILLAGE - HERITAGE B&B - The Village B&B is a 120-year-old heritage Queenslander in the heart of historic Mudgeeraba. Join us Wednesday to Sunday from 11am to 3pm for an indulgent High Tea or a Casual Lunch, all homemade on site. For more information and bookings please contact us Liz 0448 722 233 or Rich 0410 210 858 heritagehightea thevillagebnb www.thevillagebnb.com.au 65 Railway Street, Mudgeeraba We also cater for groups, baby showers & family events (available 7 days if pre booked). Sticky Ginger Chicken with Peach Salsa Prep 15m | Cook 20m | Serves 4 • 1/3 cup ginger marmalade • 2 tbsp Worcestershire sauce • 1 garlic clove, crushed • ½ tsp dried chilli flakes • 1 tbsp extra virgin olive oil • Olive oil spray • 4 single chicken breast fillets • Lime halves, to serve • Steamed green beans, to serve • Cooked rice, to serve Peach salsa • 5 yellow peaches, stones removed, cut into 1cm pieces • 1 avocado, cut into 1cm pieces • 1 small red onion, finely chopped • 2 tbsp finely chopped fresh coriander leaves, plus extra sprigs to serve • 2 tbsp lime juice • 1 tbsp extra virgin olive oil Combine marmalade, sauce, garlic, chilli and 2 tablespoons water in a medium frying pan over medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until mixture thickens. Meanwhile, spray chicken with oil. Season with salt and pepper. Heat a barbecue hotplate on medium heat. Cook chicken for 5 to 6 minutes each side or until browned and cooked through. Transfer chicken to marmalade mixture. Turn to coat. Set aside. To make the peach salsa, combine all ingredients in a medium bowl. Season with salt and pepper. Sprinkle chicken with salsa and extra coriander. Serve with lime halves, beans and rice. Upside-down Honey Nectarine Cake Prep 25m | Cook 1h | Serves 12 • 2-3 just-ripe white nectarines, stoned, thinly sliced (You can substitute the nectarines for 2-3 just-ripe plums, stoned, thinly sliced if preferred.) • 1 tbsp caster sugar • 1 ¼ cups (185g) self-raising flour • ½ cup (60g) almond meal • ¾ cup (165g) caster sugar, extra • 150g butter, melted • ½ cup (125ml) honey • 3 eggs • ½ cup (120g) sour cream Preheat oven to 180C. Grease and line the base and side of a 20cm round cake pan with baking paper. Arrange the nectarine or plum, slightly overlapping, over the base of the cake pan. Sprinkle with sugar. Combine flour, almond meal and extra sugar in a large bowl. Whisk the butter, honey, eggs and sour cream in a medium bowl. Pour into the flour mixture and stir to combine. Pour over the nectarine or plum and smooth the surface. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside for 10 mins to cool slightly before turning onto a serving plate. Cut into wedges and serve warm or at room temperature. Serve with creme fraiche and honey. Stone Fruit Season!
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