Gary Maclean cooks a gourmet meal deal for under £4
MasterChef and long-time Mary’s Meals supporter, Gary Maclean, is encouraging the nation to take part in the Mary’s Meals Deals Challenge
MasterChef and long-time Mary’s Meals supporter, Gary Maclean, is asking the nation to take part in the Mary’s Meals Deals Challenge this lunchtime in support of hungry children living in the world’s poorest countries.
Scotland’s national chef, who won MasterChef: The Professionals in 2016, is backing our Mary’s Meals Deals campaign which encourages people to help transform the lives of 40 hungry children by making a one-off donation or setting up a regular gift equal to the cost of a £4 supermarket meal deal.
As well as donating to Mary's Meals, Gary is encouraging the public to take on the Mary’s Meals Deals Challenge by making a delicious gourmet lunch equivalent to the price of a classic British meal deal.
Gary recently rustled up a scrumptious lunch in the kitchen to inspire you to take part, with a mouth-watering twist on the classic supermarket sandwich, snack and a drink combo. The celebrity chef prepared a flavour-packed chicken curry accompanied with braised rice and flatbreads, finished with a sweet and healthy raspberry sorbet as a dessert, all for the cost of under £4.
Watch Gary take on the challenge!
Gary says: “We all know that a supermarket meal deal is easy and convenient, especially when life gets busy, but nothing beats a home-cooked lunch that all the family can enjoy. And it’s even better when it’s healthy!
“My chicken curry is packed with vegetables and spices that you’ll likely have in your kitchen already. Paired with braised rice and easy to make flatbreads, you’ll have a filling lunch that won’t break the bank. For those who have a sweet tooth, my raspberry sorbet made with yoghurt is the perfect dessert to leave you satisfied.
“Plus, the money saved on a daily meal deal from the supermarket can have a life-changing impact on the lives of vulnerable children around the world. Your donation, no matter how big or small, can give food, education and hope to those who need it most.”
Gary, who is Executive Chef at the City of Glasgow College, has been a long-time supporter of Mary’s Meals.
He says: “The link between education and food is so powerful. The little ones receive a daily school meal which gives them the energy to focus on their studies and gain an education that can lead to a brighter future. That’s why I’m delighted to be supporting Mary’s Meals Deals.
“Every child should have enough to eat and the chance to learn, and by donating even as little as £4 you can help Mary’s Meals ensure that every child is given this opportunity.”
By making a donation equal to the cost of a meal deal, supporters can give us the confidence to plan for the future and serve nutritious school meals to young learners like Chimwemwe from Malawi.
Chimwemwe says: “I love Mary’s Meals porridge because it is nutritious. It makes me healthy and gives me energy while at school!”
This year, any new regular gifts to Mary’s Meals will be matched by a generous donor, up to a value of £250,000, meaning your kindness will go twice as far.
To find out more about Mary’s Meals Deals and how to make a donation or set up a regular gift, visit www.marysmeals.org.uk/meal-deal
Gary Maclean’s chicken curry with braised rice and flatbreads, and raspberry sorbet recipe.
Main
Chicken curry
- 500g Chicken Thighs (boneless)
- 1 onion chopped
- 2 whole garlic cloves, peeled
- 2 carrots, peeled and chopped
- 1 red pepper, chopped
- 1 packet of green beans
- 1 packet of sugar snap peas
- 2 tbs plain flour
- 2 tsp madras curry powder
- 600ml chicken stock (2 chicken stock cubes)
- 2 tsp honey
- 1 tbs soy sauce
- 1 bay leaf
- ½ tsp garam masala
Method:
- To make the sauce, heat the oil in a small pan.
- Add the chopped onion and garlic and sauté for 2 minutes, then add in the carrots and sweat slowly for 10 minutes with the lid on, stir until softened and has started to caramelize.
- Stir in the flour and curry powder and cook for a minute.
- Slowly pour in the stock until combined.
- Add the honey, soy sauce and bay leaf and bring to the boil.
- Reduce the heat and simmer for 20 minutes, so the sauce thickens but is still of pouring consistency.
- Add the Garam masala, blend and then pass the sauce through a sieve.
- Chop the chicken thighs into four, heat a frying pan add a little oil and drown the chicken pieces until golden brown, alternatively you could also do this in the air fryer if you have one.
- Add the browned chicken, packet of green beans, sugar snap peas and chopped red pepper to your sauce and simmer until the chicken is tender.
Rice
- 1 mug long grain rice
- 1 ½ mugs water/stock
Method:
- I am using a regular coffee mug and that is a great measurement for four people.
- Once the rice has soaked place into a pot with a tight-fitting lid, add the water and a pinch of salt.
- Place on the lid and slowly cook in the oven @ 170°C for 18 minutes until the rice is cooked.
- Once cooked give the rice a stir and add another tablespoon of water and give the rice a stir with a wooden spoon then place the lid back on for at least 15 minutes.
Side
Flat breads
- 350g self-raising flour
- 1 ½ tsp sugar
- 1 tsp salt
- ½ tsp baking powder
- 7g sachet dried yeast
- 160g milk
- 142ml greek yoghurt
- Butter for cooking
Method:
- Sieve all dry ingredients together into a large bowl.
- Heat the Milk for 1 minute on full power in the microwave and stir in the yoghurt, then dissolve in the yeast making sure the mixture is not too hot.
- Add this mixture to the flour and mix with a spoon to bring it together to form a dough.
- Knead until smooth then cover with cling film and set to one side until doubled in size.
- Divide mixture into 12 ball shaped pieces and roll into the classic tear drop shape.
- In a warmed non-stick frying pan brush the naan with the butter and add to the pan colour lightly brush the other side of the naan bread then flip over and colour on both side. I like to get loads of colour onto the bread as I think it tastes like the real thing with lots of colour.
- Place into a hot oven at 180˚C for 5-6 minutes.
Dessert
Raspberry sorbet
- 300g frozen raspberries
- 150g greek yogurt
- 50g honey
Method:
- The key to this instant sorbet is to make sure the fruit is frozen solid place the raspberries into the blender or food.
- Blitz on full power for a few seconds until completely broke down. The fruit should be like a powder.
- Next add the yogurt and the honey. Blitz until smooth.
- Remove from the machine and pop into a tub, it might need an hour or so in the freezer before use, you can make this in advance and leave in the freezer but it will need to be put in the fridge to soften up for a couple of hours before use.
Using a percentage of each of these purchased ingredients, Gary created his meal deal for under £4.
