100 Great Chicken Recipes by Ainsley Harriott [download free books]

  • Full Title : 100 Great Chicken Recipes (My Kitchen Table)
  • Autor: Ainsley Harriott
  • Print Length: 208 pages
  • Publisher: BBC Books
  • Publication Date: September 1, 2012
  • Language: English
  • ISBN-10: 1849903972
  • ISBN-13: 978-1849903974
  • Download File Format: azw3


Creamy Cardamom Chicken, Pan-Fried Chicken with Corn Cakes, Chicken Kiev with Cheese and Butterbean Mash, and more

If there’s one chef who can create 100 chicken recipes, it is Ainsley Harriott, and here he showcases an incredible range of flavors, cooking styles, and dishes. From an oven-baked harissa chicken with cumin sweet potatoes to chilli chicken burgers and soy-poached chicken breasts with pak choi, who knew chicken could be so exciting? Includes dual measures.


About the Author

Ainsley Harriott—of the BBC’s Ready, Steady, Cook and PBS’s Great Food series—is the author of Ainsley Harriott’s All New Meals in Minutes and Just Five Ingredients.



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, so you may need to include a vegetable fat or ‘shortening’ in the recipe to get the right texture. These are also readily available – have a look in the butter aisle of your local supermarket.

People ask us all the time, ‘What do you use instead of eggs?’ In baking, eggs act both as a raising agent and as a binder, but there are plenty of other ingredients you can use instead. For raising, we use bicarbonate of soda (baking soda) and baking powder. For binding, we find different ingredients work for different bakes.

Here’s an easy guide:

NOTHING In some recipes, such as sponge cakes, you don’t actually need anything to replace the egg. Just be careful not to overmix the wet batter or you’ll end up with a dense sponge. It’s important to work quickly and get the batter in the oven straightaway so that the raising agents don’t have time to start working before they are in the oven.

CURDLED SOYA MILK By adding cider vinegar or lemon juice to soya milk you can create a great alternative to buttermilk. For every 100ml (just under ½ a cup) of soya milk, add about 10ml (2 teaspoons) of vinegar. This method is perfect for light sponges and cupcakes.

FRUIT OR VEGETABLE PURÉES Puréed apple, pear, pumpkin and banana help to bind sweet batters, loaf cakes and muffins brilliantly. About 30–40g (¼ cup) of purée is the equivalent of one medium-sized egg. Remember that the flavour of the fruit or vegetable will be noticeable in your bake, so choose accordingly!

SILKEN TOFU You can use tofu in a similar way to fruit and vegetable purées, but we don’t use this ingredient very often as it can make the bake quite dense and heavy. Try it with something like brownies, where denseness is what you are looking for.

SOYA OR COCONUT YOGHURT This works better than tofu in vegan bakes. We blend it into batters and fried treats and it also works well in loaf cakes and muffins. Use about 30–50g ¼–⅓ cup) for each egg you need to replace.

GROUND FLAXSEED This is also known as ground linseed. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and leave to sit for a few minutes. It will turn gloopy like egg white. Ideal used in traybakes, like brownies, it will also give the top of your bake a nice crackly texture. Flaxseed does not dissolve, so you will still be able to see brown flecks of seed in your baking. We only use this in chocolate-based bakes as the colour cleverly hides the flax!

COMMERCIAL EGG REPLACEMENT PRODUCTS These shop-bought products are used to replace eggs in baking and consist of different starches that you mix with water. The result is a mixture similar to whisked egg white. As it’s a bit pricey, we try not to use it in many of our cakes but find it creates awesome cookies that are crisp on the outside and chewy on the inside. All of the different brands will have directions for use on the box, but feel free to play around!

Allergies and intolerances to wheat and gluten are becoming an increasing concern for many people. Thankfully there are easy-to-find pre-blended alternatives out there now which include rice, maize, potato, buckwheat and so on. When using gluten-free flour, use like-for-like measurements, but be prepared for slightly different results to those you would get using wheat flour. You will also find that vegan gluten-free bakes do not have a very long shelf life and most are best consumed within 48 hours.

We love sugar at Ms. Cupcake. When I first went vegan I was surprised to find that not all sugar is vegan-friendly as it is sometimes refined using charred animal bones (yikes!) Although all sugar produced in the UK is entirely vegan-friendly, those living in the US, Canada and other parts of the world will need to source a ‘vegan sugar’ (see Stockists and Suppliers list on here). If you don’t like using sugar at all, try replacing it with:

AGAVE NECTAR This is a liquid sweetener which comes from a cactus-like plant called the ‘agave’. It is similar to honey in consistency and sweetness.

RICE SYRUP Made from rice, this has a texture akin to honey or molasses. Rice syrup has a smilar number of calories to other liquid sweeteners and is not a suitable alternative for diabetics. Occasionally rice syrup contains gluten, so check the label if you are intolerant.

XYLITOL A sugar substitute that can be purchased in a crystallised form and is similar in texture to granulated sugar. Xylitol has a very low GI (glycaemic index) level which makes it easy to metabolise and therefore ideal for diabetics and those with hyperglycaemia. Unfortunately it is much more expensive than sugar.

STEVIA A no-calorie plant-derived sweetener that is 300 times sweeter than sugar in its natural form. It has only recently been licensed for food consumption in the EU, but there are currently many different brands available. Stevia powder is best avoided in baking, however, as it is a tricky beast to use. Opt instead for commercially made stevia sugar-replacement brands that have been created to replicate sugar’s texture.

DATE SYRUP This syrup is derived entirely from dates and will add a rich and intense flavour to your bakes. It has a similar consistency to treacle or molasses and is great used in its raw form, drizzled over dairy-free ice creams, yoghurts or other desserts. It is not a suitable alternative for diabetics.

MAPLE SYRUP Made from the sap of maple trees, this syrup has a distinct flavour which comes through in your baking. Maple syrup has significantly risen in price over the last few years, so you might like to try one of the maple-flavoured syrups on the market. These are considerably cheaper but have a milder taste.

Not all of these alternative ingredients can be swapped like-for-like in recipes, so you will need to play around with quantities until you get them right. Note that syrup products will have a much higher burn rate, so you’ll need to bake at a lower temperature for a bit longer.

Some of the methods in this book you may find odd or unconventional if you are unfamiliar with vegan baking. However, I cannot stress enough how important it is to follow our directions so that you get the right results.


When we say, ‘stir until just combined’, we mean it! If you stir for a long time or (God forbid) put your cake batter in an electric mixer, you will be asking for a dense, thick cake! Excessive stirring overworks the gluten in the flour and without the eggs to help leaven the batter the result will be a cake that is dense and flat. Forget what you know about ‘whipping air into the batter to make it light and fluffy’, this will not work with vegan baking!


We’re serious when we say we don’t want the raising agents to work until they’re in the oven! We always ‘tap out the bubbles’ before placing any bake in the oven. This is especially true for cupcakes and layer cakes, where you can actually see the air bubbles forming on the top of the wet cake batter. Give the mixing bowl a whack on the counter before putting the batter in your tray, then give the tray another whack before it hits the oven shelf. We also tap our cookie trays when they come out of the oven. This is to flatten out the cookies so that they aren’t too dense. Alternatively, you can press the cookies with a spatula, but the tapping method is less messy.


Vegan cakes tend to have a shorter shelf life than non-vegan ones. This isn’t usually a problem as they are so scrummy they are eaten straight away! However, if you want to keep your cakes for a few days, unless the recipe says otherwise, store everything at room temperature. Keeping cookies, cakes and cupcakes in the fridge dries them out and they will become stale much quicker. You can, however, freeze pretty much everything in the book for up to 3 months, so if you want to pace yourself, cut your bake into portion sizes and freeze them individually, then just defrost as needed. If you are using gluten- and wheat-free flours, the shelf life of your bakes will be even shorter, I’m afraid (they’re best consumed within 48 hours). Play around with the recipe and try adding some fruit purées or more oil to your bake to see if that improves its shelf life before it hits your belly.


In most of our recipes we mix the dry ingredients first and then add in the wet ones. It is really important not to dawdle once the wet mixture hits the dry. Baking powder starts working the second it comes into contact with liquid, so don’t let your batter hang about. You want the raising action to happen inside the oven, not while the bowl is sitting on the counter. In traditional baking, this is less of a problem as egg is such a forgiving ingredient, but in vegan baking it results in a gooey, dense mess.


When I discovered this tip a couple of years ago, I was surprised more people don’t do it. After you bake a cake or a cupcake it will often have a thin ‘crust’ on the top and sides of the bake. You can eliminate this crispness by putting your cooled bake into an airtight plastic container for a couple of hours or overnight. The moisture of the cake will work its way through the cake and you will be left with a very soft sponge. Just ensure that it is completely cooled before sealing it, as a warm cake will create condensation and you will end up with a wet cake instead of a moist one.

No matter how hard you try, sometimes it all goes wrong. Here are some common problems found in vegan baking and possible explanations.


Are you tapping? (See our tip on here.) If you are, and your bakes are still not rising, double-check that you are using the correct quantities of all your ingredients, especially the wet ones, as it could be there is too much moisture in your mix. Also check the temperature inside your oven using an oven thermometer. If the oven isn’t hot enough your cake won’t rise correctly. Finally, make sure your baking powder is fresh and in date.


This is usually caused by your baking powder. Not all baking powders are created equal, and different brands have different strengths. This is also true of self-raising flour, which varies from brand to brand. If you find your cakes drop after rising it usually means you are adding too much baking powder. Surprised? Trust me – try the recipe with less and you’ll get better results.


This could be due to the fat content of your cookies. If you want your cookies to spread out more when baking, add 10–20 grams (2–4 teaspoons) more margarine or vegetable fat (shortening) to the recipe. If they are spreading out too much, try reducing the fat content. Alternatively, refrigerate the dough first so it is cold when it goes in the oven. Failing that, adjust your oven temperature either up or down a few degrees to see if this does the trick.


This is a common complaint so don’t be surprised if this happens to you. Cupcake cases come in different thicknesses and we find that the thicker cases are almost always the ones that pull away, Expensive cupcake cases tend to have thicker paper so choose a cheaper case and it is more likely to stay in place. Tapping, or banging, your tray on the counter before baking also helps to keep the cases in place as it eliminates air pockets between them and the batter. Finally make sure you transfer your cupcakes from the tray to wire racks to cool completely. This will prevent condensation forming which encourages the papers to peel away.

So far, vegan baking books have been written mostly by North American authors. As a dual passport holder I get asked to translate American recipes for British cooking quite a bit, so I figured I would include these tables for some of the ingredients included in this book. Please note that these are not always direct translations! Some ingredients you can find in Britain but not in America and vice versa. In these cases, I have chosen the nearest substitute.


Some American books refer to specific vegan brands for products. Here is a list of British equivalents. For ordering information, have a look at our UK Stockists and Suppliers (see here) at the back of the book.

Every year we’re told that cupcakes are passé but every year they seem to grow more popular. Cupcakes are here to stay my friends! They offer an incredible way for you to unleash your creative soul and are a perfect, individual gift of love for someone, or for yourself. A slice of cake is a great thing, but a cupcake is an occasion.

Our recipes are so quick and simple that they are ideal for the novice or the mum baking at home with her kids. The method is pretty much the same for all the recipes, it’s the ingredients that differ, so if you can master one of the recipes, you can master them all! Just remember to mix all of the dry ingredients first before you add the wet ingredients, and get that batter into the oven quick! It will ensure that you have a beautifully risen, light and delicate sponge, every single time.

Finally, there is no right or wrong way to decorate – just do like we do, and do it with love.

Recipe List

Basic Vanilla Cupcake

Mint Chocolate Chip Cupcakes

Red Velvet Cupcakes

Coconut Bounty Cupcakes

Bakewell Tart Cupcakes

Chocolate Peanut Butter Cupcakes

Golden Syrup Cupcakes

Lemon Cheesecake Cupcakes

Carrot Maple Nut Muffins

Blueberry Almond Crumble Muffins

Strawberry and Banana Muffins

New vegan bakers often ask me what recipe they should try first. My answer is always, cupcakes! The great Isa Chandra Moskowitz and Terry Hope Romero brought vegan cupcakes into the mainstream with their incredible book Vegan Cupcakes Take Over the World and that’s exactly what got my tushie into the kitchen a few years back. Here are our simple versions of two classic flavours. Go on and get baking – these recipes are so simple you’ve got no excuses!


200ml (¾ cup + 1 tbsp) soya milk

20ml (4 tsp) cider vinegar

200g (1¾ cups) self-raising flour

200g (l cup) caster sugar

¼ tsp salt

¼ tsp bicarbonate of soda

¼ tsp baking powder

80ml (⅓ cup) light rapeseed or other flavourless oil

1 tbsp vanilla extract or essence


1 x quantity Vanilla Buttercream Icing (see here)

vegan chocolate pieces or sprinkles


Substitute the traditional flour for a gluten-free flour blend plus ¼ teaspoon xanthan gum.

Preheat the oven to 180°C/350°F/gas 4 and line your muffin tray with muffin cases.

In a small bowl, mix the soya milk and vinegar together. Set aside for 10 minutes.

In a large bowl mix the dry ingredients together by hand until fully combined. Add the soya milk mixture, the oil and the vanilla and, using a metal spoon, quickly mix everything together for about 10 seconds until the ingredients are just combined and the batter is still a bit lumpy.

Tap the bowl on to the work surface to stop the raising agents working too quickly – you will see the bubbles pop. Spoon the batter evenly into each of the muffin cases and tap the filled tray on the work surface to pop the bubbles again.

Place in the preheated oven and bake for about 15 minutes. Remove from the oven and place the tray on a wire rack to cool for 10 minutes then transfer the cupcakes in their cases to the wire rack to cool completely.

Once the cupcakes are cool, decorate with Vanilla Buttercream Icing and add your favourite vegan chocolate or sprinkles for extra pizzazz!

Use the same ingredients as for the Vanilla Cupcakes but use 170 grams (1 ⅓ cup) of self-raising flour mixed with 30g (¼ cup) of cocoa powder. Follow the same method for baking and decorating.

It wasn’t me who came up with this flavour at Ms. Cupcake. I originally invented a minty one that was much heavier on the chocolate than this light and fluffy beauty. It was a few of the cupcake crew who decided to create a flavour that perfectly replicated – both in look and taste – mint-chocolate-chip ice cream. I think it was our Fibi who was the instigator of this concoction. For a really indulgent treat, pop one of these cupcakes, icing and all, into the freezer for 30 minutes. You’ll find the icing really does taste like ice cream!


200ml (¾ + 1 tbsp) soya milk

20ml (4 tsp) cider vinegar

170g (1 ⅓ cup) self-raising flour

30g (¼ cup) cocoa powder

200g (1 cup) caster sugar

¼ tsp salt

¼ tsp bicarbonate of soda

¼ tsp baking powder

80ml (⅓ cup) light rapeseed or other flavourless oil

1 tbsp vanilla extract

½ tsp mint extract, oil, or flavouring


a few drops mint extract (optional)

½ x quantity Chocolate Spread Topping (see here)

chocolate, for grating or shaving

1 x quantity Mint Buttercream Icing (see here)

chocolate chips (optional)


Use a gluten-free self-raising blend flour with ¼ teaspoon xanthan gum added.

Mix the soya milk and vinegar together. Set aside for 10 minutes. Preheat oven to 180°C/350°F/gas 4. Line your muffin tray with muffin cases.

In a bowl mix the flour, cocoa powder, caster sugar, salt, bicarbonate of soda and baking powder by hand until fully combined. Add the soya milk mixture, the oil, vanilla and the mint extract and, using a metal spoon, quickly mix everything together for about 10 seconds until the ingredients are just combined. Don’t mix the batter too much, it should still be a bit lumpy. Tap the bowl on the work surface to stop the raising agents from working too quickly – you will see the bubbles pop. Using an ice-cream scoop or a spoon, place the batter evenly into each of the muffin cases and tap the muffin tray on the work surface to pop the bubbles again.

Place in the oven and bake for about 15 minutes. Cool in the muffin tray on a wire rack for 10 minutes, then transfer the cupcakes in their cases to the rack to cool completely.

Mix a few drops of mint extract into the Chocolate Spread Topping and slather the mixture thickly on to the cupcakes. Grate or shave some chocolate into the Mint Buttercream Icing and pipe this on top of the chocolate spread layer. Decorate with chocolate chips, if you like, or more chocolate shavings.

From the earliest days of the Ms. Cupcake market stall I have had requests for red velvet cupcakes, but I always refused to make them. For those not in the know, a red velvet is more or less just a plain cake dyed to red, and I just couldn’t understand what people saw in them. Eventually, I buckled under the pressure, baked my first batch and do you know what? They were pretty great. It’s the ‘not-too-chocolatey-ness’ of the sponge and the ‘tang’ of the cream cheese icing that seems to work. If you like a red cake, use the food colouring; if not, just leave it out. You will find it’s the taste of this cupcake and NOT the appearance that proves its worth.


200ml (¾ cup + 1 tbsp) soya milk

20ml (4 tsp) cider vinegar

200g (l¾ cups) self-raising flour

200g (1 cup) caster sugar

20g (⅓ cup) cocoa powder

¼ tsp salt

¼ tsp bicarbonate of soda

¼ tsp baking powder

80ml (⅓ cup) light rapeseed or other flavourless oil

1 tbsp vanilla extract or essence

½–1 tsp red food colouring paste (not liquid)


1 x quantity Cream Cheese Buttercream Icing (see here)

red sweets (optional)



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