Dinka's Cookbook

I like to serve this on a fairly flat round platter, surrounded with coarsely shredded cos lettuce, garnished with clusters of cherry tomatoes, and dusted with chopped chives and chopped parsley. A fairly simple rice salad goes well with it, especially the Nutty Brown and Mushroom Salad.

Ingredients:

• 2 small or 1 large smoked chicken(s) (or use smoked chicken breasts, diced)
• 3 – 4 mangoes, peeled
• juice of 1 lime/lemon

Ingredients: Dressing:

• 1 egg plus 1 egg yolk
• 1 tsp mustard powder
• ½ – 1 tsp salt
• ½ – 1 tsp sugar
• 1 garlic clove, crushed
• 1 – ½ teasp curry powder
• freshly ground pepper
• 300 ml oil vegetable oil
• 2 – 3 tbl wine vinegar
• 2 tbl boiling water, if necessary

Preparation:

• Put the egg, egg yolk, mustard, salt, sugar, garlic, curry powder and pepper into the bowl of a food processor. Whiz briefly on medium speed.
• Increase speed to maximum then gradually add the oil, starting very slowly, and increasing the rate as the dressing starts to thicken.
• Add the wine vinegar, adding it gradually according to taste. Spoon the mayonnaise into a bowl. Refrigerate until needed.
• Cut the mango fleah off the pips, and cut into cubes. Combine with the lime juice.
• Pull the skin off the chickens, then strip off all the flesh from the bones, chopping it into bite-sized pieces. Add it to the mango flesh and mix.
• If the mayonnaise seems thick, blend in the boiling water to make it a coating consistency. Fold it into the chicken mixture, and stir gently but thorougly to combine.
• This much mayonnaise may be more than you need for this dish – don’t ‘drown’ the chicken and fruit with the dressing – it keeps very well in the refrigerator for up to one week.

Serves 6 – 10.