Warm Chicken & Prosciutto Salad - in current issue #9
Ingredients
Salad
2 chicken breasts, bone in and skin on
Olive oil
Salt & pepper to taste
1 tablespoon dried rosemary leaves, finely chopped
8 slices of prosciutto
1 bag baby spinach leaves, washed and dried
1 corella pear, very thinly sliced
100 grams candied walnuts
Click next to see instructions ...
Blue Cheese Dressing
100 grams blue cheese, crumbled
½ cup crème fraiche
½ cup whole egg mayonnaise
2 tablespoons finely chopped chives
1 tablespoon white wine vinegar
Salt & pepper to taste
-
Warm Chicken & Prosciutto Salad continued ...
Instructions
1.Preheat oven to 175 degrees Celsius and then prepare the chicken. Rub the chicken breasts with olive oil and then season with salt, pepper and rosemary. Place on a baking tray skin side up and roast for 40 – 45 minutes or until chicken is cooked through. During the last 10 minutes of cooking, add the prosciutto slices to they tray (ensure they are laid out flat) and allow the prosciutto to brown and crisp up.
2.While the chicken is cooking, prepare the dressing. Combine all ingredients except the chives in a food processor and blitz until smooth. Stir through the chives and refrigerate until ready to use.
3.Allow the chicken to cool slightly and then discard the skin and bone and shred the meat with your hands. Toss the warm chicken meat in just enough dressing to cover.
4.Combine the baby spinach and sliced pears in a large bowl and dress with blue cheese dressing. Arrange the dressed leaves on your plate, top with the chicken and then the candied walnuts, followed by two slices of the crispy prosciutto per plate.
5.Allow the chicken to cool slightly and then discard the skin and bone and shred the meat with your hands. Toss the warm chicken meat in just enough dressing to cover.
Click next to see more recipes ...
White Chocolate Panna Cotta & Balsamic Mint Strawberries
- issue #6Ingredients
White Chocolate Panna Cotta
3 teaspoons powdered gelatine
¼ cup milk
1 litre pouring cream
½ cup white caster sugar
1 teaspoon vanilla bean paste
150g white chocolate, chopped
Click next to see instructions ...Ingredients continued ...
Balsamic Mint Strawberries
1 punnet strawberries, washed and dried
2 tablespoons good quality balsamic vinegar
1 tablespoon icing sugar
12 mint leaves, julienned
Extra mint sprigs to garnish
-
White Chocolate Panna Cotta & Balsamic Mint Strawberries continued ...
Instructions
White Chocolate Panna Cotta
1.Combine the gelatine and milk in a small bowl and allow to stand for 2–3 minutes.
2.Place the cream, sugar and vanilla bean paste in a saucepan over medium heat and bring to the boil.
3.Reduce heat to a simmer, add the chocolate and stir until melted and smooth.
4.Add the gelatine mixture and whisk until dissolved.
5.Divide the mixture between 8 ramekins, moulds or serving glasses.
6.Refrigerate overnight or until set.
7.Serve with Balsamic Mint Strawberries (recipe follows) and garnish with a sprig of mint.
Balsamic Mint Strawberries
1. Cut the tops off the strawberries and then halve or quarter them depending on their size.
2.In a small bowl, combine the balsamic vinegar and icing sugar and stir until the sugar has dissolved.
3. Add the strawberries and mint, toss the bowl to thoroughly coat the strawberries and allow to sit for at least 30 minutes before serving.
Click next to see more recipes ...
The Ultimate Paella Mixta
in current issue #6Ingredients
3 cups short-grain rice
Extra-virgin olive oil for sautéing
1 yellow capsicum, de-seeded and thickly sliced
500 grams chicken thigh fillet, diced
1 large cured chorizo sausage, skin removed and thickly sliced
8 medium size mushrooms, thinly sliced
6 large cloves a garlic, crushed
Finely grated zest of 1 lemon
8 large roma tomatoes, roughly chopped
1 x 450 gram can red pimientos
2 dozen raw king prawns, heads removed, peeled and deveined but with tails intact
1 x 450 gram can baby clams
Click next to see instructions ...Ingredients continued ...
2 dozen fresh live mussles, cleaned and de-bearded
250 grams green beans, topped and tailed and chopped into bite-size lengths
1 teaspoon paprika
1 tablespoon finely chopped rosemary leaves
¼ cup chopped Italian parsley leaves
Good pinch of saffron threads, dissolved in 2-3 tablespoons hot water
1 litre good quality chicken stock
Lemon wedges, to serve
-
The Ultimate Paella Mixta continued ...
Instructions
1. In a large saucepan, fry the prawn heads and shells in a little olive oil. Add the chicken stock, bring to the boil and then simmer and keep warm until 2. ready to use (remember to discard the prawn heads and shells and strain before using).
3. Heat the olive oil in your pan and cook the capsicum over medium heat until soft. Remove from pan and set aside.
4. Add the chicken to the pan and cook until golden brown. Remove from pan.
5. Add the chorizo and cook until golden. Remove from pan.
6. Add the mushroom, garlic and lemon zest and cook until mushrooms are soft and garlic has released its flavour.
7. Add the tomatoes and pimientos, stir to combine and cook until the tomatoes begin to soften.
8. Add the clams, beans, paprika, rosemary, half the parsley, saffron and its cooking water, chicken and chorizo and stir to mix.
9. Add the rice and stir again, ensuring all ingredients are distributed evenly through the mixture.
10. Add the stock (do not stir) and simmer on a low heat for 20 minutes or until the rice is almost cooked through and the liquid has almost all been absorbed.
11. Arrange the mussels and prawns on top of the pan, cover and steam for 5 – 10 minutes or until the mussels and prawns are cooked.
12. Turn off the heat and allow to stand, covered, for 10 minutes before serving.
13. Garnish with the remaining parsley and lemon wedges to serve.