Recipes

TUSCAN CHICKEN

INGREDIENTS

4 Free Range Chicken Supremes (in store)

120g Mozzarella Cheese

4 Slices of Prosciutto (in store)

SAUCE

30g Butter

10ml Oil

¾ Cup of Onions

2 Cloves of Crushed Garlic

200g Sliced Swiss Mushrooms

2 Tsps. Chopped Parsley

100g Sundried Tomato (drain well)

10ml White Wine or Chicken stock

600ml Cream (in store)

1 Tsp. tomato Paste

Salt & Pepper

METHOD

Pre heat your oven on 180º

Make an incision in the top of the thickest part of the breast to form a pocket.

Cut mozzarella into 4 (log shape pieces), wrap with a slice of prosciutto and stuff into the pockets of the breast.

Pre-heat a non-stick pan on medium heat, add 10mls of the oil and cook the chicken skin down, leave for 4 mins then turn the breast and cook for a further 4 mins.

Season with salt, pepper and parsley, place on a tray lined with baking paper and roast in the oven for 15 – 20 mins.

SAUCE

Heat a pan on low to medium heat. Add butter, oil, onion & garlic sauté for 4 mins. Add mushrooms, parsley & drained sundried tomato, cook for 3 mins. Then add the wine or chicken stock, season with salt and pepper to taste and cook for a further 2 mins. Add the cream & tomato paste, bring to the boil then reduce to a low heat and simmer for a further 2 minutes stirring occasionally.

Serve chicken on a bed of seasonal vegetables and drizzle with the sauce. A extra option for taste, garnish with roasted prosciutto.

Serves 4

Pork Saltimbocca

Preparation Time
10 minutes

Cooking Time
10 minutes

Ingredients (serves 4)
• 4 pork Scotch steaks (200gm)
• 2 bocconcini
• 4 slices prosciutto
• 4 sprigs sage leaves
• 400g green beans, trimmed
• 50g butter
• 1 1/2 tbs olive oil
• 1 1/2 lemons, juiced
• 1 tbs chopped flat-leaf parsley

Method

1. Cut pork steaks in half horizontally leaving a 1cm edge uncut. Open out flat like a book. Using a meat mallet or rolling pin, pound pork until 3mm thick. Cut bocconcini into 12 thin slices. Place 3 slices bocconcini on one half of pork, then fold over the other half to enclose. Wrap 1 slice prosciutto around pork and top with 1 sprig sage. Repeat with the remaining pork, bocconcini, prosciutto and sage.

2. Cook beans in a saucepan of boiling salted water for 3 minutes or until tender, then drain well. Return to saucepan, add 20g butter and toss to coat. Season with salt and pepper.

3. Heat remaining 30g butter and oil in a large non-stick frying pan over medium–high heat. Add pork steaks, sage-side down, and cook for 2 minutes, then turn over and cook for a further 2 minutes or until just cooked through.

4. Divide beans among plates, then top with pork. Return the pan to high heat. Add lemon juice and parsley, and season with freshly ground black pepper. As soon as the mixture begins to sizzle, spoon over pork and beans to serve.

Honey & Mint Lamb Rump with a Carrot Pilaf

Cooking Time
30 minutes
(serves 4 people) 3

Ingredients
• 2 tbs peanut oil
• 2 carrots, peeled, coarsely grated
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 200g (1 cup) basmati rice
• 95g (1/2 cup) raisins
• 2 tsp chicken stock powder
• 500ml (2 cups) water
• 2 tbs pine nuts, toasted
• 1 tsp curry powder (see note)
• 4 lamb rump steaks (honey & mint)
• 90g (1/3 cup) natural yoghurt
• 1/4 cup fresh coriander leaves

Method
1. Heat half the oil in a saucepan over medium heat. Cook the carrot, onion and garlic, stirring, for 2 minutes or until the onion is soft. Stir in the rice, raisins, stock powder and water. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes. Reduce heat to low. Cover and cook for 10 minutes or until the liquid is absorbed. Set aside, covered, for 5 minutes to steam. Stir in the pine nuts.

2. Meanwhile, combine the curry powder and remaining oil in a bowl. Rub over the lamb. Heat a large non-stick frying pan over medium-high heat. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking.

3. Thinly slice the lamb across the grain. Divide the rice among serving dishes. Top with the lamb, yoghurt and coriander.