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These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Sunday 17 February 2013

Spring Chicken

Moist chicken dinner the family will love.  Be warned  there will be no left overs but it is a sneaky way to get the teenagers to eat veges. Another great dinner inspired by Delicious magazine.

Ingredients

100g risoni pasta
4 chicken marylands
1 tsp dried oregano
2 tbsp olive oil
50g unsalted butter
100g pancetta, diced
2 eschallots finely diced
2 cloves garlic finely chopped
1 tbs plain flour
1/2 cup white wine
300ml chicken stock
400g cannellini beans rinsed and drained
1 cup fresh or frozen peas
100ml thickened cream
2 tbs lemon juice
8 baby carrots, blanched
1 baby cos lettuce quartered

Pistou

2 garlic cloves
2 cups basil
1/2 cup fineley grated parmesan
1/4 cup evoo (extra virgin olive oil)

To make Pistou, combine garlic, basil and parmesan in a food processor with a good pinch of salt, whiz to combine ad then slowly add the oil with the motor running, in a steady stream, until it becomes a thick paste.  Set aside.

Preheat oven to 180 degrees C.
Cook the pasta in boiling salted water according to the directions on the packet.
Drain combine with a small amount of oil and set to one side.

Season the chicken with salt and pepper and sprinkle with oregano.
Heat the oil and cook chicken for 3-4 minutes until golden.  Arrange chicken on a baking dish and roast in the oven for 20-25 minutes until juices run clear.
Whilst the chicken is in the oven, place frypan back on the heat and add butter and pancetta cooking for 2-3 minutes, until slightly crisp.  Add eshalot and garlic stirring for one minute.
Stir in flour, wine and stock, bring to a summer.
Cook for 5-6 minutes until thickened.
Stir in cannellini beans, peas, cream, lemon juice, carrots and pasta.
Place lettuce on top and cook for 1-2 minutes until warmed through and lettuce starts to wilt.
Ladle onto individual plates top with chicken and a spoonful of pistou.


Delicious !
Mama Marmalade







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