Ingredients:
200 g spinach
8 x slices prosciutto
1 cup chicken stock
1/2 cup dry white wine
1 x brown onion diced
2 x cloves garlic, crushed
30 g butter
2 tbls rice bran oil
6 x sage leaves
350 g green beans, blanched
4 x medium potatoes, quartered
1/2 tspn nutmeg
80 g butter (for the potatoes)
125 g camembert cheese (8 slices)
2 tspn cornflour (dissolve in 1 tbs. water)
900 g 8 pieces chicken thighs, excess fat trimmed
Method:
1. Preheat oven to 220 degrees Celsius. Line a baking tray with baking paper. Boil the potatoes in salted water until tender. Drain, then return to the pan and place over a low heat for 1 minute to drive out excess moisture. Mash the potato, using a ricer to remove all the lumps. For a smoother finish, push the mash through a fine sieve.
2. Return the mashed potatoes to the pan over low heat, then blend together with butter, nutmeg, salt and white pepper. Spoon the mashed potato into a large piping bag fitted with a star tip. Pipe into swirls on lightly greased baking paper. Bake for 10-15 minutes or until golden and crisp at the edges.
3. Meanwhile, place spinach in a colander in the sink. Pour boiling water over to wilt leaves, then cool under running cold water. Drain well, and squeeze dry.
4. Arrange spinach leaves over chicken and top with Camembert cheese, then roll up to enclose. Lay a slice of prosciutto on the work surface, then place chicken on top and wrap to enclose the filling. Repeat for remaining prosciutto and chicken thighs.
5. Heat oil in a large non-stick fry pan over medium-high heat. Cook chicken for about 5 minutes until browned on all sides. Transfer to a baking tray and cook in the oven for 8-10 minutes, or until chicken is cooked through.
6. To make the wine sauce, re- heat the fry pan with a dash of oil. Melt butter on medium-high heat. Fry the sage leaves until crisp. Remove leaves and set aside. Fry the onion for 2 minutes or until soft. Add garlic and cook for 1-2 minutes. De-glaze with white wine, whilst scraping the bottom of the pan. Cook for 5 minutes or until reduced by half. Add the stock and stir in cornflour to thicken the sauce. Add sugar, cook stirring for 1 minute or until sauce thickens. Season to taste. Strain and keep warm.
For serving: Cut chicken in half and place on serving plates with the potato rosettes and beans. Drizzle with wine sauce. Garnish with sage leaves.
Comments
Ingredients:
1/2 x zucchini, diced (2cm)
1/2 x red capsicum, diced (2cm)
1/4 x red onion, diced
2 x eggs, lightly beaten
60 g butter, melted
1/3 cup thickened cream
1/3 cup milk
1/2 cup cheddar cheese, grated
4 x sheets fillo pastry
8 x vined ripened cherry tomatoes
Method:
1. Preheat oven to 180 degrees Celsius. Grease the 8 hole muffin pans with olive oil spray.
2. In a large bowl, mix eggs, cream and milk and whisk together until combined. Add zucchini, onion, capsicum and cheese. Stir to combine.
3. Brush sheet with a little melted butter, then fold in half widthwise. Brush with a little more butter and fold in half lengthwise, then cut into 2 rectangles. Carefully push rectangles into 2 holes of pan to form pastry cups. Repeat with remaining pastry and butter to create a total of 8 cups. Divide mixture among cups. Prick tomatoes with a toothpick several times, then place one in the centre of each cup. Bake for 20-30 minutes or until golden and cooked through. Serve warm.
Comments
Ingredients:
4 x kiwi fruit, peeled, washed, chopped
1 x pomegranate, seeded in water
2 x bananas, sliced
1/4 cup fresh orange juice
1 x royal gala apple, peeled. cored. chopped
1/3 cup kale ( center ribs and stems removed)
1 cup ice cubes
1/4 cup cold water
Method:
1. Place water and kale leaves in a blender and blend for 30 seconds (I used my Kambrook Blitz2Go for this recipe). Add orange juice, apple, bananas and ice cubes. Pulse a few times before blending on high until smooth.
2. Pour mixture into glasses and top generously with pomegranate seeds. Garnish with mint leaves.
Comments
Ingredients:
1 cup blueberries, fresh or frozen
2 x bananas
170 g blueberry yoghurt or plain yoghurt (fat free)
1/2 cup milk (fat free)
2 Tbls honey
3 Tbls fresh lemon juice
1 1/2 cup ice cubes
Method:
1. Place all ingredients in a blender and blend on high until smooth!
Comments
Ingredients:
6 x pieces of beef eye-fillet steak
12 x button mushrooms, thinly sliced
1/2 x finely grated orange rind
1 tbls fresh orange juice
1 x zucchini, sliced
4 x squash, cut into quarters
2 tspn garlic (chopped)
1 x small red chilli, chopped (optional)
1 tbls red wine vinegar
1 tbls tomato sauce
2 tbls tomato sauce
20 g butter
4 Tbls rice bran oil or cooking oil
1/2 cup micro herbs (optional)
Method:
1. Tie kitchen strings around the steak to keep them in a round shape. Season the meat with salt and pepper both sides.
2. Preheat a barbecue or char-grill pan on medium. Cook steaks 3-4 minutes each side for medium or until cooked to your liking. Transfer to a warm plate and set aside in a warm place to rest. Remove and discard the kitchen strings.
3. Meanwhile, place 2 tbs. of oil in a non-stick frying pan on medium-high heat. Add butter. Sauté 1 tsp. of garlic for 1 minute. Add the mushrooms and cook for 2-3 minutes or until soft. Season with salt. Transfer to a bowl and keep warm.
4. Using the same pan, heat the rest of the oil and fry the zucchini and squash for 3-5 minutes or until soft.
5.Combine hoisin sauce, tomato sauce, chilli, orange rind, orange juice, red wine vinegar and the rest of the garlic in a small saucepan. Cook on medium heat until heated through.
6. To serve, divide zucchinis and squash on serving plates. Place 2 steaks on top of the zucchini and top the steak with mushrooms. Drizzle with orange hoisin sauce. Garnish with micro herbs.
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