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Stuffed Cheddar Chicken Breast With Root Vegetables

gourmetgrocerStuffedcheddarChickenandsage

I love this dish as the flavour, of the cheese, the salty prosciutto and the juicy chicken ,just makes my taste buds dance! I also like to serve it with crab apple jelly for that extra bit of bitter sweetness, similar to cranberry with turkey. A bit of a tip here, once you have stuffed your chicken and wrapped it in the prosciutto, then roll up in cling film tightly to make a sausage shape and put in the fridge for an hour before cooking, this will help keep the chicken in a perfect shape and hold it together during roasting.  Enjoy!  ;0)

Serves 4
Ready in 1 1/2 hours

1 small celeriac, peeled and cut into 2½ cm chunks
400g swede, peeled and cut into 2½ cm chunks
2 large potatoes, scrubbed and cut into 2½ cm chunks
2 medium parsnips, scrubbed and quartered lengthways
2 large garlic cloves, thinly sliced
2 tbsp olive oil
½ tsp cumin seeds
a few sprigs of sage
4 skinless boneless chicken breast fillets, weighing about 140g
250g chedder cheese
8 slices prosciutto

Preheat the oven to 200C/gas 6 /fan 180C. Put the celeriac, swede, potato, parsnips and garlic in a large roasting tin. Sprinkle with the olive oil and cumin, and season with salt and pepper. Toss the vegetables together so they are lightly coated in oil. Put in the oven towards the top and roast for 30 minutes.

Meanwhile, slice open chicken and stuff the inside with the cheddar cheese laying a couple of sage leaves on each, then wrap each chicken with a slice of prosciutto to enclose.Take the roasting pan from the oven and turn the vegetables over. Now lay the chicken on top. Roast for 30- 35 minutes more, until the vegetables are tender and the chicken is done. I love to serve with dish with crab apple jelly!

Gourmetgrocer2StuffedChicken2

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Creamy Marsala Pork with Mushrooms and Sage

IMG_0838Chicken curry

Photography Andy Arnfield – The Gourmet Grocer

This recipe is simply delicious and very quick to make! Pork fillet is beautifully soft and tender and only needs the slightest of cooking so make sure this dish is served immediately when ready! Marsala can be a little sweet for some tastes,  so make sure you really get the balance right with your seasoning,  or even use dry sherry ! I served this in a bowl drowning new season baby new potatoes covered in butter! Enjoy ;0)

Preparation time: 10 – 15 minutes

Cooking time: 40-45 minutes

Serves: 4

Ingredients:

20g dried porcini mushrooms

2tbsp olive oil

450g  pork fillet, cut into large chunks

1 onion, chopped

2 cloves of garlic, crushed

200g button mushrooms, sliced

1tbsp fresh sage, chopped

150ml  Marsala wine

250g   double cream or crème fraiche

To serve: 1tbsp fresh sage, chopped

Freshly ground pepper

Method:

1.    Preheat the oven to 180˚C

2.    Pour 150ml boiling water over the dried porcini mushrooms and leave them to soak for 15 minutes. Strain through a fine sieve and reserve the soaking liquid.

3.    Heat the oil in a large casserole dish and fry the pork fillet for 5-6 minutes until lightly browned. Add the onion, garlic, chestnut mushrooms and dried mushrooms. Cook for 1-2 minutes until the onion starts to soften. Add the sage, marsala and cream and bring to the boil. Cover the casserole with a lid and place in the oven to cook. Cook for 40-45 minutes or until the pork is completely cooked through with no pink juices. Half way through cooking add the reserved mushroom liquid if it starts to become too dry.

4.    Season with black pepper and sprinkle over a little additional sage to serve.

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7 hour Pulled Lamb Mint Feta Pomegranate and Pea Salad with Creamy Yoghurt Dressing

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Photography Andy Arnfield – The Gourmet Grocer

Here is a great recipe, for when you have some lamb left over from a slow roast Sunday lunch. This recipe is amazingly tasty and really simple. (A bit of a tip to de-seed your pomegranate! Cut in half and turn the cut side down over a bowl and thwack with a wooden spoon. All the seeds will fall out and the pith will be left behind, but don’t do this without an apron ;0) ) 500g pulled Lamb 300g frozen peas 3 tbsp olive oil zest and juice 1 lemon 100g Persian feta cheese handful of mint leaves handful Italian parsley 1 red onion sliced 1/2 Pomegranate de seeded Yoghurt and Mint Dressing 1/2 cup yogurt 1 to 2 teaspoons lemon juice 1 clove garlic, minced 1/4 cup mint leaves, finely chopped Sea salt and freshly ground black pepper Cook the peas in a large pan of boiling water for about 2 mins until just tender. Drain, then tip the hot peas into a bowl and toss with the olive oil, lemon juice and zest. Stir through the feta, mint, parsley red onion and lamb , then season to taste and sprinkle with the pomegranate seeds For The dressing combine all ingredients in a small bowl and serve with the salad. Add additional lemon juice to thin, if you like.

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Lamb Pie With Mint And Peas

Savoury pies are one of the most comforting meals you can get, and this one is ideal for chilly winter months.

Recipe serves 6 – 8 – First published in Organic Gardening Magazine Jan 2015

  • 2kg leg of lamb meat, cut into cubes
  • Olive oil to brown the meat
  • 2 rashers streaky bacon
  • 1 leek, finely chopped
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 carrots, grated
  • 1 cup red wine
  • 2 – 3 garlic cloves, crushed
  • 1T chopped parsley
  • 1T chopped thyme
  • 1T chopped rosemary + 1 whole stalk with leaves on
  • 1 x 410g tin of chopped peeled tomatoes
  • 1 cup (250ml) lamb stock
  • 1 ½ cups frozen / fresh peas
  • 2T chopped mint

Topping:

  • 3 potatoes, thinly sliced
  • 3T cream
  • 2 t melted butter

Heat a splash of olive oil in a large frying pan and brown the lamb pieces in batches on all sides until the meat starts to caramelise and go brown. Set aside.

In the same pan add another splash of olive oil and fry the bacon for a minute or two, add the vegetables and cook until they soften (about 6 minutes).

Add the wine and allow the liquid to evaporate off.

Put the vegetables and the meat into a large casserole / heavy based pot. Add the tomatoes, garlic, all the herbs and the stock, and bring to the boil, then reduce to a low heat and allow to gently simmer for about 2 hours (cook with a lid on for ½ an hour and then cook uncovered for the remaining 1 1/12 hours).

When it’s cooked and the sauce is thick, turn off the heat, remove the rosemary stalk; add the mint and peas and stir.

Check seasoning and add a generous sprinkling of salt and freshly ground black pepper.

Preheat the oven to 180C / 350F prior to the meat finishing cooking and prepare the potato slices for the topping.

Spread the cooked meat into a large appropriately sized oven proof dish.

Peel and slice the potatoes very thinly (I find a mandolin on a narrow setting works very well), and make a layer over the meat. Brush each layer of potato with melted butter and drizzle a little cream before adding the next layer. You should be able to make 3 to 4 layers. Brush the top layer with butter and scatter over fresh rosemary, salt and pepper.

Bake for 40 to 50 minutes or until the crust is golden brown and cooked through.

Serve with steamed green beans or any other vegetable of your choice.

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Blueberry Crumble

blueberrycrumblegourmetgrocerIMG_0761

I know blueberries are out of season, but as my birthday is looming, one of my ‘besties’, Robyn from Melbourne, bought me this amazing enamel baking dish, given the baby blue colour, what better a dish to create than a rich blue fruit, so a hearty blueberry crumble was in order!
This amazing desert is so easy and you can find frozen blueberries at any good gourmet food retailer at this time of the year, the results are just perfect!  So, wrap up and serve yourself a big bowl with lashings of custard and don’t worry about the figure until next summer !!!!!!! Enjoy ;0)

Photography Andy Arnfield – The Gourmet Grocer

INGREDIENTS
For the blueberry filling
500g fresh blueberries of frozen at this time of year in Australia
1/2 cup granulated sugar
2 tablespoons flour
1 to 2 tablespoons lemon juice, depending on how tart the blueberries
1/4 teaspoon kosher salt
For the crumble
3/4 cup plain flour
1 cup quick-cooking oats
1/2 cup light or dark brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon Maldon sea salt
150g unsalted butter, cut into cubes and softened just a little, plus more for the pie plate
Creme Anglaise to serve
DIRECTIONS
1. Preheat the oven to 375°F (190°C) and adjust the oven rack to the middle position. Generously butter a 9-inch pie plate.
Make the blueberry filling
2. Nibble a blueberry or three to determine how sweet or tart it is. Toss the blueberries with the sugar, flour, lemon juice, and salt, adjusting the amount of lemon juice according to the relative sweetness or tartness of the berries. Transfer the berries to the pie plate.
Make the crumble
3. Stir together the flour, oats, brown sugar, vanilla, and salt. Blend in the butter with your fingertips or a pastry cutter until well combined. Crumble the topping over the berries in large clumps.
4. Bake the crunch until the berry filling is bubbling and the crunch is set and browned in places, 25 to 35 minutes. Let the crunch cool slightly, but only slightly, before spooning it onto plates or into dishes

Recipe adapted from leitesculinaria.com

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Boozy Baked Chicken With Peppers

gourmetgrocerchickenrecipeIMG_0582Chicken-curry

This is a really simple dish to prepare: put all your ingredients in a roasting dish and pop in the oven to do the rest. All the flavours infuse together and the alcohol and mustard give the chicken a real kick! Excellent for an easy Sunday lunch or midweek meal served with steamed rice.

Serves 4

150mls dry white wine
1 tbsp English mustard
850g chicken thighs and drumsticks
l00g prosciutto, roughly chopped
l0 baby onions or shallots, peeled
225g baby vine tomatoes, halved
1 yellow pepper, thinly sliced
1 red pepper, thinly sliced
2 garlic cloves, left whole
salt and freshly ground black pepper
2 tbsp port
2 tbsp brandy
2 tbsp extra virgin olive oil
1 tbsp chopped fresh parsley

Combine the wine and mustard and set aside.

Put the chicken pieces in an ovenproof dish with theprosciutto, onions, tomatoes, peppers and garlic, sprinkle with salt and pepper and toss together. Pour over the white wine mixture, port, brandy and olive oil and toss again. Cover with foil and set aside for the flavours to infuse for 20 minutes. Preheat the oven to 170°C/325°F/gas mark 3.

Place in the oven and bake for 1 hour, basting from time to time. Remove the foil and continue to cook for another 30 minutes. Remove from the oven, garnish with parsley and serve.

Recipe adapted from Gennaro Slow Cook Italian

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Thai Chicken Curry

IMG_0443Chicken-curry2

Khao Soi is basically chicken and gravy served over noodles and eaten throughout Northern Thailand especially near Chiang Mai. This recipe is adapted from my cookbook of the moment from Chin Chin the Melbourne restaurant and it is delicious! The Chin Chin cookbook is packed full of delicious recipe’s and I really couldn’t find one that I didn’t want to try. Enjoy

INGREDIENTS

1/4 cup dark soy sauce
1/4 cup light soy sauce,
plus 2 tbs extra
500g chicken legs, bone in, skin on
2 1/2 cups coconut cream
6-7 curry leaves
3 tbs kecap manis
1ltr chicken stock
2 tbs crispy garlic

CURRY PASTE
5 large dried red chillies
4 shallots
3 cloves garlic
1 knob ginger
1/2 bunch coriander root
1 tbs curry powder I used Herbies
1 knob fresh turmeric
1 fresh red chilli

INSTRUCTIONS

1. Mix the two soy sauces for a marinade. Add the chicken legs and refrigerate for 2-3 hours.

2. Blitz the curry paste ingredients with a large pinch of salt and set aside.

3. In a heavy—based pan over a medium heat split the coconut cream using a little salt and oil. Add the curry paste and fry until fragrant (about 4-5 minutes).

4. while the paste is cooking, seal the chicken in a frying pan.

5. Add chicken, curry leaves, kecap manis and extra light soy to the curry sauce. Stir to combine. Add stock and stir again.

6. Bring to the boil, reduce to a simmer and cover. Cook until the chicken is tender and almost falling apart. Check for seasoning then remove from heat. Divide the curry into serving bowls and garnish with the crispy garlic and fresh chilli slices. If you want a thicker sauce remove the chicken from the pot and reduce the sauce to your liking

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