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Archive for August 22nd, 2007

Another of my new exploits from Donna Hay. I was meant to use ricotta cheese, but due to a bad memory I bought the wrong one! :p Anyhow, everything turned out well and was indeed a pleasant meal.

Ingredients:

  • Lamb cutlets
  • 1 tbsp Balsamic vinegar
  • 1/3 cup honey
  • Salt & pepper
  • Olive oil
  • Baby spinach
  • Ricotta/Feta cheese

Method:

  • Preheat oven to 200C.
  • Mix approximately 1-2tbsp olive oil, honey and balsamic vinegar together in a bowl.
  • Place lamb cutlets in a roasting pan, then pour above mixture over it.
  • Bake in oven till cook. Occassionally, baste cutlets with marinade.
  • Mix salad and cheese in a bowl, add a little bit of olive oil and balsamic vinegar. Toss together and leave aside.
  • Arrange salad on serving plate, top with lamb cutlets.

Note:

  • If you are in a rush, you can pan fry the cutlets instead of baking it.
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stuffed chk breast, originally uploaded by pearlyn83.


stuffed chk breast 2, originally uploaded by pearlyn83.

Another of my experiments 🙂 . My colleagues and I went to Casablanca in North Hobart for dinner and one of them had chicken breast which was stuffed with stuff in it. That’s where I got my inspiration from. I ruined 2 pieces of chicken breasts trying to figure out the best way to stuff it. Thank God we bought 4 pieces! :p Anyway, the result surpassed my expectations. A lot of people are not fans of chicken breast fillets as they find it a bit dry. The chicken was a lot juicier with the stuffings, just make sure you don’t overbake it or it’ll become dry.

Ingredients:

  • 2 pieces chicken breast
  • Sundried tomatoes
  • Pine nuts
  • Basil pesto
  • Lemon juice
  • Snow peas
  • Salt
  • Cracked black pepper
  • Chicken stock

Method:

  • Wash chicken breast and set aside. Preheat the oven to 200C
  • Mince sundried tomatoes, then mix with pine nuts and basil pesto in a bowl. Add in 1/2 tbsp lemon juice, salt and pepper. Mix well.
  • Using a sharp knife, slit a hole slowly through the middle of the chicken breast, forming a pocket. Use a spoon and slowly stuff the hole with the sundried tomatoes mixture. Repeat steps with the other piece of chicken breast.
  • Rub the chicken breast pieces with salt and black pepper.
  • Heat a frying pan with olive oil. Sear fillets till brown on both side.
  • In a baking tray, wash and lay the snow peas. Place chicken breast on top of the peas, pour 1/2 cup of chicken stock over it.
  • Place baking tray into oven and bake chicken till cook.
  • Remove from oven, arrange snow peas onto serving plate. place fillets on top then ladle some gravy onto chicken. Serve hot.

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