Do you want a minimal fuss meal?
Do you want a quick and healthy meal?
Do you want to spend the majority of the cooking time out of the kitchen?
Then this recipe is for you!
6 Chicken Thighs
1 Leak
6 slices of Prosciutto
1 container of Oyster Mushrooms
2 tbsp of Corn Flour
1 cup of Chicken Stock
1 cup of Cream
Olive Oil
Salt & Pepper
Mix corn flour with salt and pepper, and then lightly dust the chicken. Warm oil in a frying pan and then brown the chicken.
Remove the chicken and place on the bottom of a large baking dish. Top with sliced leak, prosciutto and mushrooms. Cover with chicken stock and cream. Bake in the oven on 180 degrees for 30 minutes.
Serve with creamy mash potatoes and crusty bread.
Friday, March 26, 2010
Wednesday, March 24, 2010
Pork Medallions with a fresh apple sauce
4 Pork Medallions
2 Green Apples (peeled and thinly sliced)
1 Red Onion (peeled and thinly sliced)
2 Pink Potatoes
½ Head of Cauliflower
3 Spring Onions
2 tbsp Butter
2 tbsp Water
1 tbsp Oil
1 tbsp Balsamic Vinegar
Salt & Pepper
Peel and cut the potato into large chunks. Cut the cauliflower into similarly sized pieces and then place both veggies into a saucepan, cover with tap water and bring to the boil.
In a frying pan add oil, red onion and apple. Cook until soft, but do not let it brown. Remove from the frying pan and set aside.
Add pork medallions to the pan, brown and then turn over. Once the pork has been turned, return the apple mix to the pan – and add 1 tbsp of butter, water, pepper and Balsamic vinegar.
Whilst the sauce is simmering, drain the potato and cauliflower. Add the remaining butter, salt and pepper and mash.
Once the sauce has reduced, serve and top with sliced spring onion.
2 Green Apples (peeled and thinly sliced)
1 Red Onion (peeled and thinly sliced)
2 Pink Potatoes
½ Head of Cauliflower
3 Spring Onions
2 tbsp Butter
2 tbsp Water
1 tbsp Oil
1 tbsp Balsamic Vinegar
Salt & Pepper
Peel and cut the potato into large chunks. Cut the cauliflower into similarly sized pieces and then place both veggies into a saucepan, cover with tap water and bring to the boil.
In a frying pan add oil, red onion and apple. Cook until soft, but do not let it brown. Remove from the frying pan and set aside.
Add pork medallions to the pan, brown and then turn over. Once the pork has been turned, return the apple mix to the pan – and add 1 tbsp of butter, water, pepper and Balsamic vinegar.
Whilst the sauce is simmering, drain the potato and cauliflower. Add the remaining butter, salt and pepper and mash.
Once the sauce has reduced, serve and top with sliced spring onion.