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Italian Chicken with Garlic Beans

Italian Chicken with Garlic Beans

Ingredients

Italian Herb Chicken
2 Chicken Maryland pieces
1 tbsp Butter
1 tbsp Olive Oil
1 tsp Mixed Italian Herbs
2 Tomatoes cut into pieces ( or used halved cherry tomatoes)
2 Mushrooms sliced finely
1 Onion diced finely
1 Clove of Garlic Crushed
1 tbsp Tomato Paste
½ cup Chicken stock, water or white wine.
Shaved Parmesan Cheese for Serving.
Lemon Garlic Green Beans
1 Green Beans trimmed to similar sizes
1 Clove of Garlic Crushed
1 tbsp Butter
1 Zest and Juice of a small lemon
Parmesan Potato and Cauliflower Mash
1 Potato (medium)
1 Cauliflower piece approx the same size as the potato.
¼ cup Grated Parmesan Cheese
2 tbsp Butter
¼ cup Milk

Directions

Preheat oven to 180 degrees

Melt the butter in a heavy based, oven proof frying pan, adding olive oil to prevent the butter burning.

Add onion and sweat until almost translucent, Add garlic, herbs and Chicken Drumsticks. Fry until the chicken is lightly golden all over.

Pour over the chicken stock, wine or water, cover and place into the oven for 20 minutes or until the chicken is cooked through. Check that the pan does not dry out. Add more stock if needed.

While the chicken is cooking, steam the green beans and boil the potato and cauliflower.

When the beans are tender, place into a small pan with butter, garlic and lemon juice. Melt to coat the beans. Keep warm until ready to serve.

Mash the potato and Cauliflower together with butter, milk and parmesan. Keep warm until ready to serve.

When the chicken is cooked, place the pan on the stovetop after removing the drumsticks to rest. Add the Tomato, Mushroom and tomato paste, stirring to pick up all the bits off the bottom of the pan. bring to a simmer until the mushrooms are tender.

Plate up carefully and serve with shaved parmesan and a squeeze of lemon juice.

Salmon “Wellington” with Lemon Butter Beans and Carrots

Salmon “Wellington” with Lemon Butter Beans and Carrots

Ingredients

4 Button Mushrooms ( medium)
1 Onion (small)
1 tbsp Thyme
1 tbsp Butter
1 tbsp Olive Oil
2 Salmon Fillets with our without skin
2 Puff Pastry Sheets
1 Egg
2 Carrots (cut into sticks)
2 Serves of fresh Green Beans cut to the same size as the carrots
1 tbsp Butter
1 Lemon (Juiced)

Directions

Pre Heat your oven to 180C or (160C Fan Forced)
Remove the Pastry from the freezer and allow to thaw.

Finely chop the Mushroom and Onion
Melt together the Butter and Olive Oil
Add the mushroom, Onion and Thyme and
sautee until soft and fragrant.

Place Salmon Fillets onto the pastry skin side down
Spoon over the mushroom mixture and drizzle over any pan juices.
Fold over the Pastry to envelope the salmon.
Brush with egg wash.
Bake in the oven for 20-25 minutes until the pastry is deep golden brown.

While the Salmon is cooking, boil or steam the carrots and Beans until tender.
When cooked drain well and quickly add butter and lemon juice.
Swirl gently to coat the veges. (be careful not to break the carrots)

To plate up, place the Salmon parcels on to one side of the plate
and arrange the vegetables to the side.

Pour the butter/lemon sauce over the veges.

Stroganoff Meatballs

Ingredients

250 g Minced Beef
1 tsp Mixed Herbs
2 tsp Tomato Paste
Salt, Pepper and Olive Oil
1 Large Onion – finely diced
Garlic Cloves ( as many as you like)
Fettucine, Spaghetti or other pasta
2 Large Mushrooms – sliced
¼ cup Worcestershire Sauce
1 Beef Stock Cube
½ cup Sour Cream
¼ cup grated Parmesan Cheese ( plus some for garnish)
Parsley for garnish

Directions

In a bowl combine Mince, Herbs, salt, pepper and ½ the tomato paste.

Mix very well until combined. (I use my hands)

Using a teaspoon, scoop out heaped spoonful’s and roll them into balls.
( I make mine about the size of a large marble)

Place the meatballs in the fridge to firm up.

In a non-stick pan heat a tablespoon of oil and sauté one large onion and a garlic clove (or 3 if you love garlic like we do) until just starting to caramelise. (You don’t want too much colour on them or your sauce could be a little bitter)

Remove the cooked onions and place aside.

In the same pan, add the pre-prepared meatballs and gently fry until cooked almost through. (Drain any excess oil as the mince renders it out.)

When the meatballs are cooked, remove them from the pan and put aside with the onions.
At this stage, put a pot of salted water on to boil and cook whatever pasta takes your fancy (we had some curly fettucine noodles in the pantry)

Still in the same pan, add 2 sliced mushrooms and sauté until softened and golden.

Turn the heat down to medium and add ¼ cup of Worcestershire sauce, one beef stock cube and the other 1/2 of the tomato paste.

Stir gently until the sauce comes to the boil.

Make sure you scrape all the lovely tasty bits off the bottom of the pan.

Add in ½ cup of sour cream and ¼ cup grated parmesan cheese. Stir to combine and melts.

Return the onions and meatballs to the sauce and simmer until everything is heated through.
Finally stir through the cooked pasta.

Serve onto plates, sprinkle over some chopped parsley and a few shavings of parmesan.
Enjoy!!