INGREDIENTS:

3 courgettes, sliced
350g penne pasta
extra virgin olive oil
2 cloves garlic, chopped
1 lemon, zested
bunch of basil and mint
150g ricotta cheese

PREPARATION:

  1. Griddle courgettes until golden, with griddle marks.
  2. Cook the pasta according to the packet's instructions.
  3. Mix courgettes and pasta together with olive oil, the garlic, lemon zest and roughly torn basil and mint.
  4. Dot with ricotta cheese.
Published in Pasta

INGREDIENTS:

4 boneless chicken breast halves
2 tbsp butter
2 tbsp olive oil
1 tbsp vegetable oil
1/2 cup chicken broth
2 tbsp chives, finely chopped
2 tbsp fresh parsley, finely chopped
2 tbsp lime or lemon juice
1 tsp fresh basil leaves, finely chopped
1 tsp Dijon mustard
salt and pepper to taste

PREPARATION:

  1. Wash chicken and pat dry.
  2. Flatten chicken breasts evenly with a mallet.
  3. Sprinkle salt and pepper over it.
  4. Heat 1 tbsp butter and 1 tbsp oil in a pan.
  5. Cook and stirring chicken over medium-high heat for 8-10 minutes on both side or until juices run clear.
  6. Remove from the platter and keep warm.
  7. Heat remaining 1 tbsp of butter and oil in another pan.
  8. Stir chicken broth, chives, fresh parsley, lemon juice, chopped basil leaves, Dijon mustard.
  9. Cook and stir until butter is melted.
  10. Pour this sauce over chicken.
  11. Chicken with herb Sauce is ready now.
  12. Serve hot with rice or pasta.
Published in Poultry

This recipe packs a punch with contrasting flavours and textures.

Fragrant from the herbs, crunchy from the almonds, soft and savoury from the onion and potato, salty and sharp from the olives and hot and spicy from the chilli.

Give this picturesque bake a go and enjoy the beautiful flavours and fragrances.

INGREDIENTS:

100g blanched almonds, roughly chopped
100g pitted kalamata olives, roughly chopped
1 bunch continental parsley, chopped
1 bunch basil, chopped
1 green chilli
a little extra virgin olive oil
4 chicken marylands (or drumsticks)
1 long red chilli
2 cloves garlic
1 lemon, zest and juice
1 tablespoon dijon mustard
4 – 5 large potatoes, skin on, sliced
2 brown onions, peeled and sliced into rings
125mL white wine

PREPARATION

  1. Preheat your oven to 200 degrees celsius.
  2. First make your green herb marinade. In a bowl combine the almonds, olives, parsley, basil, green chilli, salt’n'pepper and a little olive oil to combine. Set aside.
  3. Next make your red/yellow marinade. Combine the red chilli, garlic, mustard, lemon juice and zest. Coat your chicken pieces in the red/yellow marinade and set aside for 10 minutes.
  4. Meanwhile in the bottom of a baking tray, lay your slices of potato and onion. Season with salt and pepper and lightly coat in a little olive oil.
  5. Heat a frying pan with a little oil and brown your chicken pieces.
  6. Place the browned chicken pieces on top of the potato and onion mixture. Top the chicken with the green herb marinade.
  7. Pour the white wine into the tray to moisten the potato and onion mix.
  8. Cover the tray with foil and bake for 25 minutes. After this time, remove the foil and bake for a further 15-20 minutes until brown and cooked through
Published in Poultry