Stuffed chicken wrapped in Parma ham with a Herb and sweet potato Rosti and yellow pepper jam

   

ingredients :

. 2 x skin less chicken breast (free range if possible)

. 4 x slices of parma ham

. 100g brie 

. 100g pistachios  

. 1 x medium sweet potato 

. 1 x yellow pepper 

. 30g rocket 

. 1tsp brown sugar 

. rosemary/thyme/parsley 

. 1 egg yolk 

. salt pepper 

 

what to do:

chicken:

. Roast the pistachios in a pan on a medium heat place in a blender with the brie and pulse.

. Make a small pocket in the middle of the chicken breast and stuff with cheese and nut mix.

. Wrap the chicken in the parma ham and season. wrap in tin foil and bake for 20 minutes 

what to do:

pepper jam:

. Chop up the pepper put into a pan and simmer with 50ml water for 15 minutes add sugar and season well. take off the heat and blend until smooth.

what to do :

Rosti:

. Peel and grate the potato into a mixing bowl add the egg yolk and chopped herbs season and mix well.

. Press mix into a metal ring then put on a baking tray and cook for 20minutes until golden.

Wholemeal Spaghetti Roast pumpkin Feta cheese and Red pepper pesto Pasta jars

 Ingredients:
. 200g whole meal pasta
. 100g Pumpkin
. 50g Feta cheese
. rocket salad leaves
. 50g Parmesan cheese
. 20g Pine nuts
. 20g pistachio nuts
. 1 red pepper
. 1 garlic clove
. 20ml olive oil
. 20g fresh basil
. juice of half a lemon
. salt and pepper
. 200ml water

 For the pesto:

. Toast the pine nuts and pistachio nuts

. Roast the pepper in the oven whole for about 15 minutes at 180 degrees until the skin goes a darker colour

. Remove and wrap in cling film for 5-10 minutes until the skin starts to fall off

. Peel the skin off and remove the inner of the pepper and add to a food processor along with the olive oil basil parmesan lemon juice pine nuts and pistachio nuts garlic and season

. Blend until smooth

 For the pasta:



. Boil the pasta for 15 minutes and drain

. Dice up the pumpkin and roast with olive oil salt and  pepper for 15 minutes at 180

. in a medium size pan add the pasta  roast pumpkin and pesto and toss

. Crumble the feta though the pasta and stuff into your jar

. Top with parmesan and toasted pine nuts

Gluten Free Aubergine Bruschetta with roasted herb tomatoes and feta cheese

Ingredients:

. 1 medium aubergine
. 50g Feta
. 50g cherry tomatoes
. Basil
. Thyme
. Rosemary
. 1 clove of garlic
. Salt and pepper

For the balsamic:

. 1/2 cup of balsamic vinegar
. 1/2 cup of sugar

what to do:

. Add the balsamic to a pan and simmer for 10 minutes

.  Add the sugar and reduce for a further 10 minutes

. Leave to cool

what to do:

. Slice the aubergine into small circles season and oil then griddle 

. Slice the tomatoes and dice the rosemary and thyme crush the garlic oil season and roast all together 

. Add the roast tomatoes feta and basil into a bowl mix and place on top of the grilled aubergine 

. Garnish with a side salad 

Mini Fillet Steak and Chips with Honey jack Daniels BBQ sauce

Ingredients:

.  One Fillet steak
. Two medium size potatoes
. Olive oil
. salt and pepper

What to do:
. peel the potatoes and slice into small size chips

. lay flat on a baking tray

. bake for 15 minutes in a preheated oven at 180 degrees

. While the chips are baking place the fillet steak into a smoking hot griddle pan and cook till medium rare

. remove steak and season well leave to rest for 5 minutes then slice into thin strips

. place three chips onto the steak and roll

For the BBQ sauce:
. 50ml Honey Tenesse jack Daniel's
. 2 tbs dark brown sugar
. 1 tsp yellow mustard powder
. 1 tbs tomato puree
. 1 tsp cayenne pepper
. 2 tbs apple cider vinegar
. 4 tbs water
. 1 tsp honey

What to do:
. Mix all ingredients and simmer for 30 minutes

Buckwheat pizza with a pumpkin and thyme puree, roast parsnips,pepper, avocado and cottage cheese

For the Base:

1 cup buckwheat
1 tsp baking powder
Small bunch parsley
1 tbsp EVOO
7g dried yeast
170 ml warm water
Salt and pepper to taste

What to do:

• Add the buckwheat in a food processor and blend until a flour like consistency
• Add all other ingredients except water and mix in food processor
• Remove ingredients and place into a bowl and add water and mix
• Remove from bowl and divide into two
• Dust with flour and roll out into a circle

For the pumpkin puree:

200g pumpkin
150ml water
Sprig of thyme
Salt and pepper to taste
Vegetable stock - half a cube

What to do:

• Dice up pumpkin and add to a pan with all other ingredients and simmer for 25 minutes
• Remove and puree using food processor, blender or hand mixer
• Spread onto the buckwheat base

For the topping:

Cottege cheese
1 avocado
3 small parsnips
1 yellow pepper
Sundried tomatoes

What to do:

• Roast parsnips for 15 mins
• Chop up all other ingredients and add to base of the pizza
• Top with fresh basil to finish
• Place the pizza in the oven on 180 for around 20 mins and you're done!
  
  
  
  
  
  
  
  
  
  
  
  

Quinoa, goats cheese, sun-dried tomatoes and thyme balls with vodka lemon mayonnaise

Ingredients:                                                  

1/2 cup red quinoa                                    
1/2 cup white quinoa                                  
100g mild goats cheese                              
20g sun-dried tomatoes
Small bunch of thyme

Juice of half a lime
3 cups of boiling water
Pinch of salt and pepper
Vegetable stock


Pane Mix:

1 egg
50g flour
150g panko bread crumbs



Method:

• Combine white and red quinoa and add one vegetable stock and water and boil for 35 minutes
• Strain the quinoa, add half to a mixing bowl 
• Add the other half into a food processor along with the thyme, salt and pepper, sun-dried tomatoes and lime and blend all together
• Add the blended ingredients to the remaining quinoa and then combine the goats cheese
• Roll into balls
• Then roll the balls in the flour, followed by the egg and then the bread crumbs

Bake for 25 mins at 180 with a drizzle of olive oil

Now for the vodka lemon Mayonnaise:

 Ingredients:

2 eggs
1 lemon
50ml vodka
1 tsp white vinegar
1 tsp dijon mustard
Pinch of salt and pepper
300ml vegetable oil

 Method:

• Combine all ingredients apart form the vegetable oil
• Blend and slowly add the oil until it becomes white and a thick consistency

They should look like this!

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Roast pistachio and sweet potato hummus with a zesty wholemeal herb and garlic flat bread

Flatbread Ingredients:

200g wholemeal flour

5g dried yeast

10g fresh parsley

10g thyme

10g basil

1 tsp minced garlic

100ml warm water

Pinch of salt and pepper

Zest of half a lemon

Method:

• Chop up fresh herbs and lemon zest
• Combine all dry ingredients in a bowl and stir
• Make a small well in the middle and slowly add in the water and fold in the flour
• Remove from bowl and knead 
• Roll into even sized balls and roll flat
• Using a small amount of oil place each flatbread into a griddle pan and cook each side
• Alternatively bake in the oven

For the Hummus:

Ingredients:

1 tin of chickpeas
1 medium sweet potato
2 cloves of garlic
1 tsp tahini paste
1 tsp cumin
40g pistachios
50ml water
Pinch of salt and pepper
Juice of half a lemon

Method:

• Wrap the sweet potato in foil and bake for 40 mins and leave to cool
• Roast the pistachios for 3 minutes in a pan on low heat
• Combine all the remaining ingredients into a food processor
• Skin the sweet potato and remove the inner, then add this into the food processor and blend