Sunday dinner

[Fekin]

Me and the wifes been doing a "come dine with me" if anyones ever watched it, so here's what I've got myself cooking tonight :lol:


Chicken wrapped in parma ham stuffed with mozzarella, grilled potatoes with leeks and tomato wine sauce

Starters.

Garlic portabella mushrooms & prawn cocktail

Ingredients:

• 4 portabella mushrooms, stems removed, rinsed and dried well
• 3 teaspoons olive oil
• 1 1/2 teaspoons diced shallots (freeze-dried diced shallots can be used)
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons finely diced fresh basil (freeze dried can be used)
• 1 1/2 teaspoons finely diced fresh chives (freeze dried can be used)
• Salt and pepper as desired (optional)

Preparation:

1. Preheat indoor grill according to manufacturer's directions.
2. Place the mushroom caps, round side down, on a plate. Add the olive oil, shallots, garlic, basil and chives to a custard cup and stir with a small spoon to blend well.
3. Spread the olive oil herb mixture evenly over the tops (the flat side) of the mushrooms with the small spoon.
4. Place mushrooms, flat side up, in grill and lower the top (if using a contact grill). Cook about 5 minutes.

Ingredients
For the chicken
1 chicken breast
salt and freshly ground black pepper
50g/1¾oz mozzarella, thickly sliced
1 slice Parma ham
1 tbsp fresh thyme, chopped
1 tbsp olive oil
1 clove garlic
For the leek and tomato sauce
2 tbsp olive oil
1 tomato, chopped
½ leek, chopped
1 lemon, rind only
pinch chilli flakes
1 tbsp fresh sage
4 tbsp red wine
To serve
4 new potatoes, cut into strips
2 tbsp olive oil
salt and freshly ground black pepper

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the stuffed chicken breast, cut the chicken breast in half (but not right through) and fold outwards - this is called butterflying the chicken breast.
3. Cut the mozzarella and lay across the flat chicken, three slices should be enough.
4. Fold the chicken breast back together and wrap the parma ham around it.
5. In a medium-sized frying pan, heat the oil, sear the chicken breast until golden.
6. Add the garlic and place into the pre-heated oven for 8-10 minutes.
7. To make the leek and tomato sauce, add all the ingredients into a medium-sized saucepan and cook for three minutes.
8. Serve with the chicken.
9. To make the griddled potatoes, toss the sliced potatoes in olive oil, with salt and freshly ground black pepper.
10. Place onto a hot griddle pan and cook for 4-5 minutes turning occasionally.
11. Serve with the chicken and tomato sauce.


Right, so lets see what it turns out like :lol:

Anyone else going to such measures or is it just me being a nob

 

[Spud]

let us know when are you on it fekin i will look out for it

 

[DHTiling]

mmmmmmm starving now....

 

[White Room]

Who's doing all the prep work with sharp knives and things:91:

 

[Fekin]

Who's doing all the prep work with sharp knives and things:91:

lol, me... all done and eaten now... was very nice, though the kitchen looks like a bombs hit it

 

[Yorkie]

I had a BIG DADDY meal at KFC , and for afters a caramel avalanche thats as adventurous as I get

 

[smurf21]

i only had pizza....COME DINE WITH ME.....))) ok where have my smilies gone.

 

[smurf21]

FOUND EM:grouphug:

 

[sWe]

Sounds lurvley. I did a similar dish some time ago:

Bone free chicken legs marinated in pesto, wrapped in parma ham, served with tomato wine sauce and roasted potatoes.

When the chicken came out of the oven, I swapped them to another (warm) pan, and covered them with aluminum foil. Then I put the potatoes, which I had pre-cooked for about fifteen minutes, give or take, into the chicken pan (lurvley grease), and roasted them in the oven for about fifteen minutes with some baby onions.


Might want to try it out too, if you liked the dish you did

Today though, I had lamb with fresh potatoes and Tzatziki. Rocking

 

[Grace'sDad]

Chip butties!

(ate like kings last night though!)

 

[pjtiler]

what !!!!
no HP