5 January 2011

STUFFED FREE RANGE CHICKEN BREAST

Sun blushed tomato and goats cheese pesto. 
Wrapped in parma ham and crisp puff pastry. Served with roasted tomato. garlic and basil coulis. Bubble and squeak cakes and fresh broccoli.












Ingredients
Two free range chicken breasts,
Two puff pastry sheets,
Two slices parma ham,
Pesto (blush tomatoes, garlic, pine nuts, goats cheese, basil)

Sauce
Shallots, garlic, tomatoes, fresh red chili, fresh basil, white wine vinegar, brown sugar, 
sea salt and cracked black pepper.

Bubble and squeak cakes
1 Potato, mashed.
25gram  onion, grated,
25 gram carrot, grated,
25 gram cabbage, grated,
Dijon mustard,
Nutmeg, sea salt and cracked black pepper.



Fresh minted white chocolate chip cheese cake.

Ingredients
Cream cheese ,fresh whipped cream, grated white chocolate, fresh mint.
Crumbed oat biscuits, melted chocolate and butter.




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2 comments:

  1. Cheers Jane, I love making cheesecakes. The decoration is white chocolate that I melted and shaped like a tuille biscuit.

    ReplyDelete