A rich and rewarding recipe for the special guests. Or guest.
Chicken Cordon Bleu – Serves 6
6 skinless boneless chicken breasts
6 Swiss cheese slices
6 ham slices
3 tablespoons plain flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon stock
1 tablespoon cornflour
1 cup whipping cream
Pound chicken breasts if thick.
Place a cheese and ham slice on each breast.
Fold chicken edges over the filling, and secure with toothpicks.
Mix flour and paprika, and coat chicken pieces.
Heat butter in a pan over medium heat, and cook chicken until browned.
Add wine and bouillon.
Reduce heat, cover and simmer for 30 minutes, until juices run clear.
Remove toothpicks, and transfer breasts to a plate.
Blend cornstarch with the cream in a small bowl, and whisk slowly into pan.
Cook, stirring until thickened, and pour over chicken. Serve warm.
The lamb classic. Quality depends somewhat on how good the lamb is. Make friends with a wiltipoll or dorper farmer!
Arty Rack of Lamb – Serves 3-4
1 rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 cup bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Preheat oven to 230C. Move oven rack to center.
Combine bread crumbs, garlic, rosemary, salt and pepper in bowl.
Add two tablespoons olive oil to moisten.
Season the rack with salt and pepper.
Heat two tablespoons olive oil in oven pan on high heat.
Sear rack for 2 minutes on all sides.
Set aside then brush rack with mustard. Roll in bread crumbs until coated. Cover ends of the bones with foil or they will burn.
Arrange rack so bone side is down in pan. Roast in preheated oven for 15 minutes, or to taste.
Let it rest before cutting between the ribs.
A fast and simple chicken recipe with a sauce that goes well with vegetables. Low arty rating but always a high approval rating.
Seared Chicken Breasts with Fine Sauce
3 tablespoons unsalted butter
1 tablespoon olive oil
4 skinless chicken breast halves beaten thin
salt and pepper
2 chopped shallots
1 clove minced garlic
1/3 cup dry white wine
1/2 cup chicken broth
Melt one tablespoon of butter and heat olive oil in a large pan over medium heat.
Season chicken with salt and pepper, and brown both sides in pan.
Cover and cook for 15 minutes, until juices run clear.
Mix shallots and garlic into a separate pan over medium heat, and cook.
Stir in wine, and cook. Stir in broth, and cook for five more minutes, or until suitably reduced.
Mix in the last of the butter until it is melted.
Serve the sauce over the cooked chicken and your choice of vegetables.
A mouth watering spicy soy chicken that can be served with salad, rice or Asian vegetables.
Spicy Soy Chicken – Serves 4-6
1 cup soy sauce
1 cup brown sugar
4 cloves minced garlic
1 chopped onion
1 tablespoon grated ginger root
1 cup water
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes (or to taste)
1 teaspoon ground cayenne pepper (or to taste)
1 teaspoon ground paprika (or to taste)
2.2kg skinless chicken thighs
Whisk the mixed soy sauce, sugar, water, garlic, onion, ginger and spices in a bowl.
Add the chicken thighs, and toss to coat.
Cover bowl with wrap, and marinate chicken in fridge for an hour or more.
Preheat grill to medium heat, and oil the grate.
Remove the chicken from marinade and grill until cooked, about 20 minutes a side.
Serve with a salad or rice.
This recipe only scores 1 on the Arty scale, but a 5 on the satisfaction scale.
We have cooked this many times.
Traditional Beef Curry – Serves 4
1 tablespoon oil
500g tender chopped beef
1 sliced onion
2 tablespoon Keen’s Curry
500g cubed potatoes
800g tinned or peeled tomatoes
minted rice or yoghurt
Heat oil in saucepan and brown beef and onion.
Add curry powder and stir for a minute or so.
Add potatoes and stir to coat them.
Stir in tomatoes and water.
Reduce heat and simmer until potatoes are soft.
Add a pinch or two of sugar if you like the tomato-curry mix sweet.
Serve hot with minted rice or yoghurt.