Thought I should let you all know that my blog may a little quiet for a month or so. I am off to the USA this very night to a University reunion, a family holiday, the obligatory Las Vegas and Disneyland visits and basically as much eating as I can fit in! Seattle is the first port of call and having been there before I know I am in for more than rain! I should be enjoying Seattle’s finest in a few hours (well…more like 30 hours).
I have prepared some “Taste of Australia” gift bags for my dear friends from Uni days whom I have not seen since 1983…YIKES! They include vegemite of course, Tim Tams and Milo for a Tim Tam Slam experience…(google it and see what you get!!), Passionfruit pulp so I can make Pavlova for them, (again, google away), Twisties, white Cream Chocolate, and then all the usual, Caramello Koalas, Violet Crumbles, Cherry Ripes, etc. etc.
On average, no less than 2000 calories per bag I think! So, rather than not stop by here, please keep visiting and take the time to visit some archived recipes, try them out and send me a comment.
Looking forward to hearing from you…and I will try and post a trip restaurant review or two!
Cheers
This recipe is already on here, but I have been getting a lot of hits for it, so I thought I would take a few photos, and give you a bit of a tutorial on the whole process. Couldn’t be easier…when you know how!
SO: Here goes
NEED:
½ chicken breast per person.
Stuffing of choice. In this instance;
Homemade pesto (little oil)
Prawns
DO:
Butterfly each chicken breast.
Stuff with flavors of choice. (I used pesto and prawns)
Roll over on itself. Carefully lift each breast into hot pan.
Pan fry chicken breasts on Induction high for 5 minutes each side until golden.
Place in Steam Oven tray and process for 15 minutes.
Slice and serve immediately with sauce.
I will need to adjust the sauce recipe from the other entry that is on here. On this occasion I used 250 grams sliced button mushrooms, though brown is nicer. Using the pan that I browned the chicken in I deglazed the pan with a dash of champagne (flat and left over from someone’s lunch!!) Add the mushrooms and fry off. Add more champagne and simmer whilst waiting for the chicken to cook. When chicken is done, add a dash of fresh cream to the sauce, reduce, add salt and pepper to taste and serve immediately! And like I said, please remember who you are at all times, as you LICK the plate clean!
