Tuscan Chicken

This is a recipe I first discovered at a butcher shop in Sydney. They were selling the chicken thighs prepared so all you had to do was bake them at home. The butcher told me what they put in them, so I experimented and came up with some really delicious variations. This is a great recipe for an elegant dinner party. 

Note directions at the end for the preparation of Tuscan Chicken Breasts. 

Serves 3-4

Ingredients

6-8 Chicken Thighs 

Olive Tapenade *

Dijon Mustard & fresh rosemary sprigs, minced garlic *

Sun-dried Tomato tapenade *

Basil Pesto *

6-8 slices of Prosciutto

Olive Oil 

1/4 cup Chicken broth/wine or water 

salt & pepper

* Choice of fillings for the chicken thighs

Method 

Open each chicken thigh, and remove any excess fat. 

Spread the filling of your choice on the thighs and salt & pepper each one. 

Roll the thigh up and wrap a piece of prosciutto around it. 

It should stick without a toothpick. 

In a frying pan, on medium - high, gently fry the thighs about 5 minutes till lightly browned. 

Remove them from the pan and put them in a baking dish. Add the water/wine or broth. Bake uncovered at 350F for about 12-15 minutes till cooked through. Do not overcook. 

Can be cooled and then sliced into 1/4" slices and served as an appetizer or on a salad.

Chicken Breasts 

This recipe can also made using chicken breast.  Salt and pepper the chicken breasts and grate some fresh lemon rind on each one. You don't have to roll the breasts, or use the tapenade filling.
Wrap them with 2 pieces of Prosciutto.
Pan fry them on both sides, for about 3 minutes per side on medium heat. Transfer the breasts to a glass or ceramic baking dish and add 1/4 cup wine or broth. Sprinkle with fresh rosemary.  Bake about 15 minutes at 350F. Check for doneness. Do not overcook.

BBQ Option: Brush the chicken breasts with olive oil. Preheat bbq to 400F.  Grill the chicken for 3-4 minutes with the cover closed. Flip the chicken and grill for another 3-4 minutes (depending on the size of the chicken breast). Let rest and serve. This is great served cold on a salad. 

Pan Roasted Grouper with Nut Topping

Ingredients

2 Pieces of Fresh Black Grouper ( 6-8 oz each) 

1-2 Tbs Oil 

2 Tablespoons of chopped nuts (almonds, macadamia)

1/2 tsp lemon pepper seasoning 

salt & pepper

parsley or chives for garnish

Method 

Preheat the oven to 400F

Mix the nuts and seasoning together. 

Brushed a little oil on the top side of the fish, and press the nut mixture into it. 

Salt & pepper. 

Heat a medium sized, oven proof saute pan.  Add the oil.  Then place the fish in, nut side down and cook on medium high for about 3-4 minutes till lightly browned. 

Then flip the fish over in the pan, and then immediately, put the pan in the oven uncovered. Don't cook the second side as it will finish in the oven. 

Let it cook for 8 -10 minutes depending on how thick the piece of fish is. 

Start with 8 minutes and check.  Less is better as overcooked fish can be very dry.

Carefully take the pan out of the oven and serve. The fish keeps cooking a bit when you take it out - so get it out of the hot pan. 

BE CAREFUL NOT TO TOUCH THE HANDLE - IT IS HOT HOT HOT. 

SO KEEP A T-TOWEL, OR OVEN MITT OVER IT TO REMIND YOURSELF AND OTHERS NOT TO GRAB IT.

I like doing grouper, halibut and salmon like this when it is a thick piece of fish. If the fish is really thin like snapper or sole, it's better just pan fried, baked or broiled. 

Aunt Rose's Pickled Peppers

Makes 5 to 6 jars of peppers

10 - 12 red peppers

Brine:
5 cups of vinegar
5 cups of water
2 1/2 cups of sugar

6 peeled garlic cloves

This recipe can be cut in half to make about 3 jars of pickled peppers. (Roughly 2 peppers per jar).

Wash the peppers and cut them into 1/2 strips. Place the peppers in a big bowl and cover them with boiling water. Let sit for 3-5 minutes, then drain.

In a medium sauce pan, add the vinegar, water and sugar. Bring to a boil and stir until sugar is dissolved. Simmer 10 minutes and remove from heat. .

Prepare the jars and lids, by sterilizing them by pouring boiling water into them and then emptying them and letting them cool on a t-towel.

Fill the jars with the pepper strips, and then using a measuring cup, pour the brine into each jar. Leave about 1/2" at the top, and seal.

Peppers will keep for 4-6 months. They make a lovely hostess gift.

Roasted Beets

This is the best way to prepare beets. 

Preheat oven to 425F

Scrub beets and cut tops off. 

Toss beets with 2 Tbs olive oil.
Place in pan and season with salt and pepper. Add herbs of your choice such as thyme, bay leaves, Rosemary 

Add 1/4 cup of water. Cover pan tightly with foil. 

Roast till a paring knife slips easily through the flesh. 40-60 minutes depending on the size of beets. Remove from oven and let cool slightly. Remove skins by trimming the top and bottom of the beet, and then rubbing them  with a paper towel. 

Cover and chill. 

Can be made 3 days ahead. 

Beets are great served sliced with goat cheese, and some chopped dill. Sprinkle with oil and a little balsamic vinegar for a quick salad. 

Australian Gourmet Meat Pies

This is a recipe we make every Christmas. In Sydney, meatpies are a big part of the culture. We found a gourmet deli that had pies made with sirloin, instead of the ground beef, and found they were the best. After trying out a few recipes, this one is our favorite.

Ingredients:

2 ¼ lbs beef- top sirloin chopped into ½ “ pieces or lean ground beef

2- 14oz cans of low-sodium beef stock

3 TBS tomato sauce

2 tsp Worcestershire sauce

¼ cup red wine

1 tsp fresh or dried oregano

1 tsp steak spice

1 chopped shallot or ¼ white onion chopped finely

½ chopped red pepper (optional)

1 cup sliced mushrooms (optional)

Salt/pepper as needed

Thickener:  2 TBS Flour + ¼ cup water OR 2 TBS cornstarch + ¼ cup water

Crust:  Puff Pastry (Pepperidge farm – 1 package makes 4 pies and it comes with 2 sheets) or Tenderflake – comes in two pieces and you roll out each one into a 10x10 square.

Saute the shallots/onion in 3 TBS olive oil.  Gently fry for 2-3 minutes.  Add beef and brown on Med-high.  Add stock, tomato sauce, Worcestershire, red wine & seasonings. 

Simmer for1 ½ to 2 hours till very tender.  Add thickener.  Boil gently 1-2 minutes till thick. Cool.

For crust, cut the puff pastry sheet into 4 equal squares.  Roll lightly so each piece will fit the bottom of a small tinfoil pie plate.  Fill with the cooled mixture.  Top with mushrooms or 2 tbs grated cheddar cheese if using.  Cut another sheet into 4 and roll slightly - use these pieces for the tops of the pies.  Use a fork to go around the edges to seal.  Cut excess pastry off with a knife. 

Place pies on a baking sheet and bake at 375F - 400F for about 30 minutes or until golden brown.  Place on lowest rack so the bottom cooks through.  To serve, cool slightly and remove from the foil plate.  Serve with ketchup if you’re a true Aussie.

Makes 4 individual pies.