Molly's kitchen

Italian Chicken

SEND YOUR TASTEBUDS ON A SOJOURN TO ITALY

INGREDIENTS

1 tablespoon olive oil

20 grams butter

1 1/2 tablespoons Italian Herbs

2 cloves finely chopped garlic

1/2 cup sun-dried tomatoes

1 bunch asparagus

1/3 cup white wine

1/2 cup chicken stock

1 cup thickened cream

60 grams baby spinach leaves

4 small chicken breasts

Heat your olive oil and butter in a cast iron pot/pan. Add seasoned chicken to the pan and cook on a medium heat for 5 minutes on each side. Remove from pan and cover to keep warm.

Now add the garlic to the pan, cook for about one minute, stir through the Italian Herbs and tomatoes then add the wine and cook off for about one minute, until it reduces. Add asparagus, cream and stock. Bring to a simmer.

Return the chicken to your pan and continue to simmer uncovered until liquid has reduced, about 5 minutes. Stir through the spinach leaves until just wilted.

Serve with some crusty bread to mop up the sauce.

Bellissimo!

Lamb Masala

INGREDIENTS

8 forequarter lamb chops

1 tablespoon olive oil

1 large onion, chopped

2 garlic cloves, finely chopped

3 teaspoons ginger ground

3 teaspoons cumin ground

2 teaspoons coriander ground

1 teaspoon cardamom pods

1 teaspoon turmeric

1 teaspoon garam masala

1 teaspoon rosemary leaves

1/2 teaspoon chilli crushed

1/2 teaspoon salt

400 gram can diced tomatoes

1/2 cup chicken stock

Trim excess fat from chops and cut in half lengthways. Heat oil in a heavy based pan over medium heat. Brown the chops in 2 batches for 2-3 minutes, then set aside.

Add onion and garlic, cook over a low heat until soft. Add ginger, cumin, coriander, cardamom pods, turmeric, garam masala and chilli. Stir until well combined and aromatic. Stir in tomatoes and stock, simmer for 5 minutes. Add lamb and rosemary.

Cover and cook on low for 35 minutes, then turn chops and cook for a further 35 minutes or until meat is falling off the bone.

Salmon Tagliatelle

Heat a little Olive Oil over a medium heat. Add a sliced leek and three finely chopped garlic cloves. Cook for two minutes then add two zucchini that have been halved lengthways then sliced. Cook for a further 4 minutes or so.

Drizzle some Olive Oil over 450grams of salmon fillets. Season with Molly Mackenzie Cracked Black Pepper. Add to pan and cook on each side for about 2 and a half minutes.

Cook some Tagliatelle pasta as per packet directions. Once cooked reserve 60 -100mls of cooking liquid.

Mix 1 teaspoon of cornflour with 50mls of evaporated milk until smooth, whisk in the remainder of one 375ml can. Add to vegetable mixture. Simmer for 1 minute then remove from heat.

Stir through 2 teaspoons of Dijon Mustard, 1 tablespoon of Molly Mackenzie Dill Tips, reserved pasta liquid and pasta.

Flake the salmon, gently toss through, then serve.

Baked Moroccan

Chicken with

Saffron Rice

WHO DOESN'T LOVE A ONE PAN DINNER?

INGREDIENTS

1/3 cup apricot jam

3 tablespoons Moroccan Seasoning

3 garlic cloves, crushed

1 tablespoon olive oil

1kg chicken thigh fillets

2 cups basmati rice

1 brown onion, sliced

1 large tomato, roughly chopped

large pinch of saffron threads

2 tablespoons butter

3/4 cup frozen peas

3 1/2 cups chicken stock

1 lemon

Preheat oven to 220 degrees. Combine jam, Moroccan Seasoning, garlic and oil in a bowl Add chicken, stir to coat.

Melt butter in a heavy based baking dish on a cooktop, add rice and saffron, keep stirring over medium heat for 3-5 minutes. Pour in chicken stock, bring to a simmer and continue stirring for 5 minutes. Remove from heat.

Stir through tomato, peas and lemon juice. Top with onion then chicken. Cover with foil, bake for 35 minutes. Remove foil and continue cooking until rice is tender and chicken cooked through.

Herb Crusted Leg

of Lamb

Happiness is … A Sunday rosast

Blitz 6 slices of wholemeal bread in a blender, remove to a bowl. Mix in 2 tablespoons of rosemary and 1 tablespoon of oregano, 3 crushed garlic cloves,1 1/2 tablespoons of olive oil, salt and pepper to taste.

Slice another 2 garlic cloves, make incisions in the lamb, then poke in garlic cloves. Place lamb on top of two roughly cut up carrots and onions. Pour in one cup of water. Bake in moderate over for half an hour.

Remove lamb from oven and coat with 2 tablespoons of Dijon mustard then press on crumb mixture and return to oven until lamb is cooked to your liking. Don't let the pan dry out, add more water if required. Don't worry if some crumbs fall into the pan they will add flavour to your gravy.

Gravy you ask? Whilst your lamb is resting, place baking dish on the stove (leaving carrot and onion in the pan), add one tablespoon of plain flour, whisk in and cook for about a minute, then add 150 mls of red wine, cook off for a minute or two then add 500 mls of lamb or beef stock. Thicken with left over bread crumbs mixture if required. Strain before serving.

Mexican Stuffed

Peppers

HOLA MEXICO !!!

SEASONING INGREDIENTS:

2 teaspoons cumin

2 teaspoons smoked paprika

2 teaspoons granulated garlic

1 teaspoon oregano leaves

1/2 teaspoon cinnamon ground

1/2 teaspoon cayenne pepper

1/4 teaspoon saffron threads

Mix seasoning ingredients together in a small bowl and set aside.

PEPPER INGREDIENTS:

500 grams mince (beef or chicken)

4 peppers / capsicums

1 onion, finely chopped

4 cloves garlic, finely chopped

1 long red chilli

2 tablespoons olive oil

1 can of tomatoes

1/2 cup grated cheese

1/2 cup coriander leaves, divided in 2

lime wedges to serve

Heat oil in a frying pan add the onion, after 2 minutes add the garlic & chilli after another 2 minutes add the mince, cook breaking up lumps until no longer pink. Sprinkle in the seasoning mix and stir well. Stir in tomatoes, bring to the boil then reduce heat and simmer until most of the liquid has evaporated. Stir in 1/4 cup of coriander.

Meanwhile cut the peppers in half from stem to bottom. Remove stem, seeds and membranes. Blanch peppers in boiling water for 2-3 minutes then drain.

Stuff peppers with mince, top with grated cheese and place in hot oven or under grill to melt.

Serve sprinkled with remaining 1/4 cup of coriander and lime wedges.