Recipes continued
Pan fried Chicken Breast with |
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Salsa Verde | Serves 6 |
6 chicken breast fillets
Salsa Verde
1 cup flat leaf parsley
½cup dill
½cup mint leaves 2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper ¾ cup extra virgin olive oil
1.Heat frying pan on setting 7. Add oil and cook chicken, uncovered, until browned on both sides and cooked through. Remove from heat and serve with Salsa Verde
2.To make the Salsa Verde, blend or process all ingredients until a chunky sauce texture is achieved.
Tip: Salsa Verde also goes very well with pan fried fish fillets.
Penne Boscaiola | Serves 4 |
6 rashers bacon
200g sliced button mushrooms ²/³ cup white wine
300ml cream
Freshly ground black pepper 500g penne
shaved parmesan, to serve
1.Have a large pot of boiling water ready.
2.Remove rind from bacon and slice into 5mm pieces.
3.Heat frying pan on setting 8. Cook bacon until golden. Add mushrooms and stir through.
4.Add wine and cook, stirring, until the wine has reduced by half. Add cream and cook, stirring occasionally, until the sauce has thickened slightly.
5.Cook pasta until just tender, drain and add to sauce and stir through. Season with salt and pepper and serve immediately with shaved parmesan.
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