Archive for the ‘Second Courses’ Category
Sorry, this entry is only available in Italiano.
I know, it’s terribly hot and the oven doesn’t help, but I had a fresh chicken coming from the chicken run of the neighbour and this tempting recipe to try out!
This one as well, like the Rhubarb and apple pie, comes from ”The CSIRO total wellbeing diet”…a never-failing cookbook!
Ingredients
Finely grated zest and juice of 1 lemon
1 clove garlic, roughly chopped
1 tablespoon picked lemon thyme leaves
¼ cup chopped flat –leaf parsley
2 tbs olive oil
1.5 kg chicken , trimmed of fat
4 onions, peeled and halved
Method
Preheat oven to 180 °C.
Place lemon zest, lemon juice, garlic, thyme, parsley and half the oil in a food processor and blend until smooth. Grease a large ovenproof baking dish with the remaining oil; arrange chicken pieces in the dish and spoon herb mixture. Rub mixture into chicken pieces and season lightly, add onions and pumpkin to dish and cover with foil. Roast for 20 minutes. Remove foil; baste chicken with cooking juice and bake for a further 40 minutes. Serve with steamed greens or salad.
Taken from “The CSIRO total wellbeing diet”, Penguin Group, 2006.
Polpettone di tonno
Posted by: Roberta
July 6th, 2010 >> Appetizer, Buffet, Pic-nic, Seafood, Second Courses, Summer dishes
Sorry, this entry is only available in Italiano.
Sorry, this entry is only available in Italiano.
Chicken breast with pink grapefruit
Posted by: Roberta
March 15th, 2010 >> Second Courses, Summer dishes
Sorry, this entry is only available in Italiano.
Sorry, this entry is only available in Italiano.
New Year’s Eve menu: Bass, king prawns and porcini mushrooms pie
Posted by: Roberta
December 27th, 2009 >> Menues, Second Courses
Here you have the last New Year’s Eve Menu recipe!
Ingredients (serves 5)
2 puff pastry sheets, thawed
2 bass
10 king prawns
5 porcini mushrooms
1 egg
1 glass white wine
1 glass brandy
extra virgin olive oil
1 knob butter
parsley
garlic
chili
salt
Method
Gut the bass and fill them with a clove of garlic and a spray of parsley; Drizzle with oil and white wine and cook in preheated oven to 180°C for 20 minutes.
Slice porcini mushrooms and cook with oil, a clove of garlic, chili and salt.
In another pan, cook for a couple of minutes the king prawns with a knob of butter and a drop of oil. Simmer with brandy and cook until ready.
When bass are ready, leave the fish to cool and bone them.
Unfold the pastry sheet on a lightly floured surface and cut 5 squares of pastry (sides measuring about 12-13 cm). Place two king prawns, a portion of bass and porcini mushroom in the centre. Fold the pastry up to cover, trim the excess pastry and press to seal. Use a muffin baking tray and place the pies in the cups.
Brush the pies with a beaten egg yolk and bake in preheated oven to 180°C for about 20 minutes.
Sorry, this entry is only available in Italiano.
Sorry, this entry is only available in Italiano.
