Chicken VIVA (serves 4)
(September - Viva Monthly Meal Special).
Ingredients: - 1kg fresh skinless chicken breasts
- (approximately 250 gms per serve)
- 100 gms sundried tomato
- 100 gms camembert cheese
- 500 mls Hollandaise sauce
- Parsley to garnish
| | Method:- Trim the chicken breasts and cut a pocket in each one, taking care not to cut right through.
- Fill each pocket with 25 gms of sundried tomato and 25 gms of camembert cheese.
- Place the filled chicken breast on an oven tray and cook in a medium oven for approximately 30 minutes.
- Tastes great served with seasonal vegetables and your choice
- of sauce, or if you are adventurous try your hand at making
- Hollandaise sauce but be warned, this is not for the faint
- hearted! Hollandaise sauce can be very temperamental and must not be boiled.
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Hollandaise Sauce Ingredients: - 3 egg yolks
- 2 tbs water
- 175 gms unsalted butter
- 2 tbs freshly squeezed lemon juice
- Salt & pepper to taste
| | Hollandaise Sauce Method: - Half fill a medium sauce pan with water, place a stainless steel bowl over the pan and heat slowly – do not boil.
- Place the egg yolks in the bowl and using a wire whisk
- constantly whisk for about three minutes until the mixture thickens. Add a small amount of butter at a time until the mixture thickens again, then add the lemon juice and season to taste. Serve immediately.
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Thai Coconut Curry Prawns (serves 6)
This is a really quick and simple dish that the whole family will enjoy. As seen on the left (August - Viva Monthly Meal Special).
Ingredients:- 1kg x headless medium Green Prawns, peeled with tail on
(approximately 9 prawns per serve)- 2 tablespoons Green Curry Paste
- 3 tablespoons Sweet Soy Sauce
- 2-3 fresh Kaffir Lime Leaves
- 1 very finely chopped Lemon Grass stem
(Wash the stem then use only the bottom 3cm of the root)- 1 teaspoon Sesame Oil
- 1 teaspoon Fish Sauce
- 2 tablespoons Palm Sugar
- 2 medium sized diced Onions
- 2 finely chopped Chilli’s (optional, add to taste)
- Juice of 2 Lemons
- Zest of 1 lemon
- 2 tablespoons Garlic
- 1 tablespoons Ginger
- 2 tins Coconut Cream
| |
| Method:Fry the onions in the sesame oil with the chilli and curry paste until soft. Deglaze the pan with the lemon juice and add the prawns. Stir through until well coated then add the remaining ingredients and cook at medium heat until the sauce starts to thicken and the prawns are a nice orange colour. This should take no more than a few minutes. Served with steamed Jasmine rice and garnish with plenty of fresh coriander. | |
