Ingredients
1/3 cup roasted red sweet peppers
8 ounces firm goat cheese
2 tsp lemon juice
1/8 teaspoon salt
2 tbsp snipped chives
6 stalks of celery
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- In a food processor or blender, combine the peppers, patted dry; goat cheese at room temperature; lemon juice; and salt. Process until mixture is fairly smooth. (A few flecks of pepper will still be visible.)
- Transfer to a small bowl; stir in chives.
- Remove tops and wide base from the celery. With a vegetable peeler, remove 2 thin strips from the rounded side to create a flat surface.
- Place the filling in a piping bag with a nozzle or a self-sealing plastic bag. Press out excess air from bag and snip off ¼ inch from one corner.
- Squeeze filling into celery. Cut each filled stalk into 1-inch pieces. Top with additional chives.
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Ingredients
8 large eggs
1 ounce prosciutto sliced thin
¼ cup mayonnaise
1 tbsp Dijon-style mustard
2 tbsp sweet pickle relish
1 tbsp snipped parsley
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- Submerge eight eggs in cold water, bring to a boil; cover, and cook for 15 minutes. Run cold water over eggs or place in ice water until cool enough to handle. Peel. Refrigerate until thoroughly chilled.
- Cut two thin slices of the prosciutto into very thin strips about ¾ inch long; reserve 1/3 and chop the rest.
- Cut eggs in half lengthwise, remove yolks. In a bowl, mash yolks; add &the mayonnaise, mustard, sweet pickle relish, parsley, and chopped prosciutto.
- Place filling into a piping bag with nozzle or a self-sealing plastic bag, snip one corner, and squeeze filling into egg halves.
- Top with slivered prosciutto.
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Ingredients
4 skinless chicken breasts
1 red chilli, deseeded and finely chopped
zest and juice of 1 lemon
2 cloves garlic, finely sliced
4 x 15ml spoons extra virgin olive oil
salt and freshly ground black pepper
500g new potatoes
½ x 200g pack fine green beans
50g pine kernels, toasted
50g raisins, soaked in 50ml boiling water for 10 minutes then drained
120g pack baby leaf salad
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- Place the chicken breasts in a shallow dish.
- Mix together the ingredients for the marinade and pour over the chicken, cover and refrigerate for 1 hour.
- Preheat the oven to 180°C, 350°F, Gas Mark 4.
- Cook the new potatoes in their skins in lightly salted boiling water for approximately 15-20 minutes, then cut in half and keep warm.
- Cook the beans for 3-4 minutes, drain and then add to the potatoes.
- Heat a frying pan until very hot, remove the chicken from the marinade and pan fry it to seal both sides, then transfer to an ovenproof dish and cook for 15-20 minutes. Meanwhile add the marinade to the pan and heat through.
- Mix together the potatoes, green beans, pine kernels, raisins and baby leaf salad and place on a serving dish.
- Slice the warm chicken and arrange on top of the salad, then drizzle over the warm marinade before serving.
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