Friday, December 12, 2008

Inspirational chicken and tomatoes

Since seeing Donna Hay at David Jones and buying her latest book, I’ve been inspired to whip up dinner nearly every night (it helps that I’ve been on holidays from work and have had time to think and shop for it).

So, I’ll be posting some of the things I’ve made. I hesitate to say that I’ve actually ‘cooked’, as it has mainly involved the chopping and throwing of ingredients together on a plate. But that’s what’s made it so easy and fun!

First up, Crunchy Parmesan-crumbed Chicken (from Donna Hay’s ‘no time to cook’) served with ‘gratined’ tomatoes (Pomodori gratinati, adapted from recipe from RossoPomodoro pizza restaurant).

To feed two people:

The chicken breasts are coated with 1 cup of fresh breadcrumbs that is mixed with ¼ cup grated parmesan, 30g melted butter, 1 tablespoon chopped thyme and cracked black pepper. It’s then baked at 200 deg C for 10 minutes. Easy!

The tomatoes mimic the parmesan/breadcrumbs on the chicken: Squeeze the juice and seeds from 3 halved tomatoes into a bowl. Add 50g dried breadcrumbs, 25g grated parmesan, ½ clove chopped garlic, 1/2 teaspoon of thyme leaves, salt and pepper. Stir well. The mixture should be firm, so add more breadcrumbs or parmesan if necessary.
Place tomato halves in an ovenproof dish, season with salt and drizzle with olive oil. Fill tomato halves with the breadcrumb mixture and drizzle with olive oil. Bake in 200 deg C oven for 15-20 minutes. Serve warm or at room temperature.

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Ooh, look at this, too...