4 chicken breasts, boneless and skinless 200g ementhal cheese, sliced into 20 slices 250g smoked bacon, cut into 20 strips 12 bay leaves 125ml cream 1 egg
Preheat your oven to 190℃. Place the chicken on a chopping board and season with salt. Cut 5 slits at a slight angle into each chicken breast, making sure not to cut all the way through. Place a slice of cheese into each slit. Now insert a pice of bacon into each slit. Randomly insert 3 bay leaves per breast. Place the stuffed chicken in a casserole dish and grind over some black pepper. Add the cream and the egg to a jug and whisk together. Pour the mixture over the chicken and bake for 35 minutes. Serve warm.
Add the two quartered guavas and 500ml yoghurt to a blender and blitz until smooth. Set aside. Add the vegetable oil to a saucepan set over medium heat. Add the mustard and cumin seeds and wait for it to start crackling. Now add the curry leaves, coriander, chilli, turmeric, salt and sugar. Pour in the guava and yoghurt mixture and add the chicken pieces. Turn the heat down to medium and simmer for 30 minutes. Add the three quartered and deseeded guavas and stir through. Simmer lightly for another 10 minutes. Serve the curry on fragrant rice.
Filling: 45ml vegetable oil 1 onion, chopped 2 cloves of garlic, minced 1 bunch of Kale, chopped 125ml chicken stock 6 eggs 125ml cream 5ml salt
For the pastry: Add the flour and butter to a mixing bowl and rub together with your fingers until the lumps are the size of peas. Add the egg and cheddar and mix to bring together. Knead the pastry by hand. It is very flaky and falls apart but push it together as best you can. Wrap in plastic wrap and refrigerate for one hour.
Preheat your oven to 180℃ and spray a loose-bottom cake tin or pie tin with cooking spray. Roll the pastry into a rough circle shape even if it breaks apart and transfer (even if it is pieces) to the pie tin. Gently push the pastry out on the base and sides of the baking tin. It is okay to “patch” the pastry as long as there are no gaps for the filling to leak out. Line the pastry with baking paper and dried beans. Bake for 7 minutes, remove the paper and beans and bake a further 10 minutes. Remove from the oven and set aside.
For the filling: Add the vegetable oil to a saucepan set over medium heat. Add the onion and cook until translucent. Add the garlic and stir-fry for one minute. Add the kale and stir-fry until slightly softened and bright green. Spoon the mixture into a blender, add the stock and blitz until smooth. Add the eggs and cream to a mixing bowl and whisk to blend. Add the kale mixture to the eggs and whisk to combine. Pour the mixture into the pastry shell and bake for 35 minutes. Remove from the oven and allow the quiche to rest for 15 minutes before serving with whipped goats cheese.
3 potatoes, cooked (about 250 – 350ml cooked potato) 60ml butter 250ml cheese, grated (I use parmesan and cheddar) 5ml salt 5ml garlic salt 15ml chives, chopped 250ml yoghurt 375ml self-raising flour butter
Mash the cooked potato while it is still warm and mix in the butter, cheese, salt, garlic salt and chives. Set aside to cool. Add the yoghurt and flour to a bowl and combine. Knead until you have a smooth ball of dough – add a small amount of flour if the dough is too sticky. Divide the dough in two balls. Roll out into a circle of 1cm thickness. Add half the potato mixture, flatten into a smaller circle and gather the edges of the dough around the filling. Pinch together the dough to seal the potato filling. Flip the filled dough and gently roll it out to a disk shape that will fit your pan. Pan-fry on both sides on medium heat, until golden, brushing with melted butter. Serve the bread warm.
My Whisk and I 