RECIPES

Italian Chicken Kiev

Quickest Pasta Lunch

Chicken Alla Voldostana

Easy Tiramisú

Recipe of the Week

ITALIAN CHICKEN KIEV For 2 people Ingredients 2 x 100g/4oz boneless, skinless chicken breasts 1 block Parmesan 25g/1oz unsalted butter, at room temperature 75g/3oz sun-dried tomatoes in oil, drained and cut into slivers Half teaspoon sun-dried tomato puree 15g/1/2oz fresh basil leaves 75g/3oz fresh fine white breadcrumbs 25g/1oz seasoned plain flour 2 eggs, beaten 6 tablespoons extra virgin olive oil 175g/6oz egg tagliatelle (good quality) 2 garlic cloves, peeled 1 tablespoon balsamic vinegar 50g/2oz Provencal black olives, stoned knob of butter 25g/1oz pine nuts 100g/4oz rocket (lettuce) salt and freshly ground black pepper Method 1. Using a small knife, cut a pocket into each chicken breast. Grate 3 tbsp of Parmesan and place one in a bowl with the butter, tomato puree and 1 tbsp sun-dried tomatoes. 2. Put the breadcrumbs and the rest of the Parmesan on a plate, season and mix well. Then set aside. 3. Shred 1 tbsp of basil and add to the butter mixture. Season and mix to combine. Spoon the mixture into the pockets, smoothing down to enclose. 4. Heat a frying pan. Dust the chicken in the flour, dip into the beaten egg and finally roll in the flavoured breadcrumbs. 5. Add 2 tbsp oil to the frying pan and cook the chicken for 5-6 minutes on each side until tender and golden brown. 6. Plunge the pasta into a large pan of boiling salted water and cook for 4-6 minutes or according to the manufacturer’s instructions. 7. Heat a small frying pan. Crush the garlic to a paste with a little salt and mix with the remaining oil and balsamic vinegar. Finely chop the olives and mix well to combine. Season to taste. 8. Add the butter to the small frying pan and fry the pine nuts until toasted and lightly golden. Pare a good handful of shavings from the remaining piece of Parmesan and set aside. Tear the rest of the basil into a bowl. 9. Drain the pasta and run briefly under cold running water. Return to the pan and pour over the oil mixture. Add the rest of the sun-dried tomatoes, torn basil, pine nuts and half the rocket. 10. Arrange the pasta on plates and pile on the remaining rocket. Scatter over the Parmesan shavings and add the chicken kievs to serve.

THE QUICKEST PASTA LUNCH Ingredients A half bowl of dried pasta (any - mixed is nice) per person 1 tbsp prepared pesto per person Jar/bottle of passata Tablespoon extra virgin olive oil Grated parmesan cheese Method Boil pasta according to the manufacturer's instructions. In another pan, warm oil and add the pesto and however much passata you require to make the desired consistency of sauce. Drain pasta and transfer to the pan containing the sauce and warm through. Serve in bowls, topped with grated parmesan cheese - the proper stuff, not the rubbish in tubs (oh, OK then!) and crusty bread. Bellissimo!

CHICKEN ALLA VOLDOSTANA Chicken again - but it's good for you, and this is quick! Ingredients 4 chicken breasts 4 slices Parma ham 1 tbsp flour 1 tsp dried herbs (Italian ones would be ideal!) 2 tbsp olive oil (any) 1oz butter 4 oz hard cheese (gruyere nice) 1/4 pt dry white wine Method 1. Place the chicken breasts between 2 sheets of greaseproof paper and beat with a rolling pin until flat. 2. Coat the chicken with flour, herbs, salt and pepper. 3. Melt the butter with the oil and fry the chicken for 5 minutes each side. 4. Place a slice of proscuitto on top of each piece of chicken, cover with sliced or grated cheese. Pour the wine into the pan, cover and simmer for 5 minutes. 5. Serve with preferred vegetables or salad. I think that dauphinois potatoes might be nice with this. Or maybe not!

Time we had a dessert, and it has to be: TIRAMISÚ! (but a quick version) Makes 4 servings. Prepare the day before required, if possible. Ingredients 1/2 to 1 cup of cold coffee (quite strong) 2-3 tablespoons Amaretto 3 tablespoons sugar 3 egg yolks 300 grams of Mascapone lady fingers/savoiardi or any sponge pieces (e.g trifle sponges) dash of vanilla extract cocoa for sprinkling on top Method 1. Separate the egg yolks and beat lightly. 2. Add the sugar and vanilla extract and beat until slightly frothy 3. Fold the Mascapone into the egg mixture and mix until very smooth 4. Add the Amaretto to the coffee. 5. Line a dish with a layer of sponges and spoon over coffee to soak well. 6. Pour half the egg and Mascapone mixture onto the soaked sponges and spread evenly 7. Repeat steps 5 and 6. 8. Sift cocoa over the top and cover. Store in the fridge overnight. Healthwatch: try to ensure the eggs are from a good source; beware salmonella in raw eggs!!! Enjoy!!

RECIPE OF THE WEEK Braciole Yield: 4 servings Ingredients 1 (2 to 2-½ lb) round steak Butterflied 1 Lemon's grated rind Salt and pepper 2 1/2 tsp Oregano 1/4 lbs Prosciutto, thinly sliced 2 cup Bread crumbs 1/4 lbs Parmigiano-reggiano Cheese, grated 1/2 cup Chopped parsely 1/2 tsp Rosemary 1/2 cup Flour 1/4 cup Olive oil 4 Cl Garlic, finely chopped 1 Sm Onion, diced 1/2 cup Dry red wine 2 cup Chopped, canned pear Tomatoes with their juice Method 1.open the butterflied steak and, with waxed paper covering it, pound evenly with a meat mallet until approximately ¼ inch thick. Rub the lemon rind, salt, pepper, and 1-½ tsp. oregano into the meat. 2.lay the prosciutto slices evenly on the steak. Sprinkle the bread crumbs, grated parmesan, & parsley evenly over the prosciutto slices. Roll the braciole tightly, taking care while rolling to tuck in both ends so as to hold in the filling while cooking. Tie the roll with strings at 1-½ to 2 in. intervals. 3.rub the rosemary between your palms to break it up. Season the flour with the rosemary, remaining oregano, and salt and pepper. Rub this mixture onto the surface of the beef roll. 4.in a pan large enough to hold the roll, heat the olive oil over moderately high heat. Add the beef roll, turning to brown the entire sur- face. 5.add the garlic and onion and cook until the garlic begins to turn golden brown. Add the wine and cook for one minute. 6.add the tomatoes with their juice and salt & pepper to taste. Cover the pan and simmer over low heat for 1 to 1-½ hours or until very tender when pierced with a fork. If liquid app- ears to be diminishing during the cooking, splash a bit more wine into the pan. 7.remove from pan & place on a heated platter. Remove the strings, cut into ½ in. thick sli- ces, pour the tomato mixture over the slices and serve. Note: if serving cold, place the braciole on a platter, pour the sauce over it, cover tightly with plastic wrap or foil, and refrigerate. Before serving, bring to room temperature, remove the strings, and cut into slices as mentioned previously. The slices can be served on a bed of lettuce, accompanied by freshly baked bread .