Last weekend we enjoyed catching up with our family and also indulged in yet another delicious lunch hosted by my aunty and uncle. My aunty is famous for her mouthwatering ‘chicken log’ and in fact my cousin has a created a group on her Facebook page as it is also very popular amoungst her friends. The recipe is way too good not to share, so here it is! … I hope you enjoy and much as we do. Tracy 🙂
Ingredients (serves 4)
- 1 tbs plain flour
- 4 small (120g each) chicken breast fillets
- 1/4 cup (60ml) olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 1/2 cup pitted black olives
- 2 anchovies
- 1 tbs chopped mixed herbs (rosemary, thyme, parsley), plus extra to garnish
- 1 tbs baby capers, rinsed
- 1 tbs red wine vinegar
- 2 tbs tomato paste
- 2 tbs sun-dried tomato pesto
- 1/2 cup (125ml) red wine
- Pasta, to serve
- Season flour with salt and pepper, then toss fillets in flour. Heat 2 tablespoons of oil in a heavy-based pan over high heat, add chicken, quickly brown both sides and then set aside.
- Add remaining oil to pan and fry onion over medium heat for 1-2 minutes or until softened.
- Add garlic, olives, anchovies, herbs and capers, cook for 1 minute, and then add vinegar. Mix paste, pesto, wine and 1 1/2 cups water (or stock). Add to pan with chicken and simmer 5 minutes or until chicken is cooked.
- Serve with pasta and top with herbs.
Here is a recipe from Jude’s kitchen. Jude otherwise known as Aunty Jude is Mrs Master Chef of our family. I have been asking for all her favourites plus quick and easy recipes. This curried potato salad is delicious and so quick to make. Enjoy!
Hi I am Maggie from MADCAT Photography, as well as being landscape photographers we are responsible for putting together Blueprint Interiors web site and blog pages.
In order to start things off, I have hijacked Tracy’s blog to bring you her first recipe.
Now its winter I love my comfort food and this is the richest and most delicious chocolate Ice Cream I have ever found, and so easy to make. Yes I know winter and ice cream but still it is yummy!
It is based on a recipe from the Vincent Price Cookbook, and yes that is the same Vincent Price that used to feature in horror movies. He and his wife used to produce cookbooks too!
1/4 cup sugar
6 ounces semisweet chocolate pieces
3 eggs, separated
1 1/2 cups cream, whipped (I dont recommend using thickened cream for this)
In a small saucepan combine the sugar with 1/3 cup water. Bring to the boil and boil rapidly for 3 minutes.
In a blender, or food processor, put the semisweet chocolate and add the hot syrup, cover the blender/food processor, and blend on high for 20 seconds until sauce is smooth.
Add the 3 egg yolks, stir to combine and then blend for 10 seconds.
Fold the chocolate mixture into the whipped cream carefully.
Spoon into a freezer safe container, cover with waxed paper and freeze for 2-3 hours.
The great thing about this is it freezes beautifully, no need to keep taking it out and blending it:)