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Recently went to this amazing afternoon tea held by my lovely friend Kate at her place on Melbourne Cup Day. Everyone brought in some real tasty bites! There were this awesome fresh baked cob dips made by the host, my all time favourite jelly slice, mini cute bite size sausage rolls, beautiful cheeses, dips and crackers…..oh I want to go back on that day…


 


Well I contributed something too! I made one of my favorite cupcakes – mini chocolate cupcakes with strawberry cream cheese frosting and some hidden strawberry purée inside! I also made poached chicken & chives sandwiches with home made mayonnaise! It was absolutely delicious! The home made mayo and fresh chives in this sandwich are the star components! I will post up that recipe soon!

I wanted a fairly healthy and light dinner but still tasty of cause! So I thought I will wrap it up!

  • Chicken, sliced
  • Red capsicum, sliced
  • Green capsicum, sliced
  • Onion, sliced

(Marinate chicken with)

  • 1 teaspoon of chill flakes
  • 1/2 tsp chilli powder
  • 1/2 tsp paprika
  • 1 teaspoon of mince garlicJuice of half a lime
  • Salt

Method

  1. Mix chicken with marinate for at least an hour
  2. Add oil to a heated frying pan, fry the onions and capsicums for 5 minutes until soften, then remove from the pan and set aside.
  3. Add more oil, allow the pan to heat up once more and fry the chicken for 5 minutes or until almost cooked.
  4. Return the vegetables to the pan and fry for a couple more minutes to heat them through and finish off the chicken.

NOTES:

  1. I served the chicken with tortilla wraps, lettuce, sour cream, avocado, cheese and salsa first night and with the leftovers chicken, i actually had it with some steamed rice the next day and I must say I like this combo better than the wraps!

I havent made risotto for ages, thought i would make it with some delicious roasted sweet potatos!

Chicken, Sweet Potato & Peas Risotto (Serve 4-6, adapted from recipe book  In the Kitchen)

  • 1 large sweet potato, peeled, cut in cubes
  • olive oil
  • 350g chicken breast, sliced
  • 1 onion, diced
  • 1 clove garlic, minced
  • 500g (2 ½ Cup) Arborio rice
  • 250ml (1 cup) white wine
  • 1-1½ Litres hot chicken stock (salt reduced)
  • 150g peas
  • 1 cup grated parmesan
  • salt & pepper
  • 90g butter, diced

Method

  1. Preheat oven to 180C. Toss the sweet potato with oil, salt and pepper. Roast in oven for 25-30mins or until sweet potato is tender and golden. Set aside.
  2. Heat a large saucepan over a medium heat. Add oil and chicken to cook for 5-6 minute, until chicken is completely cooked through. Remove from heat and set aside.
  3. Add oil, onion and garlic to cook for 3-4min, until fragrant and soft. Add rice and stir to coat with oil and then cook briefly. Add wine and stir until it is absorbed.
  4. begin adding the hot stock – just enough to cover the rice at first, then a ladleful at a time as the stock is absorbed. Stir well with each addition of stock. Continue cooking for 15-20 mins, until the rice is just done but each grain is still slightly firm in the center. Add chicken, sweet potato and peas for the last 5 mins of cooking.
  5. Remove from heat. Add in parmesan and butter and stir until the risotto is creamy and cheese has melted. Check seasoning and serve!

NOTES:

  1. Original recipe uses pancetta instead of chicken. You can also substitute with becon or prosciutto!

Found this recipe on Rock Recipes, after reading this pasta is his favourite dish at a downtown restaurant and he got the recipe from them, I must try it! This is a quick, tasty and bold pasta dish. It gives creamy pasta a twist with some wholegrain mustard!

Ingredients (adapted from Rock Recipes): Serve 4

  • 400 gram fettuccine, cooked
  • 250g skinless chicken breasts, cut into stripes
  • 1 cup button up mushrooms, sliced
  • 3 tablespoons olive oil
  • 4 cloves minced garlic
  • Salt and pepper to season

Season chicken with salt and pepper. Heat olive oil in a large frying pan over medium low heat. Add chicken and garlic to fry until chicken is completely cooked.
Remove chicken from pan and hold in a warm oven.

Add to the pan:

  • 120ml white wine

Simmer until volume is reduced by half. Then add:

  • 2 cups thicken cream
  • 3 tbsp wholegrain mustard
  • Salt and pepper to season

Simmer until sauce thickens enough to coat a metal spoon. Add in mushrooms and simmer for an additional 2 minutes. Return Chicken to the sauce, Serve over cooked pasta.

NOTES:

  1. In the original recipe, 1/2 cup of toasted slivered almonds is used to garnish the dish. I was making a quick lunch and I didn’t have almonds on hand, that’s why I didn’t put any on~