stuffed chicken breast with sun-dried tomato and spinach, wrapped in bacon and served with broccoli puree, aubergine, red pepper and blue cheese sauce

ingredients

for two

2 chicken breast boneless and skinless

4 slices of streaky bacon

 1small jar sundried tomato

2 handful spinach

1 red pepper 

1 aubergine

broccoli

2 potatoes

50 g of blue cheese

100g butter

100ml double cream

100ml white wine

flour for coating

salt and black pepper

vegetable oil

method

1. Turn the chicken breast over so that the smooth side is on the chopping board. Using a sharp knife, cut a pocket the length of the breast under the small fillet - be careful not to cut all the way through the chicken breast.

2. Open the pocket and put the spinach and the sundried tomato into the pocket. Fold the chicken back over to seal the ingredients inside.

3. Take two slices of bacon, place them on the chopping board. Massage the bacon so that it doubles in length. Place each chicken breast on top of two slices of bacon at an angle, and roll up tightly so that the bacon seals the chicken breast packet closet. Seasoning with salt and pepper.

4. Bring a pot of water to a high simmer.

5. Roll out a long sheet of cling film. Roll up each chicken breast tightly. Compress as much air out of the chicken as you can when rolling it. Tie the loose ends of the plastic wrap together in a double knot.

6. Once the water has simmered, turn down the heat. Put the chickens in and leave to cook for 30 minutes.

7. Place the peeled potatoes in salted boiling water and cook them. When they are almost ready, add the broccoli and cook for 5 more minutes.

8. Drain the potatoes and broccoli. Blitz the broccoli with half of the butter and mash the potatoes with the remaining butter. Mix together broccoli puree and mashed potatoes, cover, and leave on the side.

9. Cut the pepper and aubergine to chunky pieces Sprinkle them with salt and black pepper.

10. Heat the oil in the frying pan.

11. Coat the aubergine and pepper pieces in the flour and fry them in hot oil for 2 minutes each side.

12. Take out the chicken from the water and place them on
the chopping board. Cut the ends of the cling film off. There will be some juice inside the wrap, keep it for the sauce. Fry the chicken in hot oil each side for a minute or until golden colored.  

13. Put that liquid in a saucepan, add the wine and crumble the blue cheese in. Cook and reduced by 50%. Pour the cream in and cook 1 more minute.

14. Cut the chicken in halves.

15. Now you are ready to arrange the plates. Share the broccoli and potato puree on two plates. Put the aubergine and red pepper next to puree, the chickens in the middle, and pour the sauce on the top of the chicken. I add deep-fried rice noodles for a decoration. 

I hope you enjoy making this delicious chicken dish and will keep coming back to see more recipes from Chef Stef's Kitchen

Bon Appetit

Cherry Omelette with Buttered Asparagus

Ingredients for two

2 egg

200 g cherries stoned and halved

30 ml milk

6 asparagus

50 g butter

1 tsp oil

salt

black pepper

balsamic reduction 

Method

1. Beat the egg with the milk, salt, and pepper,

2. In a two small frying pans heat the oil.

3. Pour the egg mixture.

4. When it begins to set, tip in the cherries and place under the grill. Heat for 2 minutes.

5. In another frying pan heat the butter and add the asparagus in. Cook them for about 2 - 3 minutes.

6. On two plates arrange the omelets, place the asparagus on top, decorate with fresh cherries and do dots with the balsamic reduction.

I hope you enjoy making this delicious omelette and will keep coming back to see more recipes from Chef Stef's Kitchen

Bon Appetit

How to Make White Bread

 Ingredients

400g white strong bread flour plus extra for dusting 

15g fresh yeast or 7g of dried yeast

1tbsp salt

350ml warm water

a half tsp sugar

Method

1. Crumble the fresh yeast into a small bowl, add the sugar, 50g of the flour, and about 100 ml of the warm water. Mix well; leave it for about 10 minutes or until the mixture starts bubbling and has doubled in size.

If you use dried yeast you don't need to do this, so go to section 2.

.

2. Sift the flour in a large bowl, mix in the salt then make a small well in the centre.

3. When the yeast is ready, pour it into the well then slowly start to add the warm water, at the same time begin squeezing the mixture together to form a dough, making sure you pick up all the flour in the bowl.

4. Transfer the dough onto a clean surface that's already been dusted with flour.

I've added a quick video below to show you the process of kneading dough.

Sprinkle flour from time to time. Continue to do that for about 10 minutes, until the dough is smooth and pliable.

Chefs tip: Cut the dough with a knife a few times during the kneading process. This adds more air into the dough making the cooked bread softer and more fluffy.

5. Put the dough in the bowl and leave for an hour to rise, or until it has doubled in size.

6. Oil loaf tin and dust with flour.

7.  Turn the fully risen dough onto the work surface and knead for a minute, then mould the dough into the shape of the type of loaf you are looking for.

8. Put it in the tin and leave to rise again for 40 minutes - 1 hour.

Chefs tip: If you would like to.add a cheesy flavour to your bread, lightly brush egg yolk on the top, sprinkle with grated cheese then place into the oven to cook.

9. Preheat the oven to 200 °C.

10. Once the dough has risen again place it in the oven. After 10 minutes turn the oven to 180°C and bake for 50 more minutes.

11. Take out of the oven and turn the loaf out onto a wire rack to cool

I hope you enjoy making your own bread and will keep coming back to see more recipes from Chef Stef's Kitchen

Bon Appetit

Cod with Walnut Crust,Garlic Buttered New Potatoes,Carrots,and Sea Food Creamy Sauce

This week I would like to show how to make a tasty fish dish, perfect not only for 'Fish Friday' but any day of the week.

As always, at first glance this may look complicated, but I promise you that if you follow my straight forward steps you will be surprised at how easy it is to produce this beautiful looking dessert.

Ingredients for Two

2 fillet of cod

1 small onion finely diced 

2 slices of dry bread

1 garlic clove fine

50g cracked walnuts

100ml milk

100ml double cream

50ml white wine

4 new potatoes

1 carrot 

2 radish

Sea Food Mix ( prawns,mussels and cockles) 

50g butter

Coriander chopped finely

The zest and juice of 1 lime

1 tbsp olive oil

Method

1. First make the crust. Place the dry bread into the first bowl and pour the milk into it.
In the second bowl mix the onion, half of the garlic, walnuts, coriander, a bit of the lime juice, zest and oil.
Drain the bread and add it to the mixer; mix well and leave it on the side.

2. Put the new potatoes to boil for few minutes until they are in half cooked.

3. Mix half of the butter with the remaining crushed garlic and add a pinch of coriander.

4. Slice the potatoes, but not all the way through---maybe two thirds of the way---place the garlic butter mixture between the slices and put them into the hot oven.

5. Place the fillet of fish onto a slice of kitchen paper to drain. Season with salt, black pepper and sprinkle with lime juice.

Place the crust mixer between the two fillets, butter a baking tray and place the fish on it and put it into the oven for 15 minutes, or until the fish is cooked.

6. While the fish is cooking take a vegetable peeler and cut the carrot into ribbons. Drop a nob of butter into a hot frying pan and place the carrot ribbons in to saute for 2 - 3 minutes.

7. By now the new potatoes should be ready to take out of the oven and place on the side

8. To do the sauce, pour the wine into a small pan and boil for 30 seconds, add the cream, salt, black pepper, remaining lime juice and the seafood mix then cook for 2 minutes.

Arranging the dish

Pour the sauce in the middle of the plate. Very gently place the fish on top of the sauce, then arrange the potatoes, carrots and the slices of radish. 
For a fresh taste sprinkle some very finely chopped spring onion.

I hope you enjoy making this delightful fish dish and will keep coming back to see more recipes from Chef Stef's Kitchen

Bon Appetit

Eton Mess Chocolate Pyramid

This week I would like to show how to make a dessert that will pop their eyes out when you place it down in front of them. This is my take on the Eaton Mess.

As always, at first glance this may look complicated, but I promise you that if you follow my straight forward steps you will be surprised at how easy it is to produce this beautiful looking dessert.

Ingredients

100g white chocolate

200ml double cream

1tbsp icing sugar

2 meringue

5 - 6 strawberries

2 raspberries

Walnut

Fig cream or Chocolate Sauce

 Chocolate chips

Method

I used White chocolate for this tutorial, but it works with all kinds, so please feel free to use the chocolate of your choice

1. Break down the chocolate into small pieces, place them in a plastic container and put it in the microwave for 2 minutes or until it melts.
Every 30 seconds stop and stir the chocolate and be careful not to leave it for too long.

2. Poor the melted chocolate onto half of the sheet of baking paper, flipping the other half over to cover it.

Use the baking pin to roll the chocolate very thin. Then place in the fridge.

3. Add sugar to the cream and whisk. Then place the meringue, strawberries and walnuts into a bowl, folding all the ingredients together.

4. Remove the chocolate from the fridge and with a knife cut 4 triangles.

Chef's Tip: White chocolate is a little softer than dark, so if you decide to make your pyramid with dark chocolate, place the knife under hot water before cutting, this will prevent the chocolate cracking and splintering.

Arranging the dessert

Put a full, large tablespoon of  the glorious, creamy mixture in the middle of each plate. Arrange the chocolate triangles around the cream to produce the pyramid effect. Use the raspberry, walnut and chocolate chips  to decorate the plate. Pour chocolate sauce, or fig cream onto the top of the pyramid and let it run to give a marble effect, then serve.

If you aren't a chocolate lover, and I'm sure there are at least a few of you out there, a very refreshing alternative would be to substitute the chocolate walls for pineapple.

I hope you enjoy making this delightful dessert and will keep coming back to see more recipes from Chef Stef's Kitchen

Bon Appetit

Goat's Cheese,Parma Ham,Pineapple,Pecan Nuts,Goji Berries,Melba Toast

This week we have a delicious and refreshing starter to really wow your partner or guests.

At first glance this may look complicated but I promise you that if you follow my straight forward steps you will be surprised at how easy it is to produce a beautiful looking meal.

Ingredients

200g Goat's Cheese

2 slices Parma Ham

100g Pineapple cut in chunky cubs

6 Pecan Nuts halves

1tbsp Goji Berries dried, soaked in 2tbsp of Whisky

1tbsp Honey

1slice White tin Bread

Cracked Black Pepper

Method

1. Soak the Goji Berries in the whiskey.

2. Once you have toasted the bread, take it out and slice in half as shown in the photo. Take your rolling pin and roll each half until very thin, then cut them into 8 finger slices. Take a length of tin foil, crush it into a rough log shape, place it on the baking tray and drape the rolled and now softened toast slices over them.

Chefs Tip: When you roll the lightly toasted bread, it makes it very pliable and easier to mould into shapes.

3. Cut the goat's cheese in half and place them both onto a baking tray. Pour the honey on the top of each piece; sprinkle the black pepper onto the honey.

4. Put the toast and the goat's cheese under the hot grill for two minutes.

 Arranging the plate. 

Once the toast and goats cheese are out from under the grill, very gently place the goat's cheese on the plates.  Cover one side with twisted Parma Ham, add the cut Pineapple cubes, Pecan Nuts, Goji Berries (drain and drink the whisky---this is the best bit) and toast around.

For extra decoration I add dots of balsamic cream.

Chef's Tip: Place the pecan nuts on a tray and put them under the grill for three minutes, making sure they don't burn. This turns the normally moist nuts into a fresh and crispy bite. Do this before the rolled toast and goats cheese go under the grill.

I hope you enjoy making this delightful starter and will keep coming back to see more recipes from Chef Stef's Kitchen
Bon Appetit