Archive for » January 13th, 2008«

Goats Cheese and Mushroom Stuffed Chicken Breast with a Morel Sauce
Another experiment that was absolutely wonderful, both myself and hubby loved this. I love it when as a cook you go completely off the wall wondering whether a recipe will come together in the end and for me this did. I have made so many that are experiments but you kinda know the ingredients will work, I wasn’t sure with this one but it was lovely.


Olive oil
2 Chicken breasts


1/2-3/4 Cup chopped Swiss brown mushrooms ( I used just over 1/2 a cup.)
250g soft goats cheese, rind removed
2 Tablespoons butter
1/2 Tablespoon fresh thyme leaves
1/2 Tablespoon fresh parsley, chopped finely


1 Tablespoon butter
1 Shallot, finely chopped
1/2 Cup dry white wine
1/2 Cup water
1/2 Cup cream
11/2 Teaspoons cornflour
2-2/12 Tablespoons Morels ( I used dried as I couldn’t get fresh so you will have to adjust amount for fresh.)
Pepper to taste


1. Heat butter in pan, add mushrooms and cook until tender and liquid has evaporated, add thyme and parsley stir to combine.

2. Take chicken breast and using a meat mallet flatten until almost equal thickness all over, Lay three slices of goats cheese over each breast, top with mushroom mixture and fold other half of chicken over to cover. Tie at close intervals with kitchen string.

3. Heat a small amount of olive oil in a pan and brown chicken breasts on both sides.

4. Transfer chicken to a lightly oiled oven proof dish and bake in preheated oven 180c for 30-35 Min’s or until chicken is cooked through.

For The Sauce

1. Melt butter in a pan, add shallot and cook until softened.

2. Add wine, water and pepper to taste and bring to a boil, turn heat down to a simmer, mix a little water with the cornflour and pour into sauce, stir until sauce has thickened. (don’t worry if it seems to thick as you still have the cream to add.)

3. Add cream and chopped morels and stir until heated through serve over chicken.

To Serve: I sliced chicken into thick slices and served over potato crisps topped with sauce.

All photo’s taken by me unless otherwise stated.

Fillet Steak With Thyme & Garlic Crust
This is a zaar members recipe, I have made a couple this week, both were wonderful, but I thought I would start with this one. The combination of the crunchy topping on the steak and the wonderful flavours that came through from the garlic and mustard in every mouthful made for a really enjoyable meal. I served mine on a bed of mash topped with spinach and mushrooms and placed the steak on top, it was very delicious. If you would like to read all the reviews and see other photo’s of this recipe please click here.


2 Tablespoons salted butter, melted
2 Garlic cloves, crushed
2 Tablespoons fresh thyme, chopped
2 Slices white bread, fresh (I use the equivalent by chopping up a french stick)
1 Tablespoon olive oil
2 x 200-250g Beef steak fillets
Fresh ground black pepper
Dijon mustard


1. Heat the oven to 220 degrees Celsius.

2. Pulse the bread in a food processor until the crumbs are coarse (you don’t want them really fine).

3. Put the melted butter into a small bowl, and add the garlic, thyme and fresh breadcrumbs. Stir until well combined.

4. Heat a fry pan onto high heat & add the olive oil. The pan should be smoking.

5. While the pan is heating, trim any excess fat and silver skin from the steaks, and grind black pepper to taste over the steaks.

6. Using tongs (and watch for spatters) put the steaks into the pan and quickly sear on all sides.

7. Remove to an oven tray and spread with Dijon Mustard to taste.

8. Pile the crumb mixture on top in an even layer, and put into the oven until cooked to your liking (I like this rare, so about 15 minutes or so at most for me is fine). Ensure that the crumb doesn’t burn (but it should be golden).

9. Rest for 5-10 minutes in a warm place.

All Photo’s taken by me unless otherwise stated.