Tag-Archive for » Dijon «
This is a very quick and easy recipe to use up any vegetables that is tasty too. If you would like to read more reviews on this one or see more photos please click here. You will see from my photo that I used broccoli and cauliflower in this as well as a leek instead of onion. I served this to go with a pork loin I was cooking, I also added extra mustard just our preference.
If you have been keeping up with the progress of my beautiful handcrafted Eco friendly, 
camphor laurel, chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 Tablespoon oil
1 Onion, thinly sliced
1 Carrot, cut into thin coins
1/4 Small cabbage, shredded finely
2 Stalks celery, sliced thinly
1/2 Red bell pepper, cut into thin strips
1/2 Cup cream
1 Teaspoon Dijon mustard
Fresh ground black pepper
Salt
1/4 Cup parmesan cheese
Method
1. Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.
2. Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.
All photos taken by me unless otherwise stated.
This is a delicious way to prepare chicken that is very easy to prepare with a wonderful end result. I like to stuff my chicken breasts with a slice of cheese as well as top them for extra cheesy flavour. I also love using truffle brie although more expensive than regular you can not beat the taste, although regular brie is fine. The Dijon sauce adds a wonderful finishing touch to the dish which my whole family like.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Honey Dijon Sauce
1/3 Cup honey
3 Tablespoons Dijon mustard
3 Tablespoons meaux mustard
Chicken
1/4 cup Dijon mustard
1 tablespoon lemon juice
1 egg, beaten
1/4 teaspoon ground black pepper
4 Boneless skinless chicken breast halves
2/3 cup fine dry breadcrumb
1/4 cup butter
200g Truffle brie cheese (regular is fine we just love truffles and it adds so much flavour.)
Method
1. Preheat oven to 180 degrees Celsius.
2. Combine Dijon mustard, lemon juice, egg and pepper.
3. Cut slit in chicken open out breast and pound with meat mallet until of equal thickness. Lay a slice of brie on one side of the chicken and fold breast over to cover.
(You can just top with the brie cheese we just like to double up for added flavour, so take your pick.)
4. Brush chicken all over with mustard mixture.
5. Coat with bread-crumbs.
6. Melt butter in large frypan.
7. Sauté chicken until golden on both sides, about 3-4 minutes a side.
8. Place on baking sheet.
9. Bake in oven for 10 Minutes
10. Cut Brie cheese into thin slices, remove chicken from oven.
11. Place a slice on the top of each chicken breast.
12. Bake in oven for 10 minutes more or until cheese is melted and chicken is cooked through.
13. Heat sauce ingredients in a pan until combined.
To serve: Place on serving plate and spoon sauce over each chicken breast.
All photos taken by me unless otherwise stated.
