Tag-Archive for » herb «
This is a very quick and easy recipe to throw together, it tastes great and makes for a wonderful after work dinner or great mid week meal when you want no fuss. You can make your own gnocchi if you prefer, but for quickness of this recipe I used fresh store bought gnocchi, you can find this in the fresh pasta section of most supermarkets. For those of you who have never eaten gnocchi before or do not know what it is, a quick explanation is basically Italian dumplings, made from either potato, semolina or flour.
If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.
Ingredients
Olive oil
4 Chicken breasts
Garlic powder and dried parsley, combined to sprinkle over breasts (about 1-11/2 teaspoons of each.)
800g Gnocchi
2 Cloves garlic, crushed
2 Tablespoons dry white wine
1 Tablespoon lemon juice
1 Teaspoon chicken stock granules
300ml Cream
2 Tablespoons fresh oregano, finely chopped
Method
1. Sprinkle combined garlic and parsley on both sides of all the breasts. Heat some olive oil in a large frying pan and cook chicken, uncovered, about 20 Min’s or until cooked through.
2. Meanwhile pour some water in a pan add a little olive oil and bring to the boil.
3. While you are waiting for the water to boil, add a little oil to another saucepan, add garlic, cook, stirring, about 1 minute, Add wine to pan, to deglaze, evaporate all liquid, add lemon juice and the stock, stir.
4. Pour cream in and bring to the boil. Reduce heat to a simmer, simmer uncovered, about 5 Min’s until sauce thickens slightly. (If you want it thicker just add a little cornstarch I prefer a more thin sauce when it is more like a pasta dish.) Stir in oregano, keep warm over a low heat while you cook the gnocchi.
5. Once the water is boiling add gnocchi and cook as per packet instructions, mine was only 3 Min’s, Drain.
6. While gnocchi is cooking remove breasts from pan, cut chicken into slices.
To Serve: Divide gnocchi among serving plates, top with sliced chicken, drizzle with sauce.
All photos taken by me unless otherwise stated.
Here is another recipe from a recipezaar member, a delicious pork tenderloin. It was very tasty, I did strain and reserve the marinade, added a couple of tablespoons of wine, brought to the boil and added some cornflour to thicken. A couple of other people had suggested this in their reviews, my son loved it, I have to say I thought it was better as is, it had loads of flavour from being marinated and was very moist and tender. If you like this recipe and would like to view more from this chef or see all reviews given to this dish click here.
Ingredients 
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon pepper
2 (1 1/2 lb) packages pork tenderloins
Method
1. Stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.
2. Prick pork with a fork, and place in marinade, turning to coat.
3. Cover dish, or seal bag; Chill 2 hours.
4. Remove from marinade, discarding marinade.
5. Place pork on a rack in a roasting pan.
6. Bake at 350 degrees for 40 minutes or until a meat thermometer inserted into thickest portion of pork registers 160 degrees.
All photo’s taken by me unless otherwise stated.
