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Chicken Mushroom and Prosciutto rolls with Broccoli Dijon
I made both of these recipes the other night from zaar members both were excellent, but probably a bit heavy together, this would also be because I served a tarragon cheese sauce with the chicken. The sauce was wonderful and went well with the chicken but I should have served it with a side salad or just plain broccoli as all that richness together was just too much and too filling. I will list all the recipes though because by themselves they were wonderful. Instead of making the chicken as little rolls I did mine as whole breasts and served as main dish. I think I preferred it this way it made it easy to handle the chicken and I did not loose any filling as I expect you would if you made this as suggested. To read more reviews and see more photos of the chicken recipe please click here. I will post a link to the broccoli recipe below with the listed recipe.


2 Half chicken breast fillets (no skin, trimmed of fat)
1/2 Onion, finely chopped
2 Garlic cloves, crushed
10 Button mushrooms, finely sliced
2 Tablespoons olive oil
1/2 Cup cream cheese
4 Slices of thin prosciutto (or bacon)(I used more.)


As I said above I kept my chicken as whole breasts I think it made it easier, so take your pick.

1. Sit your chicken breast on a chopping board and slice it all the way through the middle (like you are filleting a fish).

2. You should have two almost identical top and bottom pieces of chicken.

3. Repeat for the other breast; set aside.

4. Heat 1 Tbsp oil in pan and add onion, fry until almost transparent and then add garlic. Stir occasionally.

5. Cook for 2 minutes then add sliced mushrooms.

6. Remove from heat and allow to cool.

7. Put your chicken breast between two freezer bags and pound it so that it is quite thin then cut it half along the long edge.

8. Ok you should now have four chicken pieces- spread each with cream cheese then divided the onion/mushroom mixture between them (spread the cream cheese and the mushroom all over the chicken).

9. Roll the chicken up tightly then roll a piece of prosciutto around it and secure with a toothpick, repeat.

10. Heat 1 tbsp oil in pan and over medium/high heat seal the chicken parcels on all sides.

11. Lower the heat and continue cooking until chicken is cooked through (about 10-15 minutes, depending on the size of your breast– lol).

Either serve as is with your favorite sauce or cut into slices to serve as nibbles or entrée.

Serves 2

Tarragon Cheese Sauce


1 Cup water
50ml Dry white wine
1 Teaspoon chicken stock granules
1 Teaspoon french mustard
3 Tablespoon parmesan cheese, grated finely
1/2 Cup cream
3 Teaspoons cornflour
2 Tablespoons tarragon


1. Add water, wine, stock and mustard, to a saucepan, bring to the boil, reduce heat.

2. Mix a little water with the cornflour and add to sauce, stir to thicken, Add cream and cheese, stir until cheese is melted, stir in tarragon and serve immediately.

Broccoli Dijon


1-1 1/2lb Broccoli
2 Tablespoons butter
1 Medium onion, finely chopped
2-4 Garlic cloves, finely chopped
1/2 Cup sour cream
1 Tablespoon dijon-style mustard
1 Tablespoon lemon juice
Salt & freshly ground black pepper


1. Cut the broccoli into florets and slice the stalk.

2. Steam or boil until tender but still firm and bright green.

3. Heat the butter in a skillet over medium heat and saute the onion and garlic about 5 minutes until tender but not brown.

4. Add the remaining ingredients and stir over low heat.

5. Spoon the sauce over the broccoli and serve immediately.

Serves 4-6

To change serving sizes or to read more reviews or see more photos click here.

Beef Fillet Steaks with Pepper Thyme Sauce
I decided to have a treat the other night and buy some nice thick fillet steaks as we have not had a good steak in awhile. With all the food prices going up so dramatically this one-two time a week enjoyed cut of beef has now become one-two time a month affair, here’s hoping food prices come down again soon. This is a simple recipe that pairs well with steak and does not require lots of effort, feel free to serve this with a cheaper cut of beef or with your favourite cut.


1 Tablespoon olive oil
4 Steak fillets
1 Celery stalk, finely chopped
2 Cloves garlic, crushed
1 Brown onion, chopped finely
1/2 Cup dry white wine
1 Teaspoon beef stock granules
300ml Double cream
1 Teaspoon ground mixed peppercorns, or more if you like
1 Tablespoon fresh thyme leaves


1. Heat half the oil in a large frying pan, cook beef on both sides, until cooked as desired. Transfer to a warm oven to keep warm.

If like me you have very thick steaks I find I can not cook them to a medium rare on the stove, without burning the outside so I finish them off in the oven for about 15 Min’s, on a higher heat setting.

2. Heat remaining oil in same pan, add celery, onion and garlic, cook, stirring until vegetables soften.

3. Add wine; stir until liquid is reduced by half, add cream, peppercorns and stock, bring to the boil. Reduce heat; simmer uncovered, stirring occasionally, about 5 Min’s or until sauce thickens slightly. Stir in thyme leaves, serve immediately over steak.

I served mine over celeriac mash and a carrot casserole as a side but serve with your favourite veg and potato.

All photos taken by me unless otherwise stated.