Tag-Archive for » sundried tomato «

Tomato Mustard Crusted Beef
This is a wonderful recipe, especially if you have guests, as it is not time consuming yet is something a little more special. You can have this one on the table in about 40 Min’s and most of that is the baking time so you can socialize and not be banished to the kitchen.


2 Cloves Garlic, crushed
1/2 Cup chicken stock
1kg Piece beef fillet, halved horizontally
1/3 Cup grain mustard
1/2 Cup semi-dried tomatoes, drained, chopped finely
1 Cup panko flakes (Japanese breadcrumbs)
30g Butter, melted
10g Butter softened
11/2 Teaspoon cornflour
1 Tablespoon balsamic vinegar
100ml Water


1. Preheat oven to 200c

2. Combine mustard, tomatoes, flakes and melted butter in a bowl, press mixture over beef.

3. In an oven proof dish pour stock and garlic and place beef in pan. Cook uncovered in the oven about 25 Min’s for medium rare or until cooked as desired.

4. Remove beef from pan and keep warm.

5. Add softened butter, water and balsamic vinegar to pan juices, mix a little water with cornflour add to pan, stir over heat until mixture boils and thickens. Season with pepper.

To Serve: Place beef on plate and drizzle with sauce, I served mine with roasted baby fennel and parsnip mash.

All photos taken by me unless otherwise stated.

Spinach and Feta Stuffed Chicken Breast

This will be the last recipe, I will be posting from a recipezaar member, for a few days, I will be posting a few of my own over the next few days. I made this one a couple of nights ago and it was delicious. I made a couple of changes that had been suggested by other people who had reviewed it. The chicken was moist, tender and full of flavour, I will definitely make this one again. If you enjoyed this recipe and would like to see more recipes by this chef or would like to read the reviews written for this recipe please click here.


4 chicken breasts
1 tablespoon instant minced garlic
2 tablespoons olive oil
1 (16 ounce) bag spinach (frozen works great)
1 cup feta cheese (I also added chopped sun dried tomato, it went really well with the spinach and feta.)
2 cups seasoned bread crumbs (I used panko flakes, Japanese breadcrumbs, and just seasoned them, since finding these a few years ago I will never go back to regular, I love them.)
1/2 cup butter (melted)


1. Preheat oven to 350.

2. Prepare chicken for stuffing.(You can either, slice 2 thick chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide.).

3. Cook spinach in garlic and oil on top of stove until done.

4. Add in feta cheese and mix well. (You can add as much as you like. I LOVE feta cheese!).

5. Distribute spinach mixture onto each chicken breast. I topped spinach with chopped sun dried tomato here. (You may have some leftover).

6. Wrap chicken around mixture (kinda like a taco) and secure with a toothpick.

7. Roll each breast in bread crumbs until well coated.

8. Place in glass baking dish and pour butter over them.

9. Cook for 30 minutes and serve.

NOTE: I usually have spinach mixture left over and just serve it as a side dish. It’s so good that people always want more!

I served mine with creamy, mushroom herbed, polenta. I did make a white wine, lemon, mustard sauce to go with the chicken, I did this more for my son as he likes sauces with everything. The chicken was packed with flavour and very moist the sauced really was not needed.

All photo’s taken by me unless otherwise stated.