Tag-Archive for » Truffles «
I have never made home made chocolates before and I found this recipe from one of my team mates in the recipe swap I’m in this month. It immediately caught my eye as it is good for people who can not take a lot of dairy as my brother, so I thought I would try it. Well my whole family love ginger and this has an absolutely wonderful gingery kick to it. I used very expensive swiss chocolate for both mixing with the ginger and also for coating, so they were extra gourmet and totally indulgent. To read more reviews on this recipe please click here. I will say when processing the ginger mix, do not over process, I did and thought they would have been much better with some more small ginger chunks in them.
Ingredients
250g Ginger biscuits
400g Crystallized ginger
100g Chocolate (I used creamy milk chocolate)
300g Chocolate, for coating. (I used dark chocolate)
Method
1. Pulverize the biscuits in your food processor until fine crumbs.
2. Add the ginger and process 30 seconds, re-arrange and process another 30 seconds.
3. Add the chocolate, broken into small pieces, and process until it all comes together in a tacky ball.
4. Spread on a tray and refrigerate until you can easily roll it into small balls.
5. Put the balls on baking paper, and return to fridge overnight.
6. Melt the extra chocolate and dip each ginger ball to coat, refrigerate until hardened.
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.
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.
