I'm just not coping without my Masterchef...so I'm starting my own home version. You are all cordially invited to participate!This week's challenge is a Mystery Box test. I'll give you 10 key ingredients (using what's hanging around in my fridge as a basis) and using those, and basic products from your pantry, you need to produce a main course.
Remember, you don't need to use ALL the Mystery Box ingredients, but at least a few of them.
By Friday, comment and link back to your photo/recipe details - or, if you don't have a blog, just comment letting everyone know what you've whipped up - and my expert panel (myself, Drew and Olivia) will decide a winner on the weekend!
Winner of this round gets to pick next week's Mystery Box key ingredients.
Are you excited? I know I am. Let's go! This week's key ingredients are:
- Chicken breasts
- Proscuitto
- Celeriac
- Cream
- Butter
- Sage
- Green Beans
- Chicken Stock
- Garlic
- Potatoes
11 comments:
TOTALLY EXCITED
oh this is so good. I have a fair whack of those things already! Count me in.
Oh I have the perfect dish! unfortunately I am not cooking food still but will try play along without actually cooking!
I love this! Very exciting. Count me in too!
Not a dumb question at all - this is actually the first time I'll cook with celeriac. Was inspired by them using it in Masterchef quite a bit. Yes, it's a root vegetable; big, round and knobbly; smells a bit like celery but more like - I guess a squash - in terms of its texture...
Great idea, and I was so inspired I've already cooked it.
http://elissaisachievingherdreams.blogspot.com/2009/07/mystery-box-test.html
I would go down the comfort food route and make potato and celeriac bake with sage, garlic, cream, butter and chicken stock. I'd blanch the green beans and serve them on the side with crispy proscuitto crumbled over.
Yum!
OKay - here is mine, didn't bother blogging it because I didn't make it so no yummy scrummy photo to show off - sorry! But it is a dish I do make pretty often!
Cut chicken breast in half lengthways - smear pesto on one side, add a wedge of camembert or brie (your fave) lay chicken on slice of proscuitto and wrap it up securing with a toothpick (so proscuitto is on outside). It should make four. PLace in a dish and add some white wine (or chicken stock) Add another little wedge of cheese & a sage leaf to tops of chicken and any left over proscuitto can also be layered on top (stops chicken from drying out and is damn delicious) Cook for around 35-40 mins in mod oven.
Serve with crispy garlic potatos, and I haven' used celeriac either so not sure if you could also roast them with the potatos?
Fresh steamed beans on the side also.
Note: when serving up use the juices in the bottom of chicken dish as a sauce to drizzle over EVERYTHING on plate. - Enjoy :)
I'm just working on my recipe right now - sorry, I won't be cooking it (celeriac out of season here). Is this ok?
Of course, Amy! Look forward to it...
I have decided to prepare Chicken Saltimbocca, served with a garlic potato & celeriac mash and steamed green beans. Every item off the list has been used.
Here are the recipes...
Chicken Saltimbocca
Ingredients
Serves 4
• 1/4 cup plain flour
• Coarse salt and ground pepper
• 4 fresh whole sage leaves, plus 4 minced leaves
• 4 halved chicken breasts
• 4 slices (3 ounces) thinly sliced prosciutto
• 4 teaspoons olive oil
• 3/4 cup dry white wine
• 1/3 cup chicken stock/broth (not concentrate)
• 1 tablespoon cold butter
1. In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
2. Lay a sage leaf on each chicken breast, and then wrap prosciutto slices (to cover) around each breast, encasing the sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
3. In a large non-stick pan, heat 2 teaspoons oil over medium-high heat. Cook 2 breasts until golden brown and cooked through, 3 to 4 minutes per side. Remove breasts, and keep warm. Repeat with remaining 2 teaspoons oil and 2 breasts.
4. Add wine and broth to pan; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.
Garlic, Potato & Celeriac Mash
Ingredients
Serves 4
• 6-8 large potatoes
• 1 large celeriac
• 2 garlic cloves
• 1-2 tbsp butter
• ¼ cup cream
• Salt and pepper to taste
Skin and bruise the garlic. Peel the potatoes. Peel the celeriac, using a knife to cut the thick skin away until you are left with only creamy white flesh. Cut the potatoes and celeriac into similarly sized pieces for even cooking. In a large pot, boil the potatoes and celeriac with the garlic for 20 minutes in salted water. Drain, place back in pot and hold saucepan lid on firmly to remove any excess water. Add the butter and cream and working quickly mash the mixture. Season to taste.
Steamed green beans – I don’t think a recipe is needed here!
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