Italian Chicken With Parma Ham

Quick, delicious, gluten free Italian chicken

Servings

4

Ready In:

25min

Good For:

Mains

Inroduction

About this Recipe

By Waitrose

Good old Waitrose – a great looking Italian meal which is only 250 calories! Admittedly there are no carbs, but you can remedy that easily.

The Italian Parma Chicken recipe also contains pesto and aubergines, which are some of my favourite ingredients, not to mention rocket – I am in heaven!

This was a fabulous for dinner last night now we are having a heatwave. A glass of rose and Italian Parma Chicken on a summer’s evening – what’s not to like!

PS I forgot to mention it only takes 25 minutes to make. ?

Ingredients

  • 1 1/2 tbsp extra virgin olive oil
  • 2 chicken breast
  • aubergine, cut into 4 slices, lengthways
  • large tomato, sliced into 4 
  • 4 slices parma ham
  • 2 tbsp pesto
  • 1 tbsp white wine vinegar
  • 90g rocket

Step by Step Instructions

Step 1

Preheat the oven to 200°C, gas mark 6. Heat 1 tbsp oil in a frying pan, and fry the chicken for 4-5 minutes until browned, turning halfway through.

Step 2

Top the aubergine slices with the tomato slices and then the chicken, season and wrap in a slice of Parma ham. Transfer to a greased baking tray and bake for 15-20 minutes, or until the chicken is thoroughly cooked with no pink meat.

Step 3

Meanwhile, mix the pesto sauce, remaining oil and vinegar together, and toss into the rocket. Serve with the Parma chicken.

More Recipes

Wild Garlic Butter

Wild Garlic Butter

Wild Garlic Butter

Delicious seasonal alternative to garlic butter. We made a lot and froze it.

Servings

250g

Ready In:

10min

Good For:

Starters

Inroduction

About this Recipe

By Barney Desmazery, BBC Good Food

I am pretty sure that we are not the only home in which garlic bread is wildly popular. We decided to make our own garlic butter to go with the music paper bread and as it was in season we chose to make this quick and delicious wild garlic butter. Thank you Barney Desmazery for the super quick recipe.

Ingredients

  • 250g unsalted butter, softened
  • 50g wild garlic leaves, finely chopped
  • to taste flaky sea salt

Step by Step Instructions

Step 1

Mash the butter in a bowl with some sea salt – start with 1/2 tsp, then taste before adding more. Stir in the wild garlic. 

Step 2

Using a piece of baking parchment, roll and shape the butter into a log, then twist the ends to form a cracker. Chill until needed. You can freeze the log for a month and cut off slices as needed.

More Recipes

Get in Touch.

Wild Garlic Butter

Wild Garlic Butter on Music Paper Bread

Wild Garlic Butter on Music Paper Bread

This tastes as fantastic as it sounds. 

Servings

8 portions

Ready In:

55min

Good For:

Starters

Inroduction

About this Recipe

By BBC Good Food

How could I not make this recipe? Wild garlic butter….nom nom…and there is a plethora of it about at the moment, with the Sardinian classic, Music Paper Bread! How beautiful does that sound? It did not disappoint. Thank you to Barney Desmazery at BBC Good Food for both the wild garlic butter and the music paper bread recipe. 

Ingredients

  • 200g ’00’ flour, plus extra for dusting
  • 100g semoline flour or fine semolina
  • for brushing olive oil
  • 8 slices wild garlic butter
  • to serve flaky sea salt

Step by Step Instructions

Step 1

In a bowl, mix together the flours and 1/2 tsp salt. Pour in 175ml water and mix to a soft dough. Tip onto a lightly floured surface and knead for about 5 mins or until smooth. Wrap in cling film and leave to rest for 30 mins. Meanwhile, place a pizza stone or one or two large baking trays in the oven, then heat it to 240C/220C fan/gas 9 or as high as it will go.

Step 2

Divide the dough into 8 and shape into balls. On a floured surface, roll out balls very thinly into rough circles about 20-22cm in diameter.

Step 3

Cut out 8 squares of baking parchment a little larger than the dough circles. Pop the dough circles on top and brush with olive oil. Cook the breads, 1 or 2 at a time, on the hot pizza stone or baking tray (still on the baking parchment) for 6-8 mins or until bubbled up in places, golden brown and crisp. Remove and leave to cool on a wire rack while you cook the rest. Pop all the breads back in the oven for 1 min to warm through. Remove and top with a slice of garlic butter (see Goes well with) and sea salt.

More Recipes

Get in Touch.

Bresola and Rocket Salad

Bresola and Rocket Salad

Bresola And Rocket Salad

A light summer salad.

Servings

2

Ready In:

5min

Good For:

Starter or Mains

Inroduction

About this Recipe

This is little bresola and rocket salad recipe is my own, a great one for a starter or a light lunch in the summer. Simply three ingredients and some dressing.

As you can see I’m not very good at measuring out my ingredients, more of a handful of this and a drizzle of that person, sorry!

Perhaps a glass of something cold on the side? Nom Nom!

Ingredients

  • 140g rocket
  • one packet bresola
  • a handful shavings of parmesan
  • 1 tbsp extra virgin olive oil
  • 1/2 lemon, juice only
  • a drizzle balsamic vinegar

Step by Step Instructions

Step 1

Place half the rocket on each plate. Divide the bresola between the two plates and shave the parmesan over the top.

Step 2

Mix the lemon juice and olive oil and drizzle over the salad. Decorate with a good drizzle of balsamic vinegar.

More Recipes

Get in Touch.

Italian Lemon Pound Cake

Italian Lemon Pound Cake

Italian Lemon Pound Cake

A dense pudding like lemon cake.

Servings

12

Ready In:

1 hour 40min

Good For:

Dessert

Inroduction

About this Recipe

By My Recipe Confessions 

The Italian Lemon Pound Cake was the first cake I made in my new oven so it was with some trepidation I embarked on it. I realised after it was cooked that my bundt pan was not a great shape so it lacked the lovely curves of the original recipe. However it was still delicous.

There are a lot of lemons in the cake but somehow it manages to avoid being too tart. It was very moist if a bit dense and in my opinion it needed the cream cheese glaze which helped with the pudding like consistency. It has gone down well, competing with a chocolate chip birthday cake – my other half much prefers this one.

Enjoy.

Ingredients

  • 3 cups plain flour
  • 1 tsp baking powder
  • 1 cup softened, unsalted butter
  • 1/4 tsp salt
  • 2 cups caster sugar
  • eggs
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 4 tbsp lemon juice
  • lemons, zest only
  • 1 tsp vanilla extract
For the glaze

  • 1 1/2 cups icing sugar
  • 3 tbsp lemon juice

For the cream cheese frosting

  • 4 oz  cream cheese
  • 1 tbsp lemon, zest only
  • 1/4 cup lemon juice
  • 2 cups icing sugar

Step by Step Instructions

Step 1

Sift the flour, baking powder and salt and set aside. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.

Step 2

Mix in the sour cream, lemon juice, vanilla and lemon zest. Mix in half of the flour mixture, then add the buttermilk and finally add the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a greased bundt pan. Bake for 70 – 80 minutes at 160C.

Step 3

Remove the cake from the oven and allow to cool for 5 minutes. 

Step 4

The lemon glaze is made by whisking all of the ingredients together until it is smooth.

Step 5

To make the cream cheese frosting, mix all of the ingredients together until smooth and creamy.

Step 6

 Turn the cake over on to a cake platter and spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake. 

More Recipes

Get in Touch.

Tagliatelle al Ragu Bolognese

Tagliatelle al Ragu Bolognese

Tagliatelle al Ragu Bolognese

Rich, meaty bolognese perfect for a winter’s evening.

Servings

4

Ready In:

2 hours 20 minutes

Good For:

Mains

Inroduction

About this Recipe

By Antonio Carluccio

The next recipe is the Italian classic Bolognese from Antonio Carluccio.  We all have our own recipes that we have grown up with but this one is really rich and meaty and for some reason my 4 year old decided she preferred mummy’s bolognese recipe with hidden vegetables including mushrooms and courgette in it!

Carluccio’s recipe is a meat fest of pancetta, pork and beef mince and beef stock. It also requires a glass or two of wine, shame we had to open that bottle ;-). The fresh tagliatelle made a change from the dried pasta that we normally have and I am pleased to say that we made triple quantity so have two more meals in the freezer.

Enjoy – apologies for the photo it looks a little holiday restaurant.

Ingredients

  • 500g fresh tagliatelle
  • 60g parmesan, grated
  • 55g butter
  • 55g pancetta
  • 1 large carrot, finely chopped
  • 1 large stalk celery, finely chopped
  • onion, finely chopped
  • 100g beef mince
  • 100g pork mince
  • 1 glass dry red wine
  • ‘a little’ beef stock
  • 3 tbsp tomato puree
  • to season salt and pepper

Step by Step Instructions

Step 1

Heat the butter in a large pan, add the pancetta, carrot, celery and onion and fry gently for 10 minutes. Add the minced meats and stir with a wooden spoon to break them up into smaller chunks.

Step 2

Cook for about 15 minutes to brown the meat, then add the wine and bubble for a few minutes to allow the alcohol to evaporate a little. Stir in a little stock to prevent the mixture from sticking to the pan. Stir in the tomato paste and dilute with a few tablespoons of stock to give a sauce like consistency. 

Step 3

Leave to simmer for 1 hour 30 minutes adding more stock if it becomes dry. At the end of the cooking time, add a little more stock to obtain a smooth consistency. Season to taste with salt and pepper.

Step 4

Cook the tagliatelle in boiling salted water until al dente, then drain and mix with the sauce. Serve with the parmesan cheese.

More Recipes

Get in Touch.

Rosemary and Sea Salt Focaccia

Rosemary and Sea Salt Focaccia

Rosemary and Sea Salt Focaccia

Great bread for sharing.

Servings

6

Ready In:

1 hour 30min

Good For:

Starter

Inroduction

About this Recipe

We love the Italian Grand Prix in this house, especially the little ones. Last year the bruschetta went down a storm and this year’s focaccia starter has been incredibly popular too.

We own a bread maker and rather unusually we actually use ours, however I have always been a bit disappointed with the focaccia recipe, there was none of the light springiness you expect…hmm…so I did some research. The solution was simple we had to stop relying on the bread maker to do all of the work and instead we had to knead the dough for about 5 minutes ourselves before dressing the focaccia with the topping. I won’t lie, someone wanted olive focaccia but soon came round to the rosemary and sea salt one.

Enjoy….it is absolutely delicious and the recipe comes from the panasonic bread maker recipe book( – I always double the yeast.)

Ingredients

  • 1 tsp yeast
  • 300g strong white flour
  • 1 tsp salt
  • 1 tbsp extra virgin olive oil
  • 200ml water
  • 1 tsp sea salt flakes (for dressing)
  • handful fresh rosemary (for dressing)
  • a drizzle extra virgin olive oil (for dressing)

Step by Step Instructions

Step 1

Place the yeast, strong white bread flour, salt (1 tsp), extra virgin olive oil and water into the bread maker and set the pizza dough programme.

Step 2

Once the programme has finished knead the dough for about 5-10 minutes, then stretch it into a rough circle and place on a lightly greased pizza stone. Poke holes in it and place a leaf or two of rosemary in each, sprinkle with the sea salt and drizzle the olive oil over it.

Step 3

Cover with a damp towel and leave to prove in a warm place for 30 minutes.

Step 4

Drizzle with a little more olive oil and bake at 190 C for 20 minutes or until the edges are golden and the centre is well cooked.

More Recipes

Get in Touch.

Bruschetta

Bruschetta

Bruschetta

A refreshing starter full of flavour

Servings

4

Ready In:

10min

Good For:

Starter

Inroduction

About this Recipe

Nothing says Italian summery days to me like Bruschetta. Whenever I see it on the menu I always pick it – I much prefer it to garlic bread. In fact, Bruschetta is really quick and easy to make too. Just chop up the topping in advance and then when you want to serve it simply toast your bread and add the topping.

Our elder child adores tomatoes so we have been growing some in the garden. It’s taken all his will power to save them for this meal. He scoffed the bruschetta, our little girl was less keen she ‘doesn’t like those red things’. Sigh! She had pesto on her toast instead.

Ingredients

  • 6 or 7 ripe tomatoes
  • 2 cloves garlic
  • 1 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 6-8 leaves fresh basil, torn into small pieces
  • 1 tsp salt
  • 1/2 tsp pepper
  • baguette
  • 60ml olive oil for toasting the baguette

Step by Step Instructions

Step 1

Chop the tomatoes, toss them with the finely chopped garlic, olive oil, balsamic vinegar, basil and salt and pepper. (Putting the mixture in the fridge for an hour will improve the flavours.)

Step 2

Cut the baguette on the diagonal to make longer slices about 2.5 cm thick. Brush one side with olive oil and place olive oil side down on a baking sheet.

Step 3

Place them in the oven on the top shelf and toast on each side for about 5 minutes or until golden brown on the edges.

Step 4

Put the toast slices on a platter olive oil side up and spoon some of the tomato mixture on top then serve immediately to prevent them from going soggy. You can also serve the tomato mixture in a bowl for dipping which prevents the bread from going soggy.

More Recipes

Get in Touch.

Risotto

Risotto

Risotto

A delicious pancetta and butternut squash risotto

Servings

8

Ready In:

40min

Good For:

Mains

Inroduction

About this Recipe

By Food and Wine Website 

I have a confession to make: I am running my first half marathon this weekend. Imagine my delight when I realised it coincided with the Italian Grand Prix. I have been using it as an excuse all week to try out various Italian dishes. This risotto is my favourite. It is both tasty and colourful.

I have taken a back seat on this one as risotto is my other half’s speciality. If you peruse the internet for risotto recipes you will see there are so many different recipes. Some subtle ones like lemon risotto and other which pack more of a punch.

Our go-to risotto recipe is Champagne and Butternut Squash but we found this Italian variation on the food and wine website.

Hopefully by the time you read this, it will have fuelled me round my 13 and a bit miles. I am sure I will be settling down to a glass or two of Prosecco, after all, it will undoubtedly be a PB!

Ingredients

  • 115g diced pancetta
  • 3 tbsp extra virgin olive oil
  • 680g butternut squash, peeled, deseeded and sliced into cubes
  • 8 leaves fresh sage
  • 1.3 litres chicken stock
  • 4 tbsp unsalted butter
  • 1 medium onion
  • 540g arborio rice
  • 250ml white wine
  • 50g parmesan

Step by Step Instructions

Step 1

In a large skillet cook the pancetta over a moderate heat until it is crisp, about 4 minutes. Transfer the pancetta to a medium bowl, reserving the fat and add 1 tbsp. olive oil to the skillet.

Step 2

Add the squash and cook over a moderately high heat, stirring occasionally, until tender, about 8 minutes. Add the sage, season with the salt and pepper and cook until aromatic about 1 minute longer.

Step 3

Transfer the squash to the bowl with the pancetta.

Step 4

In a medium saucepan bring the stock to a simmer over a moderately high heat. Reduce the heat to low and keep warm.

Step 5

In a large saucepan, melt 3 tbsp. of the butter in the remaining 2 tbsp. oil. Add the onion and cook over a moderate heat, stirring occasionally until softened. Add the rice and cook, stirring for 2 minutes. Add the wine and cook, stirring constantly, until absorbed.

Step 6

Add the stock about 250 ml at a time, stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is just tender and the liquid is creamy, about 20 minutes.

Step 7

 

Stir in the remaining 1 tbsp. of butter and the parmesan. Gently fold in the squash and pancetta. Spoon the risotto into warmed bowls and sprinkle with some more parmesan to serve.

 

More Recipes

Get in Touch.

Plum and Amaretti Semifreddo

Plum and Amaretti Semifreddo

Plum and Amaretti Semifreddo

A colourful and delicious semifreddo.

Servings

8

Ready In:

40min+freezing time

Good For:

Dessert

Inroduction

About this Recipe

By BBC Good Food Website 

This is simply the most delicious thing I have tasted. It might have something to do with my love of both almonds and plums, but yes this is the best.

We have made a few ice creams before but never a semifreddo so this was a journey into uncharted territory. The picture on theBBC good food website looked amazing and in the end we over mixed ours (toddler enthusiasm!), so we lost the individual swirls of colour. Nevermind – it still tasted good.

One word of caution you need to leave it overnight to set or put the dish you are going to use in the freezer beforehand to get it really cold.

Enjoy….I had a second helping but then again I have run a half marathon this weekend so I need all the energy I can get.

Ingredients

  • 450g ripe plums, halved and stoned
  • 350g caster sugar
  • large egg whites
  • 300ml double cream
  • 1 tbsp Disaronno Liqueur
  • 85g Amaretti Biscuits, soft ones roughly broken

Step by Step Instructions

Step 1

Line a 30 by 20cm tray with cling film. Put the plums in a pan with 2 tbsp. water and 110g of the sugar. Cover with a lid and stew over a medium heat for 10 minutes until soft. Allow to cool slightly, then blitz with a hand blender. Pass through a sieve to remove the plum skins. Allow to cool.

Step 2

Put the remaining sugar in a pan with 150ml of water and dissolve over a low heat. Boil for 5 minutes or until the mixture reaches 120C on a cooking thermometer.

Step 3

To make the meringue base, whisk the egg whites until they are stiff. With the beaters running, carefully pour the sugar mixture onto the egg white, whisking until thick.

Step 4

In another bowl, softly whip the cream, then GENTLY fold in the liqueur, plum pulp, biscuits and the meringue.

Step 5

Pour into the tin, cover with cling film and freeze for a few hours until set. (I had to leave it overnight.) To serve, remove from the freezer 5 minutes before scooping into balls.

More Recipes

Get in Touch.

Get in Touch.