Spring Chicken with Asparagus, Peas and Broad Beans

A simple stew of young spring vegetables teams with golden sauteed chicken.

INGREDIENTS:

• 4 chicken supremes*
• 1 tbsp flour
• Sea salt and pepper
• 2 tbsp olive oil
• 200g podded broad beans
• 500g thin asparagus, snapped
• 200g podded peas
• 2 tbsp tarragon or mint

METHOD:
 
Preheat oven to 180C. Coat the chicken lightly in flour, sea salt and pepper. Heat the oil in a frypan and brown the chicken well. Transfer to the oven for 15 minutes or until cooked.

Cook the broad beans in simmering, salted water for 5 mins, then remove.

Cook the asparagus and peas for 5 mins while you peel the broad beans, discarding skins.

FOR THE DRESSING:

• 1 tbsp walnut oil
• 1 tbsp extra virgin olive oil
• 1 tbsp white wine or cider vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, crushed

METHOD:

In a large bowl, whisk together the walnut oil, olive oil, vinegar, mustard, garlic, sea salt and pepper.

TO SERVE:

Return the broad beans to the pot for 30 seconds, then drain the vegetables, toss quickly in the dressing and scatter on four warmed dinner plates.

Cut each chicken supreme in half on the diagonal, arrange on top, drizzle with remaining dressing, scatter with tarragon or mint and serve.


Serves 4.


* Supremes are the chicken breast and wing to the first joint.

Bitter Chocolate Tart with Baileys

This is very rich and luxurious, so serve in thin wedges.

INGREDIENTS:

PASTRY: 

• 75g butter
• 75g caster sugar
• 75g ground almonds
• 125g plain flour
• Pinch of salt
• 2 tbsp iced water, or more

FILLING:

• 300mL thickened or whipping cream
• 200g dark chocolate (70 per cent)
• 50g butter, chopped
• 2 tbsp Baileys Irish Cream

METHOD:

To make the pastry, whiz the butter, sugar, almonds, flour and salt in a food processor until smooth.
Add water a spoonful at a time, still whizzing, until the pastry clumps into a ball. Place on the base of a 20cm tart tin and gently, gradually, press the mixture down, working from the centre out, to cover the base and up the sides. Trim the sides. Refrigerate for 1 hour.

Heat the oven to 180C. Line the tart with foil and weigh down with baking beans or pastry weights. Bake for 15 minutes, carefully remove beans and foil, then bake for a further 5 to 10 mins until lightly golden. Cool.

To make the filling, heat the cream until just before boiling point.

Finely chop the chocolate and place in a heatproof bowl. Add the cream, leave for 1 min, then mix well with a spatula, working from the centre outwards. Add the butter and stir until smooth.

Stir in the liqueur and pour into the tart case. Leave in a level place to cool, then refrigerate for 3 hours before serving.

Serves 8 to10

Chef: Jill Dupleix
Photo: Jennifer Soo
Source: The Sydney Morning Herald Recipe Cards

Mozzarella with fresh Tomato Pesto

A delicious fresh easy way to start a meal.

Get ready for an al fresco lunch that celebrates summer.

INGREDIENTS:

• 4 tomatoes
• 60ml extra virgin
• olive oil
• 2 garlic cloves, finely sliced
• 2 tbsp basil leaves, shredded
• 4 fresh mozzarella balls
• Sea salt and pepper
• 1 tbsp toasted pine nuts
• 1 tbsp grated parmesan
• 8 small basil leaves for serving

METHOD:

Cut the tomatoes in half, squeeze out the seeds and juice, then dice remaining flesh. Toss the lot with olive oil, garlic and basil.
Drain the mozzarella balls, slice thickly, season well and reassemble in the original shapes. Place in the centre of each plate. Spoon the tomato dressing around each ball and scatter with pine nuts, sea salt, pepper and parmesan.
Strew with small basil leaves and serve.

Serves 4.

Chef: Jill Dupleix 
Photo: Jennifer Soo 
Source: The Sydney Morning Heral Recipe Cards