Tag: Baked

Baked Cauliflower

Baked Cauliflower 1

I eat a fair bit of cabbage and cauliflower as they are good vegetable choices if one is trying to watch one’s carbohydrate intake. I like to experiment to keep things interesting though and this little side dish I put together is one I have eaten several times recently. It has a bit of a Mediterranean flavor to it and is very satisfying…  Continue reading “Baked Cauliflower”

Chicken stuffed with Leek and Prosciutto

Leek Stuffed Chicken Roll 01

I had de-boned some chicken thighs with a view to doing a Yakitori sort of dish but the weather was not very nice for grilling on the chosen day and I decided to just play around a little instead. There were some leeks needing to be used in my vegetable crisper and I rather thought the two could be used together in some way…

I ended up coating some sections of the leek in garlic butter, salt and pepper, and then baking them wrapped in slices of Prosciutto for about twenty minutes (just until the leeks were beginning to soften). Then, I placed the cooked bundles inside the thighs, added some chopped fresh sage and then rolled everything up. I baked the rolls for another twenty minutes or so at 375 degrees and took them out when nicely golden.

As pictured above, I have presented one of the rolls (I did 4) as a sort of appetizer and I think one could play around with this basic idea in any number of ways. Here, I drizzled a little Redcurrant Jelly over top of the roll (sliced in two to display the stuffing), and garnished the plate with a little sprig of rosemary. The roll, of course, could be cut in various different ways for service, and all sorts of other sauces and garnishing’s would work nicely too.

My wife and I actually had two rolls each as part of a main course. I served them alongside a vegetable preparation consisting of sweet corn braised with a little chopped daikon green in chicken stock and apple sauce. For a starch, I included a helping of a store-bought herbed bread dressing I wanted to use up and the whole combination was very nice. I did, however, made some mental notes of things I would change about the chicken rolls…

First, the Prosciutto ended up being just a little leathery. I have encountered this before (especially with the cheaper varieties) and I think that Pancetta, or maybe even regular bacon would be better. A bit more leek stuffing would also have been better and, after thinking about it, I imagine that a hot pepper jelly would be really good as a condiment too. I was pleased with this but I will enjoy fiddling with the basic theme again and maybe you can even try a few twists of your own…

Chimichurri Baked Chicken

Chimichurri Chicken 1

In my post about the Argentinian Chimichurri sauce for grilled meats, I noted that the preparation is also used as baste and marinade during the cooking process. Chimichurri is probably most closely associated with beef but the tangy-herbaceous notes also work very nicely with chicken. Today’s recipe would be terrific on the barbecue but, this not being the season in these parts, I am going to bake in the oven instead…  Continue reading “Chimichurri Baked Chicken”

Oven Baked Indian Rub Ribs

Indian Rub Ribs 1

My wife confessed to a hankering for ribs and I was happy to oblige her. I was feeling a little adventurous though and so, instead of one of my standard preparations I decided to play around with a vaguely Indian blend involving of Cumin, Coriander, and the maple-warmth of Fenugreek Seed . I am calling the result ‘Indian Rubs’ and, though it needs a little work, perhaps some of you might like to play with the basic theme… Continue reading “Oven Baked Indian Rub Ribs”