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Lemon Crumbed Chicken & Passionfruit Tart

Chicken

Lemon Crumbed Chicken & Passionfruit Tart

28/01/2021

Main:  Lemon Crumbed Chicken (potato & carrot casserole with ratatouille
Women’s Weekly Dinner Party Cook Book (the very first one)

Dessert:  Passionfruit Tart
David Herbert in the Weekend Australian

“I hope that in this year to come, you make mistakes. Because if you are making mistakes, then you are making new things, trying new things, learning, living, pushing yourself, changing yourself, changing your world. You’re doing things you’ve never done before, and more importantly, you’re doing something.” —Neil Gaiman

Hello everyone!

So back to my normal week to week Wine Wednesday and I just love this Neil Gaiman quote to start the year.  It really sums things up for me because I intend trying new things and no doubt will make mistakes along the way.  I’ll share all the cooking ones with you so welcome to the 2021 journey.

Here I am right back at the beginning again.  The very first WW Dinner Party Cookbook.  My goodness they are lovely simple and delicious recipes.  Always easy to follow and not usually ingredients that involve a 10km hike through rainforests to get them.  Particularly during these times there is something very comforting about going back to these classic cookbooks.  And this week I have selected the lemon crumbed chicken.  This is definitely a do ahead for your busy day.  I sliced the breasts through so that I ended up with more of a schnitzel which cooks more quickly than the thick chicken breast and won’t dry out in the process.  Marinating in the lemon juice and wine for two hours tenderises the breasts and then you can crumb them in the tangy citrusy crumbs and pop them in the fridge to be cooked last minute. If you have time, turn the breasts after the first hour. I was very impressed with the sauce.  Scraping all the little bits off the bottom of the pan after frying the chicken and then adding the flour and the reserved marinade with cream made for a luscious flavour.  Everyone loved it and it received 10/10. I was told “the flavour is fresh and the citrus cuts through making the taste buds dance”.  Wahoooo!

If you have time turn the breasts after the first hour of marinating

I opted to follow the entire main course menu and cooked the potato and carrot casserole.  This is certainly something I have never had before and what a lovely surprise it was with it’s mild sweetness and yet savoury as well flavour. Very interesting.  Now this menu is for 4 people but let me tell you it cooks up a huge amount.  I have leftover p & c casserole and I’m going to pop it on top of some 50/50 bolognese mince (remember that recipe – it’s on the blog) and make shepherds pie tonight. This casserole is much lighter than you expect and I will definitely do it again.  I think that a glass casserole dish, which I don’t have, would show it off a lot better to wow your guests. 10/10 again.

 

This is probably the very first time ratatouille was introduce here because these recipes go back to the mid 70’s.  Of course, I’ve done my own version many, many times but decided to follow the WW version to the letter.  Sautéing each vegetable separately and then bringing them together.  It was delicious and colourful.  You really can’t go wrong with this.  8/10.

On the weekend, the MAV decided he was going to cook the dessert for Wine Wednesday because he saw this recipe in the paper and had it in his head that that was what he felt like.  So off I go and buy all the ingredients and inform him that he would need to start the recipe Tuesday night.  So it gets to 7pm on Tuesday night and I have finished dinner and cleared up leaving the kitchen to him.  The MAV then re-reads the recipe and says “OMG that’s too hard, I can’t do that”!  Arrgh, ok no worries.  Anyway I decided to start it early Wednesday morning.  The pastry is tricky because it’s extremely soft so dampen your hands to work it into the flan dish. I certainly didn’t do a great job of making it look pretty but it tasted fabulous.

The seeds are strained off before baking

The filling made it light and summery but took longer to cook than the 30 minutes recommended.  Before baking,  it is strained after having sat for 30 minutes which means all the little seeds are gone and I think most people like that.  I served it with berries and cream and it was a winner at 10/10.

This is a real winner for the family, hope you give it a go.

Until next week,

from my table to yours with love x

 

Lemon Crumbed Chicken

A simple and tangy sauce tops off these lovely lemon chicken fillets

  • 4 chicken breast fillets (cut through the middle to make more of a schnitzel)
  • ¼ c lemon juice
  • ½ c dry white wine
  • 2 tbsp oil
  • salt & pepper
  • flour for coating
  • 2 eggs
  • 1½ c packaged breadcrumbs (I recommend panko)
  • 60 g ground almonds
  • ¼ tsp oregano
  • 2 tbsp chopped parsley
  • 1 tsp grated lemon rind
  • 1 tbsp grated parmesan cheese
  • 90 g butter
  • 1 tbsp oil extra
  • 2 tsp flour extra
  • ½ c cream
  • 1 tbsp chopped parsley extra

  1. Take the four half breasts and slice through to make 8 pieces and pound out the fatter end slightly to make cooking more even.

  2. Combine lemon juice, wine, oil, salt and pepper, pour over chicken breasts, allow to stand 2 hours. turn once during the process. Drain chicken breasts, reserve marinade.

  3. Coat chicken lightly in flour seasoned with salt and pepper, dip in beaten eggs, then coat chicken in combined breadcrumbs, ground almonds, oregano, parsley, lemon rind and parmesan cheese. Heat butter and extra oil in large frying pan, add chicken, cook on both sides until golden brown and cooked through, remove from pan, keep warm.

  4. Add extra flour to pan, cook 1 minute, and scape any crunchy bits left from the chicken. Add reserved marinade, stir until smooth, bring to boil, reduce heat, simmer 1 minute. Add cream and extra parsley, reheat without boiling. Put chicken on plat, spoon sauce over

 

Potato and Carrot Casserole

  • 750 g potatoes
  • 60 g butter
  • ¼ c sour cream
  • ¼ c milk
  • salt & pepper
  • 750 g carrots
  • 3 chicken stock cubes
  • 1 onion
  • 1 tsp french mustard
  • ⅓ c mayonnaise
  • 30 g butter, extra
  • 1 tbsp milk, extra

  1. Peel potatoes, chop roughly. Cook in boiling salted water until tender, drain. Add butter, mash until smooth, add sour cream, milk, salt and pepper, beat until smooth.

  2. Peel carrots, chop roughly, put in saucepan with crumbled stock cubes and peeled and chopped onion. Cover with water, bring to boil, reduce heat, simmer uncovered 15 to 20 minutes or until tender. Drain, reserve 2 tbsp of the carrot liquid. Put carrot mixture, reserved carrot liquid, salt, pepper, mustard and mayo into electric blender, blend until pureed, or mash until smooth. Put potato and carrot mixtures in layers in overproof dish. Dot extra butter over top of casserole, brush with extra milk. Bake in moderate oven 30 – 35 minutes or until top is golden.

 

Ratatouille

  • 1 eggplant
  • 2 red peppers
  • 2 green peppers
  • 3 zucchini
  • ¾ c oil
  • 2 onions
  • 2 cloves garlic
  • ½ tsp thyme
  • 750 g tomatoes
  • salt & pepper

  1. Peel eggplant, cut into large chunks. Remove sees from peppers, cut into 2.5cm cubes, cut zucchini into rounds, peel and chop onions. Heat 2 tbsp oil in large pan, add onions, crushed garlic and thyme. Cook until onions are transparent, remove from pan. Sauté each of the vegetables separately in pan in remaining oil, add to the onion. Peel tomatoes, cut into wedges, add to other vegetables. Put all vegetables in large pan, season with salt and pepper, bring to boil, reduce heat, simmer uncovered 10-15 mins stirring occasionally.

 

Passionfruit Tart

The times shown here include the refrigeration times

The Pastry

  • ½ icing sugar
  • 1 c plain flour
  • 75 g cold unsalted butter (chopped coarsely)
  • 1 egg yolk
  • 1 tsp vanila extract
  • 1 tbsp iced water

The Filling

  • 6 medium eggs
  • 125 g mascarpone
  • 1 c caster sugar
  • 1 c passionfruit pulp (about 12-14 passionfruit or 2 cans of pulp)
  • finely grated zest of 2 lemons
  • ⅓ c lemon juice

  1. To make the pastry, combine the icing sugar, flour and butter in a food processor until crumbly. Add the egg yolk, vanilla extract and water, and process until all the ingredients just come together. Shape into a disc about 2cm thick, wrap in cling wrap and chill for 30 mins. Grease a 26cm round loose-based fluted tart tin. Roll pastry between sheets of baking paper until large enough to line pan. Lift pastry into tin, press into base and side and trim excess. Prick base all over with fork, cover with plastic wrap and chill for another 30 mins. Preheat oven to 180°c. Place tart tin on an oven tray, line pastry with baking paper and fill with baking beans, dried beans or rice. Bake for 10 minutes. Remove paper and beans and bake for a further 10 mins or until golden brown. Allow to cool.

Filling

  1. To make the filling, beat together the eggs, mascarpone, sugar, passionfruit pulp, lemon zest and juice. Set aside for 30 mins before straining through a sieve to remove the seeds. Pour into the baked pastry shell and reduce the oven temp to 140°c. Cook for 30 mins, or until just set on the top. Remove from oven and allow to cool. Serve with berries and cream.

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Wendy

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Trying recipes from the myriad of cook books and Delicious Magazines that I had accumulated over the years, coupled with a young Pinot Grigio, this is Wendy's Wine Wednesday.

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