Mario anglo, italian, froggie antipasti

1 servings

Ingredients

QuantityIngredient
1Courgette; cut in half and
; thinly sliced
; lengthways
6tablespoonsOlive oil
1Red onion
4Basil leaves and 1 whole bunch; chopped
1tablespoonWhite wine vinegar
6slicesParma ham
Oranges; Juice of
½Lime; Juice of
1bunchFresh coriander
1teaspoonPlus 1 tbsp runny honey
25gramsParmesan; cut into small dice
3Chicken thighs; boned, cut into
; strips
1Pinches turmeric; paprika, ground
; cumin, ground
; coriander, dried
; oregano, ground
; ginger, mild chilli
; powder
2teaspoonsSesame oil
2tablespoonsGreek yoghurt
1tablespoonChopped mixed fresh herbs - chervil; tarragon and flat
; leaf parsley
1largePotato
Salt and pepper
Fresh chives for garnish

Directions

Preheat oven to 110c/225f/Gas ¼.

1 Place the courgette slices in a shallow dish and season with pepper.

Leave to stand for five minutes.

2 Heat a griddle pan with 1tbsp olive oil and griddle the courgettes for 2-3 minutes on both sides or until lightly scored. Keep warm.

3 Slice the top off the onion, leaving the skin on. Heat 1tbsp olive oil in a frying pan and add the onion top.

4 Peel and slice the remaining onion. Add to the frying pan with four fresh basil leaves and cook for five minutes or until softened.

5 Deglaze the pan with the white wine vinegar. Remove the onion pieces from the pan and wrap the slices of ham around the onion pieces. Keep the top of the onion to one side. Keep warm.

6 Blend the juice of 1 orange, lime juice, coriander, pinch of salt, 1 tsp honey and 2tbsp olive oil to mix.

7 Serve the courgette slices topped with the parmesan and garnished with fresh chives. Put the parma rolls and onion top on the plate and drizzle over with the orange sauce.

8 Place the chicken in a bowl and coat with the turmeric, paprika, cumin, coriander, dried oregano, ginger and mild chilli powder. Stir through 1tbsp honey, 1tsp sesame oil and juice of ½ orange.

9 Heat 1tbsp olive oil in a frying pan and fry the chicken pieces until cooked through and golden. In a bowl mix together the yoghurt and mixed fresh herbs and keep to one side.

10 Thinly slice the potato on a mandolin. Place in a bowl with the bunch of fresh chopped basil. Season.

11 Heat a frying pan with 1tbsp olive oil and scatter the potato slices over the base of the pan.

12 Drizzle with 1tsp sesame oil and fry for 2-3 minutes or until golden on both sides. Remove from the pan and keep warm.

13 Reserving three pieces of chicken, put the rest of the chicken pieces onto the potato rosti, fold in half and place the rest of the chicken on top. Serve with the yoghurt dressing and garnish with fresh chives.

Converted by MC_Buster.

Per serving: 1682 Calories (kcal); 134g Total Fat; (70% calories from fat); 58g Protein; 69g Carbohydrate; 237mg Cholesterol; 234mg Sodium Food Exchanges: 1½ Grain(Starch); 7 Lean Meat; 3 ½ Vegetable; 1 ½ Fruit; 22 ½ Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.