Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 | Courgette; cut in half and |
| ; thinly sliced | |
| ; lengthways | |
| 6 tablespoons | Olive oil |
| 1 | Red onion |
| 4 | Basil leaves and 1 whole bunch; chopped |
| 1 tablespoon | White wine vinegar |
| 6 slices | Parma ham |
| 1½ | Oranges; Juice of |
| ½ | Lime; Juice of |
| 1 bunch | Fresh coriander |
| 1 teaspoon | Plus 1 tbsp runny honey |
| 25 grams | Parmesan; cut into small dice |
| 3 | Chicken thighs; boned, cut into |
| ; strips | |
| 1 | Pinches turmeric; paprika, ground |
| ; cumin, ground | |
| ; coriander, dried | |
| ; oregano, ground | |
| ; ginger, mild chilli | |
| ; powder | |
| 2 teaspoons | Sesame oil |
| 2 tablespoons | Greek yoghurt |
| 1 tablespoon | Chopped mixed fresh herbs - chervil; tarragon and flat |
| ; leaf parsley | |
| 1 large | Potato |
| Salt and pepper | |
| Fresh chives for garnish |
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.