I am so excited to share this recipe with you! I’ve been feeling all inspired about fresh ingredients and eating fresh after ordering my copy of “French Women Don’t Get Fat” by Mireille Guiliano, and of course by my mama, who regularly made up recipes based on what we had lying around in the house. So hoping the apple didn’t fall too far from the tree I started to think about what we had in the fridge…
What I had at home:
- Pack of 4 skinless chicken breasts
- Sundried tomato paste
- A square sheet of puff pastry
- Salt & Pepper
- Spinach and Rocket leaves
- Fresh chives (growing in my garden…seriously the easiest herb to grow, this little guy never says die)
- Fresh Parmeson
I felt there was something missing, I definitely wanted to add some fresh tomatoes and not just rely on the sundried tomato paste…so while wondering the isles at Woolies I phoned the husband…
Alex was having a craving for basil pesto. And with that in mind I googled how to make Basil Pesto and came across Jamie Oliver’s recipe and bought the remaining ingredients.
What I bought at the shops:
- Basil leaves
- Pine nuts
- Exotic tomatoes
- First I started with the Jamie Oliver Pesto recipe which you should Click Here for. It was divine the smell of the fresh basil, pine nuts and lemon drove our taste buds into overdrive! Thanks Jamie – this one is so simple and such a winner!
- Then (I didn’t do this but in hindsight it would have been better as my pastry was a bit soggy in the middle…still you live you learn!) in a preheated oven bake the puff pastry blind.*
- On the stove I fried up the chopped chicken with some olive oil, a teaspoon of garlic, the pesto and the sundried tomato paste.
- Pour the flavoured chicken mixture into the pastry and dot with the quartered exotic tomatoes, spinach & rocket leaves and chives. Sprinkle with the fresh Parmesan cheese.
- Place in the oven for 20 minutes and serve!
*Baking blind: Place the pastry in the greased container you are going to use without the filling. Place kidney beans or baking ceramic beads on tin foil or a baking sheet into the pastry, this keeps the pastry from rising. Cook for 10-15 minutes before removing the beans/beads and foil. When the filling is ready pour into the pre-baked pastry dish.
My mother in law was over for dinner when I made this, and if I do say so myself I think it was delicious! An explosion of flavours and so simple! My favourite kind of cooking.
We had baked Camembert as a starter (the Camembert was on special at Woolies. I can never resist a cheese special). I simply put the Camembert in the oven while I chopped the other ingredients. When the Camembert had inflated a bit I assumed the middle was lovely and gooey, I put jam on the top and served with fresh raspberries and red grapes!
So not my traditional type of post as this isn’t one of my mum’s recipes, but I think she’d have been pretty proud of this dinner and how I put it together based on what we had at home. Maybe the apple doesn’t fall so far from the tree after all!