麻豆约拍

Crispy chicken with garlic and quinoa

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4 small chicken breasts, cut in half, lengthwise

100g quinoa

2 cloves garlic, crushed

500ml chicken stock

陆 teaspoon turmeric

50g plain flour

Pinch of salt

1 egg

Oil for cooking

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Rinse the quinoa in cold water and place in a pan with the garlic and stock.

Bring to the boil, cover and simmer for 20 minutes or until the liquid has evaporated.

Turn off the heat and leave for 10 minutes.

Spread onto a tray and cool.

Whisk the egg with the turmeric.

Season the flour with salt.

Dip the chicken into the flour and shake off the excess.

Dip into the egg mixture and then roll and press into the quinoa.

Set oven to 200oc.

Heat about 2 tablespoons of oil, over medium high heat and add the chicken. Seal on both sides and transfer to a baking tray.

Cook for 15 minutes.

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Roast Garlic Dressing

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1 bulb garlic, broken into cloves

Oil

Fresh thyme and rosemary

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Place the garlic in a small dish and cover with oil.

Add the herbs and cover with foil.

Place in 180oc oven and cook for 20 minutes or until the garlic is soft.

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1 teaspoon mustard

1 shallot, finely chopped

50ml white wine

1 teaspoon honey

2 tablespoons white wine vinegar

100ml of oil from garlic

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Squeeze 2 cloves garlic out of their skin into a bowl and add the mustard.

Boil the shallot with the wine until all the liquid has evaporated.

Add to the bowl with the honey and vinegar.

Whisk and then whisk in the oil.

Season to taste

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Grilled leeks

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2 leeks

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Cut the leeks on a bias, about 2inches thick, leaving the green part for the mushrooms.

Place in a pan of gently simmering boiling water with salt and a bay leaf.

Cook until soft and drain on kitchen paper.

Heat a griddle pan until smoking hot and brush the leeks with oil.

Cook to seal and then place on a tray and drizzle over the garlic dressing and parsley.

Good with parmesan too.

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Mushrooms stuffed with leeks, spinach and rosemary

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12 mushrooms ( small Portobello are good)

Green from leeks above, chopped and washed

2 cloves garlic, crushed

1 tablespoon oil

100g spinach leaves

1 tablespoon chopped rosemary leaves

1 tablespoon sour cream

35g wholemeal bread crumbs

Oil to drizzle

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Take the stalk out of the mushroom and place the mushrooms on a lightly greased baking dish.

Chop the stalks.

Heat the oil in a pan until hot and add the mushroom stalks, leeks and garlic.

Cook for 1 minute, season and lower the heat.

Add the rosemary and spinach and cook to wilt the spinach.

Add the sour cream and spoon into the mushrooms.

Scatter over the crumbs and a drizzle of oil.

Bake at 180oc for 10-15 minutes.

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