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2 Easy Meals that Make a Huge Statement

Tastebuds September 25, 2021 , by

The Ultimate Four-Cheese Meatlovers’ Jaffle

Recipe and image sourced from: delicious.com.au/recipes/ultimate-4-cheese-meatlovers-jaffle/e1d5bd7b-3c85-4d6c-9eb8-482d654f9ea2

 

Ingredients

½ cup basil leaves
¾ cup (185ml) extra virgin olive oil
8 slices white bread
125g unsalted butter, softened
¾ cup (60g) finely grated parmesan
60g tomato paste
2 garlic cloves, crushed
1 anchovy fillet in oil, drained, finely chopped
80g fontina cheese (Italian cow’s milk cheese), cut into 4 slices
120g mozzarella or fior di latte, coarsely grated
4 slices each prosciutto and salami, torn
120g Taleggio, sliced
Micro basil, to serve

Instructions

1. Place the basil leaves and oil in a food processor and whiz until basil is finely chopped. Set basil oil aside until needed.
2. Preheat a jaffle iron. Place bread slices on a clean chopping board and spread each slice with a little softened butter. Scatter 40g parmesan over the buttered bread, pressing it into the butter so it sticks.
3. Place remaining butter in a bowl and combine with tomato paste, garlic, anchovy, and remaining 20g parmesan.
4. Place remaining butter in a bowl and combine with tomato paste, garlic, anchovy, and remaining 20g parmesan.
5. In two batches, cook in a jaffle iron for 8 minutes or until crisp, golden, and cheese has melted. Repeat with remaining sandwiches. Serve with basil oil and micro basil.

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Lentil and Tomato Pan-Roasted Chicken

Recipe and image sourced from: https://www.delicious.com.au/recipes/lentil-tomato-pan-roasted-chicken/1c330b90-814a-411e-8780-ab531860e090

 

Ingredients

  • 2 tsp extra virgin olive oil
  • 4 x 150g free-range chicken breast fillets, trimmed
  • 1 onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 2 x 400g Ardmona Rich & Thick Classic Tomatoes
  • 1/2 cup (125ml) chicken stock
  • 400g can lentils, rinsed, drained
  • 1 cup basil leaves, to serve
Instructions
1. Preheat the oven to 200°C. Heat 1 tsp oil in a large ovenproof saucepan or flameproof casserole over high heat. Season the chicken and cook, turning halfway, for 5-7 minutes until golden. Remove from the casserole and set aside.
2. Return the casserole to medium heat with the remaining 1 tsp oil. Add onion and garlic, and cook, stirring, for 4-5 minutes until softened. Add cherry tomatoes and stock, and bring to a simmer.
3. Add lentils and stir to combine. Return chicken to the casserole, then bake for 10-12 minutes until sauce is slightly reduced.
4. Serve the chicken topped with basil leaves and sprinkled with freshly cracked black pepper.
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