Makes 4 servings
Animal studies indicate cherries can help lower cholesterol and triglyceride levels. Pairing them in a recipe with cherry vinegar makes for an extraordinarily nutritious dish!
6 Tbsp (120 ml) dried cherries, divided
1/4 cup (60 ml) salt-reduced chicken stock
4 skinless, boneless chicken breast halves
115 g soft goats’ cheese, crumbled
Freshly ground black pepper, to taste
3 tsp (15 ml) extra-virgin olive oil, divided
2 tsp (10 ml) butter
6 small shallots, chopped
1 1/2 Tbsp (30 ml) cherry vinegar
1 tsp (5 ml) honey
Freshly grated nutmeg
Preheat oven to 375 F (190 C).
In small bowl, combine 3 Tbsp (60 ml) cherries with chicken stock; set aside to soak.
Remove the tiny fillet from the underside of each chicken breast half. Make vertical cut down length of each breast (but not all the way through) to form small pocket.
In small bowl, mix crumbled cheese with remaining 3 Tbsp (60 ml) cherries. Stuff an equal amount of mixture into each chicken breast pocket, sprinkle with freshly grated black pepper and cover with reserved fillet. Secure fillet in place by tying cooking string around each breast.
Heat well-seasoned cast iron frying pan on medium heat. Add 1 tsp (5 ml) olive oil to pan and sear breasts on each side for 3 minutes, until golden. Transfer pan to oven and bake 15 minutes or until chicken is cooked through. Remove string before serving.
For the glaze, heat remaining olive oil and butter in small frying pan. Sauté shallots until soft and golden. Add vinegar, stock and cherries and simmer until mixture begins to thicken slightly. Add honey and a sprinkle of freshly grated nutmeg; warm through.
Pour warm glaze over prepared chicken breasts and serve atop sautéed greens such as spinach or silverbeet.
Each serving contains: 1369 kilojoules; 33 g protein; 12 g total fat (6 g sat. fat, 0 g trans fat.); 20 g total carbohydrates (14 g sugars, 1 g dietary fibre); 197 mg sodium
source: "Virtuous Vinegar", alive Australia #19, Autumn 2014
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.