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
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.