Pete's recipe of the Month - March 2019
Prosciutto Chicken and Roasted Plum Salad
4 x free range chicken breasts (250g breasts)
8 x slices of prosciutto
1/4 cup basil
Drizzle of olive oil
8 Bamboo skewers
For the salad
130g baby roquette
50 g blue cheese, crumbled
100g candied walnuts (see recipe)
4 ripe plums, halved, deseeded and quartered
Drizzle of honey
1/2 tsp salt
1tbs white wine vinegar
1/3 cup extra virgin olive oil
1/2 tsp table salt
1/2 tsp salt
1 tsp honey
For the dressing
Mix all of the ingredients in a bowl until combined.
Preheat oven 180c
Line a baking tray with baking paper.
Lay quartered plums on the baking tray
Drizzle with honey and sprinkle the sea salt over evenly.
Bake for 15 minutes. Then allow to cool.
1 cup walnut halves
1/2 cup caster sugar
2 1/2 cup water
Line a baking tray with baking paper and preheat oven to 180c
Place the walnuts and 2 cups of water in a pan and bring to the boil. Once boiled turn down the heat and simmer for 5 minutes.
In a colander drain the walnuts. Once drained return to the pan with ½ cup water and ½ cup sugar.
Bring to a boil and simmer for 15 minutes.
Turn off the heat and let stand for 5 minutes.
Once again drain in a colander then place on the baking tray. Bake in the oven for 15-20 minutes or until they become a dark caramel colour. Once cooled they will become more crunchy.
Line a baking tray with baking paper
Preheat oven to 180c
Prepare the chicken by removing any sinew/fatty bits.
Make a 1 inch long incision into the breast just underneath the tenderloin and stuff in about 3 large basil leaves depending on size.
Now lay 2 pieces of prosciutto overlapping on a chopping board.
Place 1 chicken breast on the prosciutto and wrap it up like it's a blanket.
Insert a couple of bamboo skewers horizontally through the breast to keep in in place
Repeat the process with the other 3 breasts.
Place on a baking tray and drizzle with the olive oil. Season with cracked black pepper do not use salt as the prosciutto will give enough seasoning.
Bake for 25-30 minutes then rest it for 5 minutes.
While the chicken is resting In a large mixing bowl toss the plums, candied walnuts, roquette and blue cheese together.
Dress the salad with a generous amount of dressing and serve.
To assemble the salad, slice the chicken into pieces and assemble on top of the salad.
For next level results garnish with micro-greens and balsamic reduction.
Match with a glass or two of Hawkshead 2018 Riesling, then sit back, admire your masterpiece and devour!