hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Charlie's Chicken

Recipes with tomatoes

25Jun 12

Chicken and Pesto Tart

Chicken and Pesto Tart
Here’s a really lovely midweek meal to put together in no time and leave cooking whilst you relax or get on with other things. Chicken and pesto are always a wonderful combination. Sometimes I make this chicken and pesto open tart with green pesto, as in this recipe – but I also like to vary it with red pesto or aubergine and olive pesto when I can find it.

Another nice variation is to throw over a few walnuts or almond pieces 10 minutes from the end of the cooking time to add a little crunch.

We had friends over at the weekend who are about to go abroad to their homeland to get married (exciting times), and we served up this chicken and pesto open tart and tucked into it together, accompanied by a glass of sparkling white wine – now that we are getting into the warmer season. The tart is also really nice served with this lamb’s lettuce salad with serrano ham and apricots.

Chicken and Pesto Tart
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Here’s a really lovely tart to put together in no time and leave cooking whilst you relax or get on with other things.
Ingredients
  • 1 sheet of ready rolled puff pastry, defrosted
  • 4 tbsp green or red pesto
  • A little beaten egg or milk for the glaze
  • 225g chicken, skin and boneless, cut into thin strips
  • 60g frozen spinach leaves, thawed
  • 6 cherry tomatoes
  • Sea salt and fresh ground black pepper to season
  • Fresh basil leaves to garnish
Instructions
  1. Preheat the oven to 180ºC.
  2. Open out the ready rolled pastry flat onto a baking tray.
  3. Put the chicken pieces into a mixing bowl, spoon in the pesto and stir them together, coating all of the chicken. Spoon the chicken out onto the pastry, leaving a 2.5cm border filling free around each edge.
  4. Cut the cherry tomatoes into halves and arrange them on top of the chicken, with the cut side up.
  5. Arrange the spinach leaves around the tomatoes.
  6. Turn the pastry edges up and press the corners together to create a border casing for the tart.
  7. Beat the egg in a little bowl and brush it around the pastry border.
  8. Bake in the oven for around 20-30 minutes until the chicken is thoroughly cooked and the pastry is nicely risen and golden brown.

 

Continue reading
03May 12

Warm Chicken Salad with Garlic and Tomato Bread

Warm Chicken Salad with Garlic & Tomato BreadThis recipe assumes that you have already roasted your chicken (try this spiced roast chicken recipe) and are ready to make up the salad, and the garlic & tomato bread. Sometimes, if I’m pushed for time, I cook the tomato and garlic mixture in the microwave for a few minutes – this is one of the very few times you’ll ever hear a microwave go ping in my house, in fact!

We eat warm chicken salad with garlic & tomato bread at home straight after roasting the chicken: removing the breasts and the wings to use, then storing the legs in the fridge to eat the next day, and the carcass to make a stock.

Ingredients:

  • 2 chicken breasts, roasted, skin removed and sliced into thick diagonal strips
  • 2 chicken wings, roasted with skin left on
  • ½ an iceberg lettuce, washed and cut into large or fine shreds
  • 1 avocado pear
  • 1 wild cucumber or ½ standard cucumber, peeled and sliced
  • Olive oil and a good balsamic vinegar to dress
  • 1 tbsp green pesto
  • 2-3 tbsp mayonnaise
  • 1 wholemeal baguette
  • 3 large ripe tomatoes
  • 3 garlic cloves, peeled and finely sliced
  • 1 tsp cumin seeds
  • Pinch of cumin powder
  • A very generous slug of extra virgin olive oil
  • Salt and pepper to season

Steps:

  1. Towards the end of your chicken roasting and resting time, make the garlic and tomato bread.  Cut the tomatoes into small cubes and soften them on a medium heat in a saucepan, along with a little oil, the garlic, the fresh and ground cumin and some salt and pepper to season.  (If I do this stage in the microwave, I don’t add any of the olive oil until the very end when the mixture is soft and cooked.  The benefits of adding the oil at the end are significant; you don’t degrade the oil so it remains vibrantly full of nutrients.)  Softening the tomatoes on the hob will take between 5-10 minutes.  Once soft, mash them with a fork, slug and stir in a good amount of olive oil and leave in the pan to rest.
  2. Cut the baguette in half lengthwise and grill it or pop it in the toaster until crisp.
  3. Stir the pesto and mayonnaise together in a bowl.
  4. When ready to serve, arrange the chicken, the lettuce and cucumber on plates.  Add the dry, toasted baguette to the plate and spoon over with the tomato and oil mixture, being very generous with how much you add.  Add a dollop of your pesto mayonnaise to the side of the plate, and drizzle the entire dish with a dressing of olive oil and balsamic vinegar.

Duration: 20 minutes to prepare (with ready-cooked chicken)

Recipe for: 2 people

Continue reading