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Posts Tagged ‘Judith Hann’

Chicken with Mozzarella, Parma Ham and Pesto Potatoes

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , on 4 February 2023| Leave a Comment »

If there are children around there’s nearly always a half-used tub of pesto. Too expensive to go to waste, and a good reason we’re always on the lookout for anything other than pesto pasta. This dish is a bit of summer in winter.

Wine Suggestion: Choose a fun and fresh red, preferably with a moderate alcohol. Fortunately we had a red blend from the Sebestyén family in the Szekszárd region of south-eastern Hungary. Their Szekszárdi Cuvée is a delightful blend of Kékfrankos, Merlot and Cabernet Franc; youthful, fresh and characterful.

Chicken with mozzarella, Parma ham and roast pesto potatoes, serves 4

  • 125g ball of mozzarella cheese (not buffalo), sliced
  • 4 chicken breasts
  • 24 basil leaves
  • 4 slices of Parma ham
  • 24 cherry tomatoes
  • 2 tbsp olive oil
  • 450g baby potatoes
  • 3 tbsp pesto
  • 2 tbsp thick balsamic vinegar

Heat the oven to 190C/Gas 5.

Grease a baking sheet.

Season the mozzarella slices with salt and pepper.

Slice a small pocket in each chicken breast (we asked our butcher to do this) and fill with a slice of mozzarella and 6 basil leaves. Wrap each piece of chicken in a slice of Parma ham and set onto the greased baking sheet. Scatter the tomatoes around the chicken.

Drizzle everything with the olive oil and season with salt and pepper, then roast for 20 minutes or until the chicken is cooked through.

Meanwhile, boil the potatoes until cooked through, about 20 minutes, then drain and toss with the pesto.

Put the chicken, potatoes and tomatoes onto warm plates and drizzle the tomatoes with the thick balsmic vinegar.

(Original recipe from Herbs by Judith Hann, Watkins Media Ltd, 2017.)

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Cod with a Soy and Chive Marinade

Posted in Fish, Food, Gluten-free, tagged , , , , , , , on 4 December 2017| Leave a Comment »

Cod with a soy and chive marinade

Judith Hann is a friend and neighbour to Jono’s great uncle Graeme, who we’ve met a number of times without realising she was a great cook and proponent of herbs. To our delight we were sent her new book “Herbs” and promptly tried this fish dish. Superb, and we look forward to trying more of Judith’s recipes and expanding our own little herb garden in the city.

Wine Suggestion: a fresh, vibrant dry Riesling from Pikes in the Clare Valley matched the freshness and zing of this dish.

Cod with a soy and chive marinade – serves 4

  • 4 cod fillets (or use other firm white fish)
  • 2 tbsp sesame oil
  • 3 tbsp soy sauce
  • 4 tbsp snipped chives
  • 2 bay leaves
  • 6 scallions, chopped
  • 1 large clove of garlic, finely sliced
  • 2.5 cm cube of root ginger, finely sliced or grated

Rub the cod all over with half the sesame oil, then put into a non-metallic dish. Toss with half the soy sauce, half the chives and the bay leaves, then cover and leave in the fridge for a minimum of 2 hours.

Preheat your grill to its highest setting. Heat a tablespoon of sesame oil in a frying pan and fry half the scallions with the garlic and ginger until softened – about 10 minutes. Add the rest of the soy sauce and season with pepper, then taste before seasoning with salt.

Meanwhile, grill the fish for 10 to 15 minutes or until it flakes easily with a fork.

Spoon the marinade over the fish and garnish with the remaining scallions & chives.

Serve with rice and pak choy or other Asian greens.

(Original recipe from Herbs by Judith Hann, Watkins Media Ltd., 2017.)

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