As it turns out, I hadn’t already cooked anything from this weeks Cookbook Challenge book, ‘The Instant Cook’ by Donna Hay, so this week I made dinner & dessert from it. It was all pretty nice, my one problem with this book is that the cooking times are a fair bit out. The chicken took twice as long to cook and the dessert needed and extra 10 minutes to get it to brown. I will admit that the oven in our current rental property isn’t the greatest oven in the world, but I don’t seem to have had trouble with other recipes taking so long to cook in it. Maybe Donna Hay forgot to adjust the times from her super expensive, extra hot crazy oven to the average everyday persons oven times. Chicken, Tomato & Eggplant Stacks Serves 4
The chicken & vegetable stacks were quite nice with salad, but next time I would add some kind of chutney or chunky Italian tomato sauce underneath the chicken as there was some flavour lacking. It probably wouldn’t be a problem with in season tomatoes though. As it was I ended up covering my chicken with the leftover salad dressing, which was just tomato chutney, pesto and balsamic vinegar dressing all mixed up, that gave it the kick that it needed.
As for the dessert, I couldn’t fault it, it was absolutely delicious. I can’t wait to try it with apples sprinkled with cinnamon for something a bit different though. Another plus is that it is really easy to prepare and if you have an ovenproof frying pan, which I don’t, it is all made in one dish – so easy clean-up as well!
Chicken, Tomato & Eggplant Stacks Serves 4
Preheat oven to 180C and line a baking tray with baking paper. Cut 4 thick slices from 1 eggplant and place on the tray, spread thickly with tomato chutney (not needed if tomatoes are in season) and top with 4 roma tomatoes, thickly sliced. Sprinkle with 1Tbsp oregano leaves and season with salt & pepper. Butterfly 2 skinless chicken breast fillets and halve to make 4 fillets, place on top of vegetable stacks. Finally, top with 1/2C grated parmesan cheese & 1/2C grated mozzarella cheese. Bake for 30 minutes or until chicken is cooked through, finish under grill to brown cheese. Serve with salad.
Caramel Banana Tarte Tatin Serves 4
Preheat oven to 200C. Place 80g butter or margarine, 1/3C brown sugar & 1Tbsp light cream in a 22cm ovenproof frying pan. Stir the mixture over medium heat until the sugar has melted and the caramel is simmering. (If you don’t have an ovenproof frying pan, like me, then you can microwave this mixture in short bursts until it is bubbling and pour it into the base of a 22cm tart/cake tin, then you won’t have an extra frying pan to clean up.)
Slice 3 bananas lengthwise and arrange over the top of the caramel. Cut a circle to fit the pan out of 1 sheet puff pastry and place over the top of the bananas. Bake for 20-25 minutes or until the pastry is puffed and golden. Stand for 5 minutes before inverting onto a serving plate and serve with cream or ice cream.
Next weeks Cookbook Challenge book is ‘Fresh’ by Marie Claire.