That's what was in the...

Often mid-week dinners can be a chore, even for me and I don't have kids running around me or me running after them.  You know that feeling... what can I do with what I've got, that doesn't just turn into pasta alla something, or sausages and mash, or steak and salad (or 3 veg, if it's not so hot where you are).  And what can I do to make it interesting, even if just for me?  It was this kind of thinking that led me to the following two recipes.

The crumbed chicken breast looks like it has a lot of ingredients, but you can really add whatever you've got.  It doesn't matter what herbs, or what cheese, or what your breadcrumbs look like.  In my crumb tonight the breadcrumbs were half and half panko and normal, because that's what was in the cupboard.  I used thyme and parsley - that's what was in the garden.  I would have liked to use taleggio cheese, but I used bocconcini - that's what was in the fridge.  You get the picture!

And as for the tart, well that is all pantry staples too - flour, icing sugar, almond meal, butter, eggs.  I made this as the pears are in season right now.  They are so juicy and delicious and I'm eating them any which way I can.  So without any further ado...

Bocconcini and thyme stuffed chicken breast (Serves 2)
1/2 bunch flat leaf parsley, leaves picked and chopped
6 - 8 stalks fresh thyme, leaves picked
1 - 2 cloves garlic, crushed or finely diced
50 - 100 g taleggio cheese, chopped (or bocconcini)
2 chicken breast
1/2 cup breadcrumbs (fresh, packet, whatever!!)
50g parmesan cheese, finely grated
1 lemon, zested
1 egg
8 - 10 cherry tomatoes

1. Preheat oven to 180C.
2. Mix half the chopped parsley, all of the thyme, garlic and taleggio/bocconcini together.  Season with salt and pepper.
3. Cut a pocket into each chicken breast, and stuff with cheese and herb mix.  Secure with toothpicks.
4. Combine breadcrumbs, remaining parsley, parmesan and lemon zest.
5. Lightly whisk an egg and place in a shallow bowl.
6. Dip the chicken in the egg.  Then place into the breadcrumb mix and fully coat.
7. Place into a baking tray.  Scatter cherry tomatoes around and drizzle with oil.
8. Bake at 180C for 25 minutes, or until chicken is cooked and cherry tomatoes are tender.
9. Serve with wedges of lemon (the one/s that you zested) and potato salad.

No-pastry Pear Tarts (Makes 6)
180g unsalted butter
50g plain flour
180g icing sugar
100g almond meal
2 teaspoon finely grated lemon zest (1 - 2 lemons, depending on size)
5 eggwhites
2 poached pears sliced (or 2 fresh pears, thinly sliced, leave the skin on)
2 tablespoons flaked almonds

1. Preheat oven to 200C.
2. Lightly grease 6 x 7cm loose-bottomed tart pans.  Line the base with paper too, if you like.
3. Melt butter over medium heat for 1 - 2 minutes, until golden brown - don't let it burn.  Allow to cool.
4. Meanwhile, sift flour and icing sugar into a bowl, and stir in almond meal, lemon zest and melted butter.
5. Lightly froth the eggwhites with a fork in a separate bowl.  Fold into other mixture.
6. Divide among tart pans and place pear slices on top.  Scatter with flaked almonds.
7. Bake for 10 minutes at 200C.  Then reduce heat to 170C and bake a further 6 - 8 minutes or until golden.
8. Dust with icing sugar and serve warm with cream, ice-cream or custard.

For our gluten-free friends - substitute gluten-free flour and you're in heaven!
Other variations - add a little squeeze of lemon juice to the batter, or a pinch of cinnamon or mixed spice.

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Anything you can do...

After viewing an episode of the current season of My Kitchen Rules (MKR), and watching the contestants completely overwhelm a pork cutlet by topping it with sage and apple and blue cheese and then wrapping it in prosciutto, before serving it up undercooked, I thought I could do better!

The pear, walnut and rocket salad was dressed simply with Balsamic vinegar and Extra Virgin Olive Oil. You might see some polenta hiding behind the pork cutlet. I have a love-hate relationship with polenta. It is so easy to cook, but I haven't yet been able to serve it up 'soft'. Mine always ends up firm. Anyone with tips on how to achieve this please please please comment below and let me know! Because of seeing the MKR contestants serve up underdone pork, I left mine probably a minute too long in the oven, so they weren't as moist as they could be. A little Balsamic over the top of the cutlet helped that out, as did the sweet and juicy pear. Although Andy was more keen for a 'jus'.
Overall, a summery combination of flavours and a nice light dinner. 4/5 wooden spoons.

And now for dessert: Chocolate Chilli Pots with Biscotti

These chocolate pots are one of the easiest desserts you can make. Start with 300mL Pure cream in a small saucepan and add a large dried chilli or a teaspoon or so of chilli flakes. Bring the cream slowly up to just below the boil. Remove from heat, remove dried chilli (leave the flakes if you used them). Add in 200g dark chocolate, broken into pieces. Stir to combine well. Allow to cool slightly. Next, whisk in 3 egg yolks, 2 tablespoons caster sugar and 20g butter. At this point I tasted the mixture and decided it needed more chilli kick, so I added some more chilli flakes - do this to your own level of chilli heat. Remember that when you eat them though you will be eating more than one finger-full at a time so don't throw the whole jar in. Pour into small ramekins (about 100 - 120mL per serve). Cover and chill for an hour, then sprinkle with chilli flakes. Chill for further 4 hours and serve cold with biscotti on the side.
You can make these ahead of time, ie the day before, which gives the chilli more time to infuse and do it's thing. I surprised a couple of friends, by "paying it forward" and giving them their own special serving to take home from work one day - lots of smiles!!! One of my favourite desserts - 5/5 wooden spoons