THE BEST PARCEL I’VE EVER UNWRAPPED

Big thanks to Ina for the opportunity to grace this blog with my presence!

I’ve had zero training in cooking and creating culinary delights. My experience has come from learning from scratch. I was 16 when I left home and I had NO idea what worked, what didn’t much less the techniques to use.

When I create something to nourish myself, it’s almost always by using my intuition and what my taste-buds are screaming for at the time. Last night, that was something rich and inviting and I was told “no it will be too salty!”. Bah!

The flavour of the day was Haloumi and chicken so, I set about in the (tiny) grocery store, finding my ingredients.

IMG_02601 x chicken breast
4 x cuts of thinly sliced prosciutto
Strips of semi-dried tomato
1 x small block of Haloumi, sliced in to 1 inch wide portions
cooking twine
Rocket
Lemon
Rock-salt
Olive Oil

*Safety firstIMG_0258! Make sure you have 2 separate chopping boards or preparation areas. 1 for raw meat, 1 for salads etc*

Pre-heat your oven to a moderate heat, 180-200 degrees Celsius.
Line a baking tray with grease proof/non stick paper.

Heat a little oil in a pan on low-medium setting and lightly fry the Haloumi until it’s golden on the surface. Haloumi is a great cheese to work with as it stays solidified. Don’t over fry, otherwise you end up with too much of a rubbery texture.

While the Haloumi is cooking, gently slice the chicken breast so it’s easy opened and line the middle with sun-dried tomato. Remove Haloumi from the pan and stuff the pocket of the chicken breast.IMG_0262

Close the breast and hold firmly while you layer or wrap the Prosciutto around. When you have covered the breast (it doesn’t have to be all the way around, it can be just over the top and sides) get some cooking twine and tie to close it up securely.

Transfer the parcels to a fry-pan over medium heat and brown a little.

Place the parcel on the baking tray and cook for 25-35 minutes or, until it is cooked through. Gently make an incision through the thickest part to check whether it is cooked if you’re not sure.

While the chicken is in the oven, prepare your plate! I went for something simple, (which I tend to do when I’m having a good serving of any meat). I used some Rocket, rinse and pat dry the rocket and arrange on the side of the plate. Cut a Lemon in half and drizzle a little lemon juice over the leaves. Use 1-2 twists of rock salt from a grinder. Not too much otherwise it’s over-bearing! The salt just gives the lemon a little kick. Finally, a tiny splash of Olive oil.

Remove the chicken from the oven when cooked, and sit for a minute of two. Gently cut the twine and tip the tray slightly so the juices don’t spill and transfer to your plate.

IMG_0263It’s that simple, and might I add, the finished product well and truly sent my taste-buds in to heaven!

You don’t need to be a pro to create something delicious and healthy, just be creative and willing to experiment.

End result? A very happy tummy!! Enjoy!
You’re welcome 🙂
Eliza-Jane

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