By James
Lanka
Here are three delicious recipes which use garlic -
Mushroom Stuffed Chicken Breasts With Garlic
Butter
4 packages skin on chicken breasts
125g butter, softened (4oz)
1g pac grey chanterelle mushrooms, brushed and sliced if
large
2 cloves garlic, finely chopped
2 Tbs fresh parsley, finely chopped
salt and freshly ground black pepper
1. Take the chicken breasts and make an incision in the centre of
each, cutting to a depth of 5mm ( 1/4 inch). Avoid cutting right
through, you want to make a cavity for stuffing.
2. Melt 25g (1oz) of the butter in a frying pan and over a
moderate heat saute the mushrooms for 1-2 minutes until just soft .
Put to one side.
3. Combine the remaining butter with the finely chopped garlic and
half the parsley. Place on a piece of greaseproof paper and roll up
to form a cylinder shape. Place in the freezer for 5 minutes to go
firm.
4. Preheat the oven to 200 C, 400 F, Gas Mark 6.
5. Take the chicken breast and stuff the cavity with some of the
mushrooms and slices of butter. Sprinkle with the remaining parsley
and season with salt and ground black pepper.
6. Wrap each chicken breast in a piece of foil to form a parcel.
Place on a baking tray and cook for 25 minutes. Meanwhile preheat
the grill to a moderate heat.
7. Remove chicken from the oven and unwrap each parcel to expose
the chicken, place under the grill for 5 minutes to crisp up the
skin. Serve immediately.
Author Note: A lovely balance of wild mushroom with chicken and
herbs.This dish is ideal served with roasted sweet potatoes and
wilted spinach.
Garlic and Thyme Grilled Trout
4 whole trout, gutted
4 cloves garlic, sliced
50g butter
2Tbs freshly chopped thyme
50g flaked almonds
freshly ground black pepper
1. Make small slits in the trout, press in the sliced garlic and
place on a grill pan.
2. Mix together the butter, thyme and seasoning. Dot half of this
mixture over the trout, then place under a preheated moderate grill
for 12-15 minutes, turning occasionally and dotting with the
remaining butter mixture during cooking.
3. Sprinkle the almonds over the trout and return to the grill for
1-2 minutes, until browned.
4. Serve immediately with new potatoes, mange tout and baby
corn.
Comments: Whole trout cooked with the flavours of garlic and
thyme.
Tomatoes Stuffed With Olives, Garlic And
Parsley
4 large ripe tomatoes
salt and pepper
2 slices wholemeal bread
1 clove garlic,halved, up to 2
olive oil
2oz fresh parsley,chopped
8 black olives,pitted and finely chopped
1. Cut the tomatoes in half, score the cut surface with a sharp
knife, press in some salt and when it has dissolved, turn the
tomatoes upside down on a plate and leave them for 1-2 hours.
2. Cut the crusts off the bread and rub on both sides with the
garlic. Sprinkle with olive oil and leave to soften. Mix the
parsley with the olives and bread, season well.
3. Squeeze the juice and pulp from the tomatoes and press in the
bread and parsley mixture.
4. Put the tomatoes into a gratin dish, sprinkle with more olive
oil and cook under the grill, slowly at first then closer to the
heat to brown the surface. Serve at once, with shavings of parmesan
cheese on top if desired.
Bon Appetit!!
James Lanka is the website owner of The UK Recipe Archive, where you
can download his large collection of UK television recipes.
Article Source:
http://www.articlesphere.com/Article/Some-Ideas-For-Cooking-With-Garlic/179367
