Thursday 22 January 2015

Stuck for a Healthy Dinner Recipe? Well thanks to Fresh Fit Meals we have one just for you to cook tonight!
DISH: White wine Braised Chicken Thigh with Mushroom, Tarragon, Parsley and sautéed Cabbage and Kale
INGREDIENTS:
CHICKEN:
200g x chicken thigh per portion.
1kg x F.R. chicken thigh (trimmed)
50g x celery (fine dice)
50g x carrot (fine dice)
50g x brown onion (fine dice)
150ml x White wine
400ml x Chicken stock
1ea x Bay leaf
4g x Salt
3g x White pepper
Olive oil
METHOD:
Chop the carrots, celery and onion in the food processor. Place a small amount of oil into a pot and heat with bay leaf sweat, the onion, carrot and celery, adding no colour. Add the wine and cook off the alcohol, then add the stock, seasoning and return to a simmer for 10mins to combine the ingredients
Trim the chicken thighs, and coat with oil and season, Seal the thighs on a hot plate taking to golden brown. Place the trimmed thighs on a baking tray, or in the gastronome and place into the oven at 200°C for 10min, until lightly browned.
Place the chicken and braising liquid into deep gastronomes and ix well, before double wrapping with foil. Bake for 90mins at 160°C. Place straight into the cool room, still covered to cool.
Buckwheat and Cabbage:
55g x Buckwheat (1:1.5 ratio of b/wheat to water)
40g x button mushrooms (thin slice)
1g x Tarragon (fine chop) (1/15bunch)
1g x Dried Tarragon
1g x Thyme (fine chop) (1/15bunch)
1g x Dried Thyme
120g x White cabbage ((0.3cm slice)
40g x Kale (washed and fine slice) (1/15bunch)
0.1g x Black pepper
0.1g x Salt
Stock
METHOD:
Roast the buckwheat until a nutty smell come off them, do this in a deep pot. When toasted add 1.5ml of water to the b/wheat volume, and bring to the boil, stirring frequently. Add the dried herbs. When the liquid is absorbed and the buckwheat is tender, but still holding shape, remove from heat and cool on flat trays. Heat some oil in a pan and sauté the mushrooms, add the fresh herbs and seasoning, mix well. Sautee the mushrooms with the seasoning and fresh parsley, then add to the buckwheat and mix well, ensuring the buckwheat is lose. Cool further covered in the cool room. Add the mushroom mix to the buckwheat and mix well, ensuring the buckwheat is lose. Cool further, covered in the cool room and store.
Heat a small amount of stock in a deep pot. Add the cabbage and sweat thoroughly for 5mins. Then add the kale and mix through the cabbage and wilt the kale. Remove from heat and cool in a flat traY.
PREP LIST:
MAKE STOCK
FINE CHOP:
1. CARROTS
2. BROWN ONIONS
3. CELERY
4. THYME
5. PARSLEY
6. TARRAGON
SLICE MUSHROOMS
WASH/SLICE KALE
SLICE CABBAGE
TRIM THIGHS
COOK:
1. BRAISED CHICKEN
2. BUCKWHEAT
3. MUSHROOMS
4. CABBAGE/KALE
For more healthy meals that you don't have to cook yourself, check out their webiste : www.freshfitmeals.com.au