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Prosciutto Wrapped Pesto Chicken

We played around with this recipe for quite a bit and even now we are fine-tuning it, but the resulting combination of flavours are wonderful. Always make the pesto a few hours before and substitute the oil for butter if you intend to flatten and roll the chicken. PestoIngredientsa few rocket leavesPacket of fresh basil leaves90g pine nuts8 cloves garlic crushed175ml extra virgin olive oil (but add as needed)1/2 lime, juiced1 teaspoon red wine vinegar (I used the cap)100gish of parmesansalt and pepper to tastePreparation methodPrep: 15 min1. I prefer to cut the garlic into chunks then using the garlic crusher and a tiny bit of salt smash it up before putting it into the food processor. Place the rocket,...

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Prosciutto Wrapped Pesto Chicken

We played around with this recipe for quite a bit and even now we are fine-tuning it, but the resulting combination of flavours are wonderful. Always make the pesto a few hours before and substitute the oil for butter if you intend to flatten and roll the chicken. PestoIngredientsa few rocket leavesPacket of fresh basil leaves90g pine nuts8 cloves garlic crushed175ml extra virgin olive oil (but add as needed)1/2 lime, juiced1 teaspoon red wine vinegar (I used the cap)100gish of parmesansalt and pepper to tastePreparation methodPrep: 15 min1. I prefer to cut the garlic into chunks then using the garlic crusher and a tiny bit of salt smash it up before putting it into the food processor. Place the rocket,...

Continue reading