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PROVIDING SECURITY TO
By CHEF BARTHOLOMEW CONNORS
3 handfuls baby spinach
400 gm fresh ricotta cheese
10 basil leaves
Small handful parsley
50g parmesan cheese
1/4 teaspoon freshly grated nutmeg
Salt and pepper
4 chicken breasts
12 slices prosciutto
1 cup Israeli couscous
1/4 cup peas
1/4 cup chicken stock
Blanch spinach. Cool and squeeze out excess
In a bowl place spinach, ricotta, basil, parsley,
parmesan cheese and nutmeg. Season with
salt and pepper. Mix with a wooden spoon.
Divide the mixture into 4 equal logs.
Roll out an A4-sized piece of plastic wrap.
Place 3 pieces of prosciutto on the plastic,
overlapping slightly. Place a flattened chicken
breast on top of the ham and a log of the
ricotta mixture on top. Roll up carefully so
prosciutto envelops chicken completely. Pinch
ends of the plastic wrap and twist around to
form a firm, airtight sausage. Place in fridge
for 4 hours.
Slice kumera into wedges, drizzle with oil,
season with salt and pepper and bake in a
200ºC oven for 20 minutes.
Char the capsicum over an open flame until
blackened then cover with plastic film or put
into an airtight container to sweat for 30
minutes. Peel and slice into thin batons.
Slice zucchini into thin slices and char grill.
Cook Israeli couscous as per packet
seared on all sides, place into o
for approximately 25 minutes. Remove fro
oven, cover with foil and allow to rest.
In another frying pan, heat a little oil and
add capsicum, zucchini, peas, couscous a
chicken stock. Season with salt and pepp
Return kumera chips to oven to reheat.
To plate up, place a generous scoop of
couscous mixture on the centre of each
plate. Slice chicken roll on an angle into
approximately 5 slices. Slide your knife
under the roll to lift and place onto couscous.
Arrange kumera chips on the side. Pour a
little of the pan juices over the top and serve
Chef Bart's culinary gifts can be enjoyed
at The Cathedral Cafe, 843 Hunter St
Newcastle West, until 2pm, Monday-Friday.
P 4961 0546.
EVERYBODY LOVES THE change
of season to autumn with
its spectacular sunsets and
cooler evenings. This time of year
tends to get the creative cooking
juices flowing, so this month I have
something a little more challenging.
There is a few different components
but it's not super-difficult and a little
hard work makes the
results so worthwhile.
of this dish can
advance if you're
it for a dinner party.
Good luck and
Remove tenderloin from chicken breast.
Place between plastic and bang with a
mallet until it has a consistent thickness of
Preheat oven to 180ºC.
In a heavy-based frying p
heat a small amount of oil
and sear the chicken rolls. On
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