Emprimir
Correo Electrónico
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Ingredientes
- 1 x Courgette, cut in half and thinly sliced lengthways
- 6 Tbsp. Extra virgin olive oil
- 1 x Red onion
- 4 x Basil leaves and 1 whole bunch, minced
- 1 Tbsp. White wine vinegar
- 6 slc Parma ham
- 1 1/2 x Oranges, Juice of
- 1/2 x Lime, Juice of
- 1 bn Fresh coriander
- 1 tsp Plus 1 tbsp runny honey
- 25 gm Parmesan, cut into small dice
- 3 x Chicken thighs, boned, cut into strips
- 1 pch turmeric, paprika, grnd cumin, grnd coriander, dry oregano, grnd ginger, mild chilli pwdr
- 2 tsp Sesame oil
- 2 Tbsp. Greek lowfat yoghurt
- 1 Tbsp. Minced mixed fresh herbs - chervil, tarragon and flat leaf parsley
- 1 lrg Potato Salt and pepper Fresh chives for garnish
Direcciones
- Preheat oven to 110c/225f/Gas 1/4.
- 1 Place the courgette slices in a shallow dish and season with pepper.
- Leave to stand for five min.
- 2 Heat a griddle pan with 1tbsp extra virgin olive oil and griddle the courgettes for 2-3 min on both sides or possibly till lightly scored. Keep hot.
- 3 Slice the top off the onion, leaving the skin on. Heat 1tbsp extra virgin olive oil in a frying pan and add in the onion top.
- 4 Peel and slice the remaining onion. Add in to the frying pan with four fresh basil leaves and cook for five min or possibly till softened.
- 5 Deglaze the pan with the white wine vinegar. Remove the onion pcs from the pan and wrap the slices of ham around the onion pcs. Keep the top of the onion to one side. Keep hot.
- 6 Blend the juice of 1 orange, lime juice, coriander, healthy pinch of salt, 1 tsp honey and 2tbsp extra virgin olive oil to mix.
- 7 Serve the courgette slices topped with the parmesan and garnished with fresh chives. Put the parma rolls and onion top on the plate and drizzle over with the orange sauce.
- 8 Place the chicken in a bowl and coat with the turmeric, paprika, cumin, coriander, dry oregano, ginger and mild chilli pwdr. Stir through 1tbsp honey, 1tsp sesame oil and juice of 1/2 orange.
- 9 Heat 1tbsp extra virgin olive oil in a frying pan and fry the chicken pcs till cooked through and golden brown. In a bowl mix together the lowfat yoghurt and mixed fresh herbs and keep to one side.
- 10 Thinly slice the potato on a mandolin. Place in a bowl with the bunch of fresh minced basil. Season.
- 11 Heat a frying pan with 1tbsp extra virgin olive oil and scatter the potato slices over the base of the pan.
- 12 Drizzle with 1tsp sesame oil and fry for 2-3 min or possibly till golden brown on both sides. Remove from the pan and keep hot.
- 13 Reserving three pcs of chicken, put the rest of the chicken pcs onto the potato rosti, mix in half and place the rest of the chicken on top. Serve with the lowfat yoghurt dressing and garnish with fresh chives.
