Meat weekly menu 15/2021

Hasselback Chicken with Fried Potato Wedges

by Fattig.student
Poultry
Gluten-free
50 min
Hasselback Chicken with Fried Potato Wedges

ingredients

  • 1/2 x red onion
  • 1/2 x tomato
  • 1/4 x zucchini
  • 50 g mozzarella
  • 2 x potatoes
  • 250 g chicken breast
  • 1/2 dl crème fraîche
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 pack spinach

method

  1. Thinly slice red onion, tomato, zucchini and mozzarella. Cut the potatoes into wedges.
  2. Slice the chicken a few places without cutting all the way through. Fill the openings with tomato, zucchini, red onion and mozzarella slices.
  3. Place the hasselback chicken fillets on a baking tray lined with parchment paper along with the potatoes. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the middle of the oven at 220 degrees celsius for 25-30 minutes.
  4. Make a simple creme fraiche dressing. Mince the garlic and add to a bowl with creme fraiche. Stir and season with salt and pepper.
  5. Serve the hasselback chicken with potato wedges, creme fraiche sauce and fresh spinach.

Chicken Salad with Crispy Prosciutto

by Fattig.student
Poultry
Meat
Gluten-free
30 min
Chicken Salad with Crispy Prosciutto

ingredients

  • 1 x potatoes
  • 150 g chicken breast
  • 30 g prosciutto
  • 1/2 x red onion
  • 1/2 x tomato
  • 25 g mozzarella
  • 1/3 pack spinach
  • 2 tbsp olive oil

method

  1. Dice the potatoes, season with salt and place on a baking tray lined with baking paper. Bake in the middle of the oven at 200 degrees celsius for about 25 minutes.
  2. Slice the chicken into pieces and fry in a frying pan with whichever spices you prefer.
  3. Place the slices of ham in the oven together with the potatoes and cook for about 5 minutes.
  4. Slice red onion, tomato and mozzarella, and add to a bowl with spinach.
  5. Top the salad with fried potatoes, ham, chicken and extra virgin olive oil.

Baked Potato with Ricotta Filling and Crispy Ham

by Fattig.student
Meat
Gluten-free
60 min
Baked Potato with Ricotta Filling and Crispy Ham

ingredients

  • 2 x potatoes
  • 1 tbsp olive oil
  • 1 clove garlic
  • 1/2 x red onion
  • 50 g ricotta
  • 1/2 dl crème fraîche
  • 1 tsp salt
  • 1 tbsp Herbes de Provence
  • 30 g prosciutto
  • 50 g mozzarella

method

  1. Halve the potatoes and poke lots of holes in each half with a fork. Place the potatoes on a baking tray lined with baking paper with the surface facing down. Drizzle with olive oil and bake in the middle of the oven at 200 degrees celsius for about 30-40 minutes.
  2. Mince the garlic and red onion, and add to a bowl together with the ricotta, creme fraiche, salt and provence herbs.
  3. Once the potatoes are cooked through, dig out the insides and add to the ricotta mixture. Mix well before filling the potato skins with the ricotta mixture. Top with mozzarella.
  4. Bake the potatoes and ham slices separately in the oven at 200 degrees for 10 minutes, until the cheese is melted and the ham is crispy.
  5. Top the potatoes with crispy ham.

Zucchini Lasagna!

by Fattig.student
Gluten-free
50 min
Zucchini Lasagna!

ingredients

  • 1 clove garlic
  • 100 g ricotta
  • 1 tbsp Herbes de Provence
  • 1/2 tsp salt
  • 3/4 x zucchini
  • 1/3 pack spinach
  • 200 g pasta sauce
  • 50 g prosciutto

method

  1. Mince the garlic and add to a bowl with ricotta, Herbes de Provence and salt. Mix well.
  2. Use a cheese slicer to thinly slice the zucchini.
  3. Fill the bottom of an ovenproof dish with spinach and tomato sauce.
  4. Spread the ricotta mixture across each slice of zucchini, top with bacon and roll them up. Line the rolls up like Canneloni in the ovenproof dish over the tomato sauce and spinach. Spread any remaining ricotta mixture on top and bake in the middle of the oven at 200 degrees for approximately 40 minutes.
advertisement