Ricotta Stuffed Chicken
Flavoured with Native Basil, Native Thyme, Native Sage, Mountain Pepper, Sea Parsley and Tanami Fire
For the stuffing:
500gm ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1 teaspoon Native Basil
1/2 teaspoon Native Thyme
1 teaspn Sea Parsley
1 teaspn Mountain Pepper
1/2 teaspn Native Sage
1 large clove garlic, minced
For the rub
Salt
Macadamia Nut Oil
1 teaspoon Tanami Fire
Into an oven preheated to 250C and immediately reduce to 175C
Cook for 90 minutes
Swagman’s Raspberry Chicken Tenderloins
650gm chicken tenderloins
2 Tablespoons Macadamia Nut Oil
1 Tablespoons honey
2 Tablespoons Sweet soy sauce
1/3 cup Cuttaway Creek Raspberry Wine Vinegar
1 green capsicum (seed and slice)
1 red capsicum (seed and Slice)
2 shallots (sliced)
1 T Swagmans Salt
Sauté chicken in Macadamia Nut Oil and Taste Australia Swagmans Salt until browned and cooked through. Remove from pan, set aside and keep warm. Then add to the pan Cuttaway Creek Raspberry Wine Vinegar, honey and soy sauce. Cook over medium heat, stirring. Then add capsicums and shallots and cook for 2 minutes before returning the chicken to the sauce.
Serve over rice.
Pesto
Blend 70gm pine nuts, 1 garlic clove, a cup of fresh basil, 1 teaspoon Swagman’s Salt, 1 tablespoon grated Australian Parmesan Cheese and half cup of Macadamia Nut Oil.
Serve as a dip or on pasta!
Native Basil Dressing
Whisk together half cup Oz Tukka Rainforest Macadamia Nut Oil, half cup Cuttaway Creek Raspberry Wine Vinegar, 1 tablespoon Native Basil, 1 minced garlic clove and 1 tablespoon Outback Pride Pepperleaf Honey Mustard.
Pour into a jug and add a dash of balsamic vinegar and a few grinds of Whole Pepperberry. Whisk.
Gorgeous on chicken salad.