Marinated Mozzarella and Chicken with Crunchy Bread, Smoked Bacon and a Black Olive, Chilli and Lemon Dressing, served with a side salad, roasted tomato and a herb crumble.
March 4, 2012
Last Week we headed to the Porongurup Wine Festival at Castle Hill Winery. Maggie competed in the One Wok Wonder compeition where she had to create a dish using Chicken and Bread.....the remaining ingredients could be brought along the day. She came 2nd :-) As requested here is the recipe
Serves 2 people
1 cabiata bread roll (torn into bite size pieces)
3 rashes of pancetta or prosciutto (torn into bite size pieces)
6 large pieces of mozzarella cheese torn from a mozzarella chesse ball
1 large chicken breast (cut into rough shapes same size as torn bread and cheese)
1 clove of garlic
2 handfuls of a mix of herbs (basil, rosemary, chives, dill, rocket or just your favourite)
Extra Virgin Olive Oil
handful of black olives, stones removed
fresh red chilli, deseeded
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
sea salt and pepper to taste
1/4 cup each almonds, sunflower or pumpkin seeds, roasted pine nuts
1 teaspoon fresh chopped rosemary
Blend together. Be careful not to overblend as it will become pasty.
Put all ingredients for the marinade into a grinder (or small blender) and drizzle in the olive oil under a smooth consistency.
Blend together the ingredients for the dressing.
Place one tablespoon of the marinade into 3 bowls. Add the chicken, bread, cheese & bacon into the three separate containers and toss into the marinade. Leave for approx 10 mins.
Into a heated wok add a teaspoon of oil and the bread. Toss until toasted and crunchy. Remove from pan. Reheat pan and add chicken and pancetta till cooked. Add a tablespoon of the dressing and toss through. Remove from pan. While pan is still hot add the cheese till hot and slightly melted.
Thread all the ingredients onto a skewer. If you have a grill place in the grill for about 5 minutes till all heated through. Make salad during this time. I didn't have a grill so used a brulee torch. Thank got a great reaction from the judges and crowd.
Place the skewers onto a serving plate (I used a bread board in keeping with the rustic theme I was trying to create) Drizzle some of the dressing over. Place mixed lettuce leaves on plate, add some roasted baby tomato's, drizzle with olive oil, pour over some of the dressing and sprinkle over the crumble.
Judges comment was...bold flavours!!