Beetroot Hummus

Beetroot Hummus

A collaborative effort thanks to new friends @perfectionfreshaus @dorsognasmallgoods +
@DevondaleDairy

Remember these recipes are designed to create awareness for people with food insecurities. If you like this recipe please, consider donating to our friends @OzHarvest you’ll find a link in my bio
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CHEF

Jason Roberts

cuisine

Italian

social

Jason Roberts

Difficulity

Easy/Beginner

cooperated brands

Dorsogna

Perfection Fresh
Devondale Dairy

Beetroot Hummus

Beetroot Hummus

Full Recipe In details

Perfect scrambled eggs with mushrooms and bacon

STARTING GUIDE

  • Cuisine: Italian
  • Prep Time : 25mins
  • Cooking Time: 8-10 mins
  • Total Time: 35 mins

Ingredients

  • 4 small skinless, boneless chicken thighs (Approximately 280gms each)
  • Freshly ground black pepper
  • 4 fresh sage leaves
  • 4 paper-thin slices D’orsogna
  • Prosciutto
  • ½ Cup plain flour
  • 1 tablespoon of olive oil
  • ½ Cup Marsala wine
  • ½ Cup chicken stock
  • 2 tablespoons chopped parsley
  • 2 tablespoons Devondale unsalted butter
  • A squeeze of lemon juice
  • 1 pkt Perfection fresh Fioretto (cauliflower blossoms)
  • 4-6 roasted potatoes
  • Lemon to serve

Methods

  • Lay the chicken thighs out flat on a tray
  • Press a sage leaf into the center of each piece of chicken, season with cracked white pepper and top with a slice of prosciutto.
  • Lightly press the prosciutto onto the chicken using your whole hand
  • Coat each piece of chicken through flour, dusting off excess. Heat oil in a large skillet over medium-high heat.
  • Arrange chicken, Prosciutto side down, in pan cook for about 2-3 minutes. Carefully turn over, and cook for a further 3-4 minutes or until done, remove and set aside somewhere warm.
  • Meanwhile bring a medium sized saucepan of water to a boil, drop in the Fioretto and boil for 1 minute, remove, drain and place into a bowl and toss with a little olive oil and seasoning
  • Add to the chicken pan the Marsala wine and reduce by half
  • Add in the chicken stock and reduce by a further ½. Remove pan from heat, whisk in the butter , chopped parsley and a squeeze of lemon juice, adjust seasoning if necessary.

Notes

To serve, place the roasted potatoes, Fioretto and chicken onto serving plates, dress the chicken with the sauce

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